When we came home from church, I needed to make something quick and easy for lunch for us so Melon Man could get to bed. So, all during church I kept asking myself what I was going to make. I finally settled on beef stroganoff.
Now, there are probably 2,000 different ways to make stroganoff, but I have my own way that I love and it is super easy and quick. When I was learning Russian, one of our professors made the Russian version of stroganoff and it was quite similar to this but used meat chunks versus hamburger. Ever since then, I’ve made stroganoff this way.
It's very simple, so don't expect it to be fancy or anything special. It's just good, easy, fast stroganoff. Dinner on the table in 15 minutes kind of good. It makes a LOT, so we always have leftovers which taste oh so good the next day. I hope you enjoy it.
Brown 1 pound of hamburger with 2 cans sliced mushrooms (the mushrooms are optional), and salt and pepper. While the hamburger is browning, start boiling water for noodles. Add ½ tablespoon of salt to water. When water is boiling, add one package of wide egg noodles.
Drain off any remaining grease from the hamburger. Add two cans of cream of mushroom soup. Stir well.
Cook the noodles until done. Drain and set aside.
To the hamburger and cream of mushroom soup, add one pint sour cream.
Stir in well until soup and sour cream are well mixed and smooth.
Let simmer for about 5-10 minutes while draining noodles, etc.
Once sauce is ready and noodles are drained, I usually mix the noodles and sauce together until all of the noodles are well coated.
Of course, it can be served individually, allowing everyone to dish up their own noodles and sauce, but by combining it, everyone gets an equal share of the sauce if there are any concerns about the number of servings.