Skid Row Stroganoff

READY IN: 45mins
Recipe by Zeph's Wife

Easy, quick and cheap. The only notes I have on this recipe is: Peg Bracken I Hate To Cook.

Top Review by CT Granny

I have been making this for years. The reason to use cream of chicken soup instead of cream of mushroom soup is that the taste of mushroom soup in a dish is a dead giveaway that you used something out of a can in your creation. If you don't like cream of chicken soup, use cream of celery. It will add to the flavor without giving away the ingredient.

Ingredients Nutrition

Directions

  1. Start cooking those noodles, first dropping a bullion cube into the noodle water.
  2. Brown the garlic, onion, and crumbled beef in the oil.
  3. Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
  4. Then add the soup and simmer it--in other words, cook on low flame under boiling point--ten minutes.
  5. Now stir in the sour cream--keeping the heat low, so it won't curdle--and let it all heat through.
  6. To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.
  7. I copied it word for word.

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