Winter break is over and it’s time to get back to school, work and all the usual activities we have going on. I’m always on the hunt for quick and easy dinners that I can whip together during the week and this definitely was one of them!
I love stroganoff and even though my family is not a huge fan, I make it every now and then. This recipe reminds me of growing up and my mom making the stroganoff version of hamburger helper. You could easily substitute ground turkey for the ground beef for a lighter version.
8 oz egg noodles
1 lb ground beef
8 oz sliced button mushrooms
10.75 ox can fat-free condensed cream of mushroom soup
1 tsp garlic powder
1/2 cup sour cream
salt and pepper to taste
In a large skillet over medium- heat, brown the ground beef and mushrooms until cooked through, about 5 to 10 minutes. Drain any fat and add the can of soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Cook the egg noodles according to the package instructions.
Since my family didn’t want their noodles mixed into the beef mixture, I skipped adding the noodles to the skillet. Add in the sour cream and stir to combine. If the mixture seems a little dry or too thick, add a 1/4 cup or more of milk to the skillet until you reach the desired consistency.
Source: The Spirited Violet