Simple Beef Stroganoff

I used to dread this as a kid. I thought it looked awful, didn’t want to eat it and wondered why mom made it for dinner. Fast forward a few years (okay, decades) and I decided to try making Beef Stroganoff for my kids. I looked up different recipes, I wanted something simple, easy, using up ingredients I had on hand. After reading a few recipes and getting the general idea, I came up with my own easy and kid requested, version. I still haven’t figured out why my kids ask for this on the regular, but I do know when I make it, I better make extras! This recipe is so easy, I can make it before I go to work and all my husband has to do is cook the egg noodles. These pictures are from exactly that situation, and lunch the next day.

Ingredients

1 lb beef steak (I usually use fast fry or marinating cuts, thin that you can easily slice)

4 cloves of garlic, diced

1 can Campbell’s Mushroom Soup

1/4C milk or cream

1 large spoonful of sour cream

Salt and pepper to taste

1 package Egg Noodles

Directions

This dish is so simple, and only requires a pot, a pan and a cutting board. I start by slicing my beef into small strips. Thin, but also short enough that my kids don’t have to complain about cutting them. I vary what beef I use, based on what the store has available and at what price. A thinner, fast fry steak is my go to. It is easier to cut and cook. Whichever cut you choose you want to be able to slice it thin and into small pieces to make eating easier. Start heating your water to boil and set your pan on the stove to get it warming. If using a non stick pan, no oil is needed. If using cast iron or steel, add a tbsp of oil.

Once the beef is sliced, add it to your warmed pan. Season with salt and pepper. Salt helps bring out the flavour of the beef and season your dish well. Add the diced garlic and sautee your beef until browned.

Once your beef is browned, add the can of mushroom soup to the pan. Then add the 1/4C of milk or cream and stir together. Once stirred, add the dollop of sour cream. You can add a little more or little less, depending on your tastes, but I find a big spoonful is the right amount.

The egg noodles should be done by now, don’t forget about them! Stir the ingredients with the beef until combined and steaming. The sauce will thicken a bit, but will still leave enough to cover your noodles. Plate the noodles first, then spoon the stroganoff mixture on until you have the desired amount of sauce. If your sauce gets too thick, add a little bit of milk or cream at a time and stir until incorporated and you get the desired consistency.

This recipe is super simple, it has mushrooms which my kids don’t like, but for some reason, they LOVE this! If you need a quick, easy meal on a busy night this is our go to. You can substitute plain yogurt for sour cream, depending on what you have on hand.

This dish makes leftovers easy, as you can store together for a quick reheat and enjoy!