Recipe by Mrs. Muffins
I've made this recipe both with hamburger and with veggie crumbles, and both ways it rocks. The only difference is that when I use veggie crumbles, I saute the onion first. With hamburger, I brown the onion and beef together. You can also use fresh mushrooms of your choice instead of canned!
Top Review by Zurie
Made for PAC, March 09. Anyone looking for a truly economical dish for the family? This is it!! It's truly delicious, makes a lot of meaty, saucy topping for pasta -- and whatever you do, don't leave out the sour cream! That is the only small extravagance in a recipe which will stretch to more than just 4 servings. I almost took away a star, because the recipe ingredients as listed and the instructions are slightly confusing. If you use a soup which is NOT condensed, do not add a cup of water, as the stroganoff will be too soupy. Use no more than 1/2 cup water unless your canned soup is very thick. I found the cooking time (1/2 hour) after the meat and onion have been browned, too long: 15 minutes are ample, and it needs stirring as it could catch. I used spaghetti. I apologise for finding out too late I did not have a single sprig of parsley for the photographs!! Thanks, Mrs Muffins, as an "Undiscovered Chef" I hope you'll be discovered from now on!
- 1 lb ground beef or 1 lb veggie crumbles
- 1 medium onion, chopped
- 1 1⁄4 ounces dry onion soup mix
- 1⁄2-1 cup water
- 10 1⁄2 ounces condensed cream of mushroom soup
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 10 ounces sliced mushrooms
- 1 teaspoon garlic salt
- 12 ounces egg noodles