Beef Stroganoff


This sounds like a recipe that’s been handed down from the Russian Royal Family, “the Stroganoff’s.” Doesn’t it? It’s a favorite that has been handed down in my family. It’s easy and fast. And tasty. It’s a classic.


1 lb. ground beef (or top sirloin or tenderloin, cut into thin strips)

salt and pepper

1 T butter

1 c sliced mushrooms (optional)

1 t beef bouillon granules

1/4 c sweet onion, chopped

1 can cream of chicken soup

3 T sour cream

egg noodles, cooked according to package directions


Brown beef (if using steak strips, brown in butter). Salt and pepper to taste. Add bouillon and onion. Cook 5 minutes.


If adding mushrooms, in separate pan, melt butter. Cook mushrooms over medium heat for 4 minutes, stirring occasionally. Add to beef.


Add cream of chicken soup. Simmer 15-30 minutes. Turn heat to low. Stir in sour cream. Warm through. Serve over noodles.

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2 Responses to Beef Stroganoff

  1. grillmaster says:

    Thanks for leaving the mushrooms in this recipe… It’s so much better that way!

    • Carol says:

      Maybe someday I’ll make it chock full of mushrooms just for you. And I’ll use the sirloin instead of hamburger!! And cream of mushroom soup!!

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