I tweeted about my world famous beef stroganoff, and got a few requests for the recipe. The cool part is that the recipe is DEAD SIMPLE. And it always pleases. I got the original recipe from my Mom, I’m just a little more picky about the process. Here goes:
1 Bag wide egg noodles (whole wheat works, and tastes fine)
1 Can cream of mushroom soup
1 Package dry onion soup mix
1 16oz container of sour cream (low fat works good, fat free isn’t quite as tasty)
1 lb Beef. Any beef works, I usually use lean stew meat or steak
- Fill large pot with water for noodles. Start this first, as it takes the longest. In fact, go have a cup of coffee after you start the water, because if you start the next steps right away, you’ll be waiting for the noodles to cook.
- Heat thin layer of oil (I use porcini infused olive oil imported from Italy, but whatever you like) in a thick bottomed pan. Get it hot, so that a drop of water dances like crazy if dripped on it.
- Put cubed meat into pan. I cut into small bite size pieces. IMPORTANT: Do not stir! Let the meat sear to seal in the flavor and tenderness. After a few minutes of cooking, check the meat to see if it has a good searing on the pan side. Then stir up the meat and continue cooking on high flame.
- About now, your water pot is probably boiling. Add the noodles and stir them up. Let them cook while you finish the rest.
- When the meat starts to release its juices so that it looks like the meat is boiling, turn down the flame to medium low, and add the dry soup mix. (Don’t boil the meat, it will get tough) Stir up the meat/soup mixture until you get a thick slurry of yummy smelling goodness. Depending on the meat you use, you may have to add a little water so the soup mix dissolves.
- Add can of concentrated cream of mushroom soup. Do not add the can of water, just put in the concentrated stuff. Stir in with the meat/onion soup mixture, and heat on low heat until it’s hot. Turn off the flame, and see how your timing was. Are the noodles done?
- Drain noodles, return to pot.
- Mix sour cream into meat mixture. You want to wait until the last minute with this, because the fresher the sour cream is, the better the stroganoff tastes.
- I always mix the cream mixture into the noodles. It is the perfect amount for noodle mixing. If you prefer to pour the gravy mix over noodles on the plate, so be it, but your leftovers may not match up proportion-wise. You’ve been warned.
- Eat and enjoy! NOTE: Unlike most foods, while still delicious, it tastes best right after it’s prepared and not the next day as leftovers. Also, doubling or tripling the recipe works very well. Even though it’s not as good the next day, I always make WAY more than we’ll eat so I can have it the next day. 🙂
That’s it. You now know my super simple, super secret, recipe. Thanks Mom!