Susan's Beef Stroganoff recipe

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Ingredients

1 pound beef stew meat, sliced thinly
1 onion, chopped
2 cups water
2 cubes beef bouillon (such as Oxo®), crumbled
1 (10.75 ounce) can cream of mushroom soup
1 (16 ounce) package egg noodles

Nutrition Info

667.3 calories
carbohydrate: 90.5 g
cholesterol: 153.9 mg
fat: 16 g
fiber: 4.7 g
protein: 38.8 g
saturatedFat: 4.9 g
servingSize: -
sodium: 999 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes, add onion and saute the mixture until the beef is completely browned, about 5 minutes more.

  2. Pour water into the skillet, add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.

  3. Stir cream of mushroom soup into the beef mixture, continue cooking until heated through, 5 to 7 minutes.

  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes, drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

Recipe Yield

4 servings

Recipe Note

Easy recipe to follow. I like to add sour cream to the top just before serving.

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