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Beef Stroganoff has always been a favorite of my family. I would mix in canned cream of mushroom soup. Since I am not using as many processed foods I don’t buy cream of mushroom soup anymore. Now I make it from scratch and boy it’s so much tastier. It’s really not that hard to make.

Here’s what you’ll need:

2 pounds ground beef from chuck

1 medium onion sliced thin

8 ounces fresh mushrooms

4 Tablespoon butter

4 Tablespoons flour

2 cups milk

salt

pepper

1 Tablespoon Worcestershire sauce

1 cup sour cream

Brown ground chuck with sliced onion in a dutch oven.

Melt butter in a small sauce pan.

Blend in flour, salt and pepper.

Cook over low heat, stirring until mixture is smooth and bubbly.

Stir in milk. Heat until boiling, stirring constantly.

Boil and stir  1 minute. It will begin to thicken. Remove from heat.

Drain fat from beef. Return to dutch oven.

Stir in the white sauce.

Stir in mushrooms.

Stir in worcestershire sauce and sour cream.

Mix well and simmer on low for 10 – 15 minutes to heat through. Serve. We usually serve it over pasta.

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