You Can Have Beef Stroganoff Without The Kids Fussing!
Tonight, I unintentionally had Beef Stroganoff. If you have kids, I am sure you can share in my glory because It has been years since I last had this dish! Let me take a moment to explain, this recipe came together because of ground beef that needed to be cooked, and also, I needed a dish my picky eaters would actually eat without fussing.
After searching the pantry for other ingredients, egg noodles and beef broth caught my eye. Comfort Food was the goal for this meal and egg noodles were deemed the quintessential fit!
Beef Stroganoff with Ground Beef
It wasn’t until the end of preparing this quick meal that I realized adding sour cream would basically turn this into Beef Stroganoff.- Duh! My family doesn’t like Stroganoff, they just don’t appreciate the creaminess of it as I do. I added a dollop of sour cream to my serving, stirred it in, turning it to Stroganoff while my kids enjoyed this dish minus the sour cream and enjoyed it just as much. Success!
Other veggies can be easily substituted. Broccoli, peas, peppers, and the notorious veggie of this dish, mushrooms can be used in place of celery and onion. They will all work, but I would add the broccoli or peas towards the end while using peppers at the beginning of this recipe.
Check out these easy-to-follow steps on How to Peel and Mince Garlic.
Traditionally sour cream is added in the last step in the pan before serving stroganoff. It's not meant to simmer long as it would curdle. Adding a spoonful once plated and still hot to a serving didn't pose deference in my opinion. It was also wonderful the next day, heated and then again adding a small dollop of sour cream.
This dish has an interesting history, to say the least. It dates back to the 1800s and is believed to derive from a Russian family by the same namesake. The original recipe was in a cookbook that was commonly gifted to young Russian housewives, called The Taste Of Russia.
One-Pot Beef Stroganoff - For The Picky Eater
- Large Skillet
- 12 OZ. Wide Egg Noodles 1 Bag
- 1 ½ LBS Ground Beef
- 54 OZ. Beef Broth I used almost 2 of the 36 OZ cartons to cover the noodles
- 2 Stalks Celery washed
- 1 Small Onion yellow
- 3-5 tablespoon Worcestershire Sauce, or Soy Sauce in place of or together. Start with 3 tablespoon and add more to taste.
- 3 tablespoon Garlic Powder or 2 to 3 garlic cloves, minced.
- 2 tablespoon Paprika
- 1 teaspoon Chili Powder
- ¼ teaspoon Salt & Pepper To taste
- 1 tablespoon Sprinkle Parmesan, Cheddar Cheese or a Dollop of Sour Cream When Plated
- Chop the celery and onion.
- Preheat skillet on your stove top to medium-high heat.
- Add ground beef and veggies to the pan. Brown the ground beef, flipping the meat and veggies to ensure all gets browned evenly.
- Drain the grease from the pan.
- Season with salt, pepper, garlic, paprika and chili powder and stir.
- Add egg noodles and completely cover the noodles with beef broth. About 1 ⅔ cartons of broth.
- It is important that the noodles are completely covered in the broth.
- Next add the Worcestershire Sauce and/or soy sauce and bring the broth to a slow boil.
- Adjust the heat to low, cover and bring to a simmer. Stir occasionally for approximately 10-12 minutes.