“This recipe has been in our family ever since I was a kid. It's my dads recipe and was passed down to me. This is my favorite way to prepare beef stroganoff and my family would also agree. I think you will too. Happy cooking!!!”
READY IN:
50mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • 12 medium onion (diced)
  • 1 garlic clove (minced)
  • 6 slices bacon (cut into 1-inch pieces)
  • 1 lb round steak (cut into 1/2-inch cubes)
  • 1 (26 ounce) can cream of mushroom soup
  • 8 ounces sour cream
  • 16 ounces wide egg noodles (Cooked according to directions on package)
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

  1. In large pot, prepare egg noodles according to directions of package.
  2. Heat large skillet over medium heat.
  3. Add bacon and cook until lightly crispy.
  4. Add garlic and onion. Saute for 2 minutes.
  5. Add round steak, paprika, salt, pepper. Cook until meat is lightly brown on the outside. Do not over- cook because it could make the meat tough.
  6. Add cream of mushroom soup and 1 can of water. Mix well, bring to a boil.
  7. Once boiling, reduce heat to low, cover and simmer for 30 minutes. (Stirring occasionally).
  8. Remove from heat and stir in sour cream.
  9. Pour mixture over cooked egg noodles and serve while hot.
  10. Note: May add additional salt and pepper to taste. I like mine with a lot of pepper.

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