Ground Beef Garlic Stroganoff ~ Taco Tuesday

Stroganoff is a family favorite of ours.  All 5 kiddo's and SuperDad gobble it up.  So needless to say it's on our rotation.  Using ground beef makes this dish not only an easy stove-top meal but also less expensive.  Oh, and did I mention garlic?  The Italian blood in my bones believes garlic makes everything better.  But then again doesn't everyone feel that way?!!

I adapted this recipe from The Country Cook so right there you know it's good!  I also left out the mushrooms just as she did because, well, I'm not a big fan of Smurf houses.  But if you are don't worry!  It's real easy to add in fresh or canned
and I'll let you know when to do it.  

Gather up your supplies and don't forget the star of the show....

Start out by browning your ground beef until thoroughly cooked.  I like to break mine up really small but you could leave bigger chunks if you'd like.  Drain, then set aside, we'll come back to it later.  Go ahead and heat up a pot of water for the egg noodles.

Now add in your butter, onions and optional mushrooms.  Once onions are soft add in the garlic and cook for only about 1 minute longer ~ we don't want to burn our garlic!  Pour in beef broth and bring back up to a boil.

Add in the Neufchatel Cheese (or cream cheese) and the Cream of Mushroom Soup with Roasted Garlic.  It's best to cube up your cheese so it melts faster.

 Lower the temp to medium and stir occasionally to help break up the cheese.  This takes about 10 minutes for the sauce to thicken.  Now is the perfect time to season with salt and pepper.  I'm a salty Stroganoff kinda girl so I add about 1 tablespoonish.  Start out by adding only a little, stir, taste, and then add more if you'd like.

Once nice and thick add your ground beef back in for a few minutes to warm it up.  Meanwhile chop up your green onions.  The more the better I think!  Chives also work great but I have a constant supply of green onions that I re-grow on my window sill.

That's it!  You're done!  Top your egg noodles with the sauce, add a dollop of daisy (aka sour cream), sprinkle with green onions and fill your tummy!

Ground Beef Garlic Stroganoff

Prep Time:  5 minutes

Cooking Time:  20 minutes

Servings:  6

Ingredients:

1 lb. lean ground geef

2 Tbl. butter

1/4 cup chopped onions

2 tsp. minced garlic

1 1/2 cup beef broth

4 ounces Neufchatel Cheese, cubed 

1 can Cream of Mushroom Soup with Roasted Garlic

1 bag egg noodles

Salt and Pepper to taste

Sour Cream

2 green onions, chopped

*optional handful of fresh mushrooms, or canned

Directions:

In a pan cook ground beef thoroughly on med-high heat. Drain and set aside.

Bring a pot of water to a boil and cook egg noodles according to directions.

Return pan to stove top and lower the heat to medium.  Add butter, mushrooms (if using) and onion, cook until soft.  Add garlic for 1 minute (be careful not to burn).

Add beef broth and return to boil on high heat.

Once boiling add cheese and mushroom soup.  Lower heat back down to medium.  Stir occasionally for about 10 minutes or until thick and cheese is mostly melted.

Season with salt and pepper to taste.

Add ground beef to sauce for several minutes until heated through.  

Serve over egg noddles.  Top with sour cream and green onions.

Cooks Notes:

For a no-bake casserole add a can of corn to the egg noodles during the last several minutes of cooking.  Mix together egg noodles, corn, beef sauce and green onions. Top individual servings with a dollop of sour cream.

I hope your family enjoys this dish as much as I do.  It's quick to put together, inexpensive and absolutely delicious!  I make a double batch just so we can have left-overs!  Tried it?  Let me know what you think  =)