Monday, September 10, 2012
Homemade, Skillet Beef Stroganoff
I originally pinned this recipe for crock pot beef stroganoff, but I immediately noticed 2 things:
1. I would need to cut down on the measurements (I'm cooking for two), and
2. my schedule does not permit for the slow cooker or crock pot.
I decided to try my own version, using Heather's Bytes' recipe as my basis. The results? Rich, creamy, better-than-the-box beef stroganoff.
Get started with:
1 lb hamburger meat, seasoned, browned, and drained
1 can Golden Mushroom Soup - do not substitute!
1/2 can beef broth
4oz (1/2 bag) of No Yolks Egg White Dumplings noodles
4oz (1/2 block) cream cheese
1/2 cup sour cream
3 quart pot
Keep browned meat on medium-low heat, and add noodles to boiling, salted water.
While noodles boil, add can of golden mushroom soup to the skillet and stir.
Next, add 1/2 a can of beef broth.
Stir meat mixture until gravy forms around hamburger meat.
Once noodles are cooked to package specifications, drain and add them to the skillet.
Mix noodles in gravy until covered, and let skillet stand on low heat.
In small bowl, combine 1/2 cup of sour cream with 4oz cream cheese. Mix well.
Add dairy mixture to skillet, and stir until mixed well. You may choose to use it as a topping instead, but I wanted the sour cream and cream cheese mixed in.
The results are delicious! It has the familiar flavor of beef stroganoff, but it is much creamier and richer than any Hamburger Helper I've ever had.
Try it for yourself, double the recipe for your family, and let me know how it turns out!