Beef Stroganoff: A Family-Friendly Twist
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 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
As a busy working mom of two, I'm always looking for ways to make kid-friendly meals that are not only delicious but also healthy and nutritious. This Beef Stroganoff recipe is a hit with my kids and ticks all the boxes: it's easy to make, packed with flavor, and a great way to sneak in some extra veggies.
The secret to making this Stroganoff kid-friendly is in the ingredients. I use ground beef instead of steak, which makes it more tender and less chewy. I also add a generous amount of spinach, which is a great source of iron and vitamins. And instead of using heavy cream, I use sour cream, which lightens up the dish without sacrificing any of the flavor.
The result is a dish that my kids love and that I feel good about serving them. It's a win-win for everyone!
Step-by-step
- Brown beef until no longer pink over medium low to medium heat.
- Add chopped onion and stir frequently when beef is almost done browning.
- Drain the fat if you didn't get a lean cut of meat.
- Add condensed mushroom soup.
- Dissolve bouillon in 1 soup can of water.
- Add water, paprika, Worcestershire sauce, and mushrooms.
- Bring to a boil, then reduce heat to low, cover and let simmer 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.
