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Beef Stroganoff
Sauvignon
Have you ever eaten stew, chili or beef soup from
a can? Then you’ve eaten canned meat before. I was very leery
about the whole idea and was pleasantly surprised at how good it
is, even without preparation.
One
12-ounce package egg noodles
Two 12-ounce cans roast beef,
not drained
One 10.75-ounce can mushroom soup
One 7-ounce can sliced mushrooms,
drained |
1/3 cup Cabernet
Sauvignon
or dry red wine you have on hand
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup sour cream or yogurt (nonfat is okay) |
Cook noodles according to package directions.
In a medium to large saucepan, combine ingredients
from roast beef through garlic powder. Heat until bubbly, then simmer
about 5 minutes. Add sour cream or yogurt. Simmer another 2 minutes
– enough to thoroughly blend and warm the cream. Serve over
noodles.
Serves 6
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