Ok y’all, this beef stroganoff recipe is as easy as you’d expect coming from me! It is rich and decadent and full of creamy goodness that I know you’ll love!
- 1.5 lbs beef cut into short, thin strips (I used sirloin, you can use a filet or round steak)
- 2 cans cream of mushroom soup
- 1/2 cup of diced onion
- 1 large bell pepper- diced
- 2-3 cloves of minced garlic
- milk (a soup can full)
- 1/4 cup beef broth
- 3/4 cup sour cream
- 12 oz pkg wide egg noodles
- salt and pepper to taste
Always start your meals by prepping all of your ingredients first. This makes is so much easier when it’s time to put it all together. I’ve gotten pretty good and mincing actual cloves of garlic these days instead of buying the little jars of the pre-minced. There’s nothing wrong with using the prepared garlic, don’t get me wrong, but garlic is super cheap to buy from the produce section and it’s kind of fun smashing, peeling, and mincing it yourself.
Heat a deep skillet over medium/high heat. Drizzle a bit of olive oil in the pan and add your beef. Let the beef strips cook for a few minutes until they start to brown, then add the bell pepper and onion, and salt and pepper to taste.
When the veggies start to soften, make a little opening in the middle of the pan an add your garlic. This is just something I do to let the garlic sort of start to release it’s flavor before mixing with the other ingredients. Don’t let the garlic start to brown- just stir it around a bit and then mix it in with the rest of the ingredients.
Next comes the soup. Stir in two cans of Cream of Mushroom soup. Mix it in. Fill a can with milk (I happened to have some leftover heavy cream that I used), add the liquid to the pan. It will be relatively thick at this point. Once incorporated, add 1/4 cup of beef broth to the mix. You want to achieve a really creamy consistency. You know how lumpy the soup can be at first. Just continue to stir and as it cooks, the creamy texture will happen. You can always add more milk or broth if you want to thin it out some.
Once everything has come together and has a nice creaminess to it, then add your sour cream. I actually used a whole cup- but I like my sauce extra rich. Reduce your heat, cover, and simmer for about 15 minutes. You want everything to heat through and the flavors to all mix. Cook your egg noodles at this time. It really only takes about 7 minutes to cook an entire 12 oz bag.
As far as serving this dish- I have no idea what the official serving suggestion is. It seems some people put the noodles on the plate and then spoon the meat and sauce mixture over top of them. I actually add the noodles to the sauce mix while it’s in the pan (thus the deep skillet). If you add the noodles to the pan like I do, be sure to fold it all in nicely so every noodle is coated with sauce.
Adding some dried parsley to the top of the dish would have made it prettier, but alas, that’s a spice I haven’t added to the new kitchen yet. And my food photography leaves something to be desired, but trust me: This. Dish. Is. Delicious.