Ground Beef Stroganoff
- 1 1/3 cups Shirley J Universal Cream Soup & Sauce Mix
- 2 teaspoons Shirley J Beef Bouillon
- 1 pound ground beef
- 1/2 cup diced onion
- 1 quart water
- 1-7 ounce can mushrooms, pieces and stems
- 1 cup sour cream
- 12 ounces dry egg noodles, cooked
Brown onions and ground beef together, and drain off the excess drippings. Add water, sauce mix and Beef Bouillon, stir well. Bring to a boil, reduce heat and simmer for about five minutes. Remove from heat, stir in sour cream and mushrooms. Serve over noodles, rice, whipped or baked potatoes.
Meat mixture may also be served over cooked rice or whipped potatoes.This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix and serving over gluten-free pasta.