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Ingredient
taisen's beef stroganoff
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Chef :
taisen76taisen's beef stroganoff
my husband makes this much better then I do but he always tastes as well and he likes to change the flavors sometimes
Ingredient
1 packages
of Portobello mushroom or a can of mushrooms
1 packages
of no yolk egg noodles wide
Cooking instructions
* Step 1
chop or slice mushrooms and add some butter pepper and garlic to your taste.
* Step 2
cook the mushrooms to your desired doneness. you can also add in old bay and onion if you like. if you add onion do it about 5 minutes before the mushrooms are done
* Step 3
put steakums in a frying pan. add season salt ( careful not to over salt ) Worcestershire sauce , garlic powder and pepper. you can add in soy sauce or even a-1 if you like. start your noodles cooking
* Step 4
cook until there is no pink. you can do this with hamburger also.
* Step 5
put mushrooms and which meat you choose into a bowl until the noodles are finished
* Step 6
after everything is cooked and the noodles are drained. put a little butter and a splash of milk in the pot before re adding the noodles. mix this up with the noodles
* Step 7
add the hamburger or steakums. mix.
* Step 8
add the cream of mushroom soup, more butter, milk, pepper, and sour cream. mix well with each. taste and go by what you like. more of anything or less. I am not good at measuring. I go by taste mostly.
* Step 9
if you want to use beef bouillon while the noodles are cooking boil water to break down the cubes. boil it down. add some to the pot when mixing everything together at the end or you can thicken it up with milk and flour or milk and cornstarch
Note: if there is a photo you can click to enlarge it
Tag
of frozen steakums. you can also use hamburger. my kids like steakums
of Portobello mushroom or a can of mushrooms
to 3 cans of cream of mushroom soup. do this to your taste. we usually use 2 and 1/2
of sour cream but again to taste. you can use less or more
garlic powder to your taste
pepper to your taste
butter to your taste
salt to your taste or leave it out
milk to thin out the soup to make it a sauce . go by your judgement
beef bouillon cubes if you want a more beefy flavor
Worcestershire sauce
season salt
of no yolk egg noodles wide
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