Home > Main Dishes > Beef Stroganoff

Beef Stroganoff

November 16, 2008 Leave a comment Go to comments

Beef StroganoffInspired from Clay Spencer

1 pound lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 teaspoon beef base
1 (10.75 ounce) can condensed golden mushroom soup
1 tablespoon Worcestershire sauce
1 (8 ounce) container sour cream
1 (4.5 ounce) jar sliced mushrooms, drained (optional)
1 teaspoon paprika
salt and ground black pepper to taste
1 (16 ounce) package egg noodles

1. Brown the ground beef in a large skillet over medium high heat and drain excess fat. Add both the onion and garlic and saute for 5 minutes, or until tender.
2. Add the golden mushroom soup and Worcestershire sauce and reduce the heat to medium low. Allow to simmer for 15 minutes, then add the sour cream, stirring well. Add the mushrooms (if desired), paprika, salt, and ground black pepper.
3. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Categories: Main Dishes
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