There are definitely fancier stroganoff recipes, but this is perfect for a quick weeknight meal and it’s kid-friendly (at least, there is only one ingredient my 7-year-old picks out – the onions).
Simply slice a half-cup of onion (the recipe says to chop, but I keep ’em big so my daughter can easily find them) and your red meat of choice. Sautee them ’til cooked through in a pan with a little vegetable oil, or I sometimes just spray the pan with cooking spray because it’s gonna get pretty juicy in there.
[I don’t have a picture of those added ingredients because I ended up transferring this to a larger pan. Maybe you suspected that was going to happen.]
Then you dish out some of these yummy egg noodles onto plates and top with the stroganoff.
1 lb. boneless beef sirloin steak
1/2 cup chopped* onions
1 can cream of mushroom soup
1/2 cup sour cream
1/2 tsp paprika
Hot cooked egg noodles
1. Cut steak into thin slices across the grain.
2. Brown the steak and onions in a small amount of oil.
3. Add soup, sour cream and paprika. Mix and heat until smooth.
4. Serve over noodles.
*Or large slices if someone wants to be able to pick them out.
Source: My mom, Beverly