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Easy Creamy Beef Stroganoff
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Description
Sometimes you want some good comfort food. Something that really warms you up from the inside and the outside! My mom used to make beef stroganoff for Christmas Eve, and all through the winter.
Well it’s no secret that it’s not exactly cold in Florida. But it’s cold enough! So after a lots of promises I decided to finally make it for my husband, as he’s been craving it for a while now! But I make mine a little differently …
Ingredients
- 1 Tablespoon Vegetable Oil
- 1 pound Beef Sirloin Steak, Cut Into Strips (Can Also Use Beef Stew Meat)
- 1 whole Medium Onion, Cut Into Thin Wedges
- 1-½ cup Water
- 1 can Mushroom Pieces And Stems, Undrained (8 Oz Can)
- 2 whole Beef Bouillon Cubes
- 4 cups Medium Egg Noodles, Uncooked
- 1 container Sour Cream (8 Oz Size)
Preparation
Heat the oil over medium high heat in a large skillet (use one with a lid—you’ll need it later). Add steak and onion and cook until the meat it browned on all sides, stirring a couple of times.
Stir in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to a boil. Reduce heat to medium-low and cover the skillet. Simmer 10 to 12 minutes or until noodles are tender.
Stir in sour cream; cook an additional 2 minutes, stirring occasionally.
Serves 4.
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