There is absolutely
nothing fancy about this meal. But man, it makes for a great, quick
weeknight meal.
My kids love
stroganoff. Whenever we have it (and we have several
recipesthat
are madeoften,
including this one), statements like the following are rampant, “Mom,
I love stroganoff” and “I’m totally having
stroganoff for my birthday dinner” and “Stroganoff is the
nectar of the Gods.”
Ok, so they’ve
never said that last one but I’m pretty sure they’d agree
if they had any idea what it means. To be honest, I think they just
like saying the word “stroganoff.” Pretty fun and
exciting if you are 6 years old and get a kick out of saying random
words over and over.
The stroganoff version
today is a remake from the classic creamy ground beef stroganoff I
grew up eating. Nothing against that version (promise, Mom!) but we
greatly enjoy this equally fast and yummy stroganoff made with a
simple homemade sauce instead of cream of mushroom soup.
It’s such a
perfect weeknight meal and the flavors are down-home delicious.
Here’s my disclaimer: this meal will not win you awards
and fame for gourmet cooking, but it will provide a wonderfully
tasty, hearty meal for the enjoyment of all. Sometimes that’s
about all you can ask for and I’m totally ok with that.
In a large nonstick skillet, cook
the meat, onion, garlic, salt and pepper, on medium-high heat,
stirring occasionally to break up the meat into small pieces, until
the meat is almost cooked through but still slightly pink, about 5
minutes. Drain excess grease. Add sliced mushrooms and cook until
the mushrooms are soft and browned and the meat is cooked through,
another 5 minutes or so.
Add the cubed cream cheese and let
the cream cheese melt over medium heat, about 2-3 minutes, before
stirring in. Mix gently until the cream cheese is incorporated
throughout the meat mixture. In a large liquid measuring cup,
combine the beef broth and milk. Whisk in the flour until the
mixture is smooth and there are no lumps of flour remaining.
Stir the beef broth/milk mixture
into the meat and cook over medium or medium-high heat, stirring
occasionally. Let the mixture bubble and simmer until slightly
thickened, 3-4 minutes. Stir in the sour cream and add additional
salt and pepper to taste. Serve over cooked egg noodles or hot,
cooked rice. Sprinkle each serving with fresh parsley, if desired.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.