EASY BEEF STROGANOFF

I don't grill. It's just how it is. I don't know how to tell when steak is done. Generally, I don't ever cook beef unless its ground. I often substitute ground beef for strips or cubes of steak. I find it easier and way less stressful. If you slightly overcook ground beef, it's not nearly the travesty of when you overcook a steak.

So I thought I'd share one of my recipe variations: Beef Stroganoff. It's one of my favorite meals, and its easy to make. It's a good choice if you're feeding a lot of people, too. The recipe I'm giving you is for entertaining a larger croud. Half it if you are just cooking for 2 or 3.

Start boiling water before you start everything else. When ready, add 1 package of wide egg noodles. Some people like Stroganoff on rice, too.

Heat 2 Tbsp oil or butter in a large skillet over medium heat.
Saute one chopped onion (red, yellow, or white are all good. use what you have).
If you are going to add mushrooms, saute them as well.
Throw 2 lbs ground beef in with the onions, and brown.
Drain and leave in the colander while you make the sauce. Don't scrape the extra oil off the pan, just pour out the excess. You want a greased pan so your sauce doesn't scald.

In the same skillet, still over medium, add 1 cup of sour cream (light or nonfat will work, too), 1 stick of cream cheese (do not use reduced fat or fat free - the texture will be grainy, and you want a smooth sauce) and 1 can of Cream of Mushroom soup. The heat will sort of "melt" them and make it easy to mix together. Add your beef, onions, and mushrooms to the sauce. Season well with salt, pepper, and garlic salt. Thin the sauce with milk, if needed.

Allow to cook for a few more minutes, then serve hot over pasta or rice.

The original Russian variation is QUITE different. Beef strips are used, there are no mushrooms or onions, and the sauce is made of mustard, bouillon, and sour cream.

I think you'll like mine better.