This is my cheap, easy version of beef stroganoff.
This is a good dish for both a large party or just a romantic dinner for two.
I think the simplicity of this dish makes it great for any occasion. I like it when it gets really cold out. It’s tasty and warm, and more classy than mac and cheese. And I happen to be a classy broad. (to get the full effect of that sentence, say it in a Jersey accent)
To start off, boil some water to make the egg noodles. As this is going, cook the steak at a high heat to get a nice sear on each side. The steak should be seasoned well, I used salt, pepper, old bay, sage, thyme, rosemary, onion powder, and garlic powder.
Now for the sauce, the most important part. Use all the spices you used on the steak to season the sauce. Get a small pan going with a can of cream of mushroom soup, spices, 2 bouillon cubes, and all the steak juice that you can get from your steaks. Add a half a stick of butter and a spoonful of sour cream.
Cut up the steak, first against the grain into strips, then chop that into bite size pieces, add it to the sauce (which should be nice and thick by now), and pour it all over the egg noodles. Add 1 more spoonful of sour cream and mix.
Put it all into bowls, and enjoy! To make it look nicer, you can garnish with a little dollop of sour cream and some chopped scallions.