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!
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
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
- 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.
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!
