This is a very simple and fast recipe. Like less than 30 minutes fast.
Gather all your ingredients together.
Dice one onion.
Slice 8oz pkg of white mushrooms. I cut them a little thick so they hold up well.
Start a large pot of water for the noodles. It takes a while to come to a boil so I start it when I start browning the meat.
Brown 1lb of ground beef. Drain off fat and transfer to a bowl.
Sauté onions in oil of choice until softened and translucent. I use a little butter because it adds a richness to the dish. You can add garlic at this time if you wish.
Your water should be at a boil about now.
Add the package of noodles.
Return pot to a boil and cook per the package directions. I always under cook the noodles slightly because nothing is worse than mushy noodles.
Be sure to monitor the noodles while they cook. They generate a foam from the starch and it can easily over flow the pot. I find blowing gently on the foam and reducing the heat a little helps.
Back to the stroganoff. Sauté mushrooms in at least two batches. Mushrooms produce a liquid when cooked and if you sauté them all at the same time it boils the mushrooms instead of sautéing them.
This shows what the sautéed mushrooms would look like compared to the uncooked mushrooms. It is important not to over cook them. I put the cooked mushrooms in the bowl that had the onion and beef.
When the last batch of mushrooms are done, add back the beef, onion and other mushrooms. Then add one can of cream of mushroom soup. Mix well.
Turn heat down to low and add the sour cream, paprika and salt and pepper to taste.
Serve stroganoff over cooked noodles. I hope you enjoy it as much as my family has enjoyed it.
- 1.0 Onion
- 8.0oz White Mushrooms
- 1.0lb Ground Beef
- 10.0oz Cream of Mushroom soup
- 1.0c Sour Cream
- 0.0tsp Paprika
- Garlic (optional)
- 1.0lb Wide egg noodles