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Stark Raving Recipe for the BEST Beef Stroganoff

Yields 4 Servings, for 8 servings double the recipe
Preparation: 20 Minutes

You'll need:

1 Large Stock Pot
1 Large Saute-Frying Pan
1 Medium Sauce Pan
1 Large Strainer

1 Package of Extra Wide Egg Noodles
1lb Ground Beef
1 Family sized can of Campbell's Cream of Mushroom Soup
1 Large can of Chopped mushroom pieces
1 8 oz container of Sour Cream

1/4 cup Worchestershire Sauce
1 Tablespoon Lemon Juice
1 small yellow onion finely minced
1 teaspoon minced Garlic
1 teaspoon Vegetable Oil
1/2 teaspoon onion salt
1/2 teaspoon garlic powder

Begin boiling water for the Egg Noodles. Add the teaspoon of vegetable oil to the water to prevent the noodles from sticking. (Medium to High Heat)

Turn the burner on medium heat. Pour in the lemon juice, the worchestershire sauce, the garlic and the onion. Add the ground beef, break up the ground beef as much as possible mixing it in with the onions, garlic and sauce.

As the meat browns, pour the can of Cream of Mushroom to the sauce pan (Medium heat). Add Light Cream or Half and Half instead of water or milk. Add the onion salt and garlic powder to the soup stirring with a wooden spoon.

Stir the hamburger mix, drain the can of mushroom pieces, add to the hamburger mixture.

Add the egg noodles to the boiling water.

Stir the beef mixture.

Stir the soup.

Brown the mushrooms with the beef. The onions should be almost invisible.

Stir the soup, Stir the Noodles, Stir the beef mixture.

As soon as the soup begins to boil, turn the heat down to simmer.

Check the noodles. You want the noodles to be soft, but firm. Try one of the noodles, if it tastes done to your liking, drain the noodles.

Keep stirring the hamburger mixture and the soup.

After the noodles have been strained, turn off all of the burners.

Add the Cream of Mushroom Soup to the Stock Pot, followed by the noodles. Stir them together until blended.

Drain the hamburger, but reserve about a 1/4 cup of the drippings and sauce for flavor.

Add the rest of the sauce, and the hamburger mixture to the soup and noodles. Blend well with a wooden spoon. Add the full cup of sour cream (8oz).

Serve with a plastic serving spoon for best results.

Learn more about this author, Laura Garrow.
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