This topic contains 11 replies, has 8 voices, and was last updated by 
OldMt Woman 1 year, 6 months ago.
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I didn’t realize for the longest time that classic beef stroganoff was totally different than what I grew up eating. This is a recipe from my dad’s mom, whom I never had the good fortune to meet. You can make this as healthy as you want by the quality of the ingredients that you use. I’m more of an “eyeball cook” so there aren’t accurate measurements.
It serves 4 but you can extend it by adding more mushrooms.
Ingredients:
1 and 1/2 pounds of ground beef
1/2 an onion, finely minced
1 tsp of finely minced garlic
1 pouch/can of condensed cream of mushroom soup (I use Pacific Organic)
1/2 cup of sour cream
Black pepper to tasteOptional:
1/2 pound of thinly sliced mushrooms
1/2 packet of mushroom gravy mix (Preferably MSG-free and organic) OR a tsp. of flour
Cooked riceDirections:
In a skillet, brown the onions, garlic, and mushrooms if using them. Then add the ground beef and place a lid on the skillet while it cooks.
When the meat is fully cooked, you’ll end up with some cooking liquid. Whisk in the flour to thicken it or whisk in the mushroom gravy mix.
Add the cream of mushroom soup and combine it well. Let this simmer for a couple of minutes until everything is heated through.
Right before serving, stir in the sour cream to make a rich, flavorful sauce. Turn down the heat to warm it through.
Serve this over rice with a side of green vegetables. My kids like green peas stirred right into the sauce. If you’re watching your carbs, you can serve this over cauliflower.
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Question: Is there a rich man’s version of Beef Stroganoff?
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Yes, actually 🙂
The classic one is made with steak or stew beef. It simmers all day long in wine. The sauce is similar but a roue from the cooking liquid with full-fat cream instead of the can of soup.
Then you sere it over egg noodles. It’s delicious, but my family likes the “poor” version better.
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Thanx!
Sorry, but the rich man’s version sounds better to me!
Last night I made Guinness stew, topped it with cream cheese mashed potatoes and cheddar cheese.
They actually sound similar.
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The rich man’s version is fabulous.
Alas, I am not rich. So the poor version it is. 🙂
The stew sounds ridiculously good! Are there leftovers? What time is dinner?
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LOL!
Actually, yes, there was leftovers . . . and I called them breakfast! 😉 -
I make something similar. Its nice to whip it up on nights that the ball game ran late or just don’t feel like doing a whole lot. I’ll have to try your version next time!
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AnonymousI make a pan beef gravy without mushrooms for ours.
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The nice thing with classic stroganoff is you can use tough cuts of meat that need braised for a long time and turn it into really wonderful food. And a cheapo bottle of 3 Buck Chuck red wine is all you need for cooking it. I usually serve it over boiled potatoes.
I don’t waste perfectly good hamburger for a braise – I prefer to use ground for things like ragu or tater tot hotdish. If I want to make a roux with beef, I made SOS (creamed chipped beef on toast).
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Same recipe I use, Daisy. Â Except for some reason, mine calls for Cream of Chicken soup. Â When I first started making it, I hated mushrooms; now, I use a lot! Â Noodles for us.
My daughter is allergic to beef and we keep searching for a vegetarian or non-beef version. Â So far, they just are not as good as the recipe posted!
Perhaps I will add wine the next time I make the hamburger stroganoff; that sounds like a good addition.
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Use lamb, we use the skull /neck trimmings for the stroganoff it is equally in my opinion to the beef version. Though I take thick rice noodles soak them in the wine then fry I pan till crispy then put the stroganoff cream sauce on a crunchy chewy noodles with cream and melt in mouth meat. I also cook the sauce in pressure cooker so you can throw toughest cuts to turn out soft. If too runny sauce we use powdered milk to make it thicker and way richer in flavour.
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Oh sssheeesh, Namelus! That sounds good!  We love lamb but hard to get now $$$ ..not in Midwest. More cattle and deer/elk country here. I use essentially Daisy’s recipe. With noodles usually. Unless rice is already cooked. Have used the spice mix packet instead of the soup sometimes. And yeah, Crowbar’s stew sounds great too.
OldMtWoman …now I’m hungry
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This reply was modified 1 year, 6 months ago by OldMt Woman.
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This reply was modified 1 year, 6 months ago by OldMt Woman.
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This reply was modified 1 year, 6 months ago by
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