Ingredients
1-1/2 pounds lean ground beef (90% lean)1/2 cup chopped onion2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon salt1 garlic clove, minced1/4 teaspoon pepper1 can (4 ounces) mushroom stems and pieces, drained1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour creamPOPPY SEED NOODLES:8 ounces wide noodles, cooked and drained2 teaspoons poppy seed1 tablespoon butter, meltedChopped fresh parsley
Preparation
In a large skillet, cook ground beef in onion and butter until the beef is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
Meanwhile, combine the noodles, poppy seed and butter; toss lightly. Serve stroganoff with noodles. Garnish with parsley.
