Here's a recipe for the culinary arts impaired...this was my signature dish in the 70's when I was trying to impress the coeds at Columbia University...(I was dirt poor then)
Ivy League Stroganoff a la Cheap
2 lbs lean groun beef
4 cans Campbell's Golden Mushroom soup
8 oz of Sour Cream
2 8 oz cans of tomato sauce
16 oz of sliced mushrooms (Green Giant preferred)
2 cups extra long grain rice (or 8 oz extra wide egg noodles)
1 medium onion
1 red or green bell pepper
4 garlic cloves
*Brown the ground beef with the onions, peppers, and chopped garlic.
*Thoroughly drain all fat.
*Add the Golden mushroom soup, the mushrooms, and the tomato sauce, heat while stirring until well blended, and piping hot (do not burn)
*Cook 2 cups of white rice (or noodles)
*In the last five minutes of the rice cooking, add the sour cream to the stroganoff, stir well, and heat through.
Serve the stroganoff over the rice or noodles, serve with a nice dry red wine, and fresh French bread and "real" butter.
BTW....I still cook this dish once a month or more in the winter months since the family loves the simplicity of this dish...at times, I use thinly sliced skirt steak instead of the ground beef....real comfort food.