I am looking for a rich, creamy recipe that is pretty basic - just the noodles and beef, nothing else. Obviously you need to throw some stuff in for taste, but I mean no carrots, mushrooms, etc.

Anyone have a recipe like this they have tried and like? Thanks!

I usually get something rich and creamy when I'm stroganoff.



























Anyone?

I will have one somewhere around, shall have a look! James Martin does one I think, you could probably find it on the BBC Food website.
The best stroganoff I have ever had was in Raymond Blanc's brasserie, and the secret ingedient that made it so stand-out appeared to be thinly-sliced small gherkins! I have had another with sliced capers too, but it wasn't as good.

http://www.bbc.co.uk/apps/ifl/food/recipes...=Search+recipes

not a lot of beef in your recipe. i like a lot of meat.

on second thought some mushrooms might be good. and somehow Thalia's gherkin influence seems like it might interesting.

Ingredients

• 1 1/2 pounds cubed round steak, cut into thin strips
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced - OPTIONAL
• 8 ounces fresh mushrooms, sliced - OPTIONAL
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt, Black Peper and Garlic Powder to taste.
• 1 cup sour cream
• Cooked egg noodles

Directions
Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Hopefully you don't go overboard on onion bits, or at least keep them small enough to not be noticeable. A nearby cafeteria has it, and it's good, but I spend a couple minutes before eating it separating out the mushrooms and large onion bits.

I can get you a tomato sauce based version that goes on rice instead of egg noodles.

Let me check my sources.

I just made some this afternoon.

1 pound of ground beef with a fair amount of oregano, salt, pepper, and garlic salt mixed in, then tossed into a large frying pan with some olive oil and brown while the egg noodles are cooking. Just before fully browning, I threw in about half a cup of sweet Vermouth and then in with a can (those little condensed ones) of cream of mushroom soup, drain the noodles and toss them into the pan as well and then add a big scoop of sour cream, stir well and then season your portion as you like.

It's a bit of a staple for me as I can then put the remainder in a pyrex bowl and enjoy it for the next 3-4 days.

this is my goal. thanks everyone for the recipes! if you have more keep them coming, won't be making it until tomorrow.

I love using condensed soup in sauces, it is so much easier than a roux!