This beef stroganoff is an easy variation on the famous dish. Condensed soup is mixed with sour cream and a little ketchup to make the easy, flavorful sauce for this beef Stroganoff.
Lean strips of steak are served with the delicious sauce over hot cooked noodles. Add a salad and crusty bread for a satisfying, tasty family meal.
Beef Stroganoff is a Russian dish which was originally made with some sour cream but no mushrooms or onions. As with many popular dishes, different cooks and cultures add their own variations. The most common US version is made with strips of tender beef, sour cream, onions, and mushrooms, served over noodles or rice.
- 8 ounces egg noodles
- 1 tablespoon oil
- 1 pound lean thin steak, cut in thin strips
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 cup sour cream
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 (4-ounce) can mushrooms, undrained
- 1 tablespoon butter
Gather the ingredients.
Bring a large pot of salted water to a boil. Add the egg noodles and cook following the package directions. Drain well.
Meanwhile, heat the oil in a skillet or saute pan over medium heat. Add the steak and cook, stirring, until the meat is browned. Add onion and cook just until the onion is tender. Add the garlic and cook, stirring, for 1 minute longer.
Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. Do not boil.
Toss the hot cooked noodles with the butter.
Arrange the noodles on plates; top with some of the steak and sauce, or serve the noodles family-style in a large bowl with the steak and sauce in a serving bowl or chafing dish.