ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Ground Beef Stroganoff

Misc.


My sister gave me this recipe (like years ago) and my children would actually eat it...just simple ground beef...quick to make; not 'geniune' recipe but tastey.

GROUND BEEF STROGANOFF
--------------------------------------------------
1 POUND OF GROUND BEEF (CHUCK IS BEST)
1 ONION-PEELED-SLICED
1 CAN OF MUSHROOM SOUP
1/2 TO ONE SOUP CAN OF WATER

1 PACKAGE OF NOODLES, PRECOOKED AND SET ASIDE
-------------------------------------------------
BROWN THE GROUND MEAT, IN A SKILLET, ADD ONIONS AND WATER AND SOUP; LET SIMMER. WHEN THOROUGHLY HEATED/COOKED;
POUR OVER THE NOODLES OR MIX NOODLES AND MEAT MIXTURE AND SERVE. MAKES 4 SERVINGS.



MsgID: 0034128
Shared by: LaDonna/OHIO
In reply to: ISO: BEEF STROGANOFF
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Shelly, Seattle
2
  Angel
3
  LaDonna/OHIO
4
  LaDonna/OHIO
ADVERTISEMENT
Random Recipes
  • Mini Chinese Chicken Snacks (using biscuit mix)
  • MINI CHINESE CHICKEN SNACKS 1 1/4 cups Original Bisquick 1/4 cup margarine or butter, softened 2 tablespoons boiling water 1/2 cup half and half 1 egg 1/3 cup finely shredded carrot 1/3 cup drained sliced water chestn...
  • Shortcut Salsa Chicken
  • SHORTCUT SALSA CHICKEN 1 Reynolds Oven Bag, Large Size 2 tablespoons flour 1 (16 oz.) jar chunky style salsa 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds) 1 medium green bell pepper, cut in rings Flou...
  • Abondigas Soup - Variation
  • Tried this recipe on the local Sunday Football Fan Club crowd at a local establishment. Seven quarts were gone in 35 minutes. The only changes I made to the recipe were to: (1) substitute 2 quarts of cold water with ...
  • Pastrami with Havarti Sandwich
  • PASTRAMI WITH HAVARTI SANDWICH 1/4 lb. Certified Angus Beef pastrami, thinly sliced 1/2 cucumber, puréed 1/2 cup sour cream 1 Tbsp. chopped dill 2 pieces, Havarti cheese, thinly sliced 2 sliced French bread 2 re...
ADVERTISEMENT
  • Olive Garden Toscana Soup
  • Olive Garden Toscana Soup Source: From Sonia Borges, Guest Relations for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis Star Tribune Taste Section. Yield: 5 Servings 1 1/2 cup spicy sausage li...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Ground Beef Stroganoff
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!