I remember eating this meal regularly as a kid, and when I made it as an adult, my husband became a big fan. He asks for Beef Stroganoff almost every week, and likes it when I make a large batch so that he can have it for lunch in the following days.

I usually serve it over egg noodles and pair it with peas, because I like to mix the peas in with it. (Mama V despised peas, but trust me on this one!)

Judging from the well-worn index card, I think this recipe came from one of her friends over the years. There is no name, and I’m not very good at guessing from the handwriting. If you’re out there, please know it’s a longtime favorite!

Ingredients
½ cup minced onion
1 clove of garlic, minced
¼ cup butter
1 pound ground beef
2 Tablespoons flour
¼ teaspoon ground pepper
2 teaspoons salt
One 10.5-ounce can of cream of chicken soup (undiluted)**
1 cup sour cream
One 8-ounce can of mushrooms
Splash of milk – optional

Instructions

In a skillet, sauté onion and garlic in butter over medium heat.

Add meat and brown.

Then add flour, salt, pepper, and mushrooms. Cook for 5 minutes, stirring occasionally, and then add soup and sour cream. Stir to combine.

If it is too thick for your liking, you can loosen up the sauce by adding in a splash or two of milk.

Once heated, serve over cooked rice, noodles or toast.

**Cream of mushroom soup works great too