Okay, I know stroganoff is usually made with steak, buy I am not someone who keeps steak on hand. But ground beef on the other hand, I always have in the freezer. Plus it’s also more affordable and who doesn’t like that?
I have been making this for years. The recipe was on the back of a bag of egg noodles and I believe it still is on one of them. I don’t look at the backs anymore, though, but you can find some good recipes on the back the of bags and cans, etc. sometimes.
When I make this recipe I do sometimes make extra sauce. Especially when I know it’s just Randy (my hubby) and I. I make about half of another batch if I know there will be leftovers for the next day. When you have leftovers, the sauce seems to soak up into the noodles and thicken up so it’s not so saucy the next day; just a little heads up.
As far as ingredients go, when I’m in a pinch, I have used canned mushrooms. Fresh mushrooms don’t last very long and sometimes they are just picked over in the store. (We live in a small but a growing area except for grocery stores. They just can’t keep up—Not even the superstore! We did finally get a Schnucks grocery store, though. I was so excited!)
Now, more about the ingredients since I got a little off track. I usually have 80/20 ground beef on hand, but I will use whatever I have. I never buy anything below 80/20 because then you are just getting too much grease. In any case, make sure to drain off any grease if needed before going to the next step. Bags of frozen onions also work great in this recipe if you are someone who has arthritis and has a hard time cutting. You can also buy garlic in a jar in the fresh produce section.
This makes our monthly rotation (and sometimes more) since it’s so fast and ingredients can also be found easily. I hope you enjoy one of our family favorites!