Tomato Stroganoff

This recipe is so easy to make! If you’ll put two pots on the stove (one for the noodles and one for the stroganoff), you’ll be done in no time.

• 2 lb. ground beef
• 1 onion, diced
• 1 Tbs. butter or olive oil
• 2 cloves garlic, minced (about 2 Tbs. minced)
• 1 8 oz. box cream cheese
• 1 cup sour cream
• 2 cans diced tomatoes
• 1 can olives sliced
• 2 tsp. fish sauce or Worcestershire Sauce
• 2 tsp. rosemary (fresh is best)
• 2 tsp. oregano
• 2 tsp. basil
• 2 tsp. salt (or to taste)
• 1/2 tsp. red pepper flakes
• 1 tsp. black pepper (or to taste)
• 1 package egg noodles

Instructions:

1. In large skillet, sauté onions in butter or oil until translucent (about 2-3 minutes). Add garlic and sauté for another 2 minutes.
2. Add ground beef and cook until brown.
3. In large Dutch oven, boil noodles with some salt added (optional).
4. Drain diced tomatoes and add to cooked ground beef.
5. Cube cream cheese, and add it to the ground beef. Stir until cream cheese is melted. Add sour cream and olives, and stir until everything is mixed together.
6. Add fish sauce, rosemary, oregano, basil, red pepper flakes, salt and pepper, and stir. Cook for 3-4 minutes, stirring frequently. (This is a good time to throw together a salad.)
7. While waiting for beef to be done, drain noodles and put back in Dutch oven. Add beef mixture to noodles and stir together.
8. Serve immediately with some Parmesan cheese grated over the top and salad, broccoli or green beans on the side.