Easy Beef Stroganoff

Here is the recipe from our meal on Tuesday.

Use the Make Ahead Ground Beef recipe (I freeze just the ground beef and then when wanting to cook a recipe with it I defrost and add the stuff). You can have it all ready mixed with the first set of ingredients and put in the freezer. I choose to have more options available, and not be restricted to how the pound of browned ground beef will be used.

Combine in skillet/fry pan:

1 portion Make Ahead Ground Beef
8oz. sliced mushrooms
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup water
1 tsp. ground paprika
1/2 tsp. salt
1/4 tsp coarsely ground black pepper

Bring to a simmer over medium heat. Once heated:

Stir in 8oz. sour cream into beef mixture.

While cooking meat mixture, cook 1 lb. of egg noodles and drain.

Toss with 1/4c. snipped fresh parsley and 2 Tbsp. melted butter.

Spoon stroganoff over noodles and sprinkle with additional paprika and parsley, if desired.

Yield: 6 servings

(Recipe from Pampered Chef)

My notes:
I ommited the mushrooms (we don't really like them).
I did 1/4 cup water and 1/4 cup milk - it was to thick for us.
I skipped the parsley all together (didn't have it) and also the melted butter - our noodles were plain, but our sauce was thinner to spread over all the noodles.

This has already been asked to add into rotation (our rotation is every 5-6 weeks) or he gets sick of it and won't eat it again.