Eat this!

Mahooch's Beef Stroganoff

What you need:
2 tsp fresh ground pepper
1 tsp. salt
garlic powder
3 tbsp olive oil
3 cloves minced garlic
1.5 cups chopped white onion
1 lb. thinly sliced beef (sirloin works best)
half a package of baby portabello mushrooms (about 10), sliced
1 cup water1 can (10 oz.) beef broth
1 can (10 oz.) cream of mushroom soup
1.5 tsp worchestershire sauce
splash of white wine (about a shotglass-worth)
3 cups egg noodles
Two spoonfuls of sour cream

How you do it:
In a large skillet, sautee the onions and mushrooms in the olive oil on medium heat, seasoning with pepper and salt, about four minutes. Once the onions get tender, add garlic, sautee another minute.

Use the garlic powder and more pepper to season the meat. Then throw the meat in and brown it 5-7 minutes, stirring constantly.

Add water, broth, soup, and worchestershire. Stir. Turn heat to medium high, then when it starts to boil, add noodles. Reduce heat to medium and cook about 15 minutes or until noodles are tender. Turn off heat and stir in sour cream.