Beef Stroganoff This is for a double batch, perfect for serving and using a Foodsaver or some other device to save the leftovers for later! To make a single batch, simply cut the recipe in half. I use canned, pressure cooked meats in this recipe ? you can simply use two pounds of beef (or beef/buffalo, for best flavor), shredded or cubed for a single batch, or 3 to 4 pounds for the double batch below: 1 quart pressure cooked beef 1 pint pressure cooked buffalo 3 tbl olive oil 1 tbl butter 1 large onion 4 clove garlic 2 ? tbl soy sauce 2 tbl Worcestershire sauce 1-2 lb fresh mushrooms 3 large cans Cream Mushroom Soup 2 cups sour cream In large skillet, brown meat and diced garlic cloves in olive oil, just long enough to get it acquainted with the oil. Remove from heat. In large cooking pan, saut? 1 large onion and sliced mushrooms in 1 tbl olive oil and t tbl butter, until onions are clear. Add 3 cans Cream of Mushroom soup, 2 ? tbl soy sauce and 2 tbl Worcestershire sauce, and stir to combine. Add sour cream. Stir in meat/garlic mixture. Bake covered in casserole dish(es) at 275 degrees for 3 hours. Serve over wide eggs noodles, and ENJOY~!!!