Stroganoff

Stroganoff

127
sal 20

"Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes."

Ingredients 40 m {{adjustedServings}} servings 435 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
  2. Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
  3. Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.
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Reviews 127

  1. 159 Ratings

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ARCELI6
11/22/2004

Very tasty and easy to make! I did,however,added my own touches after reading the reviews. While browning the ground beef,I added a clove of chopped garlic and generous dashes of fresh ground pepper. I also added garlic salt and a dash of milk,in addition to the sour cream to ensure creaminess. Not a gourmet meal, but delicious for a quick and economical meal on those nights you don't want to do the usual with ground beef! Thank you!

MCKRAMER
3/3/2003

This recipe was well received by my family. However, I have some comments. I see no need for the flour as we are not trying to thicken anything,(the soup is condensed and quite thick enough.) I also see no need to wait 20 minutes for it to heat up,5 maybe. If you cook the noodles at the same time there is no need to set aside and wait- just eat! CC

MAMEYER7913
8/9/2006

I thought this was a good base, and with the changes I made would give it 4 stars. First, I added a small can of mushrooms to the last few minutes of frying the beef. I drained the beef/onion mixture of the grease to lower the fat content. I skipped the flour as it seemed like it would probably be think enough. Along with the salt, I probably added a half tsp of pepper and a half tsp of garlic powder. When I added the soup, I also added a cup of beef broth and about a tbs of worchestshire. The leftovers still look thick, so I think I'll add some milk to thin them out. Thanks for a great start!