taisens beef stroganoff

Ingredients taisens beef stroganoff

1 packages of frozen steakums. you can also use hamburger. my kids like steakums
1 packages of Portobello mushroom or a can of mushrooms
2 to 3 cans of cream of mushroom soup. do this to your taste. we usually use 2 and 1/2
16 oz of sour cream but again to taste. you can use less or more
1 garlic powder to your taste
1 pepper to your taste
1 butter to your taste
1 salt to your taste or leave it out
1 milk to thin out the soup to make it a sauce . go by your judgement
1 beef bouillon cubes if you want a more beefy flavor
1 Worcestershire sauce
1 season salt
1 packages of no yolk egg noodles wide

how to make taisens beef stroganoff

chop or slice mushrooms and add some butter pepper and garlic to your taste.

cook the mushrooms to your desired doneness. you can also add in old bay and onion if you like. if you add onion do it about 5 minutes before the mushrooms are done

put steakums in a frying pan. add season salt ( careful not to over salt ) Worcestershire sauce , garlic powder and pepper. you can add in soy sauce or even a-1 if you like. start your noodles cooking

cook until there is no pink. you can do this with hamburger also.

put mushrooms and which meat you choose into a bowl until the noodles are finished

after everything is cooked and the noodles are drained. put a little butter and a splash of milk in the pot before re adding the noodles. mix this up with the noodles

add the hamburger or steakums. mix.

add the cream of mushroom soup, more butter, milk, pepper, and sour cream. mix well with each. taste and go by what you like. more of anything or less. I am not good at measuring. I go by taste mostly.

if you want to use beef bouillon while the noodles are cooking boil water to break down the cubes. boil it down. add some to the pot when mixing everything together at the end or you can thicken it up with milk and flour or milk and cornstarch