Waldbaum's Easy Beef Stroganoff
"I originally cut this recipe out of a Waldbaum's weekly supermarket flyer. Since their local store closed over 15 years ago, I would say this is pretty old, particularly since it is yellowed and torn. Time to post it here, I guess."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb beef sirloin steak, cut 1/8 to 1/4 inch thick
- 4 cups uncooked wide egg noodles (about 5 oz.)
- 4 teaspoons vegetable oil, divided
- 1 garlic clove, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 lb sliced mushrooms
- 1 (3/4 ounce) package brown gravy mix
- 1 cup cold water
- 1⁄4 cup sour cream
directions
- Cook noodles according to package directions; keep warm.
- Meanwhile, cut steaks lengthwise in half and then crosswise into 1-inch wide strips.
- In large nonstick skillet, heat 2 t. oil over medium-high heat until hot. Add beef and garlic (half at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink (do not overcook). Remove from skillet; season with salt and pepper.
- In same skillet, cook mushrooms in remaining 2 t. oil for 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef to skillet and gently add sour cream; heat through.
- Serve over noodles.
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Reviews
-
this was out of this world. So quick and easy and taste is lovely. Made for newest tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
