Easy Beef Stroganoff (cream o'mushroom to the rescue)

Living with picky eaters means calling things something other than what it is and avoiding discussions on the specific ingredients. In the case of stroganoff sour cream is the indicated thickener and it is something 2/3 of the children won't touch, even if we are at a Mexican restaurant. So I called this "steak and gravy with mushrooms" and I got 2/3 to eat it.

The savior is canned soup, specifically cream of mushroom for the thick creamy texture to the gravy, the rest is simply getting some familiar other things into it and voila...easy stroganoff that can pass as "steak and gravy". The nice thing about using mushroom soup instead of sour cream is you don't have to worry about the sour cream curdling and separating on you, the soup stays nicely creamy even on a simmer.

Easy Beef Stroganoff

1 1/4 to 1 1/2 lbs sirloin, sliced into small strips

1 medium yellow onion, sliced

1 T minced garlic

6 oz mushrooms, sliced

2 cans cream of mushroom soup

1 can beef broth

1/4 c Worcestershire sauce

1/4 t salt (less if the broth is high sodium)

1/2 t black pepper, fresh ground if you have it

In large skillet heat 2 T olive oil over medium high heat. Add sirloin strips and stir fry until edges start to brown. Move meat to side of pan and add onion, stir fry until translucent. Add mushrooms to pan and stir all until evenly distributed.

When mushrooms are starting to brown add soups, broth, salt (to taste) pepper and Worcestershire sauce. Stir until soup is dissolved into the liquids. Simmer 15 minutes until meat is tender. Check the salt and adjust if needed. Serve over cooked egg noodles or mash potatoes.