Sunday, October 28, 2012

Quick & Easy Beef Stroganoff

1 T oil or butter
1 onion chopped (optional)
2 cans Cream of Mushroom Soup
2 cans beef chunks, one drained, one not drained
16 oz sour cream
1-2 T Worcestershire sauce (optional)
1 lbs egg noodles, cooked and drained

In a large skillet or sauce pan, saute onion over medium heat.  Once the onions are cooked (translucent) add the soup and beef.  Remember to only drain one of the cans of beef.  Once all of the ingredients are heated through, add the sour cream and stir gently, as to not break up the beef too much.  Reduce to low heat.  Do not let the sauce boil once the sour cream has been added.  Once the sauce is hot, remove from heat and serve over the cooked and drained noodles immediately.  Serves 6-8

*** Mushrooms and/or celery are also very good additions***

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