Beef Stroganoff

One of the first recipes Jake requested I learn from my mother-in-law after we married was beef stroganoff. He friggin’ loves it. Well, this version anyways. I tried to make it all healthy with real mushrooms once and was kicked out of the house for the night. Just kidding.

This recipe is also awesome because you get steak, but not a whole steak. So it’s half the cost than if you were having steak alone, and is probably better for you in some way. But with all the dairy, I don’t think that the reduction in red meat really helps all that much. You’ll have to ask a nutritionist.

Beef Stroganoff

Beef Stroganoff

Serves 4. Prep Time: 5 minutes Cook Time: 50 minutes

1 Tbsp flour
1 lb beef tip steak, cubed
1 tsp garlic salt
1/4 tsp pepper
2 Tbsp olive oil
1 can of cream of mushroom soup
1 cup of milk
2 beef bullion cubs
1/2 cup sour cream, plus more for topping

8 oz egg noodles, prepared al dente according to package directions
1 Tbsp butter
1/4 tsp garlic salt


Roll cubed steak in flour.

Heat olive oil to medium in a non-stick pan. Sauté meat, adding 1 tsp garlic salt and pepper, until browed on all sides.

Add the mushroom soup, bullion cubes milk. Bring to a simmer. Cook for 40 minutes until thickened, stirring occasionally.

Cook the egg noodles according to package directions. Time it so your noodles will be done slightly before the stroganoff.

When noodles are done, drain and add butter and 1/4 tsp garlic salt.

Add sour cream to the stroganoff; stir.

Serve sauce over noodles, with a dollop of sour cream as topping if desired.

*Note: this is another really forgiving recipe! I once accidentally bought chicken cream of mushroom soup, so I used it and just subbed out the milk for beef stock to make sure that the chicken flavor didn’t overwhelm the beef flavor. It sill turned out great!

Beef Stroganoff

In case you’re wondering about the side dish there, it’s brussels sprouts. I just diced them into 8ths and sautéed them in olive oil with salt, pepper, and a bit of fresh shredded parmesan cheese. Brussels sprouts are amazing, so long as they aren’t boiled.

What have you been eating lately?

Find more recipes from the Nerd Nest here.