Beef Stroganoff

Beef Stroganoff (typical version)

1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)

Cook beef and onion in a large skillet.  Drain fat if necessary.  Add soup, scraping the bottom of the skillet to loosen all bits of meat.  (The sauce will turn dark.)  Add milk and mix in until smooth.  Add mushrooms, and heat through.  Just before serving, add sour cream to skillet and stir in, and allow to heat through.

Serve over hot cooked egg noodles, with a green or orange vegetable.  Serves 8 to 10

From the files of Mie Oliphant

Beef Stroganoff (crock-pot or dutch oven version)

1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream

Brown ground beef in skillet or dutch oven.  Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover.  Stir periodically to keep the noodles coated and cooking.  Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream.  Serve immediately. Serves 10.

From the files of Paul Oliphant.