Ingredients
Easy Beef Stroganoff
1 (12 ounces) package of egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream salt and black pepper to taste
how to prepare a best Beef Stroganoff
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from the pan. Using the same pan, melt the remaining butter.
Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
ONE BONUS Recipe FOR beef stroganoff LOVERS
Ingredients
1 (17.3 ounce) package
Pepperidge Farm® Puff Pastry
Shells
1 pound boneless beef sirloin
steak
2 tablespoons vegetable oil
1 1/2 cups sliced mushrooms
1 medium onion, chopped
1/8 teaspoon garlic powder
1/2 teaspoon dried thyme leaves,
crushed
1 (12 ounce) jar Campbell’s® Slow
Roast Beef Gravy
1/2 cup sour cream
Chopped fresh parsley
Directions
Bake pastry shells according to package. directions.
Slice beef into very thin strips.
Heat half the oil in skillet. Add beef and cook until browned, stirring
often. Remove beef.
Heat remaining oil. Add mushrooms, onion, garlic and thyme and
cook until tender.
Add gravy and heat to a boil. Reduce heat to low. Stir in sour
cream. Return beef to pan and heat through. Serve in pastry shells.
Garnish with parsley.
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