For this you will need:
A pound or more of lean stewing beef cut into small pieces.
Mushrooms, fresh or canned.
A 16 ounce can of beef broth.
A clove of garlic.
Several slices of onion.
Extra virgin olive oil.
Cutting board and cutting knife.
A rubber or wooden spoon.
A tasting spoon.
We are using Basil, Oregano, Salt, Black Pepper, Montreal Steak Seasoning and two Bay leafs.
A 16 ounce container of Sour Cream.
Egg noodles or Rice.
It can be instant or regular rice.
A pot to cook the noodles or rice.
A large pan or pot.
Dice your garlic and put it in the pan.
Dice your onion and add it to the pan.
Dice your mushrooms and put them in the pan.
Add some olive oil and turn on a high heat until the mixture starts to sizzle.
Stir the mixture constantly.
Then turn the heat down to medium.
Cut up your meat and put it into the pan.
Stir the mixture as you add the meat to brown it.
Once you have browned all the meat add the beef broth.
Taste the mixture and add spices to taste.
Place one or two Bay Leafs on the top.
Turn the heat down to low.
Cover and let stew for one to two hours.
Open and stir lightly now and then to make sure nothing sticks to the bottom.
After more than an hour taste a small piece of meat and see if it is chewy.
It shouldn't be.
The meat should melt in your mouth.
If it's chewy cover and continue stewing.
Once the meat is tender start cooking your noodles or rice.
A few minutes before the starch is fully cooked and ready to eat add the sour cream to the beef mixture.
Stir and thoroughly blend.
Turn the heat off.
Put the noodles or rice on a plate and top with your beef stroganoff mixture. Enjoy!