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Friday, January 10, 2014

Beef Stroganoff (or Beef with Noodles)

When I was little we ate Hamburger Helper at least once a week. Sometimes more often. I'll be the first to admit that I actually like Hamburger Helper... well, some flavors anyway. I'm fond of any of the Italian and Mexican kinds, but one that I'm not particularly taken with is the beef stroganoff.

When you're too young to cook you don't get to choose what's for dinner. I'm sure my parents were just trying to keep variety in our meals, but to me it seemed that we had beef stroganoff Hamburger Helper more often than I cared for. But of course when you're little you have to eat what your parents put on your plate so I choked it down (unless I wasn't hungry, then I would pick at the noodles) and came to the conclusion that I just didn't like beef stroganoff at all. Knowing what a picky eater I was back then it's no wonder I didn't find that surprising, not to like something.

A few months ago my brother asked me to find a recipe for him. He wanted something that tasted like the beef stroganoff they served in the cafeteria when he was in college. Naturally I turned to Pinterest. My search landed me with this recipe.

Not being a fan of beef stroganoff I was unsure whether I would like it, but I was pleasantly surprised. This recipe has tender chunks of beef in a creamy sauce and it's all served over egg noodles.

I recommend adding vegetables to this recipe. My first choices would be mushrooms, carrots, maybe some spinach, and possibly some frozen peas. Otherwise you'll need to serve it with some kind of vegetables or salad on the side.

I made this the lazy way this time, with condensed soup, but I plan to do another post the next time I make it showing how to make your own sauce without the condensed soup.

Beef Stroganoff

Source: Adapted from Real Simple

1 Tbsp olive oil
1 lb stew meat or boneless beef sirloin or top round, cut into small chunks
1 medium onion, diced
2 cloves garlic, minced
1 can cream of mushroom soup
3/4 cup milk
1/2 tsp paprika
1/4 tsp pepper
1/3 cup sour cream or plain greek yogurt
4 cups medium egg noodles, cooked and drained

I chose to use stew meat because it was on sale at the store this week. Cut the stew meat or steak into small chunks. Heat the olive oil in a large skillet over medium heat.

Add the meat and cook until no longer pink. Add the onion and cook about 5 minutes until they begin to soften. Add the garlic and cook another minute or so, until the garlic is fragrant.

Add the cream of mushroom soup, milk, paprika, and pepper. Stir to combine and bring to a boil.

Reduce to a simmer and add the sour cream (I used yogurt) and mix well.

Serve over egg noodles with veggies or salad and bread.

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