I recently went through a spate of not-so-successful experimentations in the kitchen. As a result, I became frustrated, and we were faced with eating our way through some things we would just as soon not eat. I don't like to hear Pritchard Parker say, "not bad" about a meal I cooked. I want to hear, "Mmmmm, this is delicious".
I decided to back up and make something tried and true, down to the letter of the recipe. I turned to my most beloved cookbook, Betty Crocker's Cookbook, which is also my first cookbook. This book really helped me gain confidence in the kitchen when I was a young bride. I like to think I am much more advanced in my culinary skills now, but sometimes I am forced to back pedal to my beginnings, including the cream of soup.
In addition to this Hamburger Stroganoff, I still use a few other recipes from this book, including the Toffee Bars, the Potato Salad, and the Lasagna.
"Quick 'n Easy"
"Company coming on short notice? Here's a recipe that belies its speed. Good on rice, too."
1 pound ground beef
1 medium onion, chopped
1/4 cup butter
2 Tbsp. flour
1 tsp. salt
1 clove garlic, minced
1/4 tsp. pepper
1 can (8 oz.) mushrooms
1 can cream of chicken soup
1 cup sour cream
2 cups hot cooked noodles
In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic, pepper, and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.