Easy Beef Stroganoff and Noodles is a one pot meal that is perfect for a family dinner or a dinner party on Saturday night. No one will know that you spent very little time preparing the dish and you can sit back and take all the compliments. My family enjoys this meal and requests it often.
This is not the original version of this recipe as I learned from my mother. She worked everyday and when I got home from school my job was to start dinner. Since I didn’t know how to cook, I would call my mom at the office and she would give me the directions on how to prepare the dish. As you can imagine, sometimes this worked and many times it didn’t. However, she was always so appreciative of my assistance and everyone ate it. My brothers always complained if it wasn’t exactly the way my Mom fixed it, but what else can you expect from brothers.
The ingredients were stew meat, a can of each soup; cream of mushroom, french onion, and cream of celery. Mix it all together and put it in a 350 degree oven. It was a great week night dinner that was very filling. My version is ramped up with flavor but I am still using the cans of cream of mushroom and celery soups. I just can’t find another substitute for these ingredients.
Ingredients (serves 8-10)
- 2 1/2 lbs. top round beef cubed
- 2 medium onions diced - 1/2 in dice
- 8 oz. whole cremini mushrooms sliced
- 3 stalks of celery diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 cup red wine
- 1 1/2 cups of beef broth
- 2 tbsp worcestershire sauce
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 bay leaf
- 12 oz dried egg noodles
- chopped parsley
Directions
Cube the beef and brown in a heavy duty dutch oven in olive oil. Don’t put all the beef in the pot at the same time. Do it in batches so the meat is browned and not steamed. While the meat is browning, chop the vegetables. Remove the meat from the pan to a plate. The beef should only be brown and not cooked through.
Add more olive oil to the pan with the mushrooms, onions and celery. Add salt and pepper to bring out the moisture. Cook until the onions are translucent. Pour in the cup of wine and deglaze the bottom of the pan.
Return the browned beef to the pot. Add the remaining ingredients and stir to mix. Cover and place in a 300 degree oven for 3 hours. Remove the bay leaf before serving.
Cook the egg noodles according to the directions on the package. Pour the stroganoff over the egg noodles and garnish with the parsley. Enjoy!