I was recently asked to post a simple recipe that was suitable for feeding a family of 8. Poor Man’s Stroganoff is one of my all-time faves! My mother made it often, and I have, too. It’s quite scalable and everyone loves it – the kids used to eat it cold from the fridge! So, from my heart and home to yours…
Attributes: Love, and whatever is in Worcestershire sauce…
Ingredients
1 lb ground beef
1 can corn
1 pkg (12 oz) wide egg noodles
1 pkg cream cheese
1 can cream of mushroom soup
1 can of milk
4 tablespoons Worcestershire sauce (or to taste)
Instructions
- Cut cream cheese into quarters and let it come to room temperature.
- Bring a 4 qt saucepan of salted water to boil. When large bubbles form, pour in the package of wide egg noodles.
- While noodles are cooking, set ground beef in a frying pan and break up under medium heat. Add 2 tablespoons of Worcestershire sauce and continue to brown until moist and crumbly. Drain fat and set aside.
- When noodles are done, drain thoroughly and return to saucepan. Add cream cheese, corn (with the liquid), mushroom soup, and 1 can of milk. Add 2 tablespoons of Worcestershire sauce to the sauce. Stir until well mixed. Add the ground beef and toss into the contents.** Cover tightly and put the pan back on the burner at it’s lowest setting for 10 - 15 minutes. You want all the ingredients to be quite warm and at the same temperature. Stir occasionally to avoid scorching the milk and cream cheese.
- For a richer flavor, add 1/2 pint of sour cream.
Note: **You can also keep the noodles separate from the sauce and serve it in the more traditional way – sauce on top of noodles. I think I’ll try it next time I make this dish.
