Grandma’s beef stroganoff

1 package of egg noodles

1 lb of lean ground beef, 90 percent grass fed organic for best results

1 can of cream of chicken soup

1 small box of fresh mushrooms

1/2 pint of sour cream, Daisy

1 1/2 tsp. salt

1/2 cup of chopped onions

1/2 tsp. of pepper

1/2 tsp. of paprika

1/2 stick of butter

2 Tablespoons of flour

Olive Oil

Kosher salt

 

Saute onions in frying pan with butter until light brown. Mix flour, pepper, salt and paprika and add to onions. Mix in meat and cook until brown. Saute mushrooms in light olive oil in another frying pan until browned (about five minutes). Add cream of chicken soup into the mushroom pan with the mushrooms. Warm for two minutes in the pan. Add the cream of mushroom soup/mushroom mixture into pan. Stir together for five minutes until mixed. Once you take it off of the burner add the sour cream. Cook entire package of egg noodles on the stove in a large pot following that package’s directions. (I cooked the noodles with a teaspoon of olive oil and a teaspoon of Kosher salt.) Drain noodles once they are cooked. Add the noodles back into the large pot and add the meat/mushrooms mixture. Warm for a couple of minutes stirring all together. Served with any veggie. Here is pictured with organic frozen corn that has been cooked in the microwave for five minutes.

Photos by Karen Cotton, recipe by Myrtis Outlar, friend of Grandma Margaret Conroy, altered by Karen.