Huber's Stroganoff

This was given to me by Dave's sister Jennie. Since we are having it tonight, I thought I would share.

The Huber's way to Beef Stroganoff: This is super simple...

In a large (12") frying pan with cover ...

Take a pound of some kind of steak (I use stew meat a lot just sliced into thin strips, but round steak or anything like that will work fine)
Brown the meat with a chopped onion until the meat is cooked and the onion is clear ( I usually just cover the frying pan and let it cook at medium heat until it's cooked through. Then I drain any liquid/fat)

Add 2 cans of cream of mushroom soup and one small container of sour cream (fat free works great too) to meat and onion mixture. Stir together then add a few shakes of worstershire sauce ( this is key, but it's hard to say how much to add, I never measure it out. I usually look at the color of the sauce and when it starts to darken a bit from the worstershire sauce I call it good - use Dave as a taste tester at this point, he'll be able to tell you when you have enough).

That's the sauce!

Then just boil a bag of wide egg noodles and serve the sauce and noodles separately. At least that's the way we usually served it. You can do whatever you're comfortable with though. :D