Easy Beef Stroganoff

This is probably one of my favorite weeknight recipes (especially in the winter!), not only because it's SO tasty, but also because it's quick and easy to make. It's about 20 minutes from prep to table and who can beat that, really?


INGREDIENTS:

• 1 pound boneless beef sirloin steak or ground beef
  
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 small package sliced mushrooms
  
• 1 (10.75 ounce) can Campbell's® Condensed Golden Cream of Mushroom Soup
  
• 1/2 teaspoon smoked paprika (I LOVE the flavor of smoked paprika, but regular paprika works just fine too!)
  
• 1/2 cup sour cream
  
• 4 cups hot cooked egg noodles (or rice)
  

Heat half the oil in a large skillet. Cook beef until browned and set aside. Add remaining oil to the pan and saute onions until soft. Add mushrooms and saute 3 - 4 more minutes, stirring often. Add soup and paprika (you can eyeball it - I added more than the recipe called for and LOVED the flavor it gave it!) and heat to a boil. Lower heat, stir in sour cream, return beef to the skillet and heat through. Serves 4

veggie peanut noodles!

My friend Amanda taught me how to make this sauce and my friend Stephanie taught me how to make noodle stir fry with ramen noodles. But I was the one who combined them!! This recipe is sooo good and pretty easy. But it feels so fancy to make your own sauce!

Peanut sauce ingredients:
1/2 cup peanut butter
2-3 tablespoons soy sauce
1/4 cup-ish water
1 tablespoon sugar
1 teaspoon ginger (the sugar and the ginger are optional & to taste. You could also try some garlic powder or whatever suits your fancy)

 

Put everything except the water in a bowl and stir it. Stir in the water a little bit at a time until you get the consistency you want.

 

Saucy! Make this first and set aside. OR, buy some pre-made sauce and skip that part of the recipe.

Noodle stir fry ingredients:

Some vegetables. I used 1 carrot, 1 onion, and 2 little peppers. Broccoli would be good but it's really expensive in the DR.

2 eggs (optional. Meat could also be optional here, I guess)

2 packets of ramen noodles (any flavor--you won't use the seasoning packet)

5 cloves of garlic, or a few spoonfuls of pre-minced garlic

Sesame oil (sesame oil is a little expensive but I must emphasize how totally delicious it is. If you must, you could use a different type of oil here).

I forgot to put the eggs in the picture, but y'all know what those look like, right?

Hey, maybe the reason Roland hasn't posted much at CB the last few years is that he's been busy building an oil empire!

Anyway, cut all the veggies up into bite size pieces. Mince the garlic.

 

Now! The timing here is a liiittle tricky, but not too bad. Put a pot of water on to boil. Then, start stir-frying the vegetables and garlic in some sesame oil. When the water starts to boil, put the noodles in. Don't cook them all the way! Leave them in the water for about a minute and take them out. (Throw the seasoning packets away unless you are super super thrifty and have some alternate use for ramen seasoning. I don't.) Meanwhile, crack the eggs into the veggies and scramble them in, and then dump the peanut sauce over it.

 

Mmm, almost ready! OK, after the noodles have been in for a minute-ish, take them out with a slotted spoon (or drain them) and toss them over the veggie-egg-sauce mixture. Stir fry the noodles in with everything else for a few more minutes.

Mmm-mmm good!! This serves 2 Renatas. It might serve three light eaters.