Beef stroganoff is so much more than the 50s and 60s made it out to be.
Our Favorite Beef Stroganoff
To make it, we sauté tender strips of beef and according to the wikipedia, beef stroganoff first appeared in russian cookbooks in the mid 1800s.
Recipe Summary Our Favorite Beef Stroganoff
Garlic, basil, and thyme bring extra flavor to this easy ground beef stroganoff made with cream of mushroom soup and sour cream. Serve over cooked egg noodles.Ingredients | Beef Stroganoff
1 pound ground beef chuck
1 small onion, chopped
1 clove garlic, minced, or more to taste
¼ teaspoon ground thyme
¼ teaspoon dried basil
1 dash salt and ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup beef broth
1 (4.5 ounce) can mushroom pieces and stems, drained
½ cup sour cream
Directions
Heat a large skillet over medium-high heat. Add beef and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add garlic, thyme, basil, salt, and pepper. Add cream of mushroom soup, beef broth, and mushrooms. Reduce heat and simmer until flavors meld, about 20 minutes. Fold in sour cream just before serving.
Info | Beef Stroganoff
prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
