This has to be the BEST Stroganoff I have EVER tasted. Wow! I absolutely love it! The Hubby has been getting free lunch from his company this week, so guess who gets to eat most of the leftovers? ME!!! and I totally don’t care because it is so delicious. I’m kind of glad that I don’t have to share. :0)
I’m sure I’ll be using this one a lot in the future. Having the powdered sour cream makes it so easy to have everything on hand too. I normally would have to plan on making something like this because I don’t often keep sour cream without already having planned something for it. Anyway, without further ado, here you go.
1 lb ground beef, cooked
1 can of cream of mushroom soup
1 can cream of chicken soup
1 cup dehydrated sour cream, reconstituted
1 soup can of milk
Egg noodles (I used about 2/3 of a bag. So around 10 oz.)
1 can of Mushrooms, drained
1. In a medium pot, boil water for your noodles. Most egg noodles will probably need about 10 minutes in boiling water to cook.
(Side note: I have heard that if you place a wooden spoon over a pot of boiling water it won’t boil over. My pot didn’t boil enough to show me if it worked, but I’ll keep testing it.)
2. Meanwhile, reconstitute your sour cream. 1 cup of powder + 1/2 cup of water. Whip well and stick in your fridge.
3. In the same pan that you cook your beef in (or a large skillet), mix in your cans of soup and the one can of milk. Let it heat on medium-low stirring frequently. Once your sauce starts to bubble add your mushrooms and sour cream. Mix in well and keep heating.
4. Drain your cooked noodles and add to your sauce. Stir well and serve.
I thought about adding some spices (like garlic) to it for fun, but when I tasted it it was perfect. I didn’t even add any salt or pepper. Make sure to taste test it and see what you think before you play around with more flavors.
I think I may need to go reheat me a bowl right now. Just typing this up and looking at the pictures has made me hungry. That’s another good thing about this dish. It’s been just as delicious for leftovers.
*You could easily use freeze dried mushrooms as well as powdered milk. If you use powdered milk it will be one cup of powdered milk and one cup of water mixed well. You could also just as easily use fresh mushrooms and sour cream.