Ground Beef Stroganoff (Hamburger)


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This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles.

Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portobello or cremini are a great addition as well.

Easy Ground Beef Stroganoff served on white dish

A Quick Comfort Meal

Ground beef stroganoff is one of those comforting meals that is quick and easy to make, plus it can feed your whole family with a short list of ingredients! How about a hearty meal of beef stroganoff in less than 25 minutes? Count me in, this is perfect for a busy weeknight!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (and without cream of mushroom soup). I love dishes that come together so quickly (like Cabbage and Noodles or 20 Minute Fajitas) and even more so when everyone at the table wants seconds!

Ground Beef Stroganoff in pot with clear ladle

How to Make Ground Beef Stroganoff

You truly will not believe how crazy easy this is!  You’re literally just  minutes away from getting this beef stroganoff on the table!

  1. Brown beef, onions and garlic.
  2. Add mushrooms, sauce & seasonings.  Simmer a few minutes.
  3. Start your egg noodles cooking!
  4. Stir in sour cream and serve over egg noodles.

Beef Stroganoff Tips

Beef: This recipe can be slightly tweaked based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork.  If using something other than beef, you’ll likely want to add some extra beef bouillon for a richer flavor! I highly suggest using the condensed beef broth in a can (instead of the box) for the best flavor!

Mushrooms:  Of course fresh mushrooms are best and while this recipe calls for white mushrooms, I’ve used a combination of white, cremini or portobello all with great results. In a pinch, you can use canned mushrooms as well.

Sauce:

  • Keep in mind that sour cream may curdle if it boils so the sauce is thickened and removed from the heat before it is added.
  • No sour cream? Greek yogurt is a good substitute (or if you just prefer it).
  • To Thicken Sauce: You can add a little bit of extra cornstarch slurry to reach desired consistency. Mix equal parts cornstarch and cold water and pour a little bit at a time while stirring sauce.

Flavor Boosters: We love this stroganoff exactly as written but if you’d like to spice it up a bit, add one of the following:

  • Stir in a teaspoon or so of dijon mustard
  • Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
  • Add a couple of slices of chopped raw bacon along with the onion & beef
  • Add a small dash of smoked paprika and a dash of hot sauce

 

Ground Beef Stroganoff over noodles on white dish

We typically serve this over egg noodles but it’s great over mashed potatoes, sweet potatoes or even spooned into a roll sloppy joe style!  Add a side salad and a loaf of crusty bread (to sop up any sauce left on your plate) for a great meal in under 30 minutes!

Got Leftovers?

Refrigerate leftovers in a sealed container 3-4 days.

Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.

Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes  cause separation). Heat in the microwave or on the stove top on low heat until warm.

ground beef stroganoff with mushrooms on white dish with fork
4.4 from 76 votes
Review Recipe

Ground Beef Stroganoff

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine American
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. It’s quick and delicious, making it the perfect weeknight meal!

Ingredients

  • 1 lb lean ground beef
  • 1 small onion diced
  • 1 clove garlic minced
  • 3/4 lb fresh mushrooms sliced
  • 3 tablespoons flour
  • 2 cups beef broth
  • salt & pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley

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Instructions

  1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
  2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
  3. Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
  4. Remove beef mixture from the heat, stir in sour cream and parsley.
  5. Serve over egg noodles.
Nutrition Information
Calories: 389, Fat: 26g, Saturated Fat: 12g, Cholesterol: 100mg, Sodium: 365mg, Potassium: 981mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 4g, Protein: 28g, Vitamin A: 435%, Vitamin C: 7.5%, Calcium: 79%, Iron: 3.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword ground beef stroganoff
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  It's quick and delicious, making it the perfect weeknight meal!
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  It's quick and delicious, making it the perfect weeknight meal!

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I made this recipe for the first time tonight and it was delicious. I made it exactly as shown, just left out the salt. It was a little runnier than I expected so next time I will either simmer it longer than 10 minutes or reduce the amount of beef broth by 1/2 cup. Definitely a keeper!

  2. Way too watery with 2 cups of broth. A waste of other good ingredients. I can’t be bothered to make it again and tweak it. Disappointing.

