My Beef Stroganoff

• 1 package of Stew meat (about a pound)
• Cream of mushroom soup
• 1 packet of Lipton French onion soup
• ½ onion
• Teaspoon garlic
• Olive Oil
• ½ cup of red wine
• 1 ¼ cup of water (use as needed)
• Egg noodles
• 4 tablespoons cream cheese

Cook egg noodles and set aside.

 

In a saucepan sauté onions and garlic in olive oil. Add stew meat and cook until brown all the way through. Add some of the water set aside.

 

In side bowl mix cream of mushroom soup, onion soup mix, red wine and cup of water in bowl. Add sauce mixture to meat. Reduce heat to simmer and cover for 20 minutes, stirring occasionally. Add more water if necessary.

 

Once sauce thickens add cream cheese and stir until completely mixed in.

 

Serve sauce over egg noodles and sprinkle with parmesan cheese.