Paula's Beef Stroganoff with Sun Dried Tomatoes

I created this one while walking through the grocery store a few years back....not your usual beef stroganoff....the sauce ends up dark brown, and very savory.
I don't often cook with canned soup, but this recipe is what it is...and if you try it, you'll probably love it as much as we do!
I wish I'd had the chance to make this one for my dad....even when he was sick, he might have eaten this...it's truly delicious!


Paula's Beef Stroganoff with sun dried tomatoes

3 lb lean chuck roast, cut into strips and trimmed of fat
2 C diced portabella mushrooms
1 small jar of sun dried tomatoes, drained and sliced into strips
1 can Campbell's Golden Mushroom Soup
fill empty Campbell's can half way with milk to make sauce
Lowry's Garlic Salt
Dash of red wine
Olive oil
Cooked egg noodles

Season the strips of beef with the garlic salt, and brown in a large skillet with some olive oil. Remove from pan. De-glaze pan with a dash of red wine, add mushrooms and tomatoes to wine in pan. Whisk milk into soup, and pour sauce into skillet, put meat back in skillet. Mix everything well, lower heat, and cover. Simmer 10 minutes. Serve over cooked noodles.