With meat prices rising every time  I go to the grocery store, I like to serve some main dishes that are really good, but less expensive. Stroganoff made with beef tips is wonderful; but it takes a little more time to fix than this one skillet hamburger stroganoff.

This recipe is great for company that has popped in at the last minute. It is good on rice, bow tie noodles, or the wide egg noodles. A dinner salad and toasted garlic bread finishes the meal off very well.

Ingredients

1 pound ground beef
1 medium onion chopped
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder or 1 garlic clove minced
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup dairy sour cream
3/4 tablespoon dry or fresh parsley (optional)
2 cups hot cooked noodles

Preparation

In a large skillet, add butter, onion, and ground beef  cook until onion is tender and there is no pink in the hamburger. Stir in the flour, salt, garlic powder, salt and pepper. Cook 3 minutes, stirring constantly over medium heat. Remove from heat.

Stir in soup; simmer uncovered for 8 minutes. Stir in the sour cream. Turn the heat to low, stirring occasionally until the sour cream is heated thoroughly. Do not let the sour cream boil. Serve over noodles or rice. Sprinkle the stroganoff with parsley.

Serves 4-6

Egg Noodles

Ingredients

6 cups water
7-8 ounces noodles (4-5 cups)

Preparation

In a large pan, bring the water to a rapid boil. When the water is boiling carefully drop the noodles into the pan. Let the water boil until the noodles can be cut with a fork on the side of the pan.

Tips
If you have trouble with pasta sticking together, make sure the pan you are using is a big pot.

To keep your pasta from boiling over add about a half-teaspoon of any kind of oil, butter, or margarine.

If you are using the pasta or macaroni in a salad, when you pour the pasta into the OXO Good Grips 5-Quart Stainless-Steel Colander, rinse it with cold water. It stops the pasta from continuing to cook.