Many years ago when I was a single young woman, married friends of mine had an out of town emergency. They asked me to take care of their 3 children ages 7, 9 and 11 years old. Panic! I never had a babysitting job as a teen let alone have 3 kids for 3 days.
My cooking expertise was limited to Chef Boyardee Ravioli. I figured that would only work for one day. On the shelf my Mother had a Betty Crocker cook book. I sat down and started to explore. I finally found a one skillet recipe for HAMBURGER STROGANOFF That was more my speed. One pot!
Much to my surprise it was a resounding success. My three charges came back for seconds. The next day they asked me to make it again for dinner, and be sure to give their mother the recipe. Wow! Maybe there was hope for me in the kitchen yet.
Over the years this became a favorite recipe for all my family. Whenever my son comes home for a visit his first request is for Stroganoff.
Here is the recipe - quick and easy - worth a try -
- 1 pound ground beef (or bite size beef cubes - adjust cooking time)
- medium onion, chopped (about ½ cup)
- 1/4 cup butter or margarine
- 2 tablespoons of flour
- 1 teaspoon salt
- 1 clove of garlic minced (I usually add more)
- 1/4 teaspoon pepper
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 can ( 10 1/2 ounces) condensed cream of chicken soup
- 1 cup dairy sour cream
- 2 cups hot cooked noodles
- snipped parsley
In a large skillet cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic, pepper, mushrooms; cook 5 minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
My family likes to top it off with Parmesan cheese.
Make an extra batch and freeze for another night or quick lunches.