Beef stroganoff is one of those meals which we eat about once every six months. It’s hearty, and rich, and easy to make, and goes well with either rice or noodles. While stroganoff can be made either with ground beef or beef pieces I prefer the later, and I always prefer fresh mushrooms over canned, though either works in a pinch. I’ve experimented a bit with different kinds of cream of mushroom soup (yeah, I know some folks are anti cream soups and there are a lot of alternatives if you want to make those and they work fine), but my favorite is the Progresso cream of mushroom. It’s not as condensed and I think has more flavor, but any variety will work.
I always serve our beef stroganoff up with a big pile of vegetables.
We use Ultra Gel in this dish as a thickener and to make the mix fridge and freezer stable. It reheats easily and maintains a great flavor and consistency. So we tend to eat it for dinner, then make up lunches in tupperware containers which are there for grab and go.
Stovetop Beef Stroganoff with Ultra Gel
1 pound beef pieces or ground beef
2 Tablespoons oil (Do not add if you use ground beef)
1 medium onion, diced
6-8 ounces fresh mushrooms, sliced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
2-4 Tablespoons of Ultra Gel
Brown beef in oil in a heavy medium pan. When beef is about half way done add onions and mushrooms and continue cooking until meat is fully browned and vegetables are soft. Add soup and milk and cook at medium heat for about 5 minutes. Fold in sour cream and spice to taste. Finish with Ultra Gel to desired consistency and serve over rice or noodles.