Step 1

In a large pot over medium-high heat, add 1 tablespoon of oil and stew meat. Cook about 5 minutes or until well browned then transfer to a plate and set aside.

Step 2

Add remaining oil (if needed) and onions to the same pot and cook about 5 minutes or until softened then add mushrooms and cook about 3 minutes.

Step 3

Once mushrooms start to brown, add beef broth and simmer over medium heat. Once slightly reduced, add cream of mushroom soup and cream to pot and stir.

Step 4

Return beef to pot and season with a pinch of salt and pepper. Cook about 45 minutes or until beef is tender.

Step 5

Serve beef stroganoff over prepared egg noodles.

Step 6

Chef's Note: Fresh thyme pairs great with this dish. Add a few sprigs to pot with beef and remove before serving.