Originating in Russia, Stroganoff is a blend of sautéed protein (beef or chicken) served in a sour cream-based sauce and served over rice or pasta. It has become an extremely popular comfort dish around the globe, with incredible variations created from the original recipe. The cream sauce has been elevated over time using white wine, red stews and various vegetable mixes. Different protein options can also elevate this dish. Chicken can be used to create a more healthy dish, while more quality beef tips or steak can add a more traditional style.
Here’s our take on a simple Beef Stroganoff. The goal is to create a budget-friendly and tasty version of the dish that can be easily cooked up on Friday night. Enjoy.
- 12 Oz Extra Wide Egg Noodles
- 1lb Ground Beef
- 1/4 Cup Freshly Chopped Parsley
- 1 Diced White Onion
- 3 Cloves Diced Garlic
- 5 Sliced and Cooked Strips of Bacon
- 1 Can Cambell's Cream of Mushroom
- 1/2 Cup Sour Cream
- Sriracha Sauce
- Kosher Salt
- Fresh Ground Pepper
- Olive Oil
- Bring a pot of water to a boil.
- Heat a sauce pan with a teaspoon of olive oil on medium heat. Add the Onions and Garlic. Cook until onions are translucent. Make a hole in the center of the Onion Garlic mixture and place the Ground Beef into the pan — brown the Ground Beef.
- Add the Bacon, Cream of Mushroom, Sour Cream and a splash of Sriracha sauce. Salt and Pepper to taste (remember the Bacon and Cream of Mushroom have salt already) and mix thoroughly. Let this simmer for 7-10 minutes. Plenty of time to cook the noodles.
- Place the Egg Noodles in the boiling water and cook until Al Dente. Drain in a colander and add back to pot. Add the creamy sauce to the pasta in the pot. Add 1/2 of the Freshly Chopped Parsley and mix well. Place the lid on the pot and let sit (off the heat) for about 2 minutes to allow the pasta to soak up the flavors of the sauce.
- Serve with some fresh parsley on top.