A very simple ground beef stroganoff recipe. Serve with green beans and bread. The leftovers are great too.
Ingredients
- ½ tablespoons butter: 1 piece (divided)
- olive oil: 1 Tbsp
- onion: 0.5 piece (diced)
- garlic powder: 0.25 tsp
- ground beef: 1 pound
- egg noodles: 1 pack (12 ounce pack)
- sour cream: 2 Tbsp
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- condensed cream of celery soup: 1 can (10.75 ounce can)
- paprika: 0.5 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes more.
-
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
-
Stir sour cream and remaining 1 1/2 teaspoons butter into the skillet of ground beef. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper. Stir well. Cook, stirring occasionally, until sauce is thickened to desired consistency, about 10 minutes. Add sauce to the egg noodles.
