Thursday, January 28, 2010

Easy Beef Stroganoff

1 box farfalle [bowtie] pasta
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups Monterey Jack Cheese, shredded or in cubes

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a skillet over medium heat, brown the ground beef until no pink shows; drain.
3.Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, jack cheese and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

I love Stroganoff Hamburger Helper. So tonight when I was deciding to make supper I looked in the cabinet and the first things I saw were mushrooms and cream of shroom soup. I found this recipe online and made it for dinner!! Yummy!! The original recipe called for egg noodles but I changed it to the bowtie pasta because I'm not a fan of egg noodles. I also added the Monterey Jack cheese to the recipe because I always add it to my HH. I also seasoned my meat with some paprika, black pepper and garlic when I browned it.

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