Stroganoff Skillet

This is for when you need to get dinner on the table in a hurry!

Stroganoff Skillet

1 lb ground beef
1- 10 ¾ oz can cream of mushroom soup
3 c wide egg noodles (uncooked)
1 c sour cream
1 c beef broth,
½ c water

Brown ground beef in a large skillet over medium heat; drain and return meat to skillet. Gradually add soup and remaining ingredients. Bring to a boil; cover. Reduce heat and simmer for ten minutes or until noodles are tender. Makes four to six servings.

One Response to “Stroganoff Skillet”

  1. Vicky — May 23, 2007 @ 3:02 pm

    This was so yummy – and FAST! A great weeknight meal option, that’s for sure. I did tweak it a bit, but didn’t add anything that’s not already in the recipe. We made your Penne with Rosemary Chicken a few nights ago, so I had a leftover 1/2 can of cream of mushroom soup. Not wanting that to go bad, I added this plus the whole can of soup, a whole can of beef broth and extra egg noodles. It cooked up great and made a little extra for lunches. Thanks, Amy!

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