Monday, January 18, 2010

Easy Creamy Beef Stroganoff

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 few months of promises I decided to finally make the beef stroganoff for my husband, as he's been craving it for a while now! But I make mine a little bit different than my mom always did...

Forgive me if there's not a lot of commentary today, I've been not feeling too good. This warmed me up right from the inside though so I hope you like it too!

Ah the cast of characters. You'll notice I use stew beef instead of the original sirloin that the recipe calls for. Well we've already established I'm cheap as all get out, but I also like how stew beef is already cut. Of course, this does mean that you're going to have to cook the beef a little longer than the sirloin, since stew beef does tend to be a bit tougher.

Not many ingredients for such goodness though!

Now as always... we start with that onion.

Pesky onion. Now we're not going to dice it like before, since we want some longer strips of onion in our stroganoff. Go ahead and cut almost like you're making onion rings...

Until you get what basically looks like onion rings that have yet to be battered.

Now I do what I like to call quick cuts. I just take the whole slice and cut 3 times...

All the way around the middle, discarding the middles (or heck save them and make tiny onion rings!).

Until you get a big old pile of thin onion slices, strips, whatever you want to call them.

Yep, a bit old pile of onion slices. Now, start heating up your skillet. A bigger one is better, as always. But make sure you have a cover!

Now add one Tablespoon of Vegetable oil...

Throw in your beef...

And throw in your onions.

Brown until the onions are cooked down and the beef is browned all the way through. It should look something like this...

Nice and steamy! Bring your burner down to medium and add 1 and 1/2 cup of water...

1 8oz. can of mushroom stems and pieces. Do not drain this can! You want that mushroom juice... it's yummy!

2 Beef Bouillon Cubes...

And 4 cups (or 8 oz) of egg noodles.

Cover and simmer on medium low for 10 to 12 minutes. Check it out, taste every once in a while and make sure those egg noodles are nice and tender. It really depends on your burner as to how fast this is going to cook.

Now just take a full 8 oz container of sour cream and just plop it on in there!

I think this is my favorite part!

Mix it in, and just smell for a while. A beautiful scent of beef, mushrooms and sour cream... it smells like comfort food to me!

Once you mix everything together, let this cook for about 2 minutes stirring occasionally.

Plate that good stuff up! Eat with a salad, or bread, or just eat it.

JUST. EAT. IT. Your tummy will thank you! :)

Easy Creamy Beef Stroganoff

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) Sour Cream

Brown steak with onion in hot oil in large skillet.

Stir in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender.

Stir in sour cream; cook an additional 2 min., stirring occasionally.

Serves 4.


  1. Followed your link from LJ. I wanted to let you know that I JUST got out of the shower so I could head to the grocery store for the ingredients to make this tonight! Thanks so much for posting. It is dreary and rainy in Atlanta today and I have been craving comfort food. I'll let you know how it goes!


  2. I look forward to hearing how it turns out! :D

  3. Made this tonight, it was GREAT! :) Left out the onion, though.

  4. Just wanted to let you know that I did end up making this last week and...I'm making it again tonight! I ended up carmelizing the onions first just because I love the flavor so much. I actually think I will double the amount of onion tonight since it cooks down so much when carmelized. You could even fancy the mushrooms up by cooking them in some red wine!

    This recipe was so delicious as you made it and it's also so versatile for someone who might want to play around with it too :)


  5. My cousin and I made this for dinner last night and it was delicious. We have plans now that for the next rainy day, we're getting together to make this again.


Blog Template by Delicious Design Studio