For the past week I have been craving my mom’s beef stroganoff (still having random cravings I guess). Growing up I was never really crazy about it, as it was one of my sisters favorite dishes, but not mine. I don’t have this dish often, but because I wanted it so bad I had my mom show me how to make it today!
This dinner is quick, easy, cheap, and very yummy for the whole family. My son was a fan for having his first experience with it. I loved every bite as well, and it couldn’t have hit the spot more after a long day preparing for babies arrival.
What you’ll need:
- 2lbs Ground Beef (85% fat 15% lean)
- Half sweet onion
- Fresh sliced mushroom
- 2 cans of Campbell’s cream of mushroom soup
- Sour Cream
- 1 bag of Egg Noodles
(Feeds 4/5 people)
Time: 20 min
First, you’ll start cooking the beef on high in a pan of your choice.
Then, you’ll add mushrooms and chopped onion.
Not long after, drain the grease from the meat. Then add your two cans of cream of mushroom soup.
Take one of the cans and fill it with your choice of milk (I used low-fat milk). Pour that in. Then fill it again, but just halfway this time, and pour that in. Mix well.
Take 3/4 cup of sour cream and mix well.
Once all your ingredients are in, add some pepper and garlic powder for taste (optional). Once you mix that together taste it to see if you might need some salt. Sometimes you don’t depending on how much you are making and the cans of soup. It’s all in what you prefer really. I added some salt, but not much.
You’ll then start boiling water in a pan on high, and cook your bag of egg noodles. Let the meat sauce simmer for a little (10 minutes or so) to soften the mushrooms and onions. Once your noodles are finished, you can simply add your stroganoff to your dish.
This is a quick and simple way to make beef stroganoff. It’s great for when you’re running short on time, busy with the kiddos, or simply just don’t feel like making an extravagant dinner.
I hope you enjoy this version of beef stroganoff!
Please feel free to comment below!
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