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Ingredients1 h 55 m servings 667 cals
Original recipe yields 4 servings
- Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
- Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
- Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.
Per Serving: 667 calories; 16 g fat; 90.5 g carbohydrates; 38.8 g protein; 154 mg cholesterol; 999 mg sodium. Full nutrition
ReviewsRead all reviews 2
I followed the recipe as written and this stroganoff was not creamy at all. It was extremely watery and on the bland side. I added mushrooms, a cup of sour cream, salt and pepper. Better but not...