Mom's homemade Christmas beef stroganoff

Traditionally eaten on Christmas Eve for 5 or more days following in the fam

Mom’s Christmas beef stroganoff
Created by my mom’s mom
Cooking time; 2 ½- 3  hours
Serves 5 people (who are extremely hungry from not eating all day)
2 pans, many stirring utensils, and a 9 x 13 inch glass pan needed


Ingredients;

- Cream of mushroom soup (Campbell's)
-3 lbs meat (cut and cleaned)
-2 large 15-20 oz tubs sour cream
-1 nice sized yellow onion
-¼ cup olive oil or 1 stick butter
-1 lb (1 bag) noodles
-1/2 lb (2 bags) rice
-Green capped mrs. Dash (table blend)
*drink with eggnog/sparkling juice

Directions;

1) Remove most of fat from meat, slice ¼ inch wide/thick strips against the grain. 2 inches in length
2) Warm pans with butter- medium heat
3) Slice and sauté onions (cooking time should not be long, the key is to wait until the onions are no longer yellow, but appear clear)
4) Evenly place all of the sliced meat divided into the two pans (with sautéed onions)
5) Stir until brown (approximately 10-20 min) Sprinkle mrs. Dash liberally
6) Pre-heat oven to 325 degrees
7) Add 3/4 can of soup to each pan, stir until lightly browned and soup is hot (boiling) (the access soup will be left out unless more gravy is preferred)
8) Pour both pans into glass pan
9) Put in oven, cook for 1 1/2 hour stirring every 15 min. Add 2 heaping spoonfuls after every stir *be careful that the sour cream isn't curdled (adding up to 5 stirs)
10) Within the last 20 min of cooking the meat in the oven, cook 1 lb noodles (1 bag), or 1/2 lb (2 bags) rice.
11) Take out of oven, serve over noodles or rice.
12) Enjoy! Bon-appetite! =)