I am in a comfort food mood lately. With all the changes coming up in our life comfort food will be on the menu the next few weeks. This dish reminds me of being a kid back in my mother’s kitchen. I had to make it with the canned soup because that is what I remember from the 70s. I do make another version without the canned soups which can be found here: Beef Stroganoff – Hamburger Helper Style (click for link to recipe). I think every mom at that time made this dinner at least once a month. I didn’t like it then but I love it now. Funny how memories and tastes change as we age.
Verdict: My kids actually like this. They love the egg noodles and although it doesn’t photograph well this dish has tons of flavor. I like adding a bit of Worcestershire sauce to the dish to give it a nice salty, briny flavor.
We serve this with green beans and a green side salad to complete the meal.
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- 1 teaspoon garlic, minced (about 1-2 cloves)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup sour cream
- 1 can cream of mushroom or cream of celery soup
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
- egg noodles, cooked according to package directions (I prefer a wide hearty Amish egg noodle if you can find them)
- Bring a pot of water to boil and begin to cook egg noodles according to package directions.
- In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked.
- Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat (don’t add the ground beef back in yet.)
- Add butter to the pan and allow it to melt. Then add flour to pan, whisk and let it absorb butter.
- Add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
- Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated. Mix in Worcestershire sauce.
- Taste and add salt, pepper, or more Worcestershire sauce to your liking. If it gets too thick, just add a tad more beef broth.
- Add ground beef back to mixture until reheated. Serve hot over egg noodles.