Beef Stroganoff is a very affordable and easy dish to make. It is also delicious dinner idea and is a staple in my household. Over the years, I have come across many different versions of recipes for Beef Stroganoff and I find that this recipe is what works best for my family. The below recipe will easily feed a family of six (which is what I have) for dinner. So, you can always half the recipe or have extra for leftovers and use it for dinner another night. Eat and enjoy!
1 tsp garlic salt (or garlic seasoning)
2.5 lbs ground beef (or beef strips)
½ package of fresh mushrooms
2 large cans of cream of mushroom soup
1 cup milk
½ cup sour cream
Salt/Pepper to taste
Sauce: Put 2.5 lbs of ground beef into a skillet (use a big skillet) and add about 1 tsp of garlic salt and a pinch of salt/pepper to the beef. Thoroughly cook ground beef until it is completely browned with no remaining pink. Drain all the grease from beef and add ½ package of sliced or chopped mushrooms to the beef and cook until tender. Add both cans of cream of mushroom soup and stir in with the beef and mushrooms. Then add 1 cup of milk to thin out the mixture; keep stirring. Stir in ½ cup of sour cream and salt/pepper sauce to taste. TIP: You can also add in 1 or 2 tablespoons of Mayo or Miracle Whip for added flavor.
Egg Noodles: Fill a large pot at least half full with water and add 1 tablespoon of olive oil; heat on medium. Stir noodles continuously to prevent clumping and cook until tender. Once noodles are tender, promptly remove from heat and strain. Return noodles to the pot, rinse with cool water, and they are ready to top with sauce and serve for dinner.
Alternative: Substitute egg noodles for white rice.