If you are tired of having dinner with fish dishes, try making Beef Stroganoff and Egg Noodles right now. It’s easy, fast and very cheap. Beef is delicious and nutritious. Apparently, many people like this dish. I like it too, and maybe you will too.
Beef Stroganoff and Egg Noodles
- 24 oz can beef with juices
- 1 stick butter
- 1/2 cup green onion, chopped
- 1/2 cup yellow onion, chopped
- 1 cup flour
- 2/3 cup sour cream
- 1 can cream of mushroom condensed soup
- 1/4 cup parmesan cheese, grated or shredded
- 1 beef bouillon cube
- 1 bag egg noodles
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic salt
- 1 tbsp parsley flakes
1First, start by creating a roux. Melt butter in large pan. Whisk in half of the flour. Drain juices & fat from can of beef into the pan.
Simmer for about 5 minutes to allow the sauce to thicken.
2Next, stir in the sour cream, seasonings, and remaining flour. Combine well. Then add cream of mushroom soup. Simmer for another 5-6 minutes. Stirring once or twice.
3Finally add beef, onions, parmesan, & beef bouillon cube. Continue to simmer for another 20-25 minutes or until onions are softened and sauce is thickened to your preference.
4Spoon over hot egg noodles, mashed potatoes, bread, or anything you like and enjoy!