I'm not huge on red meat. I'm not really a big 'meat' fan. I never have been, and I certainly don't like it when it star's in a dish, but for some reason, I have always loved this version of Beef Stroganoff. Maybe it's b/c I grew up with it (via my Grandmother's recipe), but I doubt that b/c I spent more time resisting the meals my Mom made when I was little as opposed to embracing them. When I requested a dish, this was one of the two I always asked for when I was younger, when I came home from college, and on the occasional special occasion when my Mom brings her pots and pans out of retirement. I don't like any other version, but I like this one, though I still like a little beef with my noodle platter. The rest of my family would have the reverse of my plate, so it all evens out in the end!
BEEF STROGANOOF RECIPE
Ingredients: 1 lb. ground beef, 1 onion, chopped, 1/4 c. butter, 2 T. flour, 1 t. salt, 1 t. garlic salt, 1/4 t. pepper, 1 can cream of chicken soup, 1 c. sour cream, 1 package egg noodles, cooked as directed.
In a large skillet cook 1 lb of ground beef, 1 chopped white onion, 1/4 c. butter. Cook until onion is tender, and beef is browned. Drain excess fat. Stir in 2 T of flour, 1 t salt, 1 t. garlic salt, 1/4 t. pepper. Cook for 5 minutes stirring constantly.
Stir in 1 can of cream of chicken soup. Simmer for ten minutes.
Stir in 1 c. of sour cream.
Pour over cooked egg noodles.
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