Super Easy & Quick Beef Stroganoff
This is one of those recipes that I dont know where my mom got it, but its delicious and EASY Great comfort food
This is one of those recipes that I dont know where my mom got it, but its delicious and EASY Great comfort food
- dash salt and pepper
- 2 tablespoons worcestershire sauce or to taste
- 16 ounces sour cream
- 2 cans cream of mushroom soup
- 1 package extra wide egg noodles
- 1 pound round steak (or any cut you prefer)
- 1 jar mushroom pieces drained
- 2 tablespoons cooking oil for browning the meat - can use butter if you prefer
- Carbohydrate 44.132859 g
- Cholesterol 165.985975 mg
- Fat 51.596055 g
- Fiber 4.1367701151073 g
- Protein 32.60221475 g
- Saturated Fat 20.499886325 g
- Serving Size 1 1 Serving (513g)
- Sodium 1470.713875 mg
- Sugar 39.9960888848927 g
- Trans Fat 11.476314375 g
- Calories 777 calories
Step-by-step
- In a large skillet, brown your meat.
- When browned, add mushrooms and sauté until mushrooms are warmed through.
- Mix in 2 cans of cream of mushroom soup, the sour cream, and Worcestershire sauce.
- Taste and adjust seasonings accordingly.
- Let to simmer over medium-low heat, stirring occasionally.
- While stroganoff is simmering, prepare your egg noodles according to package directions.
- When the noodles are done cooking, drain and place in large serving bowl.
- Pour stroganoff mixture over noodles and serve.
Worcestershire sauce anchors this dish, supplying concentrated umami via fermented onions, molasses, and anchovies that compensate for rapid cooking times. Lean cuts like round steak lack internal marbling and toughen immediately if overexposed to high heat, meaning rapid browning followed by gentle simmering is mandatory. Maintaining high skillet heat during the initial sear ensures Maillard browning occurs without boiling the meat in its own moisture. Patting the steak dry with paper towels prior to oil contact prevents steaming.
Simmering the sauce over medium-low heat protects the sour cream from curdling, a chemical breakdown triggered when high heat forces dairy proteins to aggressively clump together. Canned cream of mushroom soup acts as a starch-stabilized emulsion base, allowing the sauce to thicken without requiring a traditional roux. Adding the drained mushrooms after the meat browns keeps their texture tender rather than rubbery. Stirring the mixture occasionally prevents milk solids from scorching at the bottom of the pan.
Boiling the extra wide egg noodles concurrently with the sauce maximizes kitchen efficiency, timing the pasta drain precisely when the sauce reaches coating consistency. Generously salted boiling water seasons the noodles from the inside out, establishing a necessary structural contrast to the rich dairy sauce. Tossing the drained noodles immediately prevents them from sticking together into a solid mass. Extra wide egg noodles provide a porous surface area designed to trap thick cream sauces.
Heavy-bottomed skillets distribute heat evenly, preventing hot spots that scorch dairy-heavy gravies. Substituting butter for the browning oil adds milk solids that burn quickly if the pan gets too hot, so control the burner temperature carefully. Leftovers store safely in an airtight container in the refrigerator for up to three days, though the pasta will continue absorbing moisture as it rests. Reheating requires low heat and a splash of water to reconstitute the sauce emulsion.
