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).