My Father'S Beef Stroganoff - cooking recipe

Ingredients

1 -2 lb boneless beef cube (or any steak cut up into cubes)
1 1/2 cups water
1 onion
season salt (to taste)
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans condensed golden mushroom soup
8 ounces sour cream (two to one ratio on soups important. don't cut out Golden mushroom or do one each changes the flavor)
1/2 cup milk
1 (12 ounce) package cooked egg noodles

Preparation

Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
Serve over prepared egg noodles.