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Ground Beef Stroganoff




Source of Recipe


Lynn Walsh, PA


List of Ingredients




1 1/2 pounds lean ground beef
1 medium onion, roughly chopped
1 can cream of mushroom soup
8 ounces sour cream
8 to 10 ounces pasta (egg noodles work best and make a thicker sauce)
Shot of Worcestershire sauce



Recipe



Brown ground beef and chopped onion over medium heat.

Season with salt and pepper.

Add the soup, sour cream and Worcestershire.

Stir in 3 soup cans of water.

Add pasta and mix to cover with liquid.

Cook on low heat, stirring occasionally, for about 15 minutes, until pasta is tender.

Makes 4 to 6 servings.

Note: Walsh adds: "The reduced-fat and/or low-sodium version of cream of mushroom soup can be used with no noticeable difference. You can also use the light or fat-free sour cream, but the fat-free makes for a thinner sauce. Light is better." (We used fat-free and the sauce was the consistency of cream soup and suited us fine.)