Food confession: I may have become a little bit obsessed with Beef Stroganoff.

Seeing recipes for it over the years, it seemed like it SHOULD be delicious. Thin strips of beef. Egg noodles. A sour cream-based sauce. Mmmmm. I tried several different recipes for it, though, and it was never all that special. Undaunted, I kept at it– and now, after nearly a dozen different attempts, I’ve got a truly awesome Beef Stroganoff recipe for you! Even better, it’s super simple and quick to make and it uses a lot of very ordinary ingredients, many of which you probably already have in your kitchen. My Beef Stroganoff is now a family favorite and in a house full of picky eaters, that’s saying something!

 

INGREDIENTS

• 1 lb beef tenderloin, cut into thin strips
• 2 tablespoons butter
• 1/2 lb fresh sliced mushrooms
• 1/2 cup minced onion
• 1 can beef consomme
• 2 tablespoons ketchup
• 1 minced garlic clove
• 1 teaspoon salt
• 3 tablespoons flour
• 1 cup sour cream
• 1 package egg noodles, cooked.

 

DIRECTIONS

-Melt butter in pan. Add mushrooms and onions and cook until tender (about five minutes). Remove mushrooms and onions.

-Turn heat to medium high. Add beef and brown. You’re not trying to cook the beef through, just to get a nice sear on either side.

-Reserve 1/3 cup of consomme.

-Turn heat to low. Add to pan remaining consomme, along with ketchup garlic and salt. Stir.

-Cover and simmer for 15 minutes.

-Add remaining consomme and flour and stir.

-Add onions and mushrooms. Heat to bubbling, stirring constatntly for one minute.

-Reduce heat to low, stir in sour cream. Do not let sour cream bubble.

-Serve over egg noodles.

 

Modified from Charleston Receipts Repeats

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