Stroganoff

I love this recipe. It comes together easily and has great flavor. I know a lot of people use steak strips for stroganoff but I grew up with ground beef. Another twist on this recipe is the addition of tomato paste.

In a large skillet, saute 2 Tbs butter, 1 chopped onion and 1 small can of mushrooms, drained. Once onions are clear, remove from pan and set aside.

In the same pan, brown 1 lb ground beef. Drain. Stir in 2 Tbs flour.To the meat, add 2 cups water, 2 cubes beef bouillon (or 2 cups beef broth), and 2 Tbs tomato paste. Return onions and mushrooms to pan.

Let your daughter lick the tomato paste can. Make sure she really digs in. :)

Stir it all together, it will look like this. Bring it to a boil; reduce heat and simmer for 20 minutes.

While your sauce is simmering set some water on to boil for some egg noodles.

(Yes, I took a picture of a boiling pot of water. What's worse, I took several and chose the best one. Apparently I can be more boring!)

After it is done simmering, remove from heat and add 1/2 cup sour cream.

Stir and serve immediately!

So, just to recap:

Stroganoff

1 sm can sliced mushrooms

1 onion, chopped

2 Tbs butter

1 lb ground beef

2 Tbs flour

2 c water

2 cubes beef bouillon

2 Tbs tomato paste

1/2 c sour cream

cooked egg noodles for serving

Saute onions and mushrooms in butter, set aside. Brown beef in same pan, drain. Add flour and stir with meat. Add water, bouillon and tomato paste. Stir well. Return onions and mushrooms to pan. Bring mixture to a boil. Reduce heat and simmer 20 minutes. Remove from heat, stir in sour cream. Serve immediately.