As any of you who read my blog at all regularly know, I try to cook yummy, healthy, affordable food. As such, I tend to shy away from convenience products such as Hamburger Helper, preferring to add my own seasonings and such, instead.
But I do use convenience products — such as tinned soups, gravy mixes, and such — from time to time because they are, well, convenient! I am an inveterate label reader, though, and I do try and pick healthier options — such as reduced sodium, reduced fat, and so on — of convenience products when I can.
A couple months ago (yes, it’s taken me this long to get ’round to posting this recipe!), I hubby and I were in the mood for something comforting, but I didn’t want to spend much time on cooking. Something along the lines of a Beef Stroganoff sounded yummy.
One of my treasured possessions is a Russian Cooking cookbook (published 1969) I found in a used bookstore probably 20 or so years ago written by Helen and George Papashvily. This entertaining and informative book has the following to say about Beef Stroganoff:
Bef Stroganov, created by a French chef, is a blend of favorite Russian foods — fine beef, plump mushrooms, yellow onions — served in a spicy sour-cream sauce and customarily strewn with crisp straw potatoes.
Created in the late 19th Century for a Russian count, “bef Stroganov” has become one of the world’s famous dishes. The recipe that follows is the classic Russian version. The numerous European and American variations called beef Stroganov do not in any way reproduce the dish as it was originally made.
I have yet to make the delicious authentic recipe from the Russian Cooking cookbook, but I was craving something that was “Stroganoff-like.”
I also wanted to keep it quick and simple.
So, inspired by a couple of different recipes at the Kraft foods website (none of which I seem able to find again now, of course!), I developed my own, easy one-skillet take.
And peoples, it is yummy!
Is it authentic? No, of course not — and I’m not claiming it is.
But is it quick, easy, and yummy? You betcha 😉
Vegetarians: You can substitute crumbled vegetarian “burgers” or another favorite meat substitute if you like. Additionally, leave out the Worcestershire sauce or use a vegetarian substitute.
So the next time you’re craving some comfort food, but also want a quick and easy meal, give my Easy One-Skillet Beef Stroganoff a try. Rounded out with a salad or vegetable and a bit of bread, and you have a yummy meal that, I promise, won’t have anyone asking “Where’s the beef?” 😉
Easy One-Skillet Beef Stroganoff (Serves 4 to 5)
- 1 pound extra-lean (93/7 or greater) ground beef
- 1/2 large (or 1 small) onion, chopped
- Minced or dried garlic to taste
- Splash of Worcestershire sauce
- 1 can (10 3/4 ounces) condensed cream of mushroom soup (suggest reduced-fat or “Heart Healthy,” which is also reduced sodium)
- 6 ounce jar of sliced mushrooms, drained (RESERVE LIQUID)
- 4 ounces reduced-fat Velveeta (or use some reduced-fat American or other mild cheese)
- Water (reserved mushroom liquid and enough water to equal 2 cups)
- 6 ounces egg noodles
- Milk (for desired consistency, anywhere from 1/4 to 2/3 cup, or more or less, as desired) (1% or skim milk is fine)
- Couple of healthy dollops of reduced-fat sour cream OR fat-free Greek yogurt (about 1/3 to 1/2 cup; just eyeball it)
- Coarse ground black pepper and parsley to taste
- In a large (12″) non-stick skillet that’s been lightly oiled or sprayed with cooking spray, brown ground beef. Add in diced onion, cook until onion is softened.
- Drain mushrooms, reserving the liquid from the jar. Add enough water to the reserved mushroom liquid to equal 2 cups.
- In skillet, stir in condensed soup and mushrooms. Stir in water and egg noodles. Heat to boiling, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until noodles are tender (approximately 10 minutes).
- Stir in cheese and cook gently until melted. (Yeah, I know, it sounds weird to add in cheese, but it adds a richness and depth to the dish — trust me!) Add in milk, a few splashes at a time (remember — you can always add in more, but you can’t take it out!) and simmer, uncovered, stirring gently and occasionally, until thickened but not dry.
- Remove from heat. Stir in a couple of heaping spoonfuls of reduced-fat sour cream or fat-free Greek yogurt. Season to taste with coarse ground black pepper and parsley.
- Refrigerate leftovers.