When the recipe said easy they meant it. This was a great recipe to come home to after a Monday of teaching. I worked out, got groceries, and had the stroganoff ready in time to watch my Monday night shows. If you haven’t gotten into How I Met your Mother, Two Broke Girls, and Mike and Molly you are missing out. Go online and watch them now.
I cut this recipe in half and it was the perfect amount for tonight’s meal and leftovers for tomorrow’s lunch. I’m always looking for ways to cut the calories so I used 93/7 ground beef and fat free sour cream. Still so delish! There are so many recipes out there for Beef Stroganoff, but I love that this one doesn’t call for half and half. Next time I make this I am planning on putting mushrooms in. I don’t have pictures since I decided to start blogging after I had eaten this all up!
Easy Beef Stroganoff
8 oz extra wide egg noodles
1 lb ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 cup beef broth
8 oz container of sour cream
1 (10 3/4 oz) can of cream of mushroom soup
2 tsp dried parsley
Start by boiling your egg noodles as directed on their package. When done, drain and put back in the same pot and put the lid on to keep them warm and so they wont dry out.
While the noodles are boiling, start browning your meat in a large skillet over medium high heat. Once cooked, drain the grease and then add the onion, garlic, salt & pepper. Give it a good stir. Then pour in the beef broth. Bring to a slight boil, then reduce heat and let simmer for 5-8 minutes.
After it has simmered, add the sour cream and mushroom soup. Keep the temperature to medium heat and continue to stir often and bring the mixture back to a boil. Make sure mixture is thoroughly heated. Then add your dried parsley. Stir.
Place your egg noodles on a plate, and then top with the beef mixture!