Sometimes a girl just needs some comfort food. To me, that means warm, gooey, and earthy—exactly what a good beef stroganoff is. A real beef stroganoff takes a bit of time and money though. You are supposed to use a nicer cut of meat and many of the recipes call for cooking the meat low and slow to make it tender. Also, they require you to make a sauce, which can be a bit of work. When I want comfort food, I want it now, and I definitely don’t want to be working for it.
Thus, the creation of my ground beef stroganoff. It’s cheap, it’s fast, it’s easy, and it’s delicious. Could it be a bit healthier? Sure, but it really isn’t that insanely unhealthy either. For the most part, it’s good ingredients: low-fat meat, fresh mushrooms, low-fat and salt broth and soup. Using myfitnesspal.com‘s calculations, it clocks in around 350 calories, which is not bad for a full meal! Best of all, it takes about 45 minutes total, most of which is just spent letting everything simmer together on the stove to get all those flavors melded together.
So, next time it’s rainy or you’re cranky or have a cold or just need to feel homey and happy, I recommend giving this a shot!
Ground Beef Stroganoff
1 tsp. olive oil
1 lb. 95% lean ground beef*
8 oz. button mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1/2 tsp. black pepper
1 can Campbell’s Healthy Request Condensed Cream of Mushroom Soup
1 can low-sodium beef broth
1 container low-fat sour cream**
12 oz. wide egg noodles (or 6 servings of whatever noodles you prefer)
Parsley flakes for garnish
NOTE: I don’t salt this dish because I find the broth and soup have enough salt. If you like a lot of salt, though, you will probably want to salt it. I recommend adding the salt in when you add the soup and broth.
Bring a large pot of water, lightly salted, to a boil.
Heat olive oil in a large pan over medium to medium high heat. Add the onion and cook for about 3 minutes until the onions are just turning translucent. Add the beef and cook, stirring constantly and breaking the meat into small pieces (the more broken up, the more the sauce and beef will coat every bite of noodle). When the meat is almost completely cooked, add the garlic and pepper and cook for another 2-3 minutes.
Add the cream of mushroom soup. Pour some of the broth into the soup can and swirl it around with a spoon to loosen up any soup that’s still stuck to the can. Add the broth (both the broth from the soup can and the rest of the can of broth) to the pan. Stir the ingredients until they are well combined. Reduce heat to low, cover, and let simmer for 30 minutes.
When the stroganoff has simmered for about 20 minutes, add the noodles to the boiling water and cook according to the instructions, taking them out of the water 1 minute before they’re supposed to be done. Reserve a half a cup of the cooking liquid before draining. Return the noodles to the pot (no heat!) after draining.
Add the sour cream to the stroganoff and mix until well combined. Pour the stroganoff over the noodles and turn the heat on low. Toss the noodles and stroganoff together, adding a tablespoon of noodle cooking liquid at a time, until the sauce coats the noodles and the noodles are shiny (you shouldn’t need more than a couple of tablespoons of liquid, as this is already a very saucy dish).
Sprinkle with flaked parsley (or fresh if you’re fancy or have it) and serve!
*If you can only find packages over or under a pound, go under. If you only can find something that’s about .85 lbs, I recommend getting one more box of mushrooms to make up the difference. But you want less beef rather than more.
**This works without the sour cream. The sour cream gives it a little bit of acid and a nice richness, but if you don’t have it or are feeling like you want to cut some fat, it does work without it (I’ve tried…mainly because about 25% of the time I forget to buy it at the store and then just don’t want to go out again).