Beef stroganoff reminds me of my childhood – a warm, creamy, and comforting meal. When the leaves on the trees start falling, I find myself adding those feel-good meals to my weekly menu. So, it was no surprise that beef stroganoff made the cut this week.
I don’t know about you, but when it comes to recipes that make you nostalgic, I prefer to keep them classic. I stumbled across this recipe from Brandie at The Country Cook (http://www.thecountrycook.net/2011/07/beef-stroganoff.html), and it sounded just like the stroganoff that my mom used to make, except that it was missing one ingredient – peas. This recipe is simple, yet delicious – the best kind of recipe, if you ask me. And my entire family enjoyed it – our little nugget especially loved the peas!
Classic Beef Stroganoff
- 1 Package Egg Noodles (I prefer extra-wide)
- 1 lb. Ground Beef
- 1/3 Cup Chopped, Yellow Onion
- 1 tsp. Minced Garlic (approximately 1-2 cloves)
- 3 Tbsp. Butter
- 3 Tbsp. Flour
- 1-1/2 Cups Beef Broth
- 1 Cup Sour Cream
- 1 Can Cream of Mushroom Soup
- 1/2 Cup Frozen Peas
- Salt & Pepper
- Fill a large pot with salted water and bring to a boil.
- In a large skillet, cook the onion and garlic over medium heat for 2-3 minutes.
- Add the ground beef to the skillet, break it into desirable-sized chuncks, and cook until the meat is no longer pink. Pour the cooked beef mixture onto a paper towel-lined plate and set aside. Wipe out the skillet to remove excess grease.
- Add your egg noodles to the pot of boiling water and cook according to the package instructions.
- Place the skillet back on the stove over medium heat and add the butter. Once the butter has melted, add the flour and stir until combined.
- Pour in the beef broth and stir vigorously to eliminate any lumps. Turn the heat up to high and bring the mixture to a boil for 2-3 minutes, or until it thickens slightly.
- Turn the temperature back to medium and add in the Cream of Mushroom soup, and sour cream, stirring until all ingredients are thoroughly combined.
- Season with salt and pepper, to taste.
- Add the beef, garlic, and onion mixture back into the skillet. Add the frozen peas and stir to incorporate all ingredients. If the sauce thickens up too much, add a bit more beef broth.
- Simmer for 5 minutes.
- Spoon the stroganoff on top of the egg noodles, to serve. Or toss everything together in the large pot and dish it out accordingly.