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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one of the easiest and tastiest beef stroganoffs that you'll ever make!! To cut a few corners, buy beef that has been cut in pieces already, sliced mushrooms and prepared beef broth!! Once you start adding ingredients to your skillet it will only take about 30 minutes before you can sit down and eat. Ingredients:
1 lb boneless sirloin beef, cut into 1/2-inch wide strips |
1/4 cup crisco oil, divided (vegetable or canola) |
8 ounces mushrooms, sliced |
1 onion, chopped |
1 garlic clove, chopped |
1 tablespoon paprika |
1 teaspoon caraway seed |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons all-purpose flour |
2 (370 ml) cans carnation evaporated milk (regular, 2%, or fat-free) |
2 cups beef broth |
2 tablespoons dijon mustard |
3 cups medium egg noodles |
1 cup sour cream |
1/4 cup fresh parsley, chopped |
Directions:
1. Heat 2 tablespoons oil in large nonstick skillet or saucepan. Brown beef in batches if necessary. Transfer beef and pan juices to bowl and reserve.
2. Heat remaining 2 tablespoons oil and add next 6 ingredients to pot. Cook, stirring for about 10 minutes until mushrooms start to brown. Sprinkle with flour, cook for 30 seconds.
3. Stir in evaporated milk, broth, and mustard. Bring to a boil, stirring frequently. Add noodles and return to the boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. Increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender.
4. Remove from heat and stir in sour cream. Garnish with chopped parsley.
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