Beef Stroganoff

by kara on December 4, 2011



Beef Stroganoff: the one dish I’ve made since junior high school.  My mom taught me how to make it when she was working full-time as a single-parent. It became one of my favorite meals that I made for our family during the week.   I still love it.  Yes, this recipe has canned cream of mushroom soup in it.  I’m sorry.  Just go with it.  Or make your own if you’d like.  This is not a fancy gourmet recipe; but it certainly fills the need for hearty comfort food.

Beef Stroganoff

1 cup chopped onion (yellow or white)

2 cloves minced garlic

1 lb. ground beef

2 Tbsp. flour

1/2 tsp. Kosher salt

1/4 tsp. ground pepper

8 oz. pkg. of portobello mushrooms, sliced

1 beef bouillon cube melted in 1/2 cup water (in the microwave)

1 can of low fat cream of mushroom soup

1 cup light sour cream

1 pkg. egg noodles


Start boiling water for noodles in a pot.

Saute onion, garlic, and ground beef together in a saute pan until browned.  Drain and return to pan.

Add flour, seasonings, and mushrooms.  Cook for 5 minutes on medium heat.  At the same time, start cooking noodles according to package directions.

Stir in bouillon mixture and cream of mushroom soup to meat mixture.  Turn the heat down to medium low and cook uncovered for an additional 10 minutes.  Stir in sour cream and heat until warm. Season again with salt and pepper.

Serve Beef Stroganoff on top of egg noodles.  Season again to your liking.

This recipe makes seriously awesome leftovers.






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