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No-Fuss
Stroganoff
From Company's Coming -
Casseroles
This turns out great every time (even
though I never measure), I always seem to have the ingredients on hand
and my kids LOVE it.
INGREDIENTS
| Butter or margarine |
|
2 Tbsp |
30 mL |
| Finely chopped onion |
|
1 cup |
250 mL |
| Ground beef |
|
1 lb |
500 g |
| |
|
|
|
| All-purpose flour |
|
2 Tbsp |
30 mL |
| Salt |
|
1 tsp |
5 mL |
| Pepper |
|
1/4 tsp |
1 mL |
| Mushrooms (fresh or
canned) |
|
1 cup |
250 mL |
| |
|
|
|
| Condensed cr. chicken
soup |
|
10 oz |
284 mL |
| |
|
|
|
| Sour Cream |
|
1/2 cup |
125 mL |
| Grated Cheddar cheese |
|
1/4 cup |
60 mL |
METHOD
-
Melt butter in frying pan.
Add onions and saute slowly until limp. Add beef stirring to
break up lumps. Drain off and discard fat.
-
Sprinkle flour, salt and pepper
over meat mixture. Stir. Add mushrooms. Cook
uncovered for 10 minutes.
-
Add soup. Stir. Cook
uncovered for 10 minutes.
-
Stir in sour cream and cheese.
Heat through. Can be served immediately or poured into a
casserole, covered and held in warm oven. Serves 4.
NOTES
-
I never saute the onions first -
just throw them in with the beef.
-
I never use the flour either.
It always seems to be thick enough without it.
-
I make with and without cheese
(depending on how fat I'm feeling at the moment). Nobody seems
to notice the difference either way.
-
I've made it with no-fat sour
cream and full-fat sour cream. Of course, the full-fat tastes
better, but it tastes fine with no-fat too.
-
Serve over egg noodles or rice
(my favorite).
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