Quick and Easy Beef Stroganoff
This beef stroganoff gets dinner on the table in about 45 minutes using a few pantry staples and one pot for the sauce. Cream of mushroom soup, beef broth and sour cream stir together into a creamy coating with no roux to make. The sauce is built in the pot the noodles just left, so there is less washing up. It also reheats well, so the leftovers are worth planning for.
Instructions
Cook the egg noodles in a large pot following the package directions. While they cook, move on to the beef.
Season the beef with salt and pepper and brown it in a skillet over low heat, which keeps the pieces tender. If the beef is already cooked, just warm it through in the skillet or in the microwave.
Drain the noodles and return the empty pot to the stove or counter, since you will use it for the sauce.
In that pot, stir together the cream of mushroom soup, beef broth and sour cream until smooth. Taste before you season, because the soup and broth are already salty, then add salt and pepper only as needed.
Add the noodles and the beef to the sauce and stir to coat everything. Serve straight away.
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