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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I just love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. I serve it over poppy seed noodles for extra flavor.Jutta Doering, Kelowna, British Columbia Ingredients:
1-1/2 pounds lean ground beef (90% lean) |
1/2 cup chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 garlic clove, minced |
1/4 teaspoon pepper |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
poppy seed noodles: |
8 ounces wide noodles, cooked and drained |
2 teaspoons poppy seed |
1 tablespoon butter, melted |
chopped fresh parsley |
Directions:
1. In a large skillet, cook ground beef in onion and butter until the beef is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
2. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
3. Meanwhile, combine the noodles, poppy seed and butter; toss lightly. Serve stroganoff with noodles. Garnish with parsley. Yield: 6 servings.
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