Community Pick
Easy Beef Stroganoff - Ground Beef Version
"This is one of my family's favorites. Unlike most recipes, this one calls for ground beef. Serve over noodles or rice."
photo by Derf2440
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 1⁄2 lbs ground beef
- 1⁄2 onion, chopped
- 1 beef bouillon cube, Crushed
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 cup milk
- 1⁄2 teaspoon garlic powder
- 1⁄2 tablespoon ketchup
- 1 (4 ounce) can sliced mushrooms, drained
- 1⁄2 tablespoon dried parsley flakes
- 1⁄8 teaspoon pepper
- 4 ounces sour cream
- hot egg noodles
directions
- In a large, deep skillet, add onions and beef and brown until no longer pink.
- Drain off fat.
- Stir in Remaining Ingredients, except sour cream, reduce heat, cover and simmer 20-25 minutes, stirring occasionally.
- Remove from heat when mixture thickens to desired consistency and let sit for a few minutes. Then add sour cream and mix well until blended.
- Serve immediately over hot noodles.
- ****EDIT: If you prefer your stroganoff mixture a little thinner, increase the milk from 1/2 cup to 3/4 cup.
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Reviews
-
This recipe was sooooo good, i made this the next few nights after!!!!!!!!! Thanks for the recipe!!!!!!!! -
I used ground turkey in place of the ground beef as this was what I had on hand. I made my own mushroom soup and added about a 1/2 tsp of Italian Seasoning and some greek seasoning. Turned out great!!! -
I used fresh garlic and mushrooms. I also used steak strips instead of ground beef. Easy to make. -
This recipe was deee-vine! *as we like to say in South Mississippi*. So yummy! I didn't have mushrooms, nor do my husband or I really eat them, so that part was omitted. I only had a certain kind of noodle (not egg) so that was changed. I also didn't have beef bouillon cubes, but everything still tasted wonderful. Comforting meal at its finest! Glad I found this recipe.
-
I didn't have the mushrooms so added in some frozen corn at the end. Enjoyed by all!
see 33 more reviews
Tweaks
-
I used frozen homemade cream of mushroom soup and fat-free yogurt in lieu of sour cream and celery salt as suggested by another reviewer as I was out of dried parsley. In addition, instead of garlic powder, I opted for fresh, 4 cloves. I ate it over leftover spaghetti noodles and that did the trick. It is such a versatile dish though, so over rice or any other type of pasta would be equally delicious. -
I double this recipe for my family of 7 (ages 6-39) and it was all eaten!! Everyone loved it. I was out of parsley so I substituted Celery Salt. I also used 2 tsp of Onion Powder instead of an onion, and omitted the sliced mushrooms. I went with the "runnier" version and used 1 1/2 cups of milk (remember I doubled my recipe). I think the consistency was perfect. Served over Jasmine Rice and butter. DELICIOUS.
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