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‘Comfort food’ is coming

Easy Beef Stroganoff a perfect dish for the season

Published: Tuesday, Oct. 2, 2012 5:00 p.m. CDT
(Herald Photo by Lisa Pesavento)
Rather than being a meal that you slaved over for hours, this Easy Beef Stroganoff only tastes like you did. That means, when you are craving comfort food, a plate of stroganoff is not outside the realm of possibility.

We are entering comfort food season fairly soon, and Easy Beef Stroganoff is a meal that is not only easy and quick to make, but also provides just the right amount of comfort.

The first time I had beef stroganoff was about 35 years ago. Preparing this delicious meal was an all-day process. Therefore, I never made it again.

This Easy Beef Stroganoff can be prepared in two hours, and can be easily made after a hard day at work. It is a wonderful meal for those times when you want something filling and tasty.  A meal that tastes like it took a long time to make, but actually didn’t.

I love anything with mushrooms, so this is a meal that I make quite often.  My husband, Mark, likes mushrooms, too, so it is a win-win for us.

The recipe calls for one-half pound of mushrooms, but I always use more.

You can easily cut the meat into strips for this recipe. I like to put my meat in the freezer for about 10  minutes and then cut it, against the grain, into very thin strips. The meat will cook fast and it is so tender and delicious.

The bouillon or consommé is just a can of soup. If you do not have any on hand and don’t want to make a special trip to the store for one item, put 3 to 4 bouillon cubes in 2 cups of water and microwave to melt the bouillion. Very easy and just as tasty.

For a healthier option, use whole-wheat egg noodles or brown rice.  Both are very good in this dish, and you won’t even miss the starchiness of the white egg noodles or rice.

I use only half the amount of sour cream that is called for. Sometimes I use even less than that. I add the sour cream one tablespoon at a time until my stroganoff is just the right amount of creaminess that I desire.

This meal is also good as a leftover.  A quick zap in the microwave and you will be ready to eat in not time at all. 

When I prepare this for Mark and I, I usually will just slice the onions because we like them. If my grandkids are over, I chop them up.  Better that they not know that they are eating onions! 

This delicious, easy to make, comforting meal may become one of your family favorites.  I know that it is one of ours. 

Serve this beef stroganoff with a fresh, crisp green salad to round out your meal. Serve this meal to family or even to guests, it is that good.

And remember, … a good cook always cleans up!

Easy Beef Stroganoff

½ lb. fresh mushrooms, sliced 1 large onion, chopped ¼ cup butter 2 lb. round steak (1/4 to ½ inch thick) 1 tsp. salt 1 (10½ can) bouillon or consommé Water (enough to dilute bouillon or consommé to 2 cups) 1 cup sour cream 1 pkg. wide egg noodles

Sauté mushrooms and onion in 2 tablespoons butter and remove from pan.

Remove fat and bone from the steak. Cut into strips, 2 ½ inches long and ¾ -inch wide. Melt additional tablespoons butter in pan.

Toss strips of meat in flour, coating thoroughly.  Brown the meat in butter. Add salt and bouillon water mixture.

Simmer, stirring occasionally, until meat is tender, about 1 ¼ hours. Add mushrooms, onion, and sour cream. Heat.

Serve over noodles or rice.  Makes 6 servings.

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