This is not my recipe but the instructions suck major dick so I'm writing it down here. Credit goes to Paula Deen Food Network

The Greedz
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

  1. Cut 1.5lb beef in to strips
  2. Lightly cover with seasons
  3. Dust with flour
  4. Quickly brown both sides with 2 tblspoons olive oil and 2 tablespoons butter in large skillet
  5. Remove steak
  6. Saute 1 medium onion 8 ounces mushrooms for a few minutes until onion is tender
  7. Sprinkle 1 teaspoon of flour
  8. Put steak back in pan
  9. Add 1 10 3/4 oz mushroom soup and 1 10 3/4 oz beef broth
  10. Cook over low heat for about 30 minutes covered
  11. Estimate noodle start
  12. Adjust salt and pepper to taste
  13. stir in sour cream in last few minutes right before served

House seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Other:

Credit: http://www.feedmeimhungry.com/beef-stroganoff/

1 teaspoon bacon grease or olive oil
2 lb. stew beef
sea salt to taste
black pepper to taste
6 cloves of garlic minced
1 cup dry white wine (Chardonnay is a good choice.)
2 cups chicken broth
16 oz. sour cream
1/4 cup heavy cream
2 teaspoons of flour (optional)
egg noodles to serve

Instructions

  1. Heat a large skillet that has a lid to medium high heat. Add the bacon grease or olive oil to the pan. When the grease or oil is hot add the stew beef. Liberally season the beef with sea salt and black pepper. Allow each side of the beef pieces to sear, and brown well. Stir occasionally so that all sides of the meat have a chance to brown.
  2. Add the garlic to the meat and allow it to cook until golden string frequently to prevent burning.
  3. Deglaze the pan with the white wine, using the spoon to scrape up any pieces adhered to the bottom of the pan. Add the broth to the pan. Bring to a gentle boil and reduce heat to a simmer. Cover and cook for at least thirty minutes.
  4. About 15 minutes before you intend to serve increase the heat to just above a simmer. Add the sour cream and heavy cream to the pan and stir well. Allow the sauce to heat through.
    Optional: To thicken the sauce combine 2 teaspoons of flour with a splash or two of water in a small bowl and whisk together well. Add this mixture to the stroganoff and stir well. Allow the sauce simmer and it will thicken in 5-10 minutes.
  5. Serve over egg noodles. (Prepare the egg noodles following the package directions.)

Conclusion:
Ingredients:
2lbs Stew Beef
Egg Noodles
1 cup dry white wine
House Seasoning
Flour
1 Medium onion
8 oz mushrooms
6 cloves of garlic minced
1 cup dry white wine (Chardonnay is a good choice.)
2 tablespoons olive oil
2 tablespoons butter
1 10 3/4 oz chicken broth
8 oz. sour cream
1/4 cup heavy cream
1 10 1/2 oz mushroom soup

  1. Cut the beef in to small strips/cubes/pieces
  2. Apply seasoning to both sides of the beef and dash with flour
  3. Heat olive oil and butter in large pan
  4. Quickly sear all sides of the beef in in skillet
  5. Remove steak
  6. Saute 1 medium onion 8 ounces mushrooms for a few minutes until onion is tender in left over residue
  7. Add garlic to the pan for the last few minutes
  8. Remove all the things
  9. Deglaze the pan with the white wine, using the spoon to scrape up any pieces adhered to the bottom of the pan.
  1. Put all the things back in the pan
  2. Add broth and mushroom soup
  3. Cook on low for about 15 minutes
  4. Add heavy cream and sour cream
  5. Start noodles in the next few minutes
  6. Cook for another 15 or so minutes