Happy Monday! Brian was in Virginia from Thursday AM-Sunday night, so it was just the three of us all weekend. The kids were great! I took them for pizza on Friday, then on Saturday all of our soccer games were rained out so we went to see Christopher Robin with my parents (super sweet movie, btw… but a little slow/heavy in parts, so I would say 6 is probably the minimum age). We ended up spending the night at my parents’ house, and on Sunday the kids swam, Isla and I shopped a little with my mom, then came home to work on homework and projects.
My friend Megan mentioned beef stroganoff last week, and I couldn’t stop thinking about it. So she sweetly sent me her family recipe this weekend and I gave it a try for dinner on Sunday night. It’s such an easy one-skillet meal and is SO DELICIOUS.
- 1 lb ground beef (I used 93% lean)
- 1 pkg Lipton French onion soup mix
- 2 c water
- 2 c medium width egg noodles
- 8 oz sour cream
- garlic salt
- black pepper
Note: This wasn’t in the original recipe, but I also included an 8oz container of mushrooms and a few shakes of dried dill. Also we didn’t have quite enough sour cream on hand, so I used about 3/4 cup sour cream and 1/4 cup Greek yogurt.
1. If you’re using fresh mushrooms, heat olive oil in a skillet, then add mushrooms and saute until they release their liquid/start to brown. Remove from skillet.
2. If you’re not using mushrooms, start here. Brown ground beef in a skillet. Drain the grease and return meat to pan.
3. Add soup mix, egg noodles and water. Mix thoroughly and cover.
4. Simmer for about 15 minutes. Remove from heat, stir in sour cream, and season to taste. This is when I sprinkled in a few shakes of dried dill.
Soooooo goooooood. It’s the easiest meal ever AND we have leftovers. This is total comfort food, and it took less than 30 minutes from start to finish.