    1. Oh no, I am so sorry to hear that Ellen. That is truly disappointing. We have made this recipe many times without that happening. You could always try a mixture of flour and sauce, similar to a roux, to help thicken the sauce.

  3. I would mince 5 cloves garlic, not just 1 clove and add 1 1/4 cup sour cream instead of just 3/4. Also a medium onion, not a small onion
    The stroganoff was super creamy and delicious….exactly all the ingredients I wanted!!

  4. Very good and so cheap and easy! I am not a huge mushroom texture fan so I halved the amount and added half a can of cream of mushroom soup. I also love garlic so I used 3 cloves. Super good! Thanks for the recipe.

  5. Loved this easy comfort food recipe. Made it tonight with the following changes. I didn’t have enough fresh mushrooms, so I did half mushrooms and half fresh asparagus that I cut in 1″ pieces. Just added with the mushrooms. I used the Artisan Beef Broth in a box…was really good and added flavor. Also added a few shakes of sriracha hot sauce and about a tsp of dijon and some dried thyme. Also did not have sour cream but I had heavy cream, so used that instead. I think with the addition of the dijon it was fine and worked and still had the little kick that sour cream would’ve added. I know if sounds like I completely changed it but I didn’t….just made some minor modifications based on what I had on hand and it was DELICIOUS!!!

  6. Easy to make, as indicated, which was a lot of points in its favor, however, we found the amounts to be way off (not nearly enough garlic or Worcestershire sauce; way too much onion, mushrooms, and sour cream), and overall the dish needed a lot more flavor. We found it very nondescript in the end.

  7. This is AMAZING!!! It was quick, easy, and very tasty! I didn’t have fresh mushrooms so used a large can of sliced mushrooms. It was so good that both my daughter and daughter-in-law wanted the recipe. My daughter plans to make it this week. It is definitely a keeper!!!

  8. I have been following spend with Pennies through facebook. Love Holly recipes and have made different one through out the year. Her simple meals are great for beginners to old timers that are looking for flavorful meals.
    Please try her recipe

  9. Sounds great. . I am making it tonight for my husband AKA world’s pickiest eater. I will update you. Fingers crossed

  10. With the exception of the use of ground beef (which I like better), this recipe is the closest I’ve found to what I remember from my childhood. Absolutely delicious and I will be making it again soon.

  11. Do you know of a beef broth that doesn’t have msg or a hidden form of it (there are about 37 hidden forms of msg). I can’t find one and msg gives me migraines. I really want to make stroganoff so would love your msg free (and its counterparts) suggestion. Thank you so much!

      1. I just made this tonight and it is absolutely delicious using the cream cheese instead of sour cream. It actually makes it more richer and creamier.

  12. I made this tonight & it was wonderful…(cleaned out the refrigerator) so I added a chopped red pepper to the Stroganoff, and broiled aspargus & added Parmesan cheese over everything…it was delicious…thanks for a great recipe….Bonita

  13. This LOOKS AWESOME❤️ Thank You for Sharing! AND I Would rather know what is in it SO the Beef bouillon Is Fine With me And I Like How You Also switched the Meats! G-d Bless ❤️

  14. My family loved this dish, I added green and yellow zucchini for more veggies. My husband’s quote, “this is a keeper “!

    1. That sounds like a delicious addition to this recipe Cheryl! I am so glad your family like the dish!

  15. Delicious! I’ve been craving stroganoff. I grew up with the Hamburger Helper version and made it a time or 2 in the instant pot too. Love this version. We leave the shrooms out. But the sauce is amazing!

    1. While I have only made the recipe as written, I think this would be a good substitution and a tasty twist on the dish Michelle!

  16. I’m super picky 11 year old loves it!!! We did jasmine rice instead of egg noodles and broccoli instead of mushrooms (she doesn’t like mushrooms) as we are trying to make it a little healthier.

  17. The kids loved this! I chopped up the mushrooms to hide them but followed the rest of the recipe exactly. Hubby really loves it…I’m saving this one! Thanks Holly!

  18. I have not made this yet, but was wondering about options for the Worcestershire? I really don’t care for it and it is in a LOT of recipes…

    1. Sorry to hear that you found it thin Erin. In the future, you may want to try adding more flour, or thickening it to your liking with cornstarch.

