When it starts to get cold outside, I start to crave foods that are hot and filling. This is one of those southern dishes that you would probably see on Paula Deen's cooking show, but this recipe is one my mother taught me how to make. It's perfect for fall or winter. It's thick, rich and creamy, and addictive, so if you're watching your weight - watch out. If you make a batch of hot, buttery yeast rolls to go along with it, you'll feel like you are in heaven.
The best part about this meal is that it is easy on your pocket book. Since most of us are pinching pennies because of the economy, you need economical meals, but this meal cost's about eight dollars to feed four people.
Things You Will Need
1 pound beef cut in 1" cubes
1 large diced onion
1 can beef broth
1 large container of sour cream
salt and pepper to taste
2 tablespoons of butter or margarine
1 package of wide egg noodles - cooked and drained
Gather all of your ingredients together first.
Cut your beef into one inch or smaller squares, and place in the refrigerator until you are ready cook the meat.
Peel the onion, and mince into small pieces.
Melt two tablespoons of butter in a large 5 quart pot, add the onions and meat to the pot. Cook onions and cubed beef until well done. Beef needs to reach at least one hundred fifty five degrees before it is safe to eat. Cook the onion until it is kind of transparent.
Add one can of beef beef broth, and let it cook for ten to fifteen minutes.
Put a pot of water on the stove and bring to a full boil. Add one bag of wide egg noodles to the water. Cook egg noodles until they are aldente' and drain. Set the noodles aside until you are ready to add them to the meat.
Add the whole container of sour cream, salt and pepper (to taste) to the meat and onion mixture in the pot, and stir all ingredients until mixed. Taste the mixture to see if you need to add more salt or pepper. If it is too thick, you can thin it by adding more beef broth.
Pour noodles into the pot, and stir until the sauce fully coats the noodles. Allow the beef stroganoff to cool for ten minutes before serving to avoid burning your tongue.
Serve while hot.
After serving the stroganoff, fill the pot with water to make clean up easier.