My Beef Stroganoff Recipe

From time to time I'm going to share recipes. Not because I don't think you guys and gals can't cook, but for the simple fact that I think they are tasty dishes you all can enjoy. This particular recipe is one of my husbands favorites. He even told me not to make it often so that it still maintains it's "yum" factor. I wonder how he will feel knowing that I am giving away one of my top secret recipes?
Anyways, the dish is incredibly easy to make and doesn't require you to camp out at the stove. I also like to think that it's a pretty cheap dish, although I am naturally a little biased.

Here's what you will need:

Ingredients:
2 cans of Campbell's Golden Mushroom Soup (although I have accidentally used Cream of Mushroom)
16 oz of Sour Cream - any brand is fine
Mushrooms - fresh or canned. If using canned, go with two cans of the smaller "pieces and stems" variety
1-2 lbs of a flat cut of beef like Breakfast Steak or whatever is on sale
Butter - about 1 tbps
1 soup can of water
1 box of Farfalle pasta
Pinch of salt for water

Equipment:
One large pan with high sides
One large pot to boil water for pasta
Knife sharp enough to cut the beef
Knife to cut mushrooms (if you go with the fresh kind)
Spoon to help get out contents of soup and sour cream
Strainer for the pasta
and whatever ladles/spatulas you wish to use

* For the beef, you are going to want to trim off any fat. You are also going to want to cut it first in to strips and then into bite sized cubes.
* Heat up the large pan on the stove with the butter and once hot, add the cubes of beef.
* When the beef browns on one side, use your spoon or spatula to flip the pieces over so they can brown on the other side.
* During this time you will want to clean and cut your fresh mushrooms into slices.
* Once all sides have been browned, add in the mushrooms.
* Let the mushrooms cook for a few minutes and then add both cans of the Golden Mushroom Soup.
* Use one of the soup cans to fill with water and pour that in to the pot.
(During this time you will want to have the water for the pasta already on a burner and bringing to a boil)
* With your spoon, stir in the 16 oz of sour cream. Blend all ingredients until the mixture becomes a light tan color.
* Keep the pan on the heat, occasionally stirring to prevent a thick film from developing on the top, and let it mix for about 15-20 minutes... enough time for your pasta to cook and become al dente.
* Strain the pasta and put back into the large pot. Pour the sauce on top of the pasta, toss until all is evenly covered, and then serve in whatever dish or platter you like.

I don't know the exact serving amounts, but I can tell you that my husband and I will have a hefty portion for dinner, both have it for lunch the following day, dinner again, and then another lunch.

I encourage you all to try it, and let me know if you use both kinds of soup - cream and golden - because I'd love to get feedback.

Happy eating!