- 1 pound beef stew meat, sliced thinly
- 1 onion, chopped
- 2 cups water
- 2 cubes beef bouillon (such as Oxo®), crumbled
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (16 ounce) package egg noodles
- Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
- Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
- Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.
03/30/2018
recipepes.com
Susan's Beef Stroganoff, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
