This recipe is a favorite in the Deter household. Beef stroganoff is originally a Russian dish with beef sauteed in a sour cream sauce. It’s morphed into a dish that can contain any type of beef, sometimes has mushrooms, and is often served over egg noodles (although I have been known to serve it over cauliflower rice for myself). It’s incredibly retro and there’s absolutely nothing fancy about it.
My recipe has morphed a few times and probably resembles nothing like the traditional stroganoff of the 70s and 80s. First of all, no mushrooms. I happen to like them, but the boys don’t. So don’t even think adding them or using cream of mushroom soup. Mine doesn’t have any nutmeg, but you’ll find a ton of chopped rosemary. More than any normal person might like so feel free to use less. Finally, no beef tips. This one has ground beef.
I’m starting to wonder how this can even be called beef stroganoff, but let’s go with it because it’s tasty and filling and all that good stuff.
It starts out fresh rosemary, garlic, and red onions. It’s so much better with fresh rosemary, but you can use a teaspoon of chopped dried rosemary instead. Just don’t use that jarred minced garlic stuff. Always use fresh garlic. Never mind that it’s annoying to peel and chop.
Chopped these up and add them to your crumbled ground beef that’s been browning. I like to use the leanest beef possible to avoid a pool of grease.
Warning…the following photos you are about to see might seem scary and disgusting. Apparently beef stroganoff is not the supermodel of foods and looks rather unattractive. I swear it tastes better than it looks.
Add cream of chicken soup and some seasonings. Told you that no mushrooms would be harmed in the making of this dish.
Add sour cream and parsley. I use dried parsley, but fresh parsley works really well too.
Cook a little longer, toss with egg noodles, and this is what you end up with.
This recipe makes plenty for six people. Because there’s only three of us, I usually boil half of a bag (8 ounces) of noodles instead of a full bag, and use half of the sauce. Keep the leftover sauce and boil fresh noodles when it’s time for leftovers.
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped finely
- 1 cup red onions diced
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 10.5 ounces condensed cream of chicken soup
- 16 ounces egg noodles cooked
- 16 ounces sour cream
- 1 tablespoon dried parsley
- Crumble and brown ground beef with garlic, rosemary, and onion.
- Add salt, pepper, paprika, and soup. Simmer for 5 minutes.
- Add sour cream and parsley. Simmer until heated through.
- Mix with cooked noodles and serve.
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