Ingredients
1 lb ground beef
1 medium onion (diced)
8 ounces sour cream
1 (11 ounce) can cream of chicken soup
14 cup butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt
14 teaspoon ground pepper
16 ounces egg noodles
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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In skillet cook and stir ground beef & onion in butter until onion is tender. Stir in flower, salt, garlic salt, and pepper. Cook for 5 minutes stirring constantly. Add cream of chicken soup and simmer uncovered for 10 minutes. Add sour cream, let simmer on low while pasta cooks. If you desire, add small amount of water to thin the stroganoff to your desired consistency. Serve over pasta.