simple beef stroganoff

I have always enjoyed my mom's Beef Stroganoff, but this was my first time making it for her... And it is darn yummy!


Beef Stroganoff
2.5 lbs Extra Lean Ground Beef (or Turkey)
1 lb Egg Noodles
1 finely diced Onion
12 oz. Sour Cream (or to taste)
2 cans (10.75 oz) of Low Sodium Cream of Mushroom Soup
1 cup of good Beef Stock
1/4 tsp. Dried Parsley
2 Tbls. Mrs. Dash Seasoning Blend
1/4 cup Dry Red Wine
Salt and Pepper to taste
1 cup Sliced Mushrooms (optional)

1. In a large saucepan, brown meat in a drizzle of olive oil over medium heat. After meat has cooked completely, drain off fat but do not rinse. Return cooked meat to pan and create a "well" by pushing the meat to the sides.

2. Add 1 tsp. of olive oil and diced onions to the cleared center. Cook for 3 minutes. Season with Mrs. Dash, S&P, and parsley. Mix onions and seasonings in with the meat, and cook until the onions are translucent (or about 5-8 minutes).

3. Add beef stock, wine, and soup; incorporate well. Bring to a slow boil, reduce heat to low, and simmer for 15 minutes. Remove from heat, and fold in sour cream.

Serve over a bed of warm egg noodles, and don't forget a big, green salad!