With just a blink of an eye, you can have this hearty meal served over your favorite carbo. I love eating beef stroganoff with pasta, but rice is a close second. I am trying to watch my weight lately though so I mostly eat it with the former. My husband Phillip pretended like he didn’t like this dish at first but he quickly let on that he was simply joking!
Phillip did have you scared for a bit there. You almost had me too! But after scanning over the recipe, this one is a really simplified version of stroganoff. Thank you, Christy, for sharing one of the recipes from your childhood. Along with your memories, we got to have a taste!
Ingredients
1 can Campbell’s cream of mushroom soup
1 cup Borden milk
1 pound (or so) ground beef, browned and drained
Pepper to taste
Instructions
Place all ingredients in a large sauce pot over medium heat. Stirring often, cook until bubbly. Serve over egg noodles, rice, or whatever pasta you have on hand. Enjoy.
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Quick Tip: You can use the lite version of the ingredients if you’re looking out for your weight.
