Ground Beef Stroganoff
Servings: 4 servings
Ingredients
- 8 ounces wide egg noodles
- 1 pound ground beef
- ½ yellow onion diced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender. Reserve ½ cup of the pasta water, then drain the noodles.
- While the noodles cook, heat a large skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain excess grease if needed.
- Sprinkle the flour, salt, garlic powder, paprika, and black pepper over the beef. Stir until the beef is evenly coated, then cook for 1 to 2 minutes, stirring frequently.
- Stir in the cream of mushroom soup and ¼ cup of the reserved pasta water. Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally.
- Remove the skillet from the heat. Stir in the sour cream until smooth. If needed, stir in additional reserved pasta water one splash at a time until the sauce reaches your desired consistency.
- Spoon the ground beef stroganoff over the cooked egg noodles and serve warm.
Notes
Adapted from Peg Bracken's Skid Road Stroganoff in The I Hate to Cook Book (1960).
Storage: Store leftover stroganoff in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave in short intervals, stirring occasionally, or warm it gently in a skillet over low heat with a small splash of water to loosen the sauce.
Freezer: For best results, freeze the beef mixture separately, thaw it overnight in the refrigerator, then reheat gently and stir well before serving.
