Beef Stroganoff

You have left over French Onion Soup.  You are tired of eating it.  What do you do?  Use it as a base to make Beef Stroganoff.  It's great and you will love it!  I have to mention, though, where it lacks in appearance it makes up for it in flavor.

Here's what you need:

1 pound of stew meat
2 tsp extra virgin olive oil
2 T Wondra Flour
1/2 tsp Salt
1/4 tsp Pepper
1 onion thinly sliced
2 cups of left over French Onion Soup
6 mushrooms thinly sliced
1/2 cup of frozen peas
1/2 cup sour cream

Preheat the oven to 350.  Toss the stew meat with flour, salt, and pepper.  Sear the outside of the beef in a dutch oven with heated extra virgin olive oil. Set on a plate to rest.  Sweat the onion in the pan and then pour in the French Onion Soup and deglaze the pan.  Bring the soup to a boil and turn down to a simmer.  Add the meat back in.  Cover the dutch oven and simmer in the oven for 1.5 hours.  Remove from the oven and add the mushrooms and the peas and gently simmer until the mushrooms are cooked and the peas are heated.  Turn off the heat and stir in the sour cream.

Serve over noodles or mashed potatoes.