Monday, March 1, 2010

Beef Stroganoff

3/4 lb ground round (I just used ground beef)
3/4 cup finely chopped onion
1 clove garlic, minced
1/2 lb fresh mushrooms, sliced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp rosemary
1 1/2 cups cream of chicken soup
1 cup sour cream
16 oz bow tie pasta, cooked al dente

Saute ground round, onion, and garlic.  Add mushrooms; cook 3 to 5 minutes.  Stir in salt, pepper, and rosemary; simmer, uncovered, 10 minutes.  Add soup and heat.  Stir in sour cream; heat, but do not boil.  Arrange pasta around edges of a large platter; spoon stroganoff into center.

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