Sunday, April 22, 2012

Beef Stroganoff

Andy and I were stumped as to what to fix for Wednesday night (Momma's night). We had been so busy at work I knew it had to be something simple. Beef Stroganoff came to mind with whole kernel corn and a salad with lettuce, red bell pepper and cucumbers as sides. I have made this dish with canned mushrooms, but I prefer fresh. It allows you to control how "done" they get. Rubbery mushrooms are not very appealing to me.

For dessert, Momma fixed her famous Meme's Brownies with a twist! She added a little raspberry extract to the mix, the icing and grated Dove raspberry chocolates on top. Thank goodness she cut really small pieces as they were wickedly good!

  • 1lb. hamburger (or stew meat)
  • 1 onion, chopped
  • 1 8 oz. carton sliced mushrooms
  • 1 can cream of mushroom soup
  • 6-8 ounces of sour cream
  • 6 oz. water
  • Better Than Bouillon Beef Flavor (or beef bouillon cubes)
  • Good on Anything Sauce (or Dale's or Johnny's sauce), to taste
  • Egg noodles (4 cups dry, add more or less), cooked as directed

Brown hamburger meat and onion in a very large skillet. When the meat is almost cooked through, add the pack of mushrooms.

When meat is totally browned, drain off grease. Blend in: mushroom soup and water/bouillon mixture. Let it cook down on medium at a slow boil for 15 minutes.

Stir in sour cream by the spoon full. Blend in well before you add more. I always say you can always add, but it's a little hard to take away. Taste the broth. Add in enough Good on Anything sauce to kick up the beef taste. I usually add about 1/2 tbsp., blend well and taste again to see if it needs more.

Stir in cooked egg noodles. Let them absorb the sauce a little before serving.

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