Beef Stroganoff with Parsley Noodles-Blog Hop

I have been meaning to share a recipe with you. I actually feel guilty…like I’ve been hiding a secret from my closest friends.

There’s a recipe that I’ve been making forever. A recipe that is near and dear to my heart. A recipe that is so good, I must eat three servings EVERY time I make it.

Beef Stroganoff, I love you.

Beef Stroganoff with Parsley Noodles (Serves 6)

Slightly adapted from Pillsbury

8 oz. (4 cups) uncooked medium egg noodles

1 tsp dried parsley flakes

3 Tbsp butter

1 (8 oz.) package fresh sliced mushrooms

1/2 cup chopped onion

2 garlic cloves, minced

1 lb. boneless beef sirloin steak, cut into 1-inch strips

1 (10 1/2 oz.) can condensed beef consomme

2 Tbsp ketchup

1/2 tsp salt

3 Tbsp all-purpose flour

1 cup sour cream

1. Cook noodles to desired doneness as directed on package. Drain. Add parsley and 1 Tbsp of the butter; toss to combine. Cover to keep warm.

2. Meanwhile, in a large nonstick skillet over medium heat, melt 1 Tbsp of the remaining butter. Add mushrooms, onion and garlic; cook 2 to 3 minutes or until tender. Remove mushroom mixture; set aside.

3. In the same skillet, melt remaining 1 Tbsp butter. Add beef, cook and stir until browned. Reserve 1/3 cup of the beef consomme. Add remaining consomme, ketchup, salt and mushroom mixture to skillet; mix well.

4. In small jar with tight-fitting lid, combine reserved consomme and flour; shake well to blend. Gradually add to beef mixture, stirring constantly. Cook and stir until thickened. Stir in sour cream; cook until thoroughly heated. Do not boil! Serve over parsley noodles.

Printable Recipe

This recipe was part of a Valentine’s Day Blog Hop. Our flavor choices were Beef, Heavy Cream and Strawberries. As soon as I saw beef, I knew now would be the perfect time to share one of my favorite meals of all time.

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