I was at work and mentioned to a friend that I needed to grab something for the Beef Stroganoff that I was making for dinner that night. She asked for the recipe and I told her that I don’t have a recipe, but I could tell her what I do. So here it is.l
My mother, who was affectionately known as Grandma Boomer, taught me how to make it many years ago. Beef and Noodles, Chicken and Noodles, and the wonderful Beef Stroganoff were all dishes my mother made with her secret ingredient; Reames frozen noodles. She never really talked about using them unless someone asked her for the recipe. She would talk about “making them” which meant cooking them. But if someone really wanted to know, she would smile and take them aside and introduce them to the world of Reames noodles. They are a frozen noodle that you find in your grocery near the frozen bread dough. You may have to ask because not every store has them. In our area, I have found them at Publix and Walmart. Nowhere else. I do have a recipe that you can use to make your own if you have time.
For the Stroganoff, we start with Beef and Noodles. Then at the end, we turn it into Beef Stroganoff with the addition of mushrooms and sour cream.
I started with 1-1/2 pounds of lean Stew Beef cut onto 1-1/2″ cubes. I put a tablespeen of olive oil in my soup kettle and browned the meat right in the kettle with some salt and pepper.
When the meat is thoroughly browned all on all sides, it’s time to add your water. I put in about six cups and add a bouillon cube for every cup of water. Then you want to cover this and bring it to a boil. When it’s a good rolling boil, add your noodles. Be sure to stir them so they break apart when they’re in the water. Otherwise they will cook together. Add salt and pepper to taste.
Reduce the heat and continue cooking your noodles, stirring occasionally. They will cook down and get soft, and your broth won’t be nearly as soupy.
Note: your noodles won’t get that really great soft swollen texture until they have a chance to sit overnight overnight and absorb the broth. But when we’re making Stroganoff, and this is the point where we stir in the mushrooms and sour cream. You’ll also notice my handy dandy Pampered Chef bamboo spoon which makes stirring easy because it doesn’t retain heat.
After you stir in the drained mushrooms and sour cream, you are going to want to adjust your seasoning and then let the stroganoff continue to simmer very slowly for about another fifteen minutes to fully develop the flavors.
Now, after writing this out for you, I believe we can actually put a recipe together.
Easy Beef Stroganoff
1-1/2 pounds Stew beef
1 T olive oil
6 cups water
6 beef bouillon
24 oz. bag Reames Homestyle Egg noodles, in the freezer section of your grocery near the frozen bread dough
8 oz. sour cream
4 oz. mushrooms
salt and pepper to taste.
In a large soup kettle, brown meat in olive oil. Add water and bouillon cubes. Stir to dissolve bouillon and then bring to a full rolling boil. Stir in frozen noodles. Add salt and pepper to taste. Return to boil, then reduce heat slightly and simmer until noodles have become semi soft and almost doubled in size. If needed, add additional water so that the sauce will be slightly soupy. Stir in sour cream and mushrooms. Continue to simmer slowly about fifteen minutes. This is a family favorite! I hope you enjoy!
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