Stroganoff

This is going to be a super quick blog. I have a friend/ex-coworker that has asked me God only knows how many times to resend this recipe to her, Erin. Oh Erin, you now have it at your fingertips any and every time that you need it. Anyways, last week she asked me if I had blogged it yet and of course not.

This is actually my mother in law’s recipe that my husband loves.

Stroganoff

1 lb. ground round

¾ c. leeks, chopped (see note below)

1 Tbsp. garlic salt

½ tsp. black pepper

½ tsp. paprika

2 Tbsps. flour

1 can condensed cream of mushroom soup

1 c. sour cream

¼ c. white wine (not white cooking wine)

cooked rotini pasta

Spray a large skillet with cooking spray and place on medium heat. Add leeks and sauté. Add meat, spices, and flour; cook until meat is browned. Add mushroom soup and wine; cook for 10 minutes. If too thick, add up to ½ cup of water. Immediately before serving add sour cream. Serve over cooked rotini pasta.

NOTE

If you have never used leeks before, make sure that you use the light green root of the plant; not the dark green leaves. Always slice lengthwise, chop, and put in cold water to wash the dirt and grit out from the layers.