This is another simplified recipe for an easy summer meal. The egg noodles took longer to prepare than the stroganoff. We are going for easy here, so there are shortcuts that may sacrifice some flavor. Just remember, I’d rather be doing something outside instead of spending a lot of time in the kitchen.
Egg Noodles – enough for 4 servings
1 pound of beef stew meat (ground meat would work)
1 cup sour cream (I use light)
1/2 cup white wine
2 tbsp flour
1 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
2 tbsp canola oil
Salt and pepper the stew meat while the canola oil is heating in a skillet. Brown the stew meat, then stir in the flour well. Deglaze the skillet with the wine. Add the garlic and onion powder. Stir in the sour cream. Continue to stir while letting it simmer for several minutes to allow flour and sour cream to interact and thicken. Serve over the egg noodles.