According to Wikipedia.org, Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish that contains sautéed pieces of beef served in a sauce with smetana (sour cream).
It originated in mid-19th-century Russia and has become popular around the world. Throughout the years, variations of the original recipe have been enjoyed by many.
The dish is named after one of the members of the influential Stroganov family, Its invention has been commonly attributed to French chefs who worked for the family.
The egg noodles should be cooked until al dente (firm, not mushy). Overcooked, mushy noodles are not good in this dish or any dish.
I watch the noodles closely to make sure they’re firm. The key for me is to not do anything else while they simmer. No distractions! Yes, this homegirl is serious about her noodles. 🙂
I must suggest my Smoky Collard Greens as a side dish. Definitely an unusual combo. I like to be creative with food. Yes, a big green salad is good with Easy Beef Stroganoff, but Smoky Collard Greens are on a different level. The flavor combo is da bomb! Worth at least one try.
Please sure your favorite side dishes in the comments section.
According to lexico.com, stroganoff is named named after Count Pavel Stroganov (1772–1817), Russian diplomat.
Easy Beef Stroganoff is a hearty main dish that contains browned ground beef, tender egg noodles and onions in a delicious creamy sauce. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Cook egg noodles as instructed on package until al dente (firm and not mushy).
In a medium bowl, thoroughly combine ground beef, garlic powder, onion powder, black pepper, salt, Liquid Smoke (if using) and Worcestershire sauce (if using). Set aside.
Warm 1-1/2 tablespoons unsalted butter (not margarine) and olive oil in a 9" skillet over low-medium heat. Add chopped onion. Stir constantly until onions are semi-translucent.
Add beef mixture. Cook 7-10 minutes over medium-high heat. Stir constantly until meat is crumbled and brown.
Drain cooked ground beef on paper towels. Wipe skillet clean with paper towels. Return drained meat to skillet.
Add remaining 2 tablespoons of unsalted butter (not margarine). Turn heat up to medium-high. Stir until butter is melted.
Add 2 cans (10.5 ounces each) cream of mushroom. Stir occasionally. Simmer until sauce is thickened as preferred. Turn heat off.
Adding drained noodles to skillet filled with creamy beef mixture. Stir in sour cream until well combined. Make sure heat is off. If sour cream boils, it will curdle. Taste a sample. If desired, add more salt and black pepper.
Serve hot. Sprinkle each serving with grated Parmesan cheese (optional).