Time: 30 minutes
Feeds: 2-4 people
Ingredients:
- 1 lb ground beef
- 2 can cream of mushroom soup
- Beef stock, measured in mushroom soup can (about 10 oz)
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
- Sour cream, for serving
- Pasta, elbows or egg noodles, for serving
Directions: In a medium-large skillet, cook the ground beef over medium heat until browned and cooked through. Add the two cans of cream of mushroom soup followed by one of those cans full of beef stock. Season with garlic powder, salt, and pepper and stir everything to combine. Simmer for about 15 minutes until the flavors have come together and the sauce has thickened slightly.
While the sauce is simmering, you can boil the water for the noodles. Once the noodles are cooked according to box directions, you can start to assemble everything. Add noodles to the bottom of a bowl or plate and spoon over the amount of sauce that you’d like. Top with a dollop of sour cream and freshly cracked black pepper.
Notes: When making this recipe, the sour cream is usually added when the sauce is done simmering when it’s off the heat. If adding here, I would add between 1/4-1/2 cup to taste. I like to add the sour cream separately and when serving so you can adjust how you like it. When eating this as a kid, it was often served with green peas.