    2. You have to add the flour right after you sauté the mushrooms for a few minutes, during that step. Otherwise, the flour won’t thicken the sauce, like ever. I made that mistake the first time I made the dish, but the second time it turned out perfectly. I double the dish usually for my big family, and it still works with 4 cups of liquid.

  19. As written, this is has little flavor. Only after making did I read the reviews. I saved this by adding a package of Beefy Onion Recipe Secrets as recommended and simmering for an additional 30 minutes to allow the sauce to reduce and thicken.

    1. Sue, I’m sorry to hear that you didn’t love this stroganoff as much as my family and other readers do. Great idea to add the flavoring.

  20. Just made this tonight and followed the recipe as written. It was so yummy. All my kids enjoyed it…even the pickiest one. This is definitely a keeper. Thank you so much!!!

  21. Followed the recipe but added at least a full pound of sliced fresh button mushrooms. I keep beef and chicken base to make stock as needed. Everything else, we followed to the “T”. My son helped make the stroganoff and it was a good recipe to cook together. He got to see how what started out as straight ground beef and onions slowly but surely morphed into the creamy, beefy-mushroom sauce he recognized. The stroganoff turned out absolutely delicious. I don’t understand how reviewers can claim that it is bland if it has beef stock, seasoning (garlic salt and pepper over here) and the addition of a couple of teaspoons of Worcestershire–which is pure UMAMI. We will definitely make this again!

  22. My picky kid LOVED this – thank you for sharing! Made as is and served with mashed potatoes. I am making it again per family’s request tonight.

  23. Just made this. Added 1 envelope of Lipton beefy onion soup mix and used beef stock instead of broth. Really really good.

    1. I did that too! I added it to the hamburger and cooked them together, then continued on with the recipe. I also used stock instead of broth but this has a great flavor, we all enjoyed it.

  24. I made it initially as written, with the only difference being that I substituted nonfat plain greek yogurt for the sour cream. The amount of flour was simply not enough. It was pretty watery and thin. So I had to keep adding more and more cornstarch slurry, and cook it down for another 30 mins. It was also pretty bland as written. So I added more salt, pepper, worcestershire, a bit of soy sauce and some more beef boullion. As written, I don’t think the recipe is very good. It wasn’t horrible, but I think it definitely needed some work! Next time I’d add more seasonings and boullion, but less water to make it much less liquidy so that the beef and mushrooms are the main part of the sauce.

    1. Sorry it didn’t work out for you Holly, our family loves this recipe. If you added more cornstarch slurry, I’m surprised it didn’t thicken up as it usually thickens within a couple minutes.

  25. I didn’t alter the recipe and it was absolutely delicious!! Best stroganoff recipe I have tried. I used portobello mushrooms and they complimented it well. My husband had seconds and said it was delicious. Thanks for sharing your recipes! They always turn out well when I make them and everyone likes them.

  26. Tried this recipe last night and it was pretty good.
    I had an issue with the amount of salt/pepper, so it came out quite bland. Out of curiosity, how much of each did you use in yours? I used low sodium beef stock, which probably meant I should have added much more salt later, even though I added close to 2.5 tsp and 1-2tsp of pepper. We wound up adding salt and pepper while we were eating, and every so often we would get a bite that was absolutely delicious! I’ll probably make this recipe again, with normal beef stock or broth, and adjust the seasonings.

    Overall, good recipe! Just make sure you season it and taste a lot along the way! Thank you for sharing this recipe!

  27. I just made this for my fiancé and I. It was SO good. The only thing I switched was adding more garlic and not until the beef stock went in (I don’t like how garlic gets bitter when sautéed). I will definitely make this again!

    1. I’ve make this recipe while keto. You can skip the flour, and add a few splashes of heavy cream. Just cook until it reduces to the right consistency.

    2. Tapioca or arrowroot starch are very low carb thickeners and can be applied like cornstarch, if you’re trying to avoid dairy as well. But if not, heavy cream or whole milk and some butter should do the trick, you just need to simmer it longer.

  28. We have been making this for a year now and i just wanted to let you know my whole family gets so excited when I tell them we are having this. It’s honestly so bad they request it weekly! Thanks for this awesome recipe!

