Easy Beef and Mushroom Stroganoff
This Easy Beef and Mushroom Stroganoff meal is quick to put together and the cooking time isn't long, making this a convenient weekday meal.
Equipment
- Dutch oven
- Pan to cook noodles
Ingredients
- 1 pound ground beef
- 1 onion chopped or use 1 packet onion soup mix
- 1 tsp. garlic powder
- 8 oz. fresh mushrooms slice or 1 can, drained
- 1-1/2 cups beef broth or if using the pkt of onion soup mix just add 1-1/2 cups water
- salt and pepper to taste
- 10.5 oz can cream of mushroom soup
- ½ cup sour cream
- 3 cups large egg noodles: measure the noodles when dry and then cook al dente or instead of egg noodles the beef can be served over mashed potatoes
- Sprinkle with parsley before serving
Instructions
- Cook egg noodles or mashed potatoes while making beef mixture. Drain noodles and set aside.
- Add beef to Dutch oven with chopped onion (or onion soup mix packet) and garlic powder. Cook over medium-high heat until beef is browned and onion is soft. Drain fat.
- Add beef broth (or water if using onion soup mix), mushrooms, and salt and pepper. Simmer 10 minutes. Add mushroom soup and simmer 5 minutes more.
- Stir sour cream in to beef with cooked noodles (is serving with mashed potatoes then skip the noodles). Cook on low just until heated through.
- Garnish with parsley and serve.
Notes
A creamy sauce is best when it is gently simmered. If the sauce is too thick, add more broth, cream or water until the consistency is to your liking. Don't overcook the noodles. Consider using a pre-made mashed potato such as the Bob Evans brand. This recipe has been tried and tested (and tasted) in the Living with Dana kitchen and found to be just as described: delicious!
