Mouthwatering Rich Beef Stroganoff with Cream of Mushroom Delight
This Rich Beef Stroganoff with Cream of Mushroom is a comforting dish perfect for busy weeknights.
Equipment
- - Pot
- - Skillet
- - Colander
Ingredients
For the Beef
- 1 pound Sirloin Steak or beef top round for a budget-friendly swap
For the Noodles
- 8 ounces Egg Noodles cook until al dente
For the Sauce
- 1 can Cream of Mushroom Soup for a fresher taste, use homemade mushroom sauce
- 1 medium Onion chopped
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika consider smoked paprika for extra flavor
For Creaminess
- 1 cup Sour Cream full-fat for richer flavor
For Cooking
- 2 tablespoons Vegetable Oil or olive oil/butter
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, around 6-8 minutes. Drain and toss with a drizzle of oil to prevent sticking.
- Heat vegetable oil in a skillet over medium-high heat. Add the beef strips in a single layer. Sear for about 2-3 minutes per side until browned, then remove from skillet and set aside.
- In the same skillet, add the chopped onions. Sauté for 3-4 minutes until they turn translucent and slightly golden.
- Stir in the cream of mushroom soup, Worcestershire sauce, garlic powder, and paprika. Allow to simmer gently for 2-3 minutes until heated through.
- Return the seared beef and any juices to the skillet. Stir to incorporate and let simmer for another 2-3 minutes.
- Remove from heat. Gently fold in the sour cream, stirring until creamy.
- Plate the cooked noodles and spoon the rich beef stroganoff sauce over the top. Serve hot.
Notes
For best texture, avoid freezing sour cream; add it fresh instead.