Ground Beef StroganoffFrom natria 8 years ago
- -noodle Part- shopping list
- 2 C. egg noodles shopping list
- 1 tsp. salt shopping list
- Dab of butter shopping list
- water to boil noodles shopping list
- -Veggie Part- shopping list
- 1 Small yellow onion shopping list
- 1/2 Med. Red tomato shopping list
- 1/4 C. butter shopping list
- Pinch of thyme shopping list
- Pinch of oregano shopping list
- 1/4 tsp. salt shopping list
- -beef Part- shopping list
- beef equal to about 3 Med. patties (pre-thawed) shopping list
- 1/2 tsp. salt shopping list
- 2 Pinches of parsley shopping list
- 3-4 Dashes of pepper shopping list
- Sm. Pinch of crushed rosemary shopping list
- -Sauce Part- shopping list
- 1 Can Cream of chicken and mushroom soup shopping list
- 2 TBSP Parmesan shopping list
- 2/3 C. sour cream shopping list
- 1/8 C. Half and Half shopping list
How to make it
- Boil Noodles in a medium saucepan according to package (the salt and butter are optional, but I like to add it for a little extra flavour).
- Check noodles while boiling to make sure they cook to the proper consistency. Not stiff, but not mushy, either. (appx. 10 min.)
- Drain noodles and put aside for now.
- Chop onion in quarters, then thinly slice.
- Chop tomato into appx. 1/2 inch pieces (smaller is fine). Keep separate from onion.
- Melt butter in small frying pan.
- Add onion, salt and thyme, and fry on medium heat until they just barely start to brown. (appx. 5 min.)
- Add tomato and oregano and fry approximately 3 more minutes, until tomato starts to go just a bit mushy.
- Empty contents of pan into a small bowl to keep aside for later.
- Using the same pan (for flavour!), fry the ground beef, salt, pepper and rosemary, stirring frequently to ensure even cooking and to keep the meat from clumping up (shooting for fairly small bits of meat). I use a fork to stir and break it up, but if you're using a Teflon-coated pan, be careful not to scratch the surface!
- Empty the can of soup into a medium saucepan (you can use the same one you used to boil the noodles if you want).
- Cook on a burner set just a notch above "low" while following the rest of the instructions, being sure to stir often to keep any of it from sticking while heating it up.
- Add Parmesan, sour cream, beef and onion/tomato stuff.
- Mix well.
- At this point, the consistency of the sauce will be something along the lines of gloppy. This is where the half and half comes in.
- Slowly add the half an half while stirring, until it becomes a thick sauce. Thick enough to cling to the noodles, but not thin enough to be runny.
- Add the noodles and gently mix (for minimal tearing of the noodles).
- By this point, it will most likely be just the right temperature to serve. If it's not, cover it and keep the heat on for another 5 minutes.
- Serve, and enjoy!
The Cooknatria Colorado Springs, CO
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