1 pkg. McCormick beef stroganoff sauce mix
1 lb. ground beef (90% lean or better)
1 c. water
1 family size can cream of mushroom soup
1 c. sour cream
I used Campbell’s cream of mushroom soup and Daisy light sour cream
1. Brown ground beef in a large skillet.
2. Stir in sauce mix, water, and cream of mushroom soup
3. Bring to a boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Serve over rice or noodles.
By adding the cream of mushroom soup the stroganoff becomes nice and creamy. It also helps to thicken up the sauce. You can tweak this recipe by adding 2 tbsp. white wine and 1 (8 oz.) pkg. of fresh sliced mushrooms.
I served my beef stroganoff with wide egg noodles and my husband was one happy camper 🙂