1 lb. ground beef
1/2 lb sliced mushrooms
1/2 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. garlic salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. dairy sour cream
2 c. hot cooked noodles
In large skillet sautee mushrooms in 1/2 cube butter. When tender transfer to a bowl to be added to stroganoff later.
In the same skillet brown ground beef. Drain off most of fat. Stir in onions and butter and continue browning until onion is tender.
Stir in flour, garlic salt, pepper, and mushrooms.
Cook 5 minutes, stirring constantly.
Remove from heat.
Stir in soup.
Simmer uncovered 10 minutes.
Stir in sour cream. Heat through.
Boil 16 oz wide noodles while stroganoff is cooking.
Serve over hot noodles. Serves 6.
This is one of those recipes that makes for good leftovers.
