Shortcut Beef Stroganoff
6 portions
25mOriginally from Russia, beef stroganoff has become a classic for many American families. This version is just the essentials, and delivers on exactly what you need for a hearty homestyle meal.
What you will need
6 ounces Egg Noodles
1 lb Beef Sirloin
1 Tbsp Vegetable Oil
1 Onion
10.5 oz Cream of Mushroom Soup
1 cup Beef Broth
1 Tbsp Worcestershire Sauce
1/2 cup Sour Cream
Salt
Black Pepper
(Nutritional facts 159 calories, 12.47 g fat, 6.71 g carbohydrates, 5.4 g protein, 25 mg cholesterol, 767 mg sodium)How to cook
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2
Gather and portion ingredients.
3
Slice the beef against the grain into as thin slices as possible. Freezing the beef for a few minutes before slicing can help you get nice thin slices.
4
Peel onion and cut in half. Cut into quarters and then slice into thin strips.
5
Add the beef to a skillet over medium-high heat and cook stirring occasionally until mostly browned. Remove from pan and set aside.
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Add a bit of oil to the same skillet and add the sliced onion. Season with a pinch of salt and pepper.
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While the onions cook, bring a pot of water to a rolling boil and cook the egg noodles according to the package directions. Strain them.
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Once the onions are translucent, pour the beef broth and worcestershire sauce into the skillet.
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Stir the mushroom soup into the onions and beef broth.
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Add the sour cream to the pan and stir to combine.
11
Add the cooked sliced beef back to the pan and stir into the creamy sauce.
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Add the drained noodles into the pan with the beef and broth. Stir to combine. When beef is warmed through, stroganoff is ready to serve!
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