This post was originally published as part of my main dish recipe contributions to My Favorite Finds
Hi My Favorite Finds readers. I’m back again to throw a little dinner main dish recipe action at you. This month I’m bring you my Mom’s Beef Stroganoff recipe. It’s wicked easy and even my really picky kids eat it like there will never be another batch…ever.
I’ve have a very sorted history with beef stroganoff. When I was little we found out I would get altitude sickness sometimes. And one of those times was a family camping trip to Shaver Lake in California. The first night and I got sick to my stomach and hated my life for the next 24 hours. The two worst things? It was my birthday weekend, and we had eaten beef stroganoff for dinner that night. I couldn’t even get a whiff of the stuff for years afterwards without my stomach turning. Probably TMI, but I’m laying it all out there today. Luckily today I love the stuff. It’s a staple in our family meal plan rotation, and I even crave my mom’s recipe.
- 1 pound ground beef
- 12 ounces egg noodles
- 15 ounces sour cream
- 1 can cream of mushroom soup
- ¾ teaspoon onion powder
- Salt and pepper, to taste
- Bring a large pot of water to a boil. Add egg noodles, and cook according to package directions. Drain and set aside.
- While noodles cook, brown ground beef in a large skillet over medium-high heat until all the pink is gone. Drain any fat; set aside.
- In the same pot you cooked the noodles in, combine the sour cream, cream of mushroom soup, and onion powder over medium heat. Cook for 2 to 3 minutes until warmed through. Add noodles and ground beef. Stir until well combined. Season with salt and pepper to taste.