Beef Stroganoff
This Recipe is always a winner. My family is always requesting it, and it is so easy to make, even on a busy evening!
Ingredients
1 pound of wide egg noodles
2 cans of cream of mushroom soup
1 cup of fresh or canned mushrooms
1 pound of beef, cubed
12 ounces of sour cream
The process
Brown the beef in a saucepan, add the mushrooms when almost done. In a separate pot boil noodles until done, be sure to drain well. After the beef is cooked, stir in sour cream and mushroom soup. Stir often to prevent sticking or scorching. If you feel like it is too rich you may add alittle milk, and if that makes the sauce too thin, whisk in a very small amount of flour. Salt and pepper the sauce to taste. And serve hot over the noodles! I like to serve with hot french bread sticks.
You may also substitute sour cream and soup with no-fat or low-fat instead, that is what I do. And the egg noodles can be the No-yoke type.
This is a very yummy recipe. I am well known for it. Enjoy!!