Jennifer Francis, Our State‘s office manager, shares her mom’s recipe for stroganoff.
“As a child,” Jennifer says, “I would eat so much of this that I would make myself sick, and I’d still ask for more!” Jennifer’s mom is Diann Borden.
- 1 pound ground hamburger
- 1 onion, minced
- 1 garlic clove, minced
- 1 can beef bouillon
- 1 can of sliced mushrooms (4 ounces)
- 1 can condensed cream of mushroom soup
- 1 bag of egg noodles (16 ounces)
- 1 container of sour cream (8 ounces)
Brown the hamburger, onion, and garlic. Drain fat. Add beef bouillon, 1 can of water, egg noodles, and mushrooms. Cover and cook until noodles are tender and liquid is cooked out. Remove from heat and stir in cream of mushroom soup and sour cream.