Beef Stroganoff

From: Recipezaar (directed there by Supercook; thanks Maegan!)

Ingredients:
1 lb ground beef
1/2 cup onion
1 tsp garlic powder
1/8 tsp salt
1/2 tsp pepper
1 can condensed cream of mushroom soup
1 cup sour cream
cooked egg noodles

Brown beef in large skillet. Add onions and cook until onions are translucent. Drain grease.

Stir in condensed soup, then garlic powder, salt and pepper. Allow to simmer until all other parts of meal are prepared. Just before it's time to serve, stir in the sour cream completely and heat through. Serve over egg noodles.

What I did differently from the recipe:
I used venison instead of beef. Other than that, I didn't change anything.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! So simple and it was really good! It's pretty straightforward - if you like meat, noodles and a cream sauce, you will like this recipe!

Printable version:

Ingredients:
1 lb ground beef
1/2 cup onion
1 tsp garlic powder
1/8 tsp salt
1/2 tsp pepper
1 can condensed cream of mushroom soup
1 cup sour cream
cooked egg noodles

Brown beef in large skillet. Add onions and cook until onions are translucent. Drain grease. Stir in condensed soup, then garlic powder, salt and pepper. Allow to simmer until all other parts of meal are prepared. Just before it's time to serve, stir in the sour cream completely and heat through. Serve over egg noodles.

Turkey Stroganoff Skillet Supper

From Pillsbury: Annual Recipes

Ingredients:
1 can (14 oz) chicken broth
1 jar (12 oz) turkey gravy
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sliced fresh carrots
1 cup frozen sweet peas
1/2 cup sour cream
1/8 tsp ground nutmeg
1/8 tsp pepper
2 cups cubed cooked turkey

In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.

What I did differently from the recipe:
I didn't measure anything. I was just dumping stuff in until it looked balanced. I think I used more gravy, carrots, peas and nutmeg than it called for and less sour cream than I was supposed to.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I liked this recipe. It had good flavor and was so simple to make. Leila had turkey left over from Christmas that needed to be used and this was a great excuse to use it and the gravy.

Printable version:

Ingredients:
1 can (14 oz) chicken broth
1 jar (12 oz) turkey gravy
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sliced fresh carrots
1 cup frozen sweet peas
1/2 cup sour cream
1/8 tsp ground nutmeg
1/8 tsp pepper
2 cups cubed cooked turkey

In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes. Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.