Easy Stroganoff

Author: Jessica Milnes

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Easy Stroganoff

This is one of those quick and easy dinners that everyone in our family loves. I’ve made it with both ground beef and ground moose meat, and either one works beautifully. A few simple pantry ingredients come together to make a creamy, comforting stroganoff that’s perfect for a busy night.

Ingredients

• 1 lb ground beef or ground moose meat
• 1 small onion, chopped
• 8 oz. fresh mushrooms, sliced, or 1 can sliced mushrooms, drained
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 packet brown gravy mix
• 1 cup cold water
• 1 can (10.5 oz.) cream of mushroom soup
• ½ cup sour cream
• 2 teaspoons chopped parsley, for garnish
• 1 bag (12 oz.) wide egg noodles

Instructions

1. Bring a large pot of salted water to a boil and cook the wide egg noodles according to the package directions. Drain and set aside.
2. In a large skillet over medium heat, brown the ground beef or ground moose meat, breaking it apart as it cooks.
3. Add the chopped onion and mushrooms and continue cooking until the meat is browned and the onion is soft and translucent. Drain excess grease if necessary. If you're using lean moose meat, you may not have anything to drain.
4. Season with the garlic powder, salt, and pepper.
5. In a separate measuring cup, whisk together the brown gravy mix and 1 cup cold water until completely smooth. I like to mix these together before adding them to the skillet so the gravy doesn't get lumpy.
6. Pour the gravy mixture into the skillet with the meat and onions. Stir in the cream of mushroom soup.
7. Reduce the heat and allow everything to gently simmer for several minutes, stirring occasionally, until the sauce is hot and has thickened.
8. Turn the heat to low and stir in the ½ cup sour cream until creamy and completely incorporated. Don't let the sauce come to a hard boil after adding the sour cream.
9. Serve the stroganoff over the warm egg noodles and sprinkle with parsley.

Notes

We make this with both ground beef and ground moose, depending on what we have on hand. Moose is very lean, so when I'm using it, I'll add a little oil to the pan if needed while browning.

I also always mix the brown gravy packet with the cold water before adding it to the pan. It only takes an extra minute and makes it much easier to get a nice, smooth sauce.