Beef Stroganoff ~ Yum-Yum

Alicia (and her baby) were craving her dad's beef stroganoff, so she graciously adjusted the recipe to be gluten free to accommode the Celiac group at the Treece house. It was absolutely delicious! This beef stroganoff tastes great either topped on noodles, or just over a baked potato.

Beef Stroganoff (with either noodles or baked potatoes)

Ingredients

• 1 lb ground beef
• 1/2 stick of butter
• 1/2 of an onion
• 1 can Progresso Creamy Mushroom Soup
• 2 teaspoons of Argo Cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon minced garlic
• 6 oz. can of Jolly Green Giant Mushrooms
• 8 oz. of Daisy Sour Cream
• 1 bag of gluten free noodles (spiral, penne, etc.) or baked potatoes

Directions

1. Follow instructions on box for the noodles.
   
2. Brown beef and onion together with the butter. Drain and rinse.
3. Return to skillet, then add cornstarch, salt, pepper, garlic, and mushrooms.
4. Heat slightly, then add cream of mushroom soup.
5. Heat on medium/low until it comes to a simmer.
6. Add sour cream, and heat to a simmer.
7. Pour over cooked noodles or baked potatoes.