Shortcut Beef Stroganoff

I saw this recipe in the latest (March/April) issue of Cooking with Paula Deen. They don't have it on their website, so I couldn't technically "pin" it.

This really reads more like one of Sandra Lee's semi-homemade recipes, since it uses prepared beef stroganoff along with "making it your own" ingredients added.

This is obviously quicker to make than traditional beef stroganoff (usually made in a slow cooker)...but with all of the flavor of being cooked a long time. 

The mushrooms were my favorite part of this dish. They had a big sale on button mushrooms at my local supermarket, so the shelf was empty. I had to use sliced baby portobellos instead, which were just as meaty as the meat itself.

Like I've said before...take help where you can get it. This was a winner!

Note: Co-worker ate some for lunch and said it was as good as his mom's "noodles with brown sauce" that he requested for his birthday dinner every year growing up. He said, "The sauce was just right. Not too thin, not too thick."

Printable recipe

1 8-ounce package egg noodles
1 8-ounce package fresh sliced mushrooms
1 8-ounce container sour cream
1 can beef consomme
1 15-ounce package refrigerated prepared beef stroganoff (like Hormel)

Cook egg noodles according to package directions; drain and set aside.

In a skillet, over medium-high heat, cook mushrooms in a little bit of olive oil for 8 minutes or until soft. 

In a small bowl, whisk together sour cream and beef consomme. Season with pepper. Pour mixture over mushrooms. Reduce heat to medium and cook for 5 minutes, stirring occasionally. 

Add beef stroganoff to mixture. Reduce heat to low and cook for at least 10 minutes, stirring occasionally.

Add noodles and stir thoroughly to combine. Set skillet off heat for 5 minutes for sauce to thicken. Top with shredded Parmesan cheese, if desired.