Wednesday, May 2, 2012

Beef Stroganoff with Egg Noodles

This is seriously one of the easiest dishes to make. It's so easy that I cannot imagine making this in helper form.

I like to use either baby bellas, portabellas, or white button mushrooms. They're all super tasty.

Beef Stroganoff with Egg Noodles

2 lbs beef cubes
1 cup of sliced mushrooms
1 onion, sliced thin
1 can of beef broth
1 can of cream of mushrooms soup (or 1 small container of sour cream the choice is yours)
Olive Oil
1 package of egg noodles, cooked per package instructions

Place a little bit of olive oil in the bottom of a large pan over medium heat. Place beef cubes in a ziplock bag and toss with several tablespoons of flour. You want to just coat the meat. Place the meat into the warmed oil. Cook until a nice brown crust is formed.

Remove meat from pan and add mushrooms and onions. Saute until tender. Add meat back to the pan and add the beef broth and the cream of mushroom soup or sour cream. Cook over medium low heat until thickened. If you want a thinner sauce, add a few tablespoons of milk and stir until well combined. Season with salt and pepper and serve over egg noodles.

Happy Cooking!


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