Stroganoff Recipe - Allrecipes.com
Stroganoff Recipe
  • READY IN 40 mins

Stroganoff

Recipe by  

"Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
  2. Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
  3. Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2004

Very tasty and easy to make! I did,however,added my own touches after reading the reviews. While browning the ground beef,I added a clove of chopped garlic and generous dashes of fresh ground pepper. I also added garlic salt and a dash of milk,in addition to the sour cream to ensure creaminess. Not a gourmet meal, but delicious for a quick and economical meal on those nights you don't want to do the usual with ground beef! Thank you!

 
Most Helpful Critical Review
Aug 09, 2006

I thought this was a good base, and with the changes I made would give it 4 stars. First, I added a small can of mushrooms to the last few minutes of frying the beef. I drained the beef/onion mixture of the grease to lower the fat content. I skipped the flour as it seemed like it would probably be think enough. Along with the salt, I probably added a half tsp of pepper and a half tsp of garlic powder. When I added the soup, I also added a cup of beef broth and about a tbs of worchestshire. The leftovers still look thick, so I think I'll add some milk to thin them out. Thanks for a great start!

 
Mar 03, 2003

This recipe was well received by my family. However, I have some comments. I see no need for the flour as we are not trying to thicken anything,(the soup is condensed and quite thick enough.) I also see no need to wait 20 minutes for it to heat up,5 maybe. If you cook the noodles at the same time there is no need to set aside and wait- just eat! CC

 
Apr 18, 2007

Wow! My 4 yr old had FOURTHS of this! This is the kid who has never had more than seconds of ANYthing! My 2 1/2 yr old actually ate some - another first! My 11 mo. old twins chowed down on this - they couldn't get enough! And ... get this - my teenager COMPLIMENTED me on it! Even my husband insisted that we have it again - soon! I would rate this 12 stars if I could. I made a few changes, though. I cooked 2 1/2 lbs ground beef with 1 chopped onion and 2 cloves of garlic, minced. While that simmered, I mixed 3 cans of cream of mushroom with 1 16 oz container of sour cream, 1 can milk, 1 tsp paprika, 1/2 tsp pepper, 1 1/2 tsp salt in a bowl. When the ground beef was done, I mixed the sauce in and simmered for 10 - 15 min or so. I served it over rice.

 
Dec 29, 2008

This has the beginnings of a great meal. If I hadn't had to adjust it, I would have given a higher rating. I had to add 1 c water and a beef bouillon cube as the sauce was too thick and then added another 1/2 c milk for the same reason. I cooked the meat with 2T dried minced onion plus 1/4 tsp onion powder and 1/4 tsp garlic salt, then left the rest of the salt out. I let this cook on simmer/lo for thirty min and it turned very very creamy and had a nice flavor. The extra liquid was necessary though or this is just simply too thick. Nice dish overall after thinning the sauce. I served this over buttered parsley egg noodles. Hubby loved this, it's his favorite dish. Thanks, this turned out very nice after all.

 
Dec 13, 2010

This was very good! I didn't use flour and I added some milk to thin it out a bit. What a yummy dish on a night without much time.

 
May 10, 2005

I am sorry but this is not a recipe I would ever make again. The sauce turns out like a glue paste and doesn't have much flavor. Let alone the fact that my fiance' thought it looked like cow brains! I will give it this: it is very in expensive. Thanks Anyways

 
Jan 07, 2012

I loved this recipe. I tweeked it a bit after trying the original recipe which was good but I wanted a little more spice. the thing I did was change the beef to sweet Italian sausage (bob evans), added onions and a half tsp minced garlic. Then I omitted the soup because it was too fattening and too salty. I used the sour cream and added flour for thickening. (this worked well). I used the paprika and added a tsp of basil. This was tastier than the original recipe. I omited all the sausage/onion grease except for one tbs. This added additional flavor without the fat. My family ate both recipes and preferred the second version. It was a big hit. I made a caesar salad withh it and dinner was complete.

 

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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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