Recipe by rachelguerrero1740
"I tried to find a recipe for beef stroganoff without sour cream because I didn't have any. The one I found didn't have white wine, which I like. So I took two recipes and combined them, tweaked to our taste. My husband and I really enjoyed what I came up with. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles."
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1 1/2 pounds
salt to taste
1 (8 ounce) can
1 (10.5 ounce) can
cream of mushroom soup
1/2 (10.5 ounce) can
Worcestershire sauce to taste
I did not add additional salt when I sauteed the meat because canned soups tend to be a bit salty on their own. I used 8 oz. fresh chopped baby bella mushrooms instead of canned, the full can of beef broth (just to make more "gravy") and fresh ground pepper to taste. I served this over buttered egg noodles. I did not try this myself but my family thought it was great. NO leftovers. This was very simple and came together in 20 minutes, from start to finish.
The flavor was ok but way too much flour that made it gooey and the meat was too tough.
Very simple yet very tasty! My family raved. We didn't have wine so I used water. Next time I'd cut back some on the onions and I LOVE onions.
Lovely recipe - the white wine addition really makes this dish. Even though ground beef is used it really tastes much more elegant. I used fresh mushrooms instead of canned just because I had them. Delicious.
Everyone enjoyed this. I did change things a little...I sauted the onion in a little butter and olive oil until tender, and then added the mushrooms (I used fresh - 1/2 sliced white button and 1/2 sliced baby bellas) and sauted those until all moisture was gone and then added the minced garlic and sauted for 2 minutes. I then deglazed with the white wine and allowed to simmer until the pan was almost dry. This mixture was removed from the pan and set aside and the ground beef was added to the pan and browned. Then the mushroom mixture added back in. I mixed the flour with 1/2 cup of beef stock and added that to the skillet and then 2 cans of mushroom soup and 1.5 the amount of beef broth (I used stock) called for in the recipe and a splash of Worcestershire. (Also seasoned with Salt and Pepper along the way). Allowed this to simmer for approx. 10 - 15 min and served over wide egg noddles. Very tasty weenight dinner.
Really good! Increased the broth to a full can & increased the worchestershire sauce to 2 tbsps for a richer taste.
I was just looking for something quick and easy to do with ground beef, and instead I've found my husband's new favorite meal. The only thing I changed was instead of white wine I used Marsala cooking wine. I didn't have any onions, so I used dried minced onions. I served it over fettucini noodles, but I think it would be better with egg noodles, or even macaroni. It was awesome!
I used 1lb ground turkey (that's what I had). I used fat free cream of mushroom soup and corn starch (what I had) and an entire can of beef broth. I didn't have worchestershire, so I used soy sauce. I still felt that it was bland, so I added some garlic powder, more black pepper and a small splash of mustard. All in all it was very good. The most picky eater (my husband) had two bowls and said he would eat it 'occasionally'. The college student, kindergartner, toddler, and I all enjoyed it. I will keep it and make it again! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
No Sour Cream Beef Stroganoff
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 248
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