Shortcut Beef Stroganoff
Originally 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
10.5 oz Cream of Mushroom Soup
1 cup Beef Broth
1 Tbsp Worcestershire Sauce
1/2 cup Sour Cream
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
Gather and portion ingredients.
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.
Peel onion and cut in half. Cut into quarters and then slice into thin strips.
Add the beef to a skillet over medium-high heat and cook stirring occasionally until mostly browned. Remove from pan and set aside.
Add a bit of oil to the same skillet and add the sliced onion. Season with a pinch of salt and pepper.
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.
Once the onions are translucent, pour the beef broth and worcestershire sauce into the skillet.
Stir the mushroom soup into the onions and beef broth.
Add the sour cream to the pan and stir to combine.
Add the cooked sliced beef back to the pan and stir into the creamy sauce.
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!