Thursday, February 9, 2012

Easy Beef Stroganoff

This is really good! A rich, creamy sauce that tastes so yummy--one of my husband's favorite! Thanks to Life as a Lofthouse for the recipe!

8 oz extra wide egg noodles
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup beef broth
8 oz container of sour cream
1 (10 3/4 oz) can of cream of mushroom soup
2 tsp dried parsley

*Start by boiling your egg noodles as directed on their package. When done, drain and put back in the same pot and put the lid on to keep them warm and so they wont dry out.
*While the noodles are boiling, start browning your meat in a large skillet over medium high heat. Once cooked, drain the grease and then add the onion, garlic, salt & pepper. Give it a good stir. Then pour in the beef broth. Bring to a slight boil, then reduce heat and let simmer for 5-8 minutes.
*After it has simmered, add the sour cream and mushroom soup. Keep the temperature to medium heat and continue to stir often and bring the mixture back to a boil. Make sure mixture is thoroughly heated. Then add your dried parsley. Stir.
*Place your egg noodles on a plate, and then top with the beef mixture.