I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.
And thus, the 2nd secret to never suffer through dry beef in stroganoff again – the 30 Second Sear. Thin strips of beef like these overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in the gravy.
Ingredients
- 1 (8 ounce) package egg noodles
- 1 pound ground beef
- 1 (10.75 ounce) can fat free condensed cream of mushroom soup
- 1 tablespoon garlic powder
- 1/2 cup sour cream
- salt and pepper to taste
Directions
- Prepare the egg noodles according to package directions and set aside.
- In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Source: allrecipes.com