This beef dish is elegant as well as a classic comfort food, which may account for its popularity during the 1950's. My Creamy Beef Stroganoff recipe is my Mother's creation, consistently delicious. I mean, you never wonder if it is going to be good. Don't you love recipes like that? Mother made it often, as it was one of our favorite dinner meals. Who can resist a creamy delectable beef, mushroom, peppers, onions, and sour cream sauce smothering egg noodles? Remember to take the skillet off the heat when you add the sour cream last, because you do not want to boil it!
Beef Stroganoff is such a crowd please. It is so easy to make the beefy sauce ahead of time and refrigerate it or freeze it minus the sour cream. When I have company coming, I make the sauce a day or two ahead and refrigerate it, and when they arrive, I heat it up while I am cooking the noodles and add the sour cream. Plan ahead and you are ahead!
Creamy Beef Stroganoff
1 1/2 teaspoon salt
1 teaspoon coarse ground pepper
1 medium onion, diced
1 medium green bell pepper, diced
1 can cream of mushroom soup
1/2 cup evaporated milk
1 cup sour cream
2 1/2 cups cooked egg noodles
salt and pepper to taste
In a large skillet brown ground beef; add salt and pepper and just before beef is done add onion and bell pepper and cooked until tender. Stir in soup and milk. Simmer for 10-15 minutes, stirring occasionally. (This is where you can refrigerate or freeze it to serve later.) Remove skillet from heat and add sour cream and mix well. Add cooked egg noodles and mix well.
Join the fun here!