Ann and Jack Vernon’s Beef Stroganoff

Best made after a long day of work when you can’t bear to cook and have 5 mouths to feed.

Note from Kathleen: I remember this being Jilly’s favorite growing up. I’d hear all about it! I believe it was requested by all 3 Vernon kids for various birthday dinners. It reminds me of the Vernon kitchen in Westwood Manor, the smell of the wood stove, and Uncle Jack. The Vernon’s always had a formal sit-down at their kitchen table, which was always really nice. They were fancy like that (they were also fancy when they answered the phone as “Vernon Residence,” and I think the first time I used a cloth napkin was at the Vernon’s!).

Ingredients

• 1 (8 ounce) package egg noodles
• 1 pound of the cheapest red meat you can find
• (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon garlic powder
• 1/2 cup sour cream
• Salt and pepper to taste
• Worcestershire sauce to taste

Instructions

• Preheat oven to 350°.
• Prepare the egg noodles according to package directions and set aside.
• In a separate large skillet over medium heat, saute the beef over medium heat for 5 to 10 minutes, or until browned.
• Drain some fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
• Remove from heat and combine the meat mixture with the egg noodles in a CLASSIC TAN CORNINGWARE casserole dish.
• Bake at 350 for 10 mins.
• Add the sour cream, stirring well, and season with salt and pepper to taste.
• Ryan’s addition - add poppy seeds to the egg noodles! (That’s what I remember from my sleepovers!)