- 2 pounds of meat. Beef is the usual, but this also works very well with venison. It can be ground or steak.
- 1 large onion, chopped
- 1 can Golden Mushroom and 1 can Beefy Mushroom soup. Either or both can be replaced with Cream of Mushroom
- 16oz sour cream
- 8oz cream cheese
- Mushrooms to taste
- Salt, pepper, Worcestershire sauce
- 2 bags dumpling-style egg noodles. Wide or extra-wide egg noodles also work, but dumpling-style is the best.
Fry up your meat with the onions. If it’s ground, just do it the usual way. If it’s in steak form, you can either fry up the steaks until they’re firm and slice into thin strips before finishing frying them, or you can slice the raw meat into thin strips and fry. If you’re using beef, oil shouldn’t be necessary. With venison, you’ll want to add some butter. Drain off most of the fat. If you’re using venison, don’t bother draining.
If you’re using fresh mushrooms, fry them up in butter or the meat and onion juices. If you’re using canned, just throw them in after the meat and onions are done cooking.
Add the remaining ingredients except the noodles, and simmer until everything melts together. Serve over the noodles.
This recipe makes enough to feed two big guys for a couple days. When my former roommate and I worked at the foundry, we’d have a three day weekend every other week (weird rotating 12-hour shift), and every month or two we’d make this Friday evening, eat most of the leftovers Saturday, then fight to see who had to finish the last of it on Sunday.