EASY WEEKNIGHT BEEF STROGANOFF

Easy Weeknight Beef Stroganoff image

This recipe was taken and adapted from The Lady & Sons Savannah Country Cookbook by Paula H. Deen. I like this recipe because it is very simple and requires minimal prep. The outcome is very delicious and my family eats it up (including my VERY picky 3 year old and my 1 year old). I hope you enjoy it as much as I have. I am working on adapting it for the crock pot!

Provided by Paula Deen Protege

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 tablespoons all-purpose flour
2/3 cup water
4 tablespoons butter
2 lbs stewing beef or 2 lbs boneless beef cubes
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed French onion soup
1 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
0.5 (16 ounce) bag egg noodles

Steps:

Mix the flour and water together and put aside. Heat the butter in a large skillet. Season the beef with the garlic salt and pepper and add to the skillet. Brown the beef on both sides. Add the cream of mushroom soup, french onion soup, flour mixture and 1 soup can of water to the skillet. Simmer the mixture stiring constantly until thickened, if too thick add a little water until it reaches the consistancy you want. Simmer for 45 minutes. Add the sour cream and heat through, till bubbling. Serve over the cooked egg noodles.

Nutrition Facts : Calories 846.7, Fat 40.6, SaturatedFat 20.1, Cholesterol 253.5, Sodium 1159.8, Carbohydrate 59.4, Fiber 2.6, Sugar 5.3, Protein 62.4