Quick and Easy: Hamburger Stroganoff

Quick and Easy: Hamburger Stroganoff 1 1/4 lbs. ground chuck 1 - 10 oz. box mushrooms (I used crimini.) - sliced 1 - 10.5 oz. can cream of mushroom soup 1/2 can milk (Use the soup can and clean out all the soup from around the sides and bottom.) 1/2 cup diced onion 1 tbsp. butter or olive oil salt to taste black pepper to taste granulated garlic or garlic powder to taste (use just a touch) Get a deep skillet hot over medium high heat. Add in the butter or the oil (your choice) and let it warm up. Add in the onions and some salt and black pepper. Cook for a couple of minutes until they become a little soft. Toss in the sliced mushrooms and cook for just a couple of minutes and stir around. Remove to a waiting bowl. Jack the heat up to high and add in the ground beef. Season the beef with salt and pepper and just a little bit of garlic powder. Break it apart but leave some larger chunks. Sear quickly to brown, turn the heat down to medium low. Add in the onions and mushrooms, the can of mushroom soup and the milk. Cover and simmer over really low heat for just about 8-10 minutes and the stroganoff is ready. Tips to have dinner in a flash: While you have the stroganoff in the works get a pot of hot tap water on the stove to make the egg noodles according to the manufacturer's directions. Lid the pot so it comes up to a boil faster. Be sure to salt the water before adding in the egg noodles when it comes up to a boil. And get your vegetable cooking. If using frozen baby peas and you don't have fussy kids (nothing touching) just add them right to the stroganoff mixture in the last few minutes of cooking. If you are doing something like carrots - have them peeled and cut and in a pot of water ahead of starting the stroganoff and light the fire under the pot before you start the stroganoff and I think the timing will be perfect.