Recipe by Missy
"This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!"
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ground black pepper
medium onion, chopped
fresh mushrooms, sliced
egg noodles, cooked and drained
This recipe needed several modifications to get past the 'bland and dry'
complaints. Saute' the onions with the meat. Add extra bouillon and water (or beef broth), a few shakes of Worstershire, a couple of tablespoons of Dijon, cut the sour cream to l cup, add 1/2 can of mushroom soup and 1/2 can white wine. Definitely worth 5 stars with modifications, my husband thought
it was terrific.
I've made this twice. The first time, I felt that it came out a weird grey color, was slightly bland and was too soupy. I modified it the second by just changing around the ingredients a little. First, I added a cube and a half boullion instead of just one. I also tossed in a couple of diced garlic cloves and some garlic salt and a couple dashes of cayenne. The major difference was that I used a half a can of cream of chicken and mushroom soup, which I added half of over the heat (when the onions were translucent) and let it cook into the meat. Then added 1/2 pint of sour cream (instead of the full pint)when I took it off of the heat, then added the rest of the half can of soup. Made it a nice beef stroganoff color, and it had a bit more depth to the flavor. The second time around there were no leftovers. :)
It came out ok, but next time I will add the entire pint of sour cream. I only used half because of reviews I read and it was like putting seasoned ground beef over pasta. No sauce at all!! I also added two cubes of beef buillon to the water when cooking the pasta, and had to add 1/4 cup of milk,two tablespoons of worcestchire sauce, and 3 dissolved cubes of beef buillon to the meat mixture for flavor. I now see why some said this dish was very bland. Adding these things helped. I will make this again, but you really have to adjust the spices to make it taste good.
I made several changes to the recipe the second time, by adding more garlic, salt, and peper, and I also added approx. a cup of water and a tablespoon of flour to give it a gravy we dunked our rolls in. My husband and I thought it was good the second time, but my daughter only liked the noodles.
I have to say that not one person in my family of four liked this. We are sour cream lovers but even this ws WAY too sour creamy. Maybe if I had put half the sour cream it wouldn't be so bad, but my family made me promise never to make this again so I can't even try... :(
This recipe was pretty good. My husband isn't a big sour cream fan, so I added a can of cream of mushroom to it and a lot more garlic and salt and pepper to season it up a bit. All in all, a good hearty meal. Thanks for sharing it Missy.
This recipe is fast, easy and good tasting. I was a bit confused about the amount of beef bouillon to use. I used about 1/2 the amount in about 1/4 cup of water to help dilute the thickness of the sourcream.
We enjoyed this very much. I will, of course, make my own adjustments for my own tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Beef Strogonoff
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 669
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