CommonGround volunteer Sharon Portenier shares her recipe for Beef Stroganoff.


Beef Stroganoff


  • 1 8 ounce package egg noodles
  • 1 pound ground beef
  • 1 10.75 ounce can fat free condensed cream of mushroom soup
  • 1 tablespoon garlic powder
  • ½ cup sour cream
  • salt and pepper to taste


  • Prepare the egg noodles according to package directions and set aside.
  • In a separate large skillet over medium heat, sauté the ground beef over medium heat for 5 to 10 minutes, or until browned.
  • Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
  • Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
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