Easy Beef Stroganoff

Some of the best meals are simply made using basic ingredients, nothing fancy, just basic old fashioned home cooking. These recipes usually evolve from what's on hand and sometimes from how to stretch a little into a lot. At the same time they can be quite inexpensive and quick to prepare. These type of meals tend to become family favourites.

Easy Beef Stroganoff

Don't let the simple ingredients fool you. My easy beef stroganoff is rich and creamy. It is quick and easy to prepare, sure to please. A lower fat version can be made by substituting skim milk for the cream and using low fat sour cream. Don't omit the sour cream entirely as it adds to the flavour as does the butter.

Easy Beef Stroganoff

1½ lb stew beef
1 small onion, diced
2 c sliced mushrooms
2 tins (284 ml/10 oz) condensed mushroom soup
1 tbsp Worcestershire sauce
¼ c cream
2 tbsp sour cream
1 tsp Montreal Steak seasoning
½ c beef stock
olive oil
1 tbsp butter
parsley
375 g (13 oz) bag broad egg noodles

Fill a large sauce pan with water to about 3 inches from the top. Add salt and a splash of olive oil. Bring to a boil. Stir in egg noodles. Cook noodles until al dente*.

While noodles are cooking: Heat oil in heavy fry pan. Sear the stew beef in the hot oil. Remove from heat. Cut any larger pieces into bite size. Return to pan. Add onions, Worcestershire sauce and steak seasoning. Cook until onions are translucent. Reduce heat. Stir in mushrooms and butter. Continue cooking until mushrooms are lightly browned. Stir in mushroom soup and beef stock. Heat through. Stir in cream and sour cream. Ladle over hot broad egg noodles. Garnish with parsley.

Serves 6

* al dente - means to the tooth. When cooked to al dente the pasta should have a slight resistance in the centre when chewed.