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Recipe from Lorrie Jackson of Huntsville, Ala.
1 1b of stew beef (remove the fatty pieces and cut into 1/2 inch pieces)
1 can of Cream of Mushroom soup
1/2 tbsp of minced garlic
1 small onion (diced)
1 tbsp of oil
2 to 3 capfuls of Dale's steak sauce
1/4 to 1/2 cup water
sour cream
fresh parsley (chopped)
wide egg noodles (cooked)
In a skillet, over medium heat, fry the beef pieces in the oil until they are almost done (about 4 minutes). Then add in the garlic and onion and cook until the onion is clear. Now add in the Dale's sauce and water and continue to cook until the sauce is almost gone. Add in the soup and heat until it has been warmed through. Now remove from heat and add sour cream (if desired) and fresh chopped parsley (to taste). Serve over cooked the egg noodles.
