Beef Stroganoff

 

Quick and Easy Beef Stroganoff

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When you are working and coming home from a brick and mortar job, making supper can seem like a task you'd rather skip. What many people do when they get off work, is stop at a fast food restaurant to pick up something on the way home. Others will run into a grocery store to buy something that goes right into the oven or microwave.

While this may seem practical, it is not very cost effective. If you are have bills to pay or if you are living paycheck to paycheck, this is not the way to save money.

Beef Stroganoff is a quick and easy meal.  I used to use the stuff you buy in a box to make this recipe. You know the one I am talking about? The one with a picture of the helpful hand on the front. Although it is convenient when you don’t feel like cooking, it is not always practical. To me, it just does not taste as good as it used to when I was younger.

This recipe uses items that are already in your cupboard or refrigerator. No extra trips to the grocery store. That is very important, especially right now with the virus crisis.

Here is our version of Hamburger Stroganoff.

Ingredients

1 lb. ground beef
2 sweet peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper to taste
1 tsp. paprika
1 Tbs. Worcestershire sauce
2 c. milk
1 1/2 c. hot water
1 to 2 cubes beef bullion
1 tsp. spicy mustard
1 can cream of mushroom soup
4 c. dry egg noodles
1 small can mushrooms, drained
1/2 c. sour cream

In a heavy cast iron skillet, brown the ground beef, onions, garlic and peppers. Season with garlic powder, onion powder, paprika, salt and pepper. Cook until the vegetables are tender and the meat is no longer pink.  Drain away excess grease or fat.

Dissolve the beef cubes in the hot water. Add the beef broth, milk, cream of mushroom soup, and spicy mustard to the mixture. Stir to combine.

Add the egg noodles. Bring the mixture to a boil, stirring constantly. Reduce heat to a simmer and cover with a lid. Cook around 20 minutes or until noodles are tender. Stir frequently to keep the mixture from sticking on the bottom. If you run out of liquid, add more water.

Add the mushrooms. Remove the lid and continue to cook until the gravy or sauce reduces to the consistency or amount that you want.

Stir in sour cream. You can also add 1/2 cup cream cheese for a little more added flavor and richness.

*We use 2 cups water and 2/ 3 cup milk powder in place of whole milk.

*We like garlic, so most of the time, we will put in an entire head of garlic instead of just a clove or two.

What is your favorite version to make beef stroganoff?