Beef Stroganoff
Total Time:
0:30
Prep:
0:15
Cook:
0:15
Skill Level
Easy
This recipe is a favorite in my family. I use left-over roast to speed up the prep time (or as a college professor once called them "planned-overs"). I have modified it so much of the years that I don't know where the original came from.
1
Main
Ingredients
1 pound
Roast, pre-cooked
2 tablespoon
Flour
1/2 cup
Water
2 teaspoon
Beef bullion granules
1/4 teaspoon
Pepper
2 tablespoon
Worcestershire sauce
2 tablespoon
Liquid smoke
2 teaspoon
Season salt
1 can (14 oz)
Cream of Mushroom soup
8 ounces
Sour cream
Instructions
Cut meat into bite-sized pieces. Stir in flour. Add water and spices. Bring to a simmer. Add soup and sour cream.
If using uncooked meat, cut the meat into bite-sized pieces and cook through before adding other ingredients. Simmering for 20 minutes may help tenderize meat (see fajitas recipe).
If using left-over roast, use the liquid/drippings from cooking the roast as well. 1/2 cup drippings, omit bullion, and adjust all other spices to taste.
2
Noodles
Ingredients
2 cups
Egg noodles
Instructions
Cook noodles according to package instructions. Most stroganoff is served over noodles, but my family appreciates when I mix it all together. Then the egg noodles don't stick together and it's easier to serve.
