Easy Beef Stroganoff Recipe With Cream Of Mushroom Soup | This recipe originates from my great aunt, Maxine, and is also still family members favorite around our house. Aunt Maxine known as it as “Poor Man’s Stroganoff”, the way it uses ground beef near thin-sliced sirloin or tenderloin. I like it so much given it has simple ingredients that I in most cases have accessible and makes scramble meal on nights that I merely want something quick, easy and delicious.
The DDH doesn’t make requests often. He’s usually pretty content only to eat whatever I make, and can admit that he has discovered he loves loads of foods and flavors he had never tried before I built them into for him.
However, Which i question if he has any requests when I’m making my hotel plan for your week, and this week he had one: beef stroganoff. Apparently he was feeling nostalgic for his mom’s beef stroganoff.
Beef Stroganoff Recipe With Cream Of Mushroom Soup
Noticeably, I truly don’t take good care of beef stroganoff. Maximizing, it is usually served on egg noodles, that I am not a fan. I’m not really hot for “cream of whatever”-type foods in general. Maybe it makes us a bad Lutheran, but I skip all of the casseroles consisting mostly of canned “cream of” soups. Blech.
Even so the DDH so rarely makes requests, and that he clearly wanted beef stroganoff with egg noodles like his mom would always make. So I provided to try it if he can get his mom’s recipe.
A call to his mom brought about the discovery of an already-established church cookbook containing her beef stroganoff recipe.
As you move the stroganoffs of my youth involved flank steak or other sorts of kind chopped beef, this recipe gave ground beef as an option together with the DDH agreed that that you will find fine.
All of those other ingredients seemed fairly innocuous, other compared to condensed cream of mushroom soup (and the strange specification that your soured cream be “dairy soured cream,” which me wonder how many other forms of soured cream they ate inside the eighties).
If I could possibly figure out how to replace the soup, then Even i did all the components except egg noodles. I picked a few of these up in addition to bought some fresh mushrooms, from when they were available for purchase at Aldi (I do often use canned mushrooms, but I am not sure how this recipe can be used with them).
- 1/2 to 1 pound of lean ground beef (use more or less to make it as meaty as desired, 1/2 lb is usually a great ratio)
- 2 12-16 oz bags of medium-width egg noodles
- 2 cans sliced mushrooms , drained
- 1 can cream of mushroom soup (Campbell’s Healthy Request version works great and is better for you than the regular cream soup!)
- 1 10.5 oz can beef consommé (an equal amount of beef broth plus one beef bouillon cube can be substituted)
- 1 12 oz container sour cream
- 1 medium onion , chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper