TLC In The Kitchen

Last night, as promised in the crock pot post, I made “beef stroganoff” with some of the London broil I cooked on Monday. I know that this is not a traditional beef stroganoff, but it is a quick, easy and tasty everyday version. With the beef already cooked, it only took me 20 minutes to make the meal. Most of those 20 minutes were waiting for the water to boil so I could cook the noodles. A fast side dish of frozen mixed vegetables with a green salad and dinner was on. And it was good!

Ingredients:

1 pound beef (ground beef or shredded roast)

1 large onion

2 cloves garlic

1/2 pound mushrooms (sliced)

salt to taste

1 tablespoon black pepper

1 pound wide egg noodles

2 10-1/2 oz. cans cream of mushroom soup

1 cup milk

16 oz. container of sour cream

Put on water to boil for the egg noodles. Brown the ground beef and season with the black pepper and salt. Chop the onions and garlic. Add mushrooms, onions and garlic to ground beef and cook until tender. Combine the two cans of soup with the milk and whisk until smooth. Add to the beef mixture. When egg noodles are cooked, drain well and add to the beef and soup mixture. Stir in the sour cream just before serving.

For a Quick Fix meal, use either frozen prepared ground beef or as I did pre-cooked and seasoned London broil or other roast.