Easy Beef Stroganoff With or Without Sour Cream has been a family favorite forever. I loved my Mom’s version, but I could never remember exactly how she made it. One day, many years ago, I couldn’t get a hold of Mom, so I grabbed what I thought should be in this dish and my Easy Beef Stroganoff was born!
Re: the With or Without Sour Cream bit…
Jimmie and Noah aren’t overly fond of sour cream, so I don’t put it in. The rest of us put a healthy dollop on top of our portions and mix it in.
The only type/brand of noodle I ever use in my beef stroganoff is Reames. The taste and texture are perfect in this recipe. For some reason, the sauce works perfectly with either 2 or 4 (12 oz) bags. Go figure. My crew needs 48 oz. so there will be leftovers. 😃
Easy Beef Stroganoff With or Without Sour Cream
- 1 – 2 lbs. chuck, round, or arm roast cut into small cubes (or buy the already cut up stir-fry meat)
- 2 – 4 (12 oz.) bags of Reames Egg Noodles
- Flour to coat meat
- 2 tbsps. vegetable oil
- 2 – 15 oz. cans beef broth (or use boullion to make same amount)
- 1 can cream of mushroom soup (undiluted)
- Salt & Pepper
Bring a large pot of salted water to boil while cutting and flouring the meat. Shake off excess flour.
Add the noodles to the pot of water and cook to desired doneness or package directions.
While the noodles are cooking, brown the meat in a large skillet in the oil over medium-high heat. Salt and pepper well.
Once all pieces are browned, add the beef broth, bring to a boil and stir up the bits and pieces from the bottom of the pan. Lower the heat, cover, and let simmer until slightly thickened about 20-25 minutes.
Add the can of mushroom soup. Stir and cook until the sauce is smooth for 5 minutes or so.
Drain the noodles and add to the meat/sauce and stir together.
At this point, you can add 8 oz. of sour cream and stir in right before serving, or leave out and everyone plops on however much they want.
Happy eating! 😊