Simple Hamburger Stroganoff

I love the flavor of a good stroganoff, but I don’t like the price of beef tips, steak, or roast beef, nor do I enjoy the amount of time it takes to cook them. Because of this, I came up with this recipe for beef stroganoff that uses hamburger. I have created a version that is smooth and delicious.

Ingredients

• 1 package of egg noodles (16 ounces)
• One pound of lean minced sirloin
• 1 (8-ounce) package of cream cheese, diced
• 1 (6-ounce) can of minced mushrooms, with liquid
• One packet of dried brown gravy ingredients (.75 ounces)
• Two (10.5 ounce) cans of condensed cream of mushroom soup
• One eight-ounce container of sour cream
• half a cup of milk

Directions

Step 1

Bring water that has been mildly salted to a boil in a big saucepan and bring it to a boil quickly. Cook the egg noodles at a boil for seven to nine minutes, or until they are cooked but still firm to the biting. Run off.

Step 2

While this is going on, sauté the ground beef in a large pan over medium-high heat, tossing it regularly, for five to seven minutes, until it is browned and crumbly. Meanwhile, drain the fat and throw it away. Stir in the cream cheese, mushrooms that have been soaked in liquid, and gravy mix.

Continue to simmer and stir over medium heat for two to three minutes, or until the cream cheese has melted. Add the condensed soup, sour cream, and milk, and continue to simmer for three to five minutes, stirring the mixture regularly, until it is smooth and creamy.

Step 3

Stir the egg noodles into the meat stew after draining them. Cook for two to three minutes, or until the food is completely warm.

Nutrition Value (per serving)