O.k., so this is not the most photogenic meal I make, but it is quick comfort food that my friend Lisa really loves. I like it too. It is another recipe from the original rotation of foods I first learned to make. Of course, it is a recipe I got from my mom. When I first moved out on my own, I jotted down a few basic recipes from my mom’s stash of recipes–sloppy joes, hamburger stroganoff, tuna salad, lasagna, tater tot hotdish, and a few others. All of these got me by for quite a long time–all good, classic recipes–before I began collecting my own favorites.
This dish is great for when you don’t have lots of time to make an elaborate meal, and it uses ingredients I always keep on hand–egg noodles, hamburger, beef broth, and cream of mushroom soup. Yeah. Cream of mushroom soup. I know. It’s not cool to use cream of mushroom soup. I have never been accused of being cool before, so why start now, right? Yes, I use cream of mushroom soup occasionally.
The temperatures around here dropped significantly in the last few days, so warm, comfort food was just what we needed on Sunday after church. This fit the bill perfectly. The bonus: it only takes one pot to prepare it.
- 1 pound lean hamburger
- 1/2-1 medium onion, diced
- salt and pepper to taste
- 3-4 cups uncooked egg noodles
- 1 can beef broth (14.5 ounce)
- 2 cups water
- 1 can cream of mushroom soup (10.5 ounce)
- 1 cup sour cream
- Brown hamburger with diced onion, salt, and pepper in a medium to large pot. Drain fat if needed.
- Add water, noodles, and beef broth to the pot. Stir to combine. Bring to a boil and cook according to egg noodle package directions, about 8-9 minutes until noodles are tender.
- Turn heat down to medium and stir in can of mushroom soup and sour cream. Mix well.
- Let it heat through and thicken a bit.
- Serve on plates or in bowls, depending on the thickness of the stroganoff. Reheats well.