After surviving a week of food poisoning (Not my cooking!) and days of saltines and gatorade, I started to desire “real” food again. After a few more days of broth and pastina, I began the process of eating again. Last night, I made a childhood comfort food dish, beef stroganoff.

My mom’s beef stroganoff was one of my favorite meals growing up. I recall requesting it often. Now that I’m an adult with my own kitchen I make my version of this dish, but I still keep certain elements close to my mom’s.

Beef Stroganoff

Prep time 5-7 minutes, Cook time 20-25 minutes

Ingredients

• 12 oz. extra-wide egg noodles
• 2 tablespoons butter
• 1 pound ground beef
• 1 tablespoons olive oil
• 1 medium sweet onion, diced
• 8 oz. crimini mushrooms, sliced
• 1 can (10.5 oz.) condensed cream of mushroom soup
• 3/4 cup milk
• 1/3 cup sour cream
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Kosher salt

Directions

In a large pot, cook noodles according to instructions. Drain and toss with butter.

In a large skillet over medium-high heat, add olive oil and ground beef. Brown meat for approximately 5-7 minutes. Remove beef from skillet and place in a dish. Pour out excess fat, leaving only approximately 1 tablespoon in the pan.

Lower the heat to medium and add in onion. Cook for 4 minutes. Next, add in mushrooms and cook for an additional 3 minutes. Stir in the soup, milk, sour cream, paprika, parsley, salt, and pepper. Let cook for 1-2 minutes and add beef back in the skillet. Cook until warmed through, approximately 5 minutes. Adjust salt and pepper to taste.

Serve beef mixture over buttered noodles. Enjoy and be comforted.