A great potluck favorite during the winter months is Beef Stroganoff.  It’s made more economical by substituting ground beef, creating what we midwesterners call  a "hot dish."  Easy to fix and filling, this is a great family dish.  Here is Markdown Mom’s version for your sampling.

Try It, You’ll Like It Ground Beef (Hamburger) Stroganoff!

Dry Ingredients 

2 Tbsp Flour 2 Tspns. Salt

1/4 Tspn. Black Pepper

2 Tbspn Dried Parsley

*1 Package 16 oz. Egg Noodles

Wet Ingredients

1/2 Onion Minced

1 lb. Ground Beef

1 Pkg. 8oz. Sliced Mushrooms

*1 Can Cream of Chicken Soup

*1/4 Cup Butter

*1 Cup Sour Cream

*2/3 Can Evaporated Milk

Method:  In a frying pan, sauté onion with butter over medium heat until the onion appears translucent.  Set onion aside in small container.  Next, brown ground beef in pan, drain off fat.  Stir in flour, salt, pepper, mushrooms, and onion and cook for about 5 minutes.  Stir in soup and milk into mixture and simmer for about 10 minutes.  Then stir in sour cream over very low heat so that the cream does not curdle.   Pour mixture over cooked egg noodles and sprinkle with parsley. 

Makes about 4-6 servings

*may substitute lowfat version

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