Beef Stroganoff, Like Mom Made

Being a personal favorite, my brother and I would both request this dish for our birthday dinner when growing up. It was considered a treat because my mom made it only a few times a year, so there were rarely leftovers in our home of 4 children.  It was also one of the first successful meals I prepared for my husband when we dated. This recipe is very forgiving to someone who is not comfortable in the kitchen and trying out new things. Satisfying and very rich, it's sure to please. (Serves 4-6, easily adjust ingredients to a larger crowd.)

What you need:

* 1 bag of wide egg noodle pasta

* package of ground beef (hamburger meat)

* 1 medium white onion diced

* 1 can of condensed cream of chicken soup ( I use Cambells)

* use half  a 16 oz container of sour cream ( this way you have extra if needed)

* about 6-8 white mushrooms chopped

* two cloves fresh garlic, crushed

* 2 Tablespoons butter

* salt and cracked pepper

First get water going for noodles, so dinner is ready simultaneously. Cook noodles according to package. If need be, better to have stroganoff waiting for noodles than vice versa.

In large frying pan, deep if possible, melt butter and add onions with cracked pepper. Right when onions become translucent, add garlic last minute. To that, add chopped meat dash of salt, and mushrooms. Cook until meat is thoroughly cooked through and no longer pink. ( If using leaner meat 95% no need to drain off fat, if much lower, drain some but you also risk losing flavorings. Be sparing!) Once meat is done, put heat on low and add can of cream of chicken soup. Mix though. Then add half the container of sour cream, about a cup. Stir through and shut off heat. Season with additional salt and pepper to taste. Serve immediately over noodles. Garnish with chopped parsley.

I like to serve with steamed stringbeans and tossed salad with balsamic dressing.