Instructions: Take the meat from the freezer and thaw overnight in the refrigerator. Carefully rinse roast, then soak in salt water and ice for 15 to 20 minutes - repeat this step at least twice. Any cut may be used but round steak is the easiest.

Cut meat into thin (1/4-inch) strips, 3 to 4 inches long. Place 1 or 2 tablespoons of garlic spiced oil (or add dash garlic powder to vegetable oil) into frying pan. Turn stove to high, when oil is hot braise meat until brown (do not try to completely cook meat at this point). When finished pour meat and juice into slow cooker or electric skillet. Add onion soup, brown mushroom gravy, onions (cut into approximately 8 sections), mushrooms, and bay leaves. Bring mixture to simmer and allow to cook for one hour minimum (if in electric skillet you may need to add water to keep gravy from thickening to much). After mixture has simmered for a while taste and add pepper (with soup mix you shouldnt need salt but who knows?). About 25 minutes before you are ready serve fill stockpot 2/3 full of water and place on stove. Add 1 tablespoon of oil (either) and 1 teaspoon of salt, then bring to boil. Add noodles and cook until done. Pour into colander and drain. Place noodles on plate and cover in stroganoff. Add sour cream to taste, garnish, and serve. Goes extremely well with French bread and a good Cabernet Sauvignon.

This recipe serves 4 to 6 persons.

Comments: This is the easy way to make any type (meat) Stroganoff and you wont be able to tell the difference between the cheat version and doing it the hard way.

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