Friday, March 13, 2009
Easy Beef Stroganoff
This easy beef stroganoff is one taught by my MIL and that is loved by my whole family. I almost always have all ingredients in my pantry/freezer. Whenever I run out of ideas and want something quick, this is one of those that come to my mind. An all-time favorite in my family no matter what season, I can't imagine why it took me this long to figure out I don't have it yet in my blog!
1 lb (wide) egg noodles
1 lb ground beef, sprinkled with some flour
3 cloves garlic, minced
1 medium onion, chopped
salt and pepper to taste
(optional: some drops of worcestershire sauce and 1/4 cup of sherry)
1 small can sliced mushrooms
1 can (10-3/4 oz) condensed cream of mushroom
some water (about 1/4-1/2 cup of water)
1 (8-oz) sour cream
Prepare noodles as directed in the package. While boiling water for this, start preparing the beef.
Brown ground beef. When it starts rendering oil, add the garlic, followed by the onions then mushrooms. Add salt and pepper to taste. Add worcestershire sauce and sherry if desired.
Add the cream of mushroom. Put some water into the can to rinse out remaining cream and add to the pan. Stir well. Add some more water as needed to make a thick sauce. DO NOT be tempted to add too much because that sauce will get thinner once you add the sour cream. Simmer for about 10 minutes for flavors to blend well, stirring occasionally.
Turn off heat (for conduction cooktop) and add sour cream. Stir to blend. (For flame stovetop, turn the heat off after stirring to blend; sour cream should be just heated through).