Description
A quick and creamy ground beef stroganoff that’s perfect for busy weeknights.
Ingredients
- 1 lb Ground Beef
- 1 cup Sour Cream
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1/2 cup Red Cooking Wine (optional)
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 1 medium Chopped Onion
- 2 cloves Garlic (minced)
- 8 oz Sliced White Mushrooms (optional)
- 2 tablespoons Dried or Fresh Parsley (for garnish)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Oregano
- 8 oz Rotini Pasta or Egg Noodles
Instructions
- Cook the Pasta: Boil a pot of salted water, and cook the pasta according to package directions. Drain and set aside.
- Brown the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and brown for about 5 to 7 minutes.
- Add Onions and Garlic: Stir in chopped onion and minced garlic, cooking until the onion softens.
- Mushrooms Time: If using, add mushrooms and cook for another 2 to 3 minutes.
- Mix in Soups and Wine: Stir in the cream of mushroom soup and red cooking wine, letting it simmer for a couple of minutes.
- Add Sour Cream and Spices: Reduce heat to low and mix in sour cream, salt, pepper, garlic powder, onion powder, and oregano until well-combined.
- Combine with Pasta: Stir in the cooked pasta, ensuring every noodle is coated with the sauce.
- Serve and Garnish: Serve hot, garnished with parsley.
Notes
For a healthier option, substitute ground beef with ground turkey or chicken and use non-dairy alternatives for sour cream.