<h2 class="wp-block-heading"><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Ingredients </mark></h2>



<p><mark> ;Easy ;Beef ;Stroganoff</mark></p>



<p>1 ;(12 ;ounces) ;package ;of egg ; noodles, ;cooked ;and ;drained </p>



<p>6 ;ounces ;fresh ;mushrooms, ;sliced </p>



<p>1 ;onion, ;chopped</p>



<p> 1/4 ;cup ;butter</p>



<p> 2 ;pounds ;lean ;ground ;beef </p>



<p>4 ;tablespoons ;all-purpose ;flour </p>



<p>2 ;cups ;beef ;broth </p>



<p>1 ;cup ;sour ;cream salt ;and ;black ;pepper ;to ;taste</p>



<h2 class="wp-block-heading"><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">how to prepare a best Beef Stroganoff</mark></h2>



<p>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. ;</p>



<p>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.</p>



<p class="has-text-align-center" style="font-size:28px"><mark style="background-color:rgba(0, 0, 0, 0);color:#f63a3a" class="has-inline-color"><strong><em> ONE BONUS Recipe FOR beef stroganoff LOVERS </em></strong></mark></p>



<p style="font-size:25px"><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>1 (17.3 ounce) package<br>Pepperidge Farm® Puff Pastry<br>Shells<br>1 pound boneless beef sirloin<br>steak<br>2 tablespoons vegetable oil<br>1 1/2 cups sliced mushrooms<br>1 medium onion, chopped<br>1/8 teaspoon garlic powder<br>1/2 teaspoon dried thyme leaves,<br>crushed<br>1 (12 ounce) jar Campbell&#8217;s® Slow<br>Roast Beef Gravy<br>1/2 cup sour cream<br>Chopped fresh parsley</p>



<p style="font-size:25px"><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></p>



<p>Bake pastry shells according to package. directions.<br>Slice beef into very thin strips.<br>Heat half the oil in skillet. Add beef and cook until browned, stirring<br>often. Remove beef.<br>Heat remaining oil. Add mushrooms, onion, garlic and thyme and<br>cook until tender.<br>Add gravy and heat to a boil. Reduce heat to low. Stir in sour<br>cream. Return beef to pan and heat through. Serve in pastry shells.<br>Garnish with parsley.</p>



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