RCI-SP.004.0274.001
Simple Stroganoff
I got this recipe from my daughter. She made it last night for dinner, and everyone in her family loved it! She said it was a little watery, so she suggested adding a small amount of flour to thicken it.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- beef stew seasoning mix (made by McCormick Seasonings)1 package
- 1 cup
- amount of flour for thickening1 small
- stew meat1 poundlean
- 1 tablespoon
- 1 cup
- 1 cup
- 1 unit
Method
1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add stew meat in a single layer and brown on all sides, working in batches if necessary to avoid crowding.
8 minutes
2
Add the mushrooms to the pot with the browned meat and sauté until they release their moisture and begin to soften.
5 minutes
3
Pour in enough water to cover the meat and mushrooms, then bring the mixture to a boil. Reduce heat to low, cover, and simmer until the stew meat is tender.
60 minutes
4
While the meat simmers, cook the egg noodles in a separate pot of salted boiling water according to package directions. Drain and set aside.
10 minutes
5
Once the meat is tender, remove the pot from heat and allow it to cool slightly for a few minutes so it is no longer boiling.
3 minutes
6
Stir the fat-free sour cream into the meat and mushroom mixture until fully incorporated and the sauce is smooth and creamy. Do not return to a boil to prevent the sour cream from curdling.
2 minutes
7
Taste the stroganoff and adjust seasoning with salt and pepper as needed. Serve hot over the cooked egg noodles.