Rich Beef Stroganoff with Cream of Mushroom for Cozy Nights
Savor the warmth of Rich Beef Stroganoff with Cream of Mushroom—a comforting dish perfect for chilly nights.
Equipment
- Skillet
- - Pot
Ingredients
For the Beef
- 1 pound beef (sirloin or top round) Substitute with ground beef for a budget-friendly option
For the Noodles
- 8 ounces egg noodles Cook al dente for optimal texture
For the Sauce
- 1 can cream of mushroom soup Consider a low-fat version for a healthier twist
- 1 cup sour cream Plain yogurt can be replaced for a lighter alternative
- 2 tablespoons vegetable oil Any neutral-flavored oil will work well
- 1 medium onion Caramelize for the best taste
- 1 tablespoon Worcestershire sauce Adds depth to the flavor
- 1 teaspoon garlic powder Fresh garlic serves as a tasty substitute
- 1 teaspoon paprika
Instructions
Cooking Steps
- Bring a pot of salted water to a boil and add egg noodles. Cook them until al dente, about 6-8 minutes. Drain and set aside.
- In a skillet, heat vegetable oil over medium-high heat. Sear the beef strips for 2-3 minutes per side until browned but still tender. Remove and keep warm.
- In the same skillet, toss in the chopped onions and sauté for about 3-4 minutes until translucent, scraping any flavorful bits from the bottom.
- Stir in the cream of mushroom soup, Worcestershire sauce, garlic powder, and paprika. Allow it to simmer for 2-3 minutes until heated through.
- Add the seared beef back into the skillet, mixing gently with the sauce. Let it simmer for another 2-3 minutes until heated and coated.
- Remove from heat and carefully fold in the sour cream until blended creamy and smooth.
- Plate your egg noodles and generously top with the stroganoff sauce. Enjoy warm, perhaps with crusty bread.
Notes
Store leftover beef stroganoff in an airtight container for up to 4 days. This dish freezes well for up to 3 months without sour cream; add it after thawing.