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Beef Stroganoff

20m
Serves 1
facebook.com

Beef Stroganoff

facebook.com
20m
Serves 1

Directions

  1. 1Brown the ground beef in a skillet, breaking it up well as it cooks.
  2. 2Once browned, drain any excess grease from the meat.
  3. 3Sprinkle about a tablespoon of Worcestershire sauce over the drained meat.
  4. 4Add about a tablespoon of Dijon mustard.
  5. 5Add a tablespoon of garlic powder.
  6. 6Add a tablespoon of black pepper.
  7. 7Add about a teaspoon of cayenne pepper.
  8. 8Add two packets of Lipton onion soup mix (beefy flavor if available).
  9. 9Add 8 ounces of fresh sliced baby bella mushrooms.
  10. 10Pour in about a cup of beef broth.
  11. 11Stir the mixture and let it simmer for a couple of minutes.
  12. 12After simmering for about 5 minutes, add an 8-ounce block of cream cheese.
  13. 13Add a 10.5-ounce can of Campbell's Golden Mushroom Soup.
  14. 14Stir all the ingredients together until combined.
  15. 15Add a 12-ounce bag of extra broad egg noodles.
  16. 16Pour in a 12-ounce can of evaporated milk.
  17. 17Add the remaining 24 ounces of a 32-ounce container of beef broth.
  18. 18Stir everything together well, making sure all noodles are pushed down into the liquid.
  19. 19Bring the mixture back to a low simmer.
  20. 20Place the lid on the skillet and let it simmer for 10 minutes.
  21. 21After 10 minutes, remove the lid, give it a good stir, and remove it from the heat.

Ingredients

  • 2 pounds ground beef (80/20)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 packets Lipton onion soup mix
  • 8 ounces fresh sliced baby bella mushrooms
  • 1 cup beef broth
  • 8 ounces cream cheese
  • 10.5 ounces Campbell's Golden Mushroom Soup
  • 12 ounces extra broad egg noodles
  • 12 ounces evaporated milk
  • 24 ounces beef broth

Equipment

large skilletwooden spoon

Tips

  • If you can find beefy flavored Lipton onion soup mix, use that.

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