I loved stroganoff as a kid, but as a working mom I found it tough to cook after work. This recipe works well with ground beef for weeknights or cubed chuck for weekends, when there’s a little more time to cook.
Mix flour, salt and pepper in a zippered plastic bag. Add meat and shake until well coated.
Coat a 10-inch or larger frying pan with olive oil and heat until a drop of water spits. Add onions and saute until lightly browned. Add flour-coated meat. Reduce heat if necessary but not so much that the meat soaks up the oil.
Add wine and reduce until slightly thickened. Add garlic and mushrooms; mix with wooden spatula. Let flavors blend together well, about 10 minutes. Reduce heat and add in milk and sour cream. Blend sour cream clumps with wooden spatula until well blended. Add black pepper and simmer.
Cook egg noodles according to package directions. Drain, top with butter, and pour on large serving platter that has a lip or ledge. Pour stroganoff mixture over noodles and serve.