Easy Peasy Beef Stroganoff

I love this recipe and I've been making it in some form for 20 years. It is so versatile you can add or subtract just about anything and it still tastes great.

It is good made with beef strips or ground beef, as my kids prefer. You can add carrots, as well as mushrooms and peas or leave them all our and serve on the side or with a nice green salad. You can jazz it up by adding some fresh thyme or serve it over rice instead of noodles.

The Little Mouths give this dish two thumbs up if I make it with ground beef, and pick of the beef if I make it with pieces of beef.

Big Mama gives this recipe thumbs up, all around for Easy Cooking, Cost and Taste with an honorable mention for fix-ahead-ability.

Easy Peasy Beef Stroganoff

1 pound ground beef or beef stew meat or beef for stir fry
2 Tbsp. All purpose flour
1 Tbsp. Olive Oil
1 small onion
2 cloves garlic
2 cups beef stock
1 can cream of mushroom or cream of onion soup
1 small can of mushrooms or 8 oz. fresh mushrooms.
1 box or small bag of frozen peas (optional)
1 cup sour cream (Reduced Fat works great)
12 oz. egg noodles
Salt and Pepper

Fill a large pot with cold water and 1 teaspoon salt and put on to boil.

Dice onion and cook in Olive Oil, over medium high heat, until just starting to brown. Add minced Garlic and cook for 30 seconds. Toss beef in flour and brown on high/medium-high heat until browned on all sides. Remove beef and add fresh mushrooms and sauté until browned. If you are using canned mushrooms, just add to the beef. When the mushrooms are browned add beef back into the skillet. Deglaze the pan with beef stock and allow to simmer for 2-3 minutes to reduce. Add the can of cream soup and mix well. Allow mixture to simmer until it coats the back of your spatula and is a good consistency to stick to the noodles. If it gets too thick, don’t worry. You can add more beef stock, a little of the starchy cooking liquid from the noodles or even a bit of milk. Add the peas so they can warm through while the sauce reduces.

Stop here and freeze or keep in the refrigerator for up to three days.

While you are waiting for your sauce to reduce, prepare egg noodles to package directions. At the last minute, mix half of the sour cream into the sauce mixture.

Serve over noodles and garnish with a dollop of sour cream on top.