The other night I had to figure out what to do with the ground beef I had thawed, so I turned to my cookbook and found a stroganoff recipe. I didn’t have all the ingredients though, so I improvised and the results were very good! Hubby commented several times on how much he liked the sauce, so I thought I’d share it with you! I didn’t measure anything but I’ll do my best to explain!
- 1 lb macaroni
- 1 lb ground beef
- 1 can cream of mushroom soup
- 1/2 to 3/4 cup mayo (you can also use sour cream, or light sour cream)
- 1 medium onion, chopped
- 1 to 2 Tbsp garlic powder (or chopped garlic)
- 1 Tbsp mustard powder
- 1 heaping Tbsp flour
- 1/2 cup beef broth
- 1/2 cup grated cheese
Get the macaroni cooking per the packages directions.
Meanwhile, start browning the beef. When there is no more pink, drain and add onion, garlic, and mustard powder; mix.
In a bowl, mix the mayo and soup.
Add soup mixture, flour, and beef broth to meat mixture, stir until all combined, and cook on med-low until heated through.
Add your grated cheese, stir to melt, and cook on low another couple of minutes.
Serve on the pasta!
*This would also be very good as a casserole! Cook as directed above, then put into a casserole dish. Put some buttered bread crumbs on top, and some more grated cheese. Bake at 350F for about 15-20 minutes, or until cheese is melted.
Yield: Serves 4