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Easy Beef Strogonoff
SUBMITTED 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!"
RECIPE RATING:
Read Reviews
(102)
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PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cube beef bouillon
1 medium onion, chopped
8 ounces fresh mushrooms, sliced
1 pint sour cream
4 ounces egg noodles, cooked and drained
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DIRECTIONS
In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.
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REVIEWS
Reviewed on Feb. 8, 2004 by JEANNIE151
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JEANNIE151
Feb. 8, 2004
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. :)
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16 users found this review helpful
I've made this twice. The first time, I felt that it came out a weird grey color, was...
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Reviewed on May 31, 2005 by COOKINMOM3
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COOKINMOM3
May 31, 2005
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.
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7 users found this review helpful
This recipe needed several modifications to get past the 'bland and dry' complaints. Saute'...
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Reviewed on May 17, 2004 by TARAROD
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TARAROD
May 17, 2004
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.
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7 users found this review helpful
It came out ok, but next time I will add the entire pint of sour cream. I only used half...
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Reviewed on Dec. 9, 2003 by MOMMY2ARI
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MOMMY2ARI
Dec. 9, 2003
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.
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7 users found this review helpful
I made several changes to the recipe the second time, by adding more garlic, salt, and peper,...
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Reviewed on Dec. 21, 2003 by FARMER9577
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FARMER9577
Dec. 21, 2003
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.
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5 users found this review helpful
This recipe was pretty good. My husband isn't a big sour cream fan, so I added a can of cream...
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Reviewed on Dec. 9, 2003 by TUURTLE
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TUURTLE
Dec. 9, 2003
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... :(
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5 users found this review helpful
I have to say that not one person in my family of four liked this. We are sour cream lovers...
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Reviewed on Dec. 3, 2003 by
Navy_Mommy
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Navy_Mommy
Dec. 3, 2003
This recipe was easy enough, but didn't have much flavor. The sour cream taste is really all you have. I wouldn't make again.
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5 users found this review helpful
This recipe was easy enough, but didn't have much flavor. The sour cream taste is really all...
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Reviewed on Jun. 13, 2003 by BGLEIM
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BGLEIM
Jun. 13, 2003
This recipe was really quick to throw together - which is nice. My husband & I both enjoyed it, but we agreed that it was almost too sour-creamy. Next time, I'll probably cut it back to about 3/4 of the container & dilute it with a litte more beef broth.
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5 users found this review helpful
This recipe was really quick to throw together - which is nice. My husband & I both enjoyed...
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Reviewed on Jan. 24, 2003 by
ROYALE333
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ROYALE333
Jan. 24, 2003
We enjoyed this very much. I will, of course, make my own adjustments for my own tastes. Thanks!!!
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5 users found this review helpful
We enjoyed this very much. I will, of course, make my own adjustments for my own tastes. Thanks!!!
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Reviewed on Jan. 24, 2003 by GRYHDLVR
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GRYHDLVR
Jan. 24, 2003
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.
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5 users found this review helpful
This recipe is fast, easy and good tasting. I was a bit confused about the amount of beef...
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