TIPS and TRICKS 

• Turkey substitute.  If you really want your turkey to taste like ground beef, add 2 additional teaspoons beef bouillon and omit the salt called for in the recipe because beef bouillon already contains salt.  Season to taste with salt.   You may need to add some olive oil for the flour to create the roux. 
• Greek yogurt substitute.  You may substitute the sour cream with Greek yogurt but expect slightly different tasting results.   I recommend 2% Greek yogurt— at room temperature - anything with less fat has a problem melting and becoming as smooth.  Room temperature Greek yogurt is KEY for easy blending.
• Mushroom variety.  Use baby bella/cremini mushrooms for the most intense mushroom flavor.  You can also omit the mushrooms if they aren't your thing.
• Don’t Submerge Mushrooms. If you rinse mushrooms in water, they will absorb water like a sponge and not brown as well or become as flavorful because they are full of water. Instead, clean them with a damp paper towel.
• Be patient.  It is tempting to not cook your mushrooms to the point all the liquid is absorbed, but keep cooking until they are browned all over for maximum flavor.
• Cook mushrooms separately.  It is best to cook the mushrooms separately from the sauce and stir them in before serving.  If you cook them with the sauce, the mushrooms lose color, flavor and texture.
• Salt mushrooms at the end. Add salt and pepper when instructed at the end of cooking the mushrooms.  If you salt your mushrooms while cooking, it will prevent them from browning in the pan.
• Salt to taste.  If your Ground Beef Stroganoff tastes like its missing something – it is probably salt. Salt enhances all of the other flavors. Add additional salt to taste a little at a time if needed.
• Use VERY soft cream cheese:  THIS IS KEY!  Soften the cream cheese in the microwave to the point the pieces begin to melt into each other, about 20-25 seconds.  If you do this, you will never have a problem with spotty cream cheese.
• Use room temperature sour cream.  Remove the sour cream and measure it out when you start prepping the recipe.  Room temperature sour cream mixes seamlessly into the sauce.
• Don't simmer sour cream. Once you add the sour cream, the Ground Beef Stroganoff should be done simmering. If you add the sour cream to a simmering sauce it will curdle.
• Thin sauce if needed.  If the sauce becomes too thick once the cream cheese and sour cream are added, simply stir in a little milk or beef broth until it reaches desired consistency.
• Don’t overcook pasta!   Egg Noodles are thinner than other noodles so it is critical to not overcook them.  I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.  
• Stop pasta from cooking.  Strain and rinse your pasta with cold water to prevent it from continuing to cook. 
• Prevent pasta from clumping.  If you’re not using the cooked pasta right away, toss it with a little olive oil.  This will prevent it from sticking together.
• Add veggies.  You can add any veggies such as peas, broccoli, cauliflower, asparagus, zucchini, bell peppers, carrots, etc. You can even add leftover roasted veggies such as potatoes, squash, cauliflower etc.
• Make it gluten-free.  Use rice or your favorite gluten free pasta and gluten free flour.

How to FREEZE 

1. Cook stroganoff according to directions up to the point of adding the cream cheese and sour cream.  Add the mushrooms back to the sauce but do NOT add sour cream or cream cheese.
2. Let stroganoff cool completely in the refrigerator.
3. Add stroganoff to a freezer safe container or freezer size bag, seal, label and freeze.
4. When ready to eat, thaw overnight in the refrigerator.
5. Warm over medium low heat on the stove.  Once warm, turn heat to LOW and stir in cream cheese until melted followed by sour cream.