These ingredients are estimates and by eye.
Wolfe Pit Beef Stroganoff
1lb - Top Round (leftover and cooked to medium rare)
1-cup - Cream Cheese (leftover and seasoned with granulated garlic, salt and pepper)
2 - Beef Bouillion Cubes (melted in 2 cups hot water
1 - Medium Onion (medium dice)
1 - Medium Bell Pepper (medium dice)
3 TBS - Butter
1 Small Can - Mushrooms (use fresh if you like)
Pepper to taste (I didn't add any salt due to the bouillion cubes)
3 TBS - Flour
In a heavy Skillet combine butter, pepper and onion and sautee' until tender. Add flour and continue to cook over medium low heat until all of the butter is absorbed and you can smell a nutty flavor from the flour. Add in the beef broth, mushrooms with the juice and the cream cheese (use and season Sour Cream if you prefer). Mix while the gravy begins to thicken, add the meat and simmer till warmed through (do not overcook top round).
Serve over buttered egg noodles and garnish with chives or parsley. Salt and pepper to your desired taste! Enjoy!