Recipe: Creamy Beef Stroganoff

There are hundreds of beef stroganoff recipes out there. This is one I tried this week and really enjoyed! It uses ground beef for a cheaper alternative. Who doesn't love this yummy comfort food on a cold December night?

One-Pot Creamy Beef Stroganoff

1 lb. ground beef
2 packages (8 oz. each) sliced mushrooms
1 can (12 oz.) evaporated milk
1 package Hidden Valley ranch dressing mix
1 lb. uncooked medium egg noodles
1 container (12 oz.) sour cream

Cook beef until brown seasoned with salt and pepper - drain. Saute mushrooms in a dollap of butter. Mmm!

In a large pot, combine evaporated milk, 4 1/2 cups of hot water and the noodles. Add beef and mushrooms. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are tender.

Add ranch seasoning. Remove from heat. Stir in sour cream.

***You can double the evaporated milk to make extra saucy.

***You can substitute 2 cans of mushrooms for fresh.

***Serve with sour cream and a veggie on the side.

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