In college, I made beef stroganoff with cream of mushroom soup and ground beef and served it over instant white rice. It was easy, cheap, and filling! Unfortunately, I’ve been out of college for quite a few years now and haven’t made this since because I think I ate it too often and lost my taste for it.
Recently, I’ve been reading the book “Elza’s Kitchen” by Marc Fitten. The chef makes Hungarian Beef Stroganoff in the book, and it sounded so good. So I decided to create a new version of beef stroganoff instead of the one I made in college. I don’t use “cream of” soups in my cooking anymore because I prefer to make my sauces from scratch.
This recipe hit the spot! The sauce turns out creamy from the sour cream, smoky from the paprika, and the beef is tender. My hubby said it was so tasty that he could eat the whole pot!
Beef Stroganoff with Egg NoodlesPrint Recipe
- 1 pound of ground beef
- 2 tablespoons of flour
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1½ cups of beef broth
- ½ cup of sour cream
- 4 tablespoons of tomato paste
- 1 teaspoon of paprika
- ½ teaspoon of salt
- 1 pound of egg noodles
- Salt and pepper to taste
- Add the 2 tablespoons of flour and salt and pepper to taste in a large freezer bag. Dredge beef with it.
- Heat a skillet until it’s hot. Add the butter and olive oil. Add beef and cook until mostly brown.
- Add beef broth and increase the heat and let boil.
- In a small bowl, make the sauce by adding the sour cream, tomato paste, paprika and salt. Mix well.
- Turn the heat down, so the beef is no longer boiling.
- Stir the sauce into the meat.
- Simmer the meat for about 15 to 20 minutes uncovered over low heat. Don’t let the sauce boil. Stir occasionally.
- Make the egg noodles according to package directions.
- Serve the beef and sauce over the egg noodles.