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In the 1960s, a few dinner recipes became iconic, reflecting the popular food trends of the time. One of the most popular dishes was Beef Stroganoff, a creamy, savory dish with beef, onions, mushrooms, and sour cream. It was commonly served over egg noodles or rice.
Easy Beef Stroganoff
This simple homemade stroganoff recipe takes me straight back to my childhood. Is it fancy? No. Is it gourmet? Not at all. But, is it something your family (of any age) will happily eat, and ask for seconds? YES!
How to make beef stroganoff:
- Brown the beef. Brown the ground beef and add garlic and onion,
- Add mushrooms and broth. Drain the grease from the beef and then add mushrooms and beef broth and let it simmer.
- Stir in sour cream and serve over egg noodles.
- Serve. This is a go-to quick weeknight meal for our family.
About the BEEF:
One of the things I love most about this stroganoff recipe is that it’s made with ground beef. I don’t use steak because I hardly ever have steak sitting around for a dinner like this. But I usually always have some ground beef in my freezer just waiting to be used during the crazy dinner rush.
Stroganoff recipes call for all types of beef and you can definitely substitute your favorite type, including:
- Top sirloin
- Beef tenderloin
- Boneless ribeye
- Filet mignon
What to serve Stroganoff over or with:
- Egg noodles: Store-bought or homemade egg noodles.
- Rice or Mashed potatoes: both are great alternatives to egg noodles for serving the stroganoff sauce over.
- Roasted vegetables
- Green salad
Ingredients
- 1 pound lean ground beef you could also use ground turkey
- salt and freshly ground black pepper
- 1 small onion , chopped
- 1 clove garlic , minced
- 8 ounces white button mushrooms , sliced
- 10.5 ounce can cream of mushroom soup (or homemade)
- 1 1/2 cups low-sodium beef broth
- 1/3 cup sour cream (or greek yogurt)
- fresh chopped parsley , for garnish
- Cooked egg noodles or rice for serving
Instructions
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Heat a large non-stick skillet over medium-high heat. Add ground beef and season with salt and pepper.
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Add onion and garlic and cook, breaking the meat up into small pieces, until it is nearly browned, but still slightly pink. Drain any excess grease.
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Add sliced mushrooms and cook until the mushrooms are browned and slightly soft and the meat is cooked through.
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Add the homemade or canned cream of mushroom soup and beef broth and cook over medium heat, stirring occasionally, allowing the mixture to bubble and simmer, about 3-4 minutes.
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Stir in the sour cream, parsley and additional salt and pepper to taste.
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Serve over cooked egg noodles or hot, cooked rice. Sprinkle with fresh parsley, if desired.