Beef Stroganoff
Directions
- 1Start with two pounds of 80/20 ground beef in a pan.
- 2Break up the ground beef and brown it thoroughly.
- 3Drain the browned meat.
- 4Sprinkle in about a tablespoon of Pepperbelly Pete's Worshyoursister Sauce.
- 5Add about a tablespoon of Dijon mustard.
- 6Add a tablespoon of garlic powder.
- 7Add a tablespoon of black pepper.
- 8Add about a teaspoon of cayenne pepper.
- 9Add two packets of Lipton onion soup mix, preferably beefy flavor.
- 10Add 8 ounces of fresh sliced baby bella mushrooms.
- 11Add about a cup of beef broth and stir it in.
- 12Let it simmer for a couple of minutes.
- 13After about 5 minutes of simmering, add an 8-ounce block of cream cheese.
- 14Add a 10 and a half ounce can of Campbell's golden mushroom soup.
- 15Stir everything together until well combined.
- 16Add a 12-ounce bag of extra broad egg noodles.
- 17Pour in a 12-ounce can of evaporated milk.
- 18Add the rest of the 32-ounce container of beef broth.
- 19Stir all the ingredients together thoroughly, making sure all noodles are pushed down into the liquid.
- 20Bring the mixture back to a low simmer.
- 21Place the lid on the pan and let it simmer for 10 minutes.
- 22After 10 minutes, give it a good stir.
- 23Remove the pan from the heat, and it should be ready to eat.
Ingredients
- 2 pounds ground beef
- 1 tablespoon Pepperbelly Pete's Worshyoursister Sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper
- 2 packets Lipton onion soup mix (beefy flavor)
- 8 ounces fresh sliced baby bella mushrooms
- cups beef broth
- 8 ounces cream cheese
- 10.5 ounces Campbell's golden mushroom soup
- 12 ounces extra broad egg noodles
- 12 ounces evaporated milk
Equipment
panwooden spoon
Tips
- If someone says they don't like beef stroganoff, tell them it's hamburger helper.
- Use beefy flavor Lipton onion soup mix if you can find it.
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