Quickie Hamburger Stroganoff

The noodles take longer to cook than the actual stroganoff that will go over them, so be sure to start the noodles first. Beginning to end, it takes less than 10 minutes to cook this recipe,and there is no prep time. Every good Norwegian should have sour cream on hand, and every good Minnesotan has a cupboard full of cream of everything you can think of soup. This is a quick, easy, filling supper with lots of options to suit your own preferences.

Ingredients

• 3 T butter or margarine, (or three plops)
• 2 T flour, (or two plops)
• 1 can cream of mushroom soup
• 1 can milk, (pour the milk into the empty soup can--that's your measuring can)
• 1 bag Hamburger Starter Kit, (see a previous post)
• salt and pepper to taste
• egg noodles

Instructions

• Melt butter in large skillet over medium high heat
• Quickly stir in flour, stir until butter and flour are smooth
• Quickly stir in cream of mushroom soup and milk until smooth and bubbling
• Stir in defrosted bag of Hamburger Starter
• Salt and pepper to taste--probably needs about a half teaspoon of salt and about 1/4 teaspoon of pepper round about
• Stir and cook about 3-5 minutes
• Stir in sour cream
• Serve immediately over hot cooked egg noodles

Yield

• Serves 6

Variations

• Add a clove's worth of garlic powder with the flour for an extra kick
• Add a drained can of mushrooms with the Hamburger Starter kit
• Add a cup of fresh sliced mushrooms with the Hamburger Starter kit
• Serve over rice instead of noodles
• Replace the sour cream with heavy cream, serve over toast as a breakfast item