Beef Stroganoff

1lb             ground beef

½               small onion (finely diced)

½               green or red pepper (finely diced)

2cloves      garlic (minced)

4               mushrooms (sliced)

1tbsp         worcestershire sauce

1tsp           dried beef stock (low salt)

1tsp           horseradish (optional)

salt and pepper to taste

1can           cream of mushroom soup

1/2c            milk

1package   cooked broad egg noodles

 (Follow the directions on the package)

For Garnish:

2                green onions (thinly sliced)

1                  handful of parsley (chopped)

1/2c             sour cream

Put the first 9 ingredients in a medium sized saucepot on medium heat. Brown the ground beef stirring every once in a while until it is a rich brown color with no sign of pink. Now would be a good time to start boiling the water to cook the noodles.

Add the can of mushroom soup and the milk. Stir until smooth. With a clean spoon taste a little to see if it needs any more salt or pepper. Turn off the burner and cover with a lid. Let sit until your egg noodles are ready.

*To serve place some noodles in a bowl and top off with a spoonful of sour cream. Sprinkle with some parsley and green onions and you are done.