Recipe

Ground Beef Stroganoff Recipe

	Natria / All my dishes 1 year, 9 months ago It's very delicious and filling, and also re-heats quite well, which is handy for those of us often on the go! Prep:10m Cook:30m Servings:2	Natria
	groundbeef pasta filling inexpensive herbs onions parmesan sourcream noodles meat tasty

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Ingredients

-Noodle Part-

2 C. Egg Noodles

1 tsp. Salt

Dab of Butter

Water to boil noodles

-Veggie Part-

1 Small Yellow Onion

1/2 Med. Red Tomato

1/4 C. Butter

Pinch of Thyme

Pinch of Oregano

1/4 tsp. Salt

-Beef Part-

Beef equal to about 3 Med. patties (pre-thawed)

1/2 tsp. Salt

2 Pinches of Parsley

3-4 Dashes of Pepper

Sm. Pinch of crushed Rosemary

-Sauce Part-

1 Can Cream of Chicken and Mushroom Soup

2 TBSP Parmesan

2/3 C. Sour Cream

1/8 C. Half and Half

Directions

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!

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Comments

natria 1 year, 9 months ago said:
Fyi, I'm completely guessing on the prep time, and sort of guessing on the cooking time. I was having fun making this and really wasn't paying much attention to how much time passed while doing it!

Also, you can of course substitute fake butter (I like to use Country Crock as a butter substitute when I do use one), and use more or less salt and pepper if you like. Those things are really a matter of taste ;)

Oh, I think sliced mushrooms cooked along with the onions would be a nice addition. I just didn't have any when I made this, and I was writing the ingredients/instructions while I was making it :)

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