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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy, quick and cheap. The only notes I have on this recipe is: Peg Bracken I Hate To Cook. Ingredients:
8 ounces uncooked noodles |
1 beef bouillon cube |
1 garlic clove, minced |
1/3 cup chopped onion |
2 tablespoons cooking oil |
1 lb ground beef |
2 tablespoons flour |
2 teaspoons salt |
1/2 teaspoon paprika |
1 (3 ounce) can mushrooms |
1 (10 ounce) can condensed cream of chicken soup, undiluted |
1 cup sour cream |
chopped parsley (she says this is very important-grin) |
Directions:
1. Start cooking those noodles, first dropping a bullion cube into the noodle water.
2. Brown the garlic, onion, and crumbled beef in the oil.
3. Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
4. Then add the soup and simmer it-in other words, cook on low flame under boiling point-ten minutes.
5. Now stir in the sour cream-keeping the heat low, so it won't curdle-and let it all heat through.
6. To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.
7. I copied it word for word.
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