Best Ever Burgundy Stroganoff - cream of mushroom soup

Method

• First, pour the soup and sour cream into a large pot.
• Start to heat up.
• Then put a few tbsp of olive oil in a med high pan.
• Chop up garlic and add to the pan with the mushrooms.
• Let brown up before you add salt and pepper.
• Pour it all into the pot when done.
• Next season up your top sirloin with whatever steak seasoning you would normally use, garlic and onion powder.
• Brown the whole steak in a hot pan with a bit of olive oil.
• Let set for a couple minutes, then flip and brown the other side.
• Remove from stove and let rest for about 5 minutes.
• When cooled, cut it up into bite size pieces and add to the pot, juices and all.
• Now add the burgundy wine.
• If you are using a small bottle, then I would add at least half of it.
• You may need to add more after it has been stirred in, to taste.
• Let simmer for about a half hour or longer.
• Then it is ready.
• Prepare white rice as directed on the package and serve the stroganoff over the white rice.
• You can also use egg noodles, but I prefer the rice.