Beef Stroganoff

Alright, so I took a sabbatical from Martin Meals for a moment, but we're back at it now. Growing up one of the favorites was beef stroganoff. There are a lot of ways to do this one, but they are mostly variations of this recipe. One good substitution might be using beef strips rather than ground beef, for example.

4 ounces mushrooms, drained
1 pound ground beef
1/2 cup chopped onion (optional)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounce can of cream of mushroom soup
3/4 cup sour cream or yogurt
4 cups rice or noodles

1. As a personal preference, I usually serve this meal over rice. So since rice takes longer to cook, I would start the rice cooker now, adding the rice, water, salt, and some olive oil. However, if you're serving over noodles, then you can wait another 10 or 15 minutes before starting the noodles.
2. Sautee the mushrooms and onion in butter (or extra virgin olive oil) with salt and pepper to taste. Set aside.
3. In a skillet brown 1 pound of meat and drain.
4. Add garlic salt, pepper, cream of mushroom soup, mushrooms, and onion. If you like you can use two cans of cream of mushroom soup so that it will go further.
5. Simmer for 15 minutes.
6. Stir in sour cream and heat thoroughly.
7. Serve over rice or noodles and enjoy!

Note: this recipe comes from cooks.com