Beef Stroganoff

November 14, 2011

This recipe for Beef Stroganoff is one of our favorites, and SO easy. 

Cast of  (Non-refrigerated) Characters: Extra wide egg noodles, cream of mushroom soup, beef bouillon cubes, flour, garlic powder
Refrigerated Items: Lean ground beef, sour cream

In a large skillet, brown the ground beef and pour off the fat. 

After browning the ground beef, start boiling the egg noodles.

Add the flour, bouillon, soup and water. Bring to a boil and simmer for 15 minutes.

Combine the remaining flour and sour cream, stir into beef mixture and pour over egg noodles.

Beef Stroganoff

1 package (1 lb) extra wide egg noodles
1 lb lean ground beef
1 tsp garlic powder
2 tbsp flour
2 cubes beef bouillon
1 can condensed cream of mushroom soup
1 cup water
1 8 oz container sour cream

In large skillet, over medium heat, brown ground beef; pour off fat. Cook noodles according to package directions and set aside.  Add garlic powder, 1 tbsp flour and bouillon, then soup and water to ground beef and mix well. Bring to a boil; reduce heat and simmer for 15 minutes. Combine sour cream and remaining 1 tbsp flour. Stir into beef mixture and heat through. Serve over the cooked egg noodles.

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