This is a quick and easy meal to fix for your family on a weeknight. Just add a salad, or veggies, and some bread and you have a complete meal. But you could just as easily change it up by adding the wine (replacing ½ cup of the beef broth), using ¼ teaspoon each of dried rosemary and thyme, and serving it to guests with grilled asparagus and croissants. Glasses of wine, too, of course!
No matter who you serve it to, you can be sure that everyone who tastes it is going to be blown away by this fabulous dish. Once they find out how easy it is to make, you’ll be getting requests for the recipe!
1 lb. stew meat cut into bite size pieces
3 cup egg noodles, measured uncooked
1/3 onion diced
1 1/2 cups mushrooms (I use baby bellas)
1 can cream of mushroom soup
1 cup beef broth
2 Tbsp. Worcestershire sauce
1 cup sour cream
1 cup French’s crispy fried onions
1 Tbsp. minced garlic
2 Tbsp. olive oil
Put on a pot of water to boil your egg noodles in. When noodles are done, drain and set aside.
In another pot heat olive oil, garlic, onions, and stew meat. (Cut stew meat into smaller bite size pcs. before adding.)
Brown meat on all sides, but you don’t need to cook it more than that since it is going in the oven.
Add your mushrooms and cook for a minute or two together.
Add cream of mushroom soup, broth, and sour cream and stir.
Allow to simmer for a minute.
Add your Worcestershire sauce, stir, and then add your cooked egg noodles.
Stir, add a pinch of salt to taste.
Spray a casserole dish with non-stick spray. Pour stroganoff contents into 9×12 dish, cover with foil and cook for 20 minutes at 350 degrees F.
Remove foil, sprinkle fried onions on top and cook for about 5 more minutes just until they get golden brown. Serve.
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Quick Tip: Sour cream will often curdle and separate when heated for any length of time. I prefer to stir mine in at the end of cooking, just prior to serving.
Recipe and photo courtesy of Justine “The Typical Mom” at temeculablogs.com