Kid-friendly Beef Stroganoff
- 1/2 tsp paprika
- 1/2 cup sour cream
- 1/2 cup onion finely chopped
- 1-2 lbs thin cubed steak (i buy mine precut to save time)
- 1 can condensed mushroom soup (i prefer the soup that is not cream of mushroom)
- 1 cup mushrooms finely chopped
- 1 tablespoon worchestershire sauce
- 1 cup spinach finely chopped
- 1 cube beef or veggie boullion
- 3-5 cups cooked egg noodles
- 1 1/2 cups water or use 1 emptied soupcan's worth
- Carbohydrate 67.7854783867415 g
- Cholesterol 7.475000006319 mg
- Fat 6.56446666963231 g
- Fiber 11.716117001813 g
- Protein 9.03194250650037 g
- Saturated Fat 2.64511291830358 g
- Serving Size 1 1 Serving (816g)
- Sodium 398.242000033947 mg
- Sugar 56.0693613849285 g
- Trans Fat 1.54207958377371 g
- Calories 346 calories
Step-by-step
- Brown beef until it is no longer pink over medium low to medim heat.
- When beef is almost done browning, add chopped onion and stir frequently.
- If you didn't get a lean cut of meat, drain the fat.
- Add condensed mushroom soup.
- Dissolve boullion in 1 soup can of water.
- Add water, paprika, worchestershire sauce, and mushroom.
- Bring to a boil, then reduce heat to low and cover for about ten minutes.
- Turn off heat, then stir in parsley and spinach.
- Add sour cream and stir until smooth and creamy.
- Serve over egg noodles or stir noodles in before serving.
Temperature Control and Meat Texture
Thin cubed steak requires careful handling to prevent it from seizing into rubber. Brown the meat over medium-low to medium heat. High heat forces the muscle fibers to contract too rapidly, expelling moisture and leaving the beef tough. When the meat is nearly done, introduce the finely chopped onions. They release moisture as they soften, which helps deglaze the pan and incorporates browned fond into the sauce base. If excess fat pools in the skillet, drain it before adding the soup and liquids. Excess grease prevents the starch in the canned soup and the dissolved bouillon from emulsifying properly.
Achieving a Stable Cream Sauce
Adding dairy to simmering liquids often results in a broken, curdled sauce. Bring the broth, mushrooms, Worcestershire sauce, paprika, and soup to a boil, then reduce the heat to low and cover for ten minutes to hydrate the vegetables and meld the flavors. Turn off the heat entirely before stirring in the sour cream. Residual heat is sufficient to warm the dairy without denaturing the milk proteins. For dietary modifications, omitting the sour cream alters the classic tang, but fat-free alternatives maintain body without curdling if kept off direct heat.
