Speedy Stroganoff with Noodles
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 170 grams dry medium egg noodles, (6 oz)
- 1 tablespoon butter, melted
- 1 tablespoon poppy seeds
- 3 minute steaks, cut into strips
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 cup sour cream, Shortcut
- ⅔ cup mushrooms, sliced, canned - drained, fresh - sautéed
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
Instructions
- Cook the egg noodles in a pot of salted boiling water, until tender. Drain.
- Toss noodles with the melted butter and poppy seeds.
- While the noodles are cooking, heat the 2 tablespoons of butter in a large non stick pan, when hot, brown the minute steak strips.
- Add the onion and garlic, cook until the onion is tender.
- In a mixing bowl, add the soup, sour cream, mushrooms, ketchup, and Worcestershire sauce. Mix together.
- Pour mixture in with the beef, stir together, cook and heat through.
- Serve sauce over the noodles, enjoy.
Notes
Fair cost per serving based on minute steaks, and I would assume one could cut very thin slices of beef and use as well. I will need to research this.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
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