Easy Beef Stroganoff Recipe

This is a recipe I have used for almost 40 years, however I make it slightly different and a little more healthy. I don't use any butter. Instead I saute a 1/2 onion, diced, and the mushrooms in 1 tablespoon of Canola oil. In the same pan, I then brown 1 pound of ground beef and add 1 can of Consomme soup. In a separate bowl, I mix 1 cup of Lite sour cream with 3 tablespoons of flour with salt and pepper to taste, then add to the meat mixture and let simmer until flavors have blended. I've had so many compliments over the years. It's a quick, inexpensive way to fix a delicious meal. I call it "Poor Man's Strogonoff"!

Used zucchini instead of egg noodle. Sliced it on the mandolin and came out perfect!

Ok, I want to start out by saying WOW!!! What a delicious Stroganoff recipe. I am a beginner cook who is trying to move away from boxed dinners for health reasons. This was a perfect alternative to unhealthy hamburger helper. Made this for me and my boyfriend for dinner and by just the smell alone I couldnt keep him out of the pot! I will comment that this takes about an hour to make including prep, as aposed to the suggested 30mins, but well worth the wait. Ive read several stroganoff recipies and I made the following modidications: -1LB ground beef -Cooked beef, onions, and fresh mushrooms all together first then drained fat from the pan - Added all other ingredients after beef was browned and also added 3 beef bouillon cubes, 1/2 TSP of Dijon mustard, 1/2 TSP salt, 1TBSP of minced garlic from the jar. - Cooked on low heat 20min until bouillon cubes dissolved. - Added 1/2 cup sour cream towards the end. The sauce was thick, meaty, and absolutely divine over whole wheat rotiniti noodles. Mmmmmmmmm!

Excellent ratios of butter, flour, and broth to make a perfect gravy! I made the following changes, which added a lot of depth to the flavors: -- Saute onion and mushrooms with butter, salt, and pepper until browning bottom of pan, add one cup of red wine. Reduce on med-high heat. When almost all the way reduced, add two teaspoons minced fresh rosemary and one teaspoon minced fresh jalepeno. Remove from pan when starting to brown and stick to bottom. -- I used thinly sliced sirloin instead of ground beef. Tends to be leaner, and I think it's a little more flavorful. -- I only add the sour cream after the sauce has been removed from the heat for 2-5 minutes, so the cream doesn't separate. MMMMMMMMmmmmMMMMMMMM!!!!!!!!!!!!!

Very Good, Kids loved it. Followed suggestions added 3 cloves of minced garlic to the onion, mushroom mixture which I sauteed in a little bit of olive oil and seasoned with salt and pepper. Drained beef and used juices (not the fat) with the beef broth. Also added 2 Tbsp of worchestire sauce. Added 1/2 sour cream and cooked for 15-20 minutes and added the remainder sour cream before serving.

Bro, I officially feel like a master chef.

The first time I made this recipe, it wasn't very flavorful. My changes were: Technique: 1) saute' the mushrooms (med/high heat w/ butter) so they leave caramelized bits on the bottom of the pan. Remove mushrooms; 2) add beef to the same pan. Don't crowd the beef. When done, remove to bowl with mushrooms. 3) Add beef broth to skillet, scraping the bottom to get all those bits off the bottom, reduce sauce by half, add sauce to mushroom/beef bowl. **Browning the items separately one after the other and then deglazing the sauce will give your sauce that wonderful color and superb flavor you need to make this dish work. 4) Turn skillet to medium heat, add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned, (6 minutes); stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Add all other ingredients. Added ingredients: 1/2 cup of chicken stock and 1/2 cup of dry white wine (added at the end for flavor) 1 teaspoon of tomato paste (acidity), and 1 teaspoon of brown sugar (adds sweetness & balance). *For a lighter dish, I used light sour cream and served it over a combo of mashed cauliflower/red potatoes w/ the skin on (for fiber), I also split the amount of flour in half and used low sodium broth.

This is one of our stand by, go to meals. I made the following changes. 1. Put salted water on to boil. (should be as salty as the sea). 2. Slice fresh mushrooms, dice 1/2 medium onion, mince a clove or so of fresh garlic. 3. Drop the noodles in the water just after starting the meat. 4. Place meat in skillet. As the meat just starts to brown and juices begin, add the onion. Add the garlic a little later on. (You're cooking the onion in the beef fat rather than butter. 5. After the meat is cooked, drain off all but a tablespoon of grease. 6. Return pan with meat to burner. Sprinkle the ground meat with 3 to 4 tablespoons of flour and cook for a minute or two (the culinary term is singer and it allows the grease (fat) to coat the flour and cooks the flour. 7. Add 1 cup of beef stock/broth and stir. Add more as necessary to form a nice smoother sauce. 8. Add mushrooms and simmer. The sauces will thicken as it cooks. 9. Continue to simmer until mushroom are done. 10. Just prior to service; take it off the heat and stir in the room temperature sour cream. One pan, quick, fast, and in hurry. If it is too dry or bland try changing the beef or beef stock/broth The key is the beef stock/broth. Scratch made is the best; however I do quite well with beef base or Bouillon. Lately I've used "Better Than Bouillon" by Superior Touch. Another key is the ground beef. I find the 80/20 good. The 90/10 seems to be too dry.

My husband and I loved this! I cut the recipe in half, but used all the onion and all the mushrooms called for in the original recipe. I put the mushrooms in the food processor and coarsely chopped them, so they looked like the ground beef (shhh, my husband hates mushrooms). I then cooked the onion and mushrooms along with the ground beef and added garlic cloves. Then I continued with the recipe as written. This is a very flavorful main dish and is worthy of serving to company.

This is a great recipe if you just want to make basic stroganoff that you can adjust easily. The only thing I didn't like was the ground beef. It seems like they actually wants you to keep the grease and thicken with flour, but not only is it horrible for you, it's going to make a very bland, greasy dish. I drained the beef, but didn't compensate for the liquid lost, so it came out thicker. Next time I will drain and add another cup of broth.

I made it with a 14.5 oz. can of low sodium beef broth, omitted the flour and used a 10 oz. can of Cream of Mushroom soup, and cooked the onion and mushrooms with some minced garlic as another reviewer had done. I also added 1 tbsp. of Worstershire sauce to the beef as I was browning it.

I used leftover tri tip and added 1/3 cup of flour and a little white wine. It was delicious. This is a keeper.

This was a simple recipe to follow plus a added bonus i wasn't in the kitchen for an hour or more ! My family loved it and so did I.

Very! I follow the recipe except at the end I added a thin topping of Panko breadcrumbs and Parmesan cheese. Why? Because I like them and I can!😉 The sauce was a bit runny for my taste so I think next time I’ll increase the flour a bit, maybe 1/3rd cup.

Made it on a whim — turned out amazing.

Hubby and I loved it!

Totally recommend to anyone.

It needed wortchestersire sauce and garlic

I used diced steak in place of ground beef. Also seasoned with garlic powder.

Of course, I goosed it. Used 3 the Chi Way (distrib'd by Two Fish Distribution in Chicago) to saute the onions and shrooms. I used an 8 oz can of mushrooms instead of 6 oz fresh, with no prob. And used greek yogurt instead of sour cream, with no prob again. Usually use egg noodles, but this time, used rotini and it was solid. No complaints in this house!