A fast Foodie Friday main dish stroganoff can be on the table in less than a half-hour.

Kathy Whyte
Kathy Whyte/ WNBF News
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Quick Ground Beef Stroganoff   (Prep. time: 15 minutes. Serves 4)

1 lb. ground beef (as lean as you like)

½ bag extra wide egg noodles

½ half yellow onion medium dice

1 medium clove garlic, finely diced

1 Tb. olive oil

2 C. sliced mushrooms

1 can cream of mushroom soup.

Salt, ground black pepper

1 C. beef or chicken stock

1 Tb. Worcestershire sauce

3 Tb. sour cream

(chopped green onion to garnish)

Bring salted water to a boil.  While the water is heating, dice the onions and garlic. Heat olive oil over medium high heat and add the onions.  When those are translucent, stir in the garlic and mushrooms.  Put the pasta into the boiling water to cook to desired tenderness. (The husband prefers a softer noodle for this rather than al dente.) While the pasta cooks, stir in the cream of mushroom soup, stock, Worcestershire, salt and pepper to taste.  Once the noodles are done, remove the meat from the heat and stir in the sour cream until thoroughly blended.  Drain the noodles and place on large plate or serving bowl.  Top with the meat mixture and scattered the chopped green onions (and maybe a little chopped parsley) on top.  Serve with a green vegetable like peas or broccoli and a green salad.

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