I have been wanting some good Beef Stroganoff... I make 2 versions of this, the kind where you have to simmer the beef stew meat for hours to tenderize it (I make it stovetop and in the crockpot) and the easier (much easier btw) version which I am sharing today. It is good old comfort food at it's best.... serve with a side of veggies and you have a complete meal. I had leftover whole stuffing mushrooms so I made stuffed mushrooms to go along with this...
* note: I will be putting a couple of different variations of the stuffing for the mushrooms.... pick whatever is your favorite or try them all...yummm... my family loves these and they make great party appetizers...
Hamburger Beef Stroganoff
1/2 package wide egg noodles
2 T. butter & salt & pepper for the noodles
1 lb. ground beef (or can use turkey etc)
1 can cream of mushroom soup
1/2 onion, diced small
1/2 cup mushrooms, thinly sliced
2 cloves garlic, minced
1 T. Worchester sauce
1 cup milk
1/2 cup sour cream
seasonings of your choice: ( I used 1/2 tsp. onion and garlic powder, seasoned salt & pepper, sprinkle of Mrs. Dash & red pepper flakes, parsley flakes, and a pinch of sugar)
In pan cook egg noodles till al dente, drain mix with the butter and a little salt & pepper to taste. In large skillet brown hamburger, mushrooms, onion & garlic cooking until meat is done and veggies are tender, drain off fat (if necessary). Deglaze pan with Worchester sauce add mushroom soup, milk & seasonings. Bring to a rapid boil, turn down heat to simmer and simmer for about 5 minutes. Taste and adjust seasonings if necessary. Add sour cream stirring turn off heat. Serve over egg noodles....
1 package of whole mushrooms for stuffing (sometimes marked gourmet stuffing mushrooms)
1 box of Stove top stuffing mix ( I use chicken)
1 1/2 cups water-for stuffing
1/4 cup butter -for stuffing
1/4 tsp each garlic powder & poultry seasoning
1/4 cup butter, melted
Cook stuffing mix according to package directions adding garlic powder & poultry seasoning to water & butter mixture. Wash mushrooms quickly (don't soak in water) and remove stems. Place mushrooms on aluminum foil lined baking sheet . Preheat oven to 400 degrees. Fluff stuffing with fork. Take large spoonful and stuff each mushroom cap pressing stuffing into stem area, and really mounding stuffing up. Continue until all the mushrooms are done. Drizzle the tops of mushrooms with melted butter . Place in oven and bake for around 20 minutes or until mushrooms are tender and stuffing is golden brown.
**Variations for mushroom stuffing:
Sausage Stuffed Mushrooms: Cook 1/2 package of Bob Evans sausage (I usually buy the roll kind and have tried it with regular & sage flavored). Break apart and cook sauage until done and crumbled into very small pieces. Mix with done stuffing and stuff mushroom caps and bake like above receipe states. (Sometimes I add a little shredded parmesan cheese in the last 1-2 minutes of baking...yum this step is optional)
Crabmeat Stuffed Mushrooms:Take 1 can crabmeat, drain crabmeat. Flake crabmeat with fork checking for any shell bits (remove them) and add to done stuffing. Stuff mushroom caps and bake like above recipe states.
Celery/Onion & Apple Stuffed Mushrooms: Dice one stalk celery & 1/2 onion and 1/2 apple fine. Saute in 1 T. olive oil & 1 T. butter along with a pinch of salt & pepper. Cook on medium until mixture is soft. Contine and make stuffing adding stuffing ingredients to the pan. Stuff mushrooms with this mixture and bake like above recipe states.