  29. Trying this today. I am Russian so i know what real Stroganoff tastes like and when i read people use ANY sort of sauces or Mushrooms soups for that it makes me cringe! Must be American thing :)

  30. I saw someone mentioned freezing this.. could I put leftovers in a freezer bag? That would be amazing. Has anyone done that?

  31. I mostly followed this recipe last night. Used cornstarch instead of the flour and used my brand new Veggetti to make some zucchini noodles. Kiddo asked for 2nds then 3rds. He happily raved about it for an hour when I took him to Grandpa’s today :) Will make this again and again

    1. 8 oz of dry egg noodles will yield about 2 cups cooked so it depends how large you want your pasta servings. I usually do about 12 oz for 4 people.

  32. This was delicious! I used greek yogurt and served it over quinoa instead of noodles. Will definitely make it again!

  33. I made this with a few variations for a gluten-free diet. I used sliced potatoes in it instead of noodles and swapped corn starch for the flour. It was very good!

  34. Made this for my husband to take out of town with him for work. Got rave reviews!!!! He wants me to make it again for him next week. I will take a pic next time!!!!

    1. Sorry, you didn’t like it Samuel. It would be much more helpful when giving a review if you would include why you didn’t like something. We all have different taste.

  35. I just made this tonight! And it turned out very runny! I was hoping to be a bit more creamy. Smells amazing though! 

  36. Great stroganoff recipe but I only used half of the sour cream. three quarters of a cup is overwhelming. I had the same problem with another stroganoff recipe there was way too much sour cream. Much better with less.

  37. My (almost) 10 year old wanted to make dinner and chose this recipe. Delicious, except I would use WAY LESS worcestershire sauce. It monopolized and that was all you could taste, so I had to add more sour cream. Will try again with less, and I’m certain it will be incredible. Thank you for this recipe! 

  38. My husband liked it, he gave it three (3) stars. I did not care for it. The only taste that stuck out was the worchestershire sauce. That’s the only thing I tasted besides that, I thought it to be quite bland. I made it as directed but used greek yogurt as the recipe stated it could be substituted. Peoples taste are different so the thing to do is try it. My husband gets the leftovers. I doubled the receipt.

  39. This was pretty terrific, especially for how easy and quick it was to prepare. I used proportions that varied a bit from the original, such as more onion and garlic, more Worcestershire, plus I had to use chicken stock, so I added a generous tablespoon or so of “Better than Bouillion” in beef flavor (so did not add any other salt) I felt it all took a bit longer than the stated times, by perhaps an extra 10-20 minutes or so. But still, it was fast enough and easy, and I happened to have thin spaghetti noodles, so that’s what I served it over. We all loved it and wanted more…alas…

  40. I’ve made this to the letter every time and everyone I’ve ever made it for absolutely loves it. My sister won’t eat food that’s white in color or even slightly. So I actually only use about 2 tablespoons. What’s great about this recipe is the texture of the sauce. It’s light and not overwhelming. Very clean flavors. Just love it. Thanks for the recipe. Oh and the use of beef broth gives it a nice bold flavor.

  41. Made this tonight, followed the recipe, no changes, no substitutions. Came out absolutely delicious, my husband went wild over it, so did I! Served over egg noodles, will make again & again! Thanks for sharing, Holly!

  42. Really like this. Trying to lower our salt intake so I made it with no salt beef broth and added my own salt & pepper. Only used 1/2 cup of sour cream. What I liked most is that it tastes fresh instead of the artificial tastes you get when you use cream of whatever soups.

  43. I made this for my husband tonight. He gave it an A+ and said his father would have given it two thumbs up. They are from Michigan, but we live in Louisiana, and this is comfort food for them. He grew up eating Beef Stroganoff. 

  44. I have a stroganoff recipe I have made for quick meals for YEARS but never liked the thick consistency of the cream of mushroom soup based sauce. I am so thankful I finally looked up this recipe- very good and the guys liked it! I wanted it a bit thicker – will work on that next time. Thank you for the great recipe!

  45. Wonderful recipe! Definitely quick and easy, flavored just right. I have made this twice and would just like to say, although not as healthy, use regular sour cream. The light cream that I used the second time, did not give me the smoothness it consistency I liked before. I will definitively keep making and add to my menu rotation. 

  46. Made it this evening for supper, went over really well! Made a few modifications which I was happy with:
    – used 5 cloves fresh garlic (love garlic)
    – added 1/2 tsp paprika
    – used 1.5 cups homemade chicken broth then added 1 cube beef bullion to 1/2 cup boiling water. Mixed together for the broth.
    – Am gluten-intolerant so used 3 tbsp brown rice flour in place of regular flour. Also used GF linguine noodles and GF Worcestershire sauce.
    – added 1 tbsp tamari sauce.
    – added handful of frozen green peas as started to boil.
    – Only used around 1/3 cup sour cream (mixed with hot liquid prior to adding to pan).
    Thanks for the recipe – love that there are real ingredients and no can soup! Will definitely make again!

    1. Thanks for YOUR recipe, Jolie, but you rated YOUR recipe with the “few modifications” you made. It’s nothing like the original, which is very good.

  47. Great recipe. I made some modifications. Used 2 cloves of garlic instead of one, subbed fresh dill for the parsely, and subbed dairy free sour cream instead of regular sour cream. Used 8oz mushrooms instead of measuring them out. I used Spelt flour instead of regular wheat flour. Served it on gluten free pasta, tossed with Kerry Gold butter and more fresh dill. (That’s how the egg noodles had been served to me, with beef stroganoff, in a Russian restaurant.) It turned out delicious. The flavors were even tastier the following day. 

    1. I fail to understand why people search out a recipe, presumably on purpose, then proceed to tell how they altered it or intend to. That seems rather pointless, no? Someone has crafted a dish, weighed, measured, proofed, published, perhaps paid to publish. Lots of work. And then the person is told, as are we all, how said recipe is being altered. What’s the point? If you can do better, do so on your own site perhaps?

      1. I happen to love hearing the variations. It may be a great recipe for many as is, but it is nice to hear about other variations, especially substitutions to make it gluten free etc

  48. Made this tonight and it was excellent! I used ground sirloin and 1 tsp of bacon grease…always have some handy…did not drain. I used baby portobellos and 1 tbsp of Worcester sauce. used 3 beef bouillon cubes instead of 2 to up the beef flavor. I will make this again and again. Served w egg noodles and roasted brussel sprouts.

  49. So, my wife is on a weird diet due to alternative cancer treatments. Currently cannot have any wheat flour, and no dairy. So I have some chickpea noodles and grass-fed hamburger. Also have organic broth. Trying to think of how to make this tasty. We can use coconut and almond flour. Any suggestions.

    1. Any kind of flour should work as it is just a thickener, but you could also use some cornstarch (possibly in lesser quantities, not sure about that part, did not do any research). Also check your Worcestershire sauce ingredients as some of them have wheat and some do not. There are some non-dairy yogurt options on the market, not sure about sour cream, but I think those often have soy products which she probably should not be eating either. I’ve heard of people making these types of things by blending up raw cashews, so you could try looking into that option. I’m not dairy-free and have not personally tried it, but Google will probably give you more info than you ever wanted to know!

      I hope this works for you, and I definitely hope your wife’s treatments are successful.

  50. This was a delicious and simple recipe, thank you. Since I made a few modifications based on what I had in the house, I was pleasantly surprised. :) I don’t like mushrooms, so I skipped them. I only had dehydrated onion and soy sauce, not worcestershire, but the flavor was still delicious. Oh, and it was served over brown rice instead of noodles. My husband requested that it be added to our dinner rotation.

  51. I made this tonight and took a few reviews into consideration regarding the bland flavor others have mentioned.

    I followed everything directly except two things:

    1. I took a reviewer’s advice and I deglazed with pan with 1/4 cup sherry (plus an additional splash) after the flour step and before the beef broth

    2. I tasted it before adding the sour cream and it WAS a little bland for my taste. I added a few sprinkles of Onion Powder to taste and it was exactly what it was missing.

    I was good, two thumbs up from my husband. Thank you for the recipe and the comments/reviews! We were in need of something new!

    1. Which part are you having trouble with? The basics are brown your beef, cook your mushrooms and add flour. Stir in your sauce. Enjoy. There is a video to help with any other questions you may have!

  52. I loved this! I did do two things differently. 1. I used whole wheat noodles and they were excellent in this dish as the flavors are strong enough to compensate for the flavor of the wheat noodles. 2. I added 1/4 cup of sherry to it after the flour stage, i.e. deglazed the pan with the sherry. This gave the dish a truly authentic stroganoff flavor!

  53. I was making your recipe for ground beef stroganoff while making a lemon zest salad dressing. I accidentally put 1 tablespoon lemon juice in by mistake. Figured, “what the heck?” and tasted the resulting sauce. WOW! Gave my wife a taste. WOW! Your recipe is so easy and tastes great. I’d rate it at 5 stars – but try finishing with the lemon juice addition for extra credit! Thanks for taking the time to publish this great recipe!

  54. I am aways looking for recipes with ground beef and this recipe was not only easy to make but very good!  Family loved it!  I will make this again.  I added brocoli, any other vegetable would be fine.  I also served it with rice and it was perfect!  This is a keeper!  

  55. Please be careful when printing this recipe, it printed off 10 pages before the actual recipe! What a waste of paper! And there was still more to come ,  why do you feel the need to send all of this information, tasting the recipe is enough to tell us wether or not we like it not the whole of  the UK Very angry at the waste.

    1. There is a print button located just above the ingredients which will print out the recipe on a single page. Hope that helps.

  56. Great recipe! All four of my boys (bf included) and myself really enjoyed this. I forgot to add the worstershire which I think would have been even better but I did add some frozen green peas before the sour cream. Thanks for the new dish.

  57. If you’re a person who likes bland food, this recipe is for you. My family and I were underwhelmed by the flavour as we tend to enjoy adventurous new favours

      1. We loved it too! If something is too bland for you….dope it up! I do. Add different spices. More bacon, I even added Italian because I was too lazy to go out in the garden for herbs.

  58. I really liked this recipe!

    For the lazy like me, I added the dry pasta in pan (covered) with an extra 1/2 cup beef broth and cooked it 2 minutes over pasta cook time.

    Prior to that, I added 1 tsp Better than Bouillion starter (for beefier flavor others noted was missing), tsp smoked paprika, 2 tsp umami powder.

    It was flavorful & EZ!

    Wouid totally make this again!

      1. I would use less water. I made it for supper tonight and doubled it..took some of the liquid out before adding the sour cream…it was delicious unfortunately no leftovers

  59. Hope this isn’t a repeat of someone else’s comment. Tip for adding sour cream: stir a few tablespoonsful of your hot mixture into the sour cream and THEN add back into hot mixture. Helps to keep the sour cream from separating. I do it this way all the time and never have a problem.

  60. I use this on baked mashed potatoes instead of noodles. Just boil your potatoes mash with butter and spread them in a baking pan bake at 350 till top is golden brown. when your waiting on the potatoes make this toping and just poor it on the potatoes when done let cool for 15 min. and enjoy.

  61. This was good, but very dry. I think I’ll add mushroom soup mix and milk next time. Other than that it was good. :)

  62. My easy beef stroganoff 2 cans mushrooms soup, 2cans milk, mushrooms, onion , flour butter, hamburger, egg noddles, salt, pepper,garlic, powder, pour o we noodles yummy

    1. It is always yummy & easy for anyone to use canned cream soups if no cares about the “extremely” high Sodium, fat and calorie. Some people look for more healthy ways of cooking if they have restricted health issues or wish to avoid future health issues. I have to look for lower sodium Recipes and am glad to find them far & few in between but know yours would be yummy also.

  63. Have made this tonight for my hungry “crew”, it smells amazing, can’t wait to tuck in! Having rice instead of noodles though! Thanks for sharing the recipe!

    1. I hope your hungry crew enjoyed the recipe! I think rice sounds like a yummy alternative, I will have to try it that way myself!

    1. Hi Cathy, You can always leave the cheese out if it doesn’t please your palate. Thanks for dropping by! I will keep the recipes coming!

        1. Your post excite me too cook beef. I really like it. Thank you for this recipe, hope I’ll be able to cook something like this sooner. I can’t wait until the weekend. Looking forward for more great stuff here. More power!

  64. Going to try this tonite will let you know how it comes out!! Plus do you have any new ideas for chicken drumsticks? Would appreciate some different and very picky kid friendly. Lol Thank you