Thursday, June 21, 2007

Beef & Mushroom Stroganoff

Prep: 20 minutes
Yield: 8 Servings

1 1/2 lbs Ground Beef
1 large onion, finely chopped
2 cans cream of mushroom soup
1/2 cup sour cream
1 cup milk
5-6 sliced mushrooms
2 tsp worchestershire sauce
pepper to taste

Saute beef, onion, & mushroom until beef is browned and onions are clear. Mix together soup, sour cream, milk, worchestershire sauce and pepper and add to beef & vegetables. Warm on medium heat until heated through. Serve over cooked & drained egg noodles.

Tips & Tricks:
This is a super easy recipe that is a family favorite. Even my picky nephews love it & clean their plates. The sauce is also delicous over white or brown rice, and occasionally I've added frozen peas to the sauce as well with good results.

Make it Healthier:
Use reduced fat sour cream or plain yogurt & low sodium soup. Use extra lean ground beef & drain fat before adding soup mixture. Serve over whole grain brown rice instead of noodles.

How Kids Can Help:
Kids can help open soup cans & chop onions using the Pampered Chef chopper.

3 comments:

Anne Bradshaw said...

As an LDS author, I don't have time for long cooking sessions. Speedy recipes are perfect for me. What a great blog site. I'll be returning here often. Thanks for all the wonderful recipes.

MommyK said...

Another version of this dish is to use beef cut into strips. Or you can buy "stew meat" already cut up, but shop carefully because meat labeled this way can be fatty. I cook the meat in my slowcooker with a cup or two of low-sodium beef broth to make it tender, then it takes just minutes to throw the rest of the recipe together.

Jen said...

Thanks Anne, and thanks for stopping by!