This stroganoff is made with ground beef, and is fast and easy and on your table in under 30 minutes!Makes about 8 cups of stroganoff
Course: Main Course
1 lbground beef, cooked, drained and rinsed (rinsing optional)
1 (10.5 oz.)cancream of mushroom soup
1/2lb egg noodles, cooked and drained(1/2 of 1 lb. bag)
salt and pepper to taste
Cook your egg noodles according to the package. Drain and set aside.
In a large skillet, on medium heat, brown your ground beef, then drain and rinse (rinsing optional).
Add the cooked ground beef back in to the same skillet and add your cream of musroom soup and sour cream. Stir together. Heat on medium-low heat.
Add your Worcestershire sauce, paprika, seasonings and salt and pepper to taste. (I usually use at least 1 tsp of salt then add more as needed).
Add in the cooked noodles, stirring to make sure it is fully mixed. Continue to heat for a few minutes, then taste again and season to taste as needed.
This Stroganoff can be kept in the fridge for 4-5 days and reheated as needed.
1. If you are needing to feed more people, you can double the sauce (add another can of cream of mushroom soup and more sour cream and seasonings and cook the entire bag (1 lb.) of egg noodles and it works great with the same amount of ground beef (or add more ground beef, because really that is the best part!)2. You can double the sauce if you like it saucy.