This is a simple recipe that we all really love, it’s perfect for those cold winter days when you need some comfort food or you have some leftover cream of mushroom soup sitting in the fridge. It will forever, remind us of Grandma Cottage’s kitchen. I can see her now sprinkling in seasoning from her little tin canister labeled ‘love’. It’s a great casserole to bring to a neighbor or friend when sick or in need or if you live in the south to a church pot-luck. This has always been a great crowd pleaser!
Ingredients:
1 Bag of Egg Noodles
1 Pound Top Sirloin steak (cut into slices) or a nice roast (if you’re in a pinch) sliced thinly against the grain, (not too thinly, it’s not a sandwich.)
2 Cup Organic Cream of Mushroom Soup
1 Cup Organic Sour Cream
1/2 Cup Cooking Sherry
Himalayan Pink Salt To Taste
Black Pepper To Taste
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Directions:
Boil noodles according to package directions. Slice beef into thin strips. Heat oil in a skillet over medium-high heat and saute beef until browned, stirring often then set aside. To the skillet add the mushroom soup, sour cream, cooking sherry and spices and Warm gently on low while stirring. Return beef to skillet until heated through. Serve over noodles.
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