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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!

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

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