Beef Stroganoff is a favorite dish of Preacher’s. It seems like he has a lot of favorites, right? Well, I’m always on the search for the perfect Stroganoff recipe that he had as a child. Neither Mimi nor I can seem to find it, but, while I’m still searching I want to share this recipe given to me by my friend, Debra.
I’ve taught High School Home Economics for many years, but our Bible College had me to teach a ladies class of Home Economics 3 different times. What a blast!!!!
One of the projects that I assigned my students was for them to make an easy, economical main dish recipe in front of the class. This recipe was prepared by my friend, Debra, and all of us enjoyed it! Debra told us that this is a favorite, too, of her daughters, Talley and Kylee. It is so easy, yet it gives you the flavor of traditional Beef Stroganoff without all of the time and fuss involved.
Cut up a medium onion and a large green pepper. I like to cut mine into very small pieces. Brown 2 pounds of lean ground beef, and while that starts to cook, go ahead and throw the onion and green pepper in with the hamburger.
Now is a good time to add some seasonings. Debra uses salt, pepper, garlic powder and Mrs. Dash. Today, I just used salt, pepper and garlic powder. I think that next time I will add a few dashes of worcestershire sauce, too!
Once the beef has been browned, add a family size can of cream of mushroom soup, (or 2 regular cans), (1) 12 oz. can of evaporated milk and 1 can of mushrooms. Reduce to low heat and simmer for about 20 minutes while you are cooking your egg noodles.
Cook the noodles according to package directions. Add 8 oz. sour cream to the sauce and heat through. Serve the sauce over the noodles and add a veggie or two and a bread, and you have a complete meal!
Debra says that the sauce can be prepared ahead of time. I cooked this dish on Sunday, and what I did worked out great for me! I used a large electric skillet and cooked the meat, onion, bell pepper and added my spices. I then covered it, cut it off and just let it sit until I came home from church.
When I got home, I turned it on, added the rest of the ingredients and let it simmer while I cooked my egg noodles. Wow! What an easy and delicious Sunday dinner!
Try it! I promise you’ll like it!
- 2 lbs. lean ground beef
- 1 medium onion, chopped small
- 1 green pepper, chopped small
- 1 can mushrooms, stems and pieces
- 1 - 12 oz. can evaporated milk
- 1 family-size can of cream of mushroom soup or 2 regular cans
- 8 oz. sour cream
- salt, pepper, garlic powder, a couple of splashes worcestershire sauce
- 16 oz. package egg noodles, cooked according to package directions.
- Put ground beef into electric skillet.
- Add onion and bell peppers and cook until meat is browned.
- Add seasonings to taste.
- Add mushrooms, soup and milk and simmer for about 20 minutes.
- Add sour cream and cook until heated through.
- In the meantime, cook noodles according to package directions.
- Serve sauce over noodles and enjoy!
- This recipe is easily cut in half.