This is the very first recipe that I had to make at my school when I started the new job. I was scared to death, and actually made my friend Zack call his mommy so that I could get an idea on how the heck to make this stuff. Our family doesn’t usually eat creamy things, so beef stroganoff was a complete blur to me, but I made it through, and it turned out to be one of my favorites. My Dad even likes it, and he is the pickiest person I have ever met!
I forgot to take pictures of the process for making this recipe – seems to be a trend lately, doesn’t it? But it is a very simple recipe and is ready from start to table in 20 minutes. Sneak some veggies into the ground beef by pureeing them in a food processor until smooth – scroll down to learn more.
1 lb ground beef
1 bag medium egg noodles
1, 10 oz can condensed cream of mushroom soup
1 cup sour cream (or plain yogurt)
1/2 cup cream cheese, softened
1 T Worcestershire sauce
2 t garlic salt
1 t each, black pepper and onion powder
Boil egg noodles in salted water according to package directions. Drain and set aside.
Meanwhile, in a large skillet or a large pot, brown ground beef and season with Worcestershire, garlic salt, pepper and onion powder. Cook for 8-10 minutes, or until beef is cooked through.
Add cream cheese, sour cream and cream of mushroom soup, and let simmer over low heat for 5 minutes.
Add cooked egg noodles, and stir into the creamy ground beef mixture.
It’s a quick, simple and delicious weeknight meal that is ready in only 20 minutes. Kids love this recipe, and if you wanted to, you can sneak in a ton of vegetables to the ground beef without your kiddos (or husband) even knowing! Just puree my magic combination of vegetables; 1/2 yellow onion, 1 clove garlic, 2 ribs celery and 1/2 zucchini (peeled or unpeeled) in a food processor, until smooth and cook them up with the ground beef.
If you like this ground beef stroganoff, try tater tot casserole. It uses the same creamy ground beef base, but is topped with tater tots and cheddar cheese and baked!