Easy Stroganoff
photo by ssinderella
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
6 cups
- Serves:
- 4-6
ingredients
- 8 ounces mixed mushrooms, sliced
- 1⁄2 medium yellow onion, chopped fine
- 1 -2 tablespoon butter
- 2 fresh garlic cloves, minced
- 1 tablespoon fresh thyme leave
- 8 ounces lean beef (either ground or leftover roast(your choice)
- 1 (10 3/4 ounce) can cream of mushroom soup or (10 3/4 ounce) can condensed golden mushroom soup
- 8 ounces beef stock
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 8 ounces cooked egg noodles
- 4 ounces cream cheese
- salt and pepper
directions
- in dutch oven or other heavy skillet, melt the butter over medium heat and saute the onion until translucent (about 5 minutes).
- Add the garlic and thyme and cook for another minute.
- Add the mushrooms (and additional T butter if needed), salt and pepper and saute for 5-10 minutes or until mushrooms are golden brown.
- Add ground beef ( if using) and cook until beef is browned throughout. After mixture is brown, add the wine, deglazing the bottom of the pan, the broth, canned soup, the worcestechire and the tomato paste.
- If mixture is too thick, add a little water or stock to thin.
- Right before serving, stir in the cream cheese until mixed in well.
- Serve over noodles.
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RECIPE SUBMITTED BY
ssinderella
United States
I was raised in SoCal and currently live in Las Vegas I am a licensed veterinary technician as well as a registered nurse. I grew up in my parents restaurant, so I learned to cook by watching and doing. No recipes, just what the basic ingredients were. I cooked for a while during my teen years and got to make my own creations which was fun, but left the business in '93..many fond memories still remain. I am mom to a wonderful 12 year old daughter who shares my love of cooking, although her tastes run to the exotic (at least for most 12 year olds I know). She loves Japanese, Chinese and and Thai food. Her favorites are Jellyfish and sushi.