Beef stroganoff is one of my favorite dinners to throw together last minute because it’s so quick and easy. I typically use fresh mushrooms but I didn’t have any this time. .. soooo no mushrooms….
But that’s okay, right? Some of you don’t like mushrooms anyway…
“Today’s menu choices: Take it or Leave it.” – Every mom on the planet
I love the savory oniony flavor of the beef paired with the tang of the sour cream.
Fresh Parsley from the garden adds a nice touch.
You can rough chop the onion. I rough chop everything except for garlic. 😀
Start by breaking up the ground beef in a large skillet over medium-high heat. Then add the chopped onion and two teaspoons (2 cloves) minced garlic. Lightly season the beef with salt and pepper.
This is where you’d add two cups of sliced mushrooms if you HAD mushrooms unlike myself. 🙂
Once the ground beef is browned add 3/4 cup of sour cream, and 1/4 cup of milk.
Then a can of Cream of Mushroom soup… now mix it all up!
Next- Several turns of fresh cracked black pepper.
A couple dashes of Cayenne – (totally optional!)
Half of the chopped parsley, ground nutmeg, and then more salt to taste. Mix it all up and turn the heat down to low to simmer.
Now par-boil the egg noodles and then run them under cool water to stop the cooking process.
Mix everything together in a big pot and warm it up on low heat for a few minutes.
Plate the hot stroganoff and garnish it with the remaining parsley and gobs of freshly grated Parmesan cheese.
Magnifico! Dinner in a flash!
Simple Beef Stroganoff
- 1 lb. Ground Beef
- 2 cups Sliced Mushrooms (optional)
- 1/2 chopped Onion
- 2 teaspoons minced Garlic
- 3/4 cup Sour Cream
- 1/4 cup Milk
- 1 can condensed Cream of Mushroom soup
- Salt (about a 1/4-1/2 teaspoon to taste)
- 1/2-1 teaspoon fresh Black Pepper
- 1/4 teaspoon Ground Nutmeg
- 16 oz. Egg Noodles
- Cayenne pepper
- Chopped parsley – garnish
- Parmesan Cheese – garnish
In a large pan on medium-high heat, break up the ground beef. To the same pan add mushrooms (optional), chopped onion, and garlic. Cook everything until the beef is browned. Next add the sour cream, milk, cream of mushroom soup, salt, black pepper, and nutmeg. If using, add a couple dashes of cayenne pepper and about 1/2 tablespoon of freshly chopped parsley (optional). Mix thoroughly and reduce the heat to low.
Par-boil 16 ounces of wide egg noodles. Once done strain into a colander and rinse with cool water to stop the cooking process. Now mix everything together in one big pot. Cook on low for a few minutes.
Plate the hot stroganoff and garnish with chopped parsley and grated Parmesan cheese. Enjoy! 🙂