Having lived in Utah for over 40 years now, I've found that spring tends to take one of two extremes. On one extreme, we can have nice gradually warming temperatures that allow us to be out working in the yard by mid March and have the garden planted by the end of April. On the other extreme, we can have persistently cold temperatures with summer showing up sometime around mid-June. This year seems to be one of those in which the remnants of winter seem to be hanging around.
On a positive note, the persistently cooler temperatures allow us to continue to enjoy some of our cool weather foods a little longer. As such, we decided to fix some hamburger stroganoff the other night, and I thought I would share that recipe for my April posting. As you will see with this recipe, it's fairly simple and generates leftovers - two very positive features for our family. Here is a look at the ingredients:
Ingredients:
1 lb ground beef (you also can use left over roast beef)
4 cans cream of mushroom soup (I like a little variety so I often include a can of golden mushroom and/or mushroom/garlic soup)
2 cans of sliced mushrooms (4 oz each)
16 ounces of sour cream
2 envelopes of onion soup mix (you can be a little creative here, too, and substitute a package of French dip gravy mix or even a tablespoon or two of beef base)
12 ounce package of extra wide egg noodles (feel free to substitute another pasta of your choosing or even rice)
Directions:
Brown ground beef and drain. Stir soups, mushrooms, sour cream, and soup mix into the meat and cook until heated through on low to medium heat. Cook noodles according to package directions. Serve the stroganoff over the noodles. We like to serve our stroganoff with beets and garlic bread.
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