Beef Stroganoff – A Beautiful Mess

Beef Stroganoff has origins in Russia (Beef Stroganoff) and was traditionally made with mustard and sour cream, but this beef Stroganoff recipe is what I consider to be the Midwestern version. For me, it spots with a tender piece of steak in creamy sauce, like the stew served on an egg nod. You can also serve this dish over rice or mashed potatoes, but in our home the eggs will nod all the way. 🙂

I’ll also label this as a simple beef stroganon frecipe. Yes, all the caps, it’s really easy. I use two cans of Campbell’s soup for this (or any brand, you get it), so the preparation reminds me of many Midwest/Southern casseroles that we tend to make in our home as well. Yes, this is easy to make, but it’s still full of flavor, stuffing and perfectly comfortable food.

Related: Next try a meatloaf, shepherd pie, or pot roast recipe.

material

• beef
• salt
• Black pepper
• butter
• shallot
• Beef soup
• Mushroom condensed soup cream
• Worcestershire sauce
• Egg noodles

You can also use this on top of fresh herbs such as parsley or chives, but it’s an option.

direction

Seasonal steaks on both sides with salt and pepper. Cut into small cubes and remove large fat like you do. Cut the shallots into very small pieces and chop them like garlic.

Bring the water to a boil and add salt. When ready, follow the instructions on the package to cook the egg noodles and drain them when they are done.

Heat the butter over medium-high heat in a large frying pan or saucepan. Add the shallots and cook for about 1 minute. Add the beef and brown on all sides. You can cook this more or less depending on how you like the steak (medium rare, medium); I tend to cook for 3-4 minutes and put it in a medium range.

Next, add the soup and a can of Worcestershire sauce. Everything is combined well and stir until it is cooked until hot. Serve on top of egg noodles. If used, a chopped parsley top.

Tips and notes

• I usually use a large ribeye steak for this, but I can also use strip steak sirloin, beef tenderloin, or chuck roast.
• Instead of shallots, you can use 1/3 of the yellow or white onion.
• I use an entire can of beef soup, but if you want the mixture to look like a thicker gravy than the stew, you can use half of the can.
• I don’t add any mushrooms other than what’s already in a condensed soup, but if you like a lot of mushrooms in the beef stroganoff, you can cook it in bread with butter and shallots before the steak, using Button, Portobello or Cremini mushrooms.
• I always serve this on egg noodles, but other noodles like penne work as well. Other options include gnocchi, mashed potatoes, or rice.
• If you have any leftovers, store the beef stew parts separately from the noodles or other items that serve this. Store in a closed container in the fridge for up to 3 days. Rearm with a microwave or stove top.

Easier weekday dinner