Simple Beef Stroganoff
Simple Beef Stroganoff
- 2 Tablespoons olive oil
- 1 clove garlic
- ½ of a regular sized onion, diced
- 1 lb. lean ground beef
- Two 10.7 oz cans cream of mushroom soup
- One 8oz stick of cream cheese
- 1 cup sour cream
- A dash of lemon juice (optional)
- Garlic salt and pepper to taste
- One 16 oz bag wide egg noodles, cooked
Boil water for the noodles. Cook and drain the noodles. Meanwhile, in a separate large pot, heat olive oil over medium heat. Add the garlic and cook until fragrant. Add the diced onion and cook until translucent. Next add the lean ground beef and cook until the meat is browned and reaches a temperature of 165F. Carefully remove any fat using a large spoon. Now add the cream of mushroom soup, cream cheese, sour cream, to the cooked meat and stir well. Season the sauce with just a bit of lemon juice, garlic salt and pepper. Add the noodles and gently stir. Season the stroganoff with additional salt and pepper if needed. Note, this is a perfect use of precooked and frozen bags of ground beef. Also, this can be prepared in the early afternoon and left in a crock pot on the warm setting until dinnertime. In this case, slightly undercook the noodles. Reduced fat cream of mushroom soup, cream cheese and sour cream can be substituted for a lower fat version of this recipe.
*Note, this would be classified as an easy week night meal. Nothing special, not exactly a favorite, but it works when there is not much time for food preparation. We all need these types of meals every now and then. Thanks Shannon Beatty for this recipe.
