Beef Stroganoff

This is a simple, easy, throw-together kind of supper. This meal can be simplified further by using meatballs instead of the strips of steak. It’s perfect for this tired, working, pregnancy-symptom-suffering, baby mama. Just toast some italian bread to sop up the yummy sauce. Painless, but hearty.

Beef Stroganoff

Feeds about 4.

1 1/2 lbs. cubed steak, cut into strips (or about 1/2 of a bag of frozen meatballs)


2 Tbs. olive oil

2 Tbs. butter

1 medium onion, sliced

1 can beef consomme or beef broth

1 can cream of mushroom soup

salt & pepper

garlic powder

1 cup sour cream

cooked egg noodles

8 oz. sliced mushrooms

Heat olive oil & butter in a skillet.

Season beef with salt, pepper, and garlic powder, then dust with flour. Brown in olive oil & butter. Remove meat. (Omit this whole step if using meatballs.)

Saute onion and mushrooms in skillet. Sprinkle with 1 tsp. flour after onions are translucent. Add steak (or meatballs) to skillet. Stir in mushroom soup & beef broth/consomme. Cook 30 minutes, covered. (You can even throw this whole mixture in the crockpot on low for several hours.)

Turn off heat. Add sour cream and serve over cooked egg noodles (about 1/2 of a 12 oz. bag).


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