Easy Beef Stroganoff

Name: Easy Beef Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb. sirloin steak, cut into 1-inch cubes or 1/2-inch strips; 1/2 cup flour; 1/8 tsp garlic powder; Salt and ground black pepper to taste; 3 tbsp oil; 1 cup sliced mushrooms; 1 pint beef bouillon; 1 can cream of mushroom soup; 3/4 cup sour cream; 1 (16 oz) bag Grandma’s Frozen Egg Noodles, cooked and drained

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Ah, beef stroganoff—a dish with as much warmth as it has rich, creamy flavor. This simple classic with Grandma’s Frozen Noodles is a meal that feels like a warm family hug in a bowl.

It’s a staple of old family cookbooks for a reason: comforting, indulgent, and endlessly adaptable. Whether it’s a chilly weeknight dinner or the star of a Sunday spread, this dish just gets it right.

But how did beef stroganoff become famous in cooking? And why does it go so well with thick, tender egg noodles? Let’s dig in.

A Quick Look Back: The History of Beef Stroganoff

Beef stroganoff hails from Russia, with its roots planted firmly in 19th-century aristocracy. The dish is named after the Stroganov family. They liked to mix French cooking methods with traditional Russian ingredients.

This fusion gave birth to a dish that combined sautéed beef with a rich, creamy sauce—a luxury at the time. The original recipe was first published in a Russian cookbook in the 1870s. It was simple but elegant. The dish includes cubed beef, mustard, and a sour cream sauce thickened with bouillon.

Over the years, stroganoff traveled across borders. It changed to fit local tastes, adding new ingredients and methods. By the mid-20th century, it became a favorite in American kitchens.

Today, it’s more about comfort than fancy style. Still, it feels like a special treat each time you enjoy it.

Why Beef Stroganoff is the Perfect Comfort Dish

There’s something magical about beef stroganoff. The aroma of onions, garlic, and mushrooms sautéing in butter is enough to pull anyone to the kitchen.

And when you add that final dollop of sour cream? It’s like a hug you can taste.

Why Egg Noodles are the Ultimate Partner

Here’s where Grandma’s Frozen Noodles come into play. Egg noodles are the best choice for stroganoff. They are thick, chewy, and strong enough to hold the rich sauce.

Grandma’s Frozen Noodles are great because they are fresh-frozen. This keeps their texture and flavor until you eat them. They’re the noodle equivalent of a sidekick that’s always there to make the main act shine.

Unlike boxed pasta, these noodles aren’t just a backdrop—they’re a key player. Their soft, springy texture goes well with the smooth sauce. Their rich flavor adds something special to every bite. They’re like a reliable friend who always knows what you need before you ask.

A Dish That’s Both Classic and Creative

While beef stroganoff is a classic, it’s also endlessly adaptable. You can swap out the beef for chicken, pork, or even hearty mushrooms if you’re going vegetarian. You can add some paprika or a bit of Worcestershire sauce for extra flavor.

Or, you can stick to the basics. And thanks to Grandma’s Frozen Noodles, even the simplest version tastes like something special.

Plus, it’s a one-pot wonder (well, two if you count boiling the noodles), which makes cleanup a breeze. It’s simple to make for a weeknight meal. It’s also impressive enough to serve to guests. You can add fresh parsley or a dollop of sour cream for a nice finishing touch.

Bringing It All Together

Beef stroganoff with Grandma’s Frozen Noodles is more than a meal. It connects us to the past and celebrates the present.

So, grab your skillet, a package of Grandma’s Frozen Noodles, and your appetite. Whether it’s a family dinner, a cozy date night, or just a way to treat yourself, beef stroganoff is always a good idea. After all, who can say no to a meal that tastes this good and comes with a side of history?

Ingredients

1 lb. sirloin steak, cut into 1-inch cubes or 1/2-inch strips
1/2 cup flour
1/8 tsp garlic powder
Salt and ground black pepper to taste
3 tbsp oil
1 cup sliced mushrooms
1 pint beef bouillon
1 can cream of mushroom soup
3/4 cup sour cream
1 (16 oz) bag Grandma’s Frozen Egg Noodles, cooked and drained

Directions

Prepare the Meat

Cut the steak into cubes or strips. Combine the flour, garlic powder and other seasonings in a plastic bag or bowl, add the meat, and shake or stir to coat well.

Cook the Steak and Mushrooms

Heat oil in a large skillet over medium heat. Cook the coated steak pieces and mushrooms, stirring occasionally, until the meat is browned.

Simmer

Add the beef bouillon and cream of mushroom soup to the skillet. Stir to combine, then simmer for 20–30 minutes, stirring occasionally.
While the beef is simmering, heat a large pot of water. Bring to a boil and add Grandma’s Frozen Noodles. Cook 12-14 min according to directions on package.

Finish the Sauce

Just before serving, stir in the sour cream and heat through.

Recipe Note

Grandma's Notes:

Elevate the Dish: This is a simple, comforting recipe, but you can always elevate it with a little extra flair! Try adding a bit of onion, a splash of white wine, a spoonful of mustard, or any other seasonings you might prefer. The beauty of this dish is in how easily it can be customized to suit your taste!

Sour Cream: Don’t be shy with the sour cream! If you prefer a creamier, tangier flavor, add a little extra. And if you're out of sour cream, you can substitute with Greek yogurt for a slight twist.

Thickening the Sauce: If you like your sauce thicker, you can add a bit more flour or simmer the dish a little longer to reduce the sauce. Just keep an eye on it to prevent burning.

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