Aunt Kathy’s Beef Stroganoff

Hello!! I hope everyone’s week is going well. It’s almost the weekend and I have to say, I am ready for it! The other night, when I made the Shepard’s Pie, I also made one of my Aunt Kathy’s recipes – Beef Stroganoff. She’s made this recipe for years and years. It’s actually the only stroganoff I’ve ever had/made. My brother, Bill, just emailed me asking me again how she makes it so that’s what I’m leaving here today for yall:) It’s easy and its GOOOOD STUFF!!:) Enjoy!!
OK, HERE’S What You’ll Need:

1 lb of ground beef (I like to use ground round)

1 small onion cut up (if you don’t have one, just use dried minced onion)

salt, pepper, garlic powder

1lb button mushrooms (or 1 small can, DRAINED sliced up mushrooms)

1 can Cream of Mushrooms (or Chicken) soup

8oz sour cream

Serve over white rice or egg noodles

HERE’S What You Do:

1 pound ground round

Season w/ salt, pepper,dried onions,garlic powder & brown

***Now, drain your meat and put it to the side to keep it warm. Do not wash out your skillet.  Add about 1 T. butter to your skillet**

Mushrooms (small can drained or you can use fresh - I like fresh:) Instead of slicing, I like to break them up into quarters with my hands - nice chunky pieces.

Saute' your mushrooms in the skillet with butter and little bit of drippings left over from the hamburger meat.

Meanwhile, start your noodles - or rice (I use my rice cooker when I make the rice) Here I just made egg noodles.

Once your mushrooms are all nice and goldeny (like that word?:) browny, add your beef back to your skillet

To your meat/mushrooms, add a can of Cream of Mushroom Soup (or Cream of Chicken) and 8 oz of sour cream

Sour cream and Cream of Mushroom soup - mix into meat/mushrooms and simmer on low til warmed through.

***Remove noodles from heat and drain***

Serve stroganoff over noodles and ENJOY!:)