beef stroganoff

January 24, 2016

prep time: 10 mins       cook time: 40 mins       total time: 50 min21f9d9aa-6193-41d3-a5d1-75f06a7bbe99
yields 4-6 servings

1 lb lean ground beef
2 (8 oz) packages of sliced button mushrooms
1 (12 oz) can evaporated milk
4 c beef broth
1.5 lb uncooked medium egg noodles
2-3 stalks of green onions, chopped
basil, parsley
1/2 c sour cream


  1. in a large pan or pot, cook beef over high heat, stirring frequently, until brown. drain almost all the fat.
  2. add mushrooms and salt and pepper to taste. cook about 5 minutes or until browned.
  3. add evaporated milk, beef broth, noodles, and green onions. noodles will not be completely covered at first. sprinkle basil and parsley over noodles
  4. heat to boiling over high heat. reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are al dente.
  5. remove from heat and then, stir in sour cream.


simple recipe. really quick to make. pretty tasty for being a cheesy entree because usually i stay away from dishes with white creamy sauces. lance commented that it was a little too cheesy/thick, so i cut back even more on the sour cream and upped the amount of noodles a little bit (edited in the recipe above). probably could add some kind of green vegetable to this… maybe broccoli, spinach, green beans, or even zucchini. would probably have to steam the vegetable ahead of time though, before adding it to the dish.

i’m adding this to my archive !

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