Stroganoff

For some reason, there are two of these in the world. This one particularly is a tangy mushroom and cream sauce that works perfectly well vegetarian, and is not exclusively a beef stew.

Required Ingredients

• Cream of Mushroom Soup (the big can, or two little ones)
• French onion dip (the kind from the refridgerated section) (or a tub of sour cream, mid sized)
• Fresh mushrooms, white, pre-sliced or whole to slice later. Don't bother with portobellos.
• Egg noodles

Optional Ingredients

• Lemon juice
• Ground beef
• yellow onion, chopped to bite size.
• Fancy mushrooms, fresh not dried, criminy or oyster (add to the white mushrooms, do not use them instead of)
• Broccoli or spinach

Process

1. Set a pot up for noodles with water and salt. Continue to prepare those as instructed on the package.



For the next several steps, use a noticably large frying pan, a wok, or the bottom of a midsized sauce pan. the sauce will be made in this after.

2. If using ground beef, brown, drain, and set aside. The residual grease is good for the mushrooms.


3. If using broccoli or spinach, cook to an edible state and set aside.


4. Cook until soft and flavorful all of the mushrooms, and onion if you're using it. Do not set this aside. Add back in anything else that has previously been set aside. Turn heat to low.


5. Dump in the cream of mushroom soup and the french onion dip. Stir immediately. It will look hopelessly thick and goopy. DO NOT ADD WATER OR MILK.


6. Add the lemon juice if you're using it. This creates a little twang.


7. Stir frequently until the sauce is boiling, and closer to a liquid than a paste as the dip melts. Remove from the heat when it gets to this point.


8. Serve over noodles, use salt and pepper generously to taste per person.