Mushroom Stroganoff is one of our family’s Classic Recipes, and one of El Gastronomo’s favorite things to eat. Today I am providing the first few in a long list of cooking tips that I have learned and am learning. Cooking Tip 1: Egg Noodles are very versatile, but cook them to al dente first or they disintegrate into mush. It makes no sense, I know. Cooking Tip 2: Campbell’s Condensed Soups have to be one of the most useful ingredients, especially if you are on a budget! Cooking Tip 3: (This is Queenbee’s favorite, she’ll be so proud!) Clean up as you go! This goes for anything and everything you make. Back to the recipe: This is a very simple, one-pot meal that you can make any old time.
The Ingredients: 5 cups water, 2 3/4 to 3 cups egg noodles, 1 10 oz. can Cream of Mushroom soup, 1 packet Lipton Onion & Mushroom dry soup mix, 1 15 oz. can seasoned black beans.
Pour water into a large pot, when it comes to a boil, add the egg noodles and dry soup mix. Reduce heat slightly and cook for 10 minutes. Meanwhile, plug in your crock-pot and turn it to high. When the noodles are done, pour them into the crock-pot (do not drain). Add mushroom soup and black beans. Stir gently until just combined (you may need more water). Cook on high for 20 to 30 minutes. Serves 6-8.
P.S. The Health Inspector approves of this recipe.
P.P.S. La Critico advises that this dish tastes better when you add a spoonful of sour cream to the individual servings.