SANDRA’S CLASSIC STROGANOFF over WIDE EGG NOODLES

A classic go-to recipe I have

prepared for my family

for many, many years that’s

very quick, easy, and tasty...

Servings: (4)

Prep: 5 Mins.

Cook: 20 Mins.

INGREDIENTS

1 lb. lean venison burger (or beef)

2 large shallots, minced

1 large garlic clove, minced

1 cup sliced fresh button mushrooms

2 teaspoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (10.75 oz.) can cream of mushroom soup

1 can of milk (use soup can)

1 teaspoon dry mustard

2 teaspoons worcestershire

2 tablespoons quality white wine

3/4 cup sour cream

1 tablespoon finely chopped fresh parsley

Garnish:

1 – Green onion (green part only), finely sliced

--1 (12 oz. pkg.) wide egg noodles prepared according to package directions

METHOD

Brown ground beef over medium-high heat with shallots until beef is no longer pink and shallots are translucent.

Add garlic and mushrooms; sauté for 2 minutes. Add flour, salt, and pepper, and toss to combine; cooking for 1 minute.  

Add soup and remaining ingredients, except sour cream and parsley. Simmer uncovered 15 minutes; stirring occasionally. 

Remove skillet from heat, and stir in sour cream and parsley. 

Stir to combine.

Serve over prepared wide egg noodles, and garnish with sliced green onions. ~ Enjoy!

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Tip: I like to serve this main dish with a hearty garden salad drizzled with light vinaigrette.

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