I've eaten many different versions of Stroganoff. However, my mother's recipe is by far the best I've ever had. So, I'm going to share it with the world. :)
This recipe will feed 4 adults, with some leftovers for lunch the next day. Here is what you'll need:
**I know it sounds crazy, but it tastes amazing. Go with me on this. If you don't like it, you may use Cream of Mushroom.
1. Add meat and onion. After breaking up the meat, dust it with the Lawry's Seasoned salt. When it's approximately half-cooked, dust it again.
2. While the meat is cooking, place your noodles on to boil.
3. When the meat is fully cooked, drain the fat in whichever way you normally would. I place a metal colander into a plastic bowl, and maneuver the meat into the strainer.
4. While the meat is draining, smooth out the soup in the same skillet. Adding a little milk at a time, blend well.
5. Once the soup and milk mixture is well blended, add the meat and mix well. Allow mixture to simmer uncovered for about 3-5 minutes.
6. The sauce will lose the orange color, when this happens, it is ready to serve. Use a dollop of Daisy on top, and mix to your desire.
This took approximately 20 minutes to make. It was also a-maze-ing! Enjoy!
This recipe will feed 4 adults, with some leftovers for lunch the next day. Here is what you'll need:
- 2lbs ground chuck [Thawed]*
- 1 medium onion, minced.
- 1 10 1/5 oz. can Campbell's Cream of Chicken & Mushroom soup**
- Lawry's Seasoned Salt
- Approx. 10 oz [1 1/4 cup] of Milk
- 2 bags Light N' Fluffy Egg Noodles [wide]
- 12 oz. Daisy Sour Cream
- Optional: Chopped mushrooms.
**I know it sounds crazy, but it tastes amazing. Go with me on this. If you don't like it, you may use Cream of Mushroom.
1. Add meat and onion. After breaking up the meat, dust it with the Lawry's Seasoned salt. When it's approximately half-cooked, dust it again.
2. While the meat is cooking, place your noodles on to boil.
3. When the meat is fully cooked, drain the fat in whichever way you normally would. I place a metal colander into a plastic bowl, and maneuver the meat into the strainer.
4. While the meat is draining, smooth out the soup in the same skillet. Adding a little milk at a time, blend well.
5. Once the soup and milk mixture is well blended, add the meat and mix well. Allow mixture to simmer uncovered for about 3-5 minutes.
6. The sauce will lose the orange color, when this happens, it is ready to serve. Use a dollop of Daisy on top, and mix to your desire.
This took approximately 20 minutes to make. It was also a-maze-ing! Enjoy!
