Beef Stroganoff
Total Time:
0:30
Prep:
0:15
Cook:
0:15
Skill Level
Easy
This recipe is a favorite in my family. I use left-over roast to speed up the prep time (or as a college professor once called them "planned-overs"). I have modified it so much of the years that I don't know where the original came from.
1
Cook Noodles
Ingredients
4 cups
Egg noodles
Instructions
Cook noodles according to package instructions. While the noodles cook, continue with the rest of the steps.
2
Prepare Meat
Ingredients
1 pound
Roast Meat
Instructions
Cut meat into bite-sized pieces and cook in a large sauce pan.
If using uncooked meat, cook through before adding other ingredients.
3
Add Spices and Simmer
Ingredients
2 tablespoon
Flour
1/2 cup
Water
2 tablespoon
Worcestershire sauce
2 tablespoon
Liquid smoke
2 teaspoon
Beef bullion granules
1 teaspoon
Black Pepper
2 teaspoon
Season salt
Instructions
Add flour, water, and spices to the sauce pan with the meat, and bring to a simmer.
If using left-over roast, use the liquid/drippings from cooking the roast as well. 1/2 cup drippings, omit bullion, and adjust all other spices to taste.
If using left-over roast, use the liquid/drippings from cooking the roast as well. 1/2 cup drippings, omit bullion, and adjust all other spices to taste.
Simmering for 20 minutes may help tenderize meat (see fajitas recipe).
4
Add Sauce
Ingredients
1 can (14 oz)
Cream of Mushroom soup
8 ounces
Sour cream
Instructions
Add soup and sour cream.
Once the sauce is all warmed up, the meal is ready to serve.
Most stroganoff is served over noodles, but my family appreciates when I mix it all together. Then the egg noodles don't stick together and it's easier to serve.
Most stroganoff is served over noodles, but my family appreciates when I mix it all together. Then the egg noodles don't stick together and it's easier to serve.
