Beef Stronganoff

I am in a comfort food mood lately. With all the changes coming up in our life comfort food will be on the menu the next few weeks. This dish reminds me of being a kid back in my mother’s kitchen. I had to make it with the canned soup because that is what I remember from the 70s. I do make another version without the canned soups which can be found here: Beef Stroganoff – Hamburger Helper Style (click for link to recipe). I think every mom at that time made this dinner at least once a month. I didn’t like it then but I love it now. Funny how memories and tastes change as we age.

Verdict: My kids actually like this. They love the egg noodles and although it doesn’t photograph well this dish has tons of flavor. I like adding a bit of Worcestershire sauce to the dish to give it a nice salty, briny flavor.

We serve this with green beans and a green side salad to complete the meal.

Hamburger Stroganoff

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 pounds ground beef
  • 1 medium onion, diced
  • 1 teaspoon garlic, minced (about 1-2 cloves)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 can cream of mushroom or cream of celery soup
  • 1 teaspoon Worcestershire sauce
  • salt and pepper, to taste
  • egg noodles, cooked according to package directions (I prefer a wide hearty Amish egg noodle if you can find them)

Directions:

  1. Bring a pot of water to boil and begin to cook egg noodles according to package directions.
  2. In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked.
  3. Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat (don’t add the ground beef back in yet.)
  4. Add butter to the pan and allow it to melt. Then add flour to pan, whisk and let it absorb butter.
  5. Add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
  6. Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated. Mix in Worcestershire sauce.
  7. Taste and add salt, pepper, or more Worcestershire sauce to your liking. If it gets too thick, just add a tad more beef broth.
  8. Add ground beef back to mixture until reheated. Serve hot over egg noodles.

7 Comments Add yours

  1. Miriam says:

    Yes, I like my beef strog a bit spicy too. Yum!

    Liked by 1 person

  2. Maybe it’s time to revisit the “beef”. 😋🌿

    Like

  3. BERNADETTE says:

    When I was a bride this was on the menu routinely. I haven’t thought of it in years. A delicious recipe to jog my memory.

    Liked by 1 person

    1. koolaidmoms says:

      Awe, I love those memories food brings up.

      Liked by 1 person

  4. The only meat dish I would ever eat! My mother used to add paprika.

    Liked by 1 person

    1. koolaidmoms says:

      Yes! A sprinkle over the top would be perfect!

      Like

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