Easy Beef Stroganoff
From worthyopponent 18 years ago
- 50 minutes to make
- Serves 6
Using cream of mushroom soup is cheating a bit, admittedly, but it ended up with exactly the flavor I was looking for. The barley makes it really filling, with a great texture. You can even make it pretty healthily with low-fat ingredients and no big degradation in flavor.
Ingredients
- 3 tablespoons butter shopping list
- 1 pound of any cut of beef, ground or sliced into long, thin strips shopping list
- 1/2 cup chopped shallots or onions shopping list
- 1 can cream of mushroom soup shopping list
- 2 cans of water shopping list
- dash garlic powder shopping list
- 1 teaspoon thyme shopping list
- salt to taste shopping list
- pepper to taste shopping list
- 1/8 teaspoon nutmeg shopping list
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon shopping list
- 1/2 cup pearled barley shopping list
- 1/2 cup of sour cream or plain yogurt at room temperature (optional) shopping list
How to make it
- Melt the butter in a large skillet or stockpot on medium heat. Brown the beef in the butter.
- Cook the shallots or onions until softened, making sure they soak up plenty of juice from the meat.
- Reduce the heat slightly and add the soup and water to the skillet, stirring to smooth.
- Add barley and all spices.
- Cover and simmer at least ten minutes -- more time will soften cheaper cuts of meat and intensify the flavor.
- Remove from heat, stir in sour cream or yogurt, let stand five minutes. It's best served over egg noodles, but you could also serve it over just about anything else.
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