Southern Stroganoff
Serves 1
Directions
- 1Brown the ground beef in a pan, breaking it up until fully cooked.
- 2Add one tablespoon of garlic powder, one tablespoon of black pepper, and one tablespoon of Creole seasoning to the browning beef.
- 3Drain the grease off the fully cooked beef using a strainer, optionally wrapped with foil to catch the grease.
- 4Return the meat to the pan.
- 5Add about two tablespoons of Worcestershire sauce, one and a half tablespoons of Dijon mustard, two packages of Lipton onion soup mix, eight ounces of fresh mushrooms, and one ten and a half ounce can of golden mushroom soup.
- 6Stir everything in, place the lid on, and let it simmer for a few minutes.
- 7Add eight ounces of pepper jack cheese, an eight-ounce block of cream cheese, one cup of sour cream, a twelve-ounce can of evaporated milk, and a total of four cups of beef broth.
- 8Once all the cheese is melted, add in twelve ounces of extra broad egg noodles and one bunch of green onion.
- 9Stir in the noodles and press them down into the liquid.
- 10On a medium-low heat, bring it up to a low simmer, place the lid on, and set a timer for twelve minutes.
- 11Remove the lid and give it a stir.
Ingredients
- 2.5 lbs ground beef
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp Creole seasoning
- 2 tbsp Worcestershire sauce
- 1.5 tbsp Dijon mustard
- 2 packages Lipton onion soup mix
- 8 ounces fresh mushrooms
- 10.5 ounces golden mushroom soup
- 8 ounces pepper jack cheese
- 8 ounces cream cheese
- 1 cup sour cream
- 12 ounces evaporated milk
- 4 cups beef broth
- 12 ounces extra broad egg noodles
- 1 bunch green onion
Equipment
panstrainerfoillid
Tips
- Wrap foil around the strainer to catch grease when draining the beef.
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