I made this Beef Stroganoff today.
It’s a rainy day and this comforting dish seemed like the perfect fit. I grew up eating this stroganoff and it is one of my childhood favorites.
Nostalgic Beef Stroganoff Recipe
This recipe uses ground beef, which makes this dish pretty quick to pull together. The ground beef is sauteed with onion and garlic. This aroma – the beef and onions cooking together – is one of my favorite aromas in the kitchen.
This stroganoff is loaded with mushrooms. While canned sliced mushrooms can be used, I absolutely prefer fresh mushrooms. I saute the mushrooms in butter until they are caramelized and delicious. I love the flavor and texture of these caramelized mushrooms in this recipe.
The creamy consistency of the stroganoff comes from condensed cream of chicken soup and sour cream. Simply rich and comforting.
I serve this stroganoff over egg noodles that are tossed in butter and sprinkled with poppy seeds. This is how I remember eating it, and I still enjoy serving the stroganoff this way.
The beef mixture can be made ahead of time and refrigerated since it reheats well. But, for the noodles, there are best cooked when ready to serve the stroganoff.
Comforting Beef Stroganoff
Whether you are looking for a rainy day meal or just a comforting dish for the cooler days of fall, this Beef Stroganoff will fit the bill. It’s easy to make, delicious, and oh so satisfying! Enjoy!
More beef recipes to try
Rich and creamy, this beef stroganoff is loaded with ground beef and caramelized mushrooms. Perfect for a rainy day or the cooler days of fall.
- 1 pound fresh mushrooms, such as baby portabellas
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 pound ground beef
- 2 tablespoons flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 10 3/4 ounces (1 can) condensed cream of chicken soup
- 1 cup sour cream
- parsley, for garnish