Super Easy Beef Stroganoff With or Without Sour Cream

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This 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 Easy Beef Stroganoff was born!

Easy Beef Stroganoff With or Without Sour Cream | Culinary Craftiness
Easy Beef Stroganoff With or Without Sour Cream | Culinary Craftiness

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 just 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. 😋

Easy Beef Stroganoff With or Without Sour Cream

  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Easy Beef Stroganoff With or Without Sour Cream | Culinary Craftiness
  • Easy Beef Stroganoff With or Without Sour Cream | Culinary Craftiness

Super Easy Beef Stroganoff With or Without Sour Cream

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Super Easy Beef Stroganoff With or Without Sour Cream

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 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 (for some reason, the sauce works perfectly with either amount. go figure. My crew needs 48 oz. so there will be leftovers)
  • 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

Instructions

  1. Bring a large pot of salted water to boil while cutting and flouring the meat. Shake off excess flour.
  2. Add the noodles to the pot of water and cook to desired doneness or package directions.
  3. While the noodles are cooking, brown the meat in a large skillet in the oil over medium-high heat. Salt and pepper well.
  4. 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.
  5. Add the can of mushroom soup. Stir and cook until the sauce is smooth for 5 minutes or so.
  6. Drain the noodles and add to the meat/sauce and stir together.
  7. 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.
https://culinarycraftiness.com/easy-beef-stroganoff/

Furthermore, I always use Campbell’s Cream of Mushroom soup on this. After looking at the nutrition facts, I decided the carb count becomes diluted enough when divided by the number of portions. Since the sodium is a factor, keep it to a minimum while seasoning the beef and noodles while they cook in their respective pots. Always adjust your salt and pepper to taste. Nothing ruins a dish like too much salt!

In addition to this stroganoff, another old fashioned favorite recipe that comes together quickly is this Chicken Broccoli Rice Casserole. It too uses a Campbell’s cream soup. If you’re totally against using canned, there are several recipe substitutes on the net.

Happy eating!

Easy Beef Stroganoff With or Without Sour Cream | Culinary Craftiness

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About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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