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–+ servings

Speedy Stroganoff with Noodles

Adapted from a recipe in the Casserole Cook Book, page 102.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.