March 11, 2010

Hamburger Stroganoff

Posted in Beef at 3:57 pm by Sheila OConnell


   1 lb ground beef

   1/2 to 1 cup sliced mushrooms

   1 can Campbell’s cream of chicken soup

   Approximately 1/2 cup sour cream (more or less, as desired)

   Egg noodles


In large skillet, brown ground beef, stirring to break up.  Add mushrooms and cook slightly.  Or leave out mushrooms if you do not care for them.  Add cream of chicken soup and simmer for about 20 minutes, stirring occasionally.  Stir in sour cream and bring back to a boil.

Serve over cooked egg noodles.

Note: Everything about this recipe is subject to your personal taste.  You will find it easy to change, such as adding onions if you like.  I like to serve it with the sweet and sour green bean recipe.  They seem to go well together.

Posted by Gram


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