You will come to know I love easy made meals and meals that can be made in bulk that taste great as a left over. On the homestead cooking can take up a lot of time but you can save much of that time by preparing foods that can quickly be warmed up later. I'll often do a little food prep on the weekend that saves me time from my busy week.
Beef stroganoff is one of the best tasting meals I've had. It's easy to make and has become a staple dinner rotation for me now. The beef I use in my own recipe is sourced from a local farmer and I encourage you to take some time and search for a local farmer near you to source from. It's a great way to directly support your local community and avoid crowded stores were sometimes you're not exactly sure what's in your food.
With the abundance of meet I have I've been trying many other recipes from friends and family. I'd like to thank my mom for this beef stroganoff recipe!
Ingredients
- 2 lbs. Ground Beef
- 1 white onion, chopped
- 3 tbsp minced garlic
- 1 can cream of mushroom soup
- 2 tsp salt
- 2 tsp pepper
- 3 tbsp milk
- 1 cup sour cream
- 1/2 cup parmesan, grated
- 1 box pasta
Instructions
- Cook noodles in a pot of boiling water.
- While noodles are cooking, brown the beef with onion and garlic over medium-low heat. Add cream of mushroom soup, salt, and pepper. Stir to combine.
- Add milk to make a gravy and heat over medium until bubbly, stirring to combine.
- Add in the sour cream and cheese. Remove from heat.
- Drain the noodles. Top with the gravy and have a feast!
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