Recipe by JARRIE
"I couldn't find a beef stroganoff recipe using ground beef that I liked anywhere, so I asked on Facebook, and one of my friends messaged me her personal recipe, which I tried and loved! Serve over egg noodles."
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ground black pepper
light sour cream
light cream cheese, softened
Excellent!! Smooth taste! I added portabella mushrooms and scooped the Storganoff onto a baked potato. I am passing around the recipe and will definitely make it again!!!!
Recipe group selection of 12/29/12. This seemed like a very good start. That small bit of tomato in my usual recipe does add quite a bit to the flavor and of course the mushrooms. I am not a big fan of cream cheese so I eliminated that and increased the sour cream to 1/2 a cup and just cooked it until it reached the right consistency. I also cut back on the flour to about 2 tbs. Thanks for sharing, Jarrie!
I made this for the weekly recipe of the week. My family said it was more than a five star recipe. I doubled the recipe since I had 5 to serve, but kept the ground beef to one pound and added in 8 ounces of sliced portabella mushrooms. Served over egg noodles. There wasn't any leftover, since a few had seconds. Certainly a hit at my house.
* The original instructions said UP TO one hour. I don't do it for that long, but Mitzie doubles this recipe and that might be why she says "up to one hour". I'm pleased people enjoyed it, and by all means add/subtract stuff to taste. Mitzie did originally call for fresh mushrooms but I don't like those so I tweaked it myself. Make it fit YOUR family -- Mitzie and I sure won't mind :)
Pretty good recipe, and easy to make. I added a bit of red wine as well, and used herbed cream cheese because that was what I had in the fridge. Taste was quite good! I'll definitely use this recipe as a starting point in the future.
I was looking for a stroganoff recipe that didn't call for "cream of..." And this was perfect! Great flavor! I only simmered for 10-15 min while my noodles were cooking. It was a bit thick so I had to add milk to thin it down so next time I'll use a little less flour (maybe 2T.). Picky kids and hubby all ate it.
I thought this recipe was great! To me it was like a "Hamburger Helper" meal but so so so much better because it is made with real and fresh ingredients. Easy to put together and I did add a small can of sliced mushrooms, left the meat cook for about 1/2 hour on very low with the lid on and did add about 1/2 c. more broth to make sure I had enough sauce (love sauce). Added the sour cream and cream cheese right before serving and had a fabulous meal. When making meals that call for broth I do not use salt but do add to taste some boullion so not only do I add salt but more flavor too. Thanks Jarrie! This recipe is a keeper for me. (recipe made for *RECIPE GROUP*) #Update# - had leftovers for lunch over toast served like an hot open faced sandwich and liked it even better than having it over noodles.
Very good but I have to agree w/sassy that something seemed to be missing, maybe it was the mushrooms that I typically add?! IDK. Anyway, my sauce was "gravy-like" immediately so I just heated thru for a few minutes. It was thick so I think it would've burned go nothingness in an hour's time. Is that a misprint? If I were to make again I'd double the broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Mitzie's Beef Stroganoff
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
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