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Easy Beef Strogonoff

Easy Beef Strogonoff

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This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 977 kcal
  • 49%
  • Fat:
  • 74.4 g
  • 114%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 789 mg
  • 32%

Based on a 2,000 calorie diet


  1. In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in.
  2. Add bouillon, onion and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles.
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I've made this twice. The first time, I felt that it came out a weird grey color, was slightly bland and was too soupy. I modified it the second by just changing around the ingredients a little. First, I added a cube and a half boullion instead of just one. I also tossed in a couple of diced garlic cloves and some garlic salt and a couple dashes of cayenne. The major difference was that I used a half a can of cream of chicken and mushroom soup, which I added half of over the heat (when the onions were translucent) and let it cook into the meat. Then added 1/2 pint of sour cream (instead of the full pint)when I took it off of the heat, then added the rest of the half can of soup. Made it a nice beef stroganoff color, and it had a bit more depth to the flavor. The second time around there were no leftovers. :)


This recipe needed several modifications to get past the 'bland and dry' complaints. Saute' the onions with the meat. Add extra bouillon and water (or beef broth), a few shakes of Worstershire, a couple of tablespoons of Dijon, cut the sour cream to l cup, add 1/2 can of mushroom soup and 1/2 can white wine. Definitely worth 5 stars with modifications, my husband thought it was terrific.


It came out ok, but next time I will add the entire pint of sour cream. I only used half because of reviews I read and it was like putting seasoned ground beef over pasta. No sauce at all!! I also added two cubes of beef buillon to the water when cooking the pasta, and had to add 1/4 cup of milk,two tablespoons of worcestchire sauce, and 3 dissolved cubes of beef buillon to the meat mixture for flavor. I now see why some said this dish was very bland. Adding these things helped. I will make this again, but you really have to adjust the spices to make it taste good.