Burger Stroganoff

This one is another very easy dish, and pretty frugal.  And, for you single people out there, you can make this full batch, put it in individual containers and freeze it and you'll have tons of food for a while.  My husband used to do that when he was single.  Make a huge double batch of Hamburger Helper, or Spaghetti and just eat it throughout the week.  GASP!  This one has step by step pictures too!!!!!

What you will need:

1lb ground beef
1 package of egg noodles
1/2 cup sour cream
1 cup beef stock
2 cans of condensed cream of mushroom soup.  (any variety will do...)
1tbsp of thyme
Minced garlic
Montreal Steak Spice
Italiano seasoning
butter/margerine
1/2 a large onion, minced


Cook Egg Noodles as per package directions. Drain well and set aside...

Now,  Mince up the onions, and put in a big skillet with a bit of margarine/butter and italiano seasoning.

Cover and cook for about 5 minutes or so until onions start to get soft.

Now,  push the onions off to the side and put the ground beef in the skillet, and mash the ground beef up.  Put the lid on again and cook for another 5 -10 minutes

Then,  once the beef loses it's pinkness, add some minced garlic (about 3 cloves worth) and a few good hefty shakes of steak spice.  Mix well then push it all off to the sides, leaving a well in the middle. (there will be juices from the steaming of the onions and beef)  and let the liquid evaporate.  (will take another 10mins or so)

After the liquid evaporates,  toss in the 2 cans of soup, beef broth, thyme, some more garlic if you want,  and the sour cream.  Stir well.

Now,  put the cooked and drained egg noodles into the burger/soup mixture.  If you want, add a little dried parsley for color.

Now, I serve this with just a green salad with some light vinaigrette.  If you're calorie/fat conscious feel free to use the fat free sour cream, (I did) fat free cream of mushroom, and extra lean ground beef.  I used the Whole wheat egg noodles, but regular cream of mushroom soup.  I'm not just feeding myself, but two scrawny kids, one of whom is 4 years old and only 30lbs (That's actually very small and his pediatrician is concerned) So, if my recipes seem pretty rich,  that's why.  Feel free to substitute lower fat/calorie options for your diet.  I just moderate my portions to smaller than suggested.