Stroganoff

My mother-in-law is one of those cooks who cook by feel. "A few shakes here, a little bit of that . . " Those terms pepper their cooking instructions. Bear with those in this recipe. It is truly a homey, comfort food type of dish. Perfect for a cold winter evening. It makes my honey very happy when he gets to eat his mom's recipes. This one is one of my favorites as well.

Stroganoff

1 pkg. Trimmed Stew meat

1/2 onion, chopped

1 tsp. salt

1/4 tsp. pepper

Few Shakes Worcestershire sauce

Quite a few shakes Kikoman Terriyaki sauce

small container sour cream

1 Bag of Wide egg noodles

Coat meat with flour and brown in butter in large sauce pan. Add enough water to cover meat. Add all ingredients except sour cream and noodles. Simmer on top of stove with top slightly ajar for 3 hours. Add water if meat is not always covered. Keep at low boil. Strain liquid into smaller sauce pan and add sour cream and some flour. Keep on stirring. If sauce has any lumps in it, strain into meat. Otherwise just pour sauce over meat. In meantime, cook the noodles. Serve noodles under meat with sauce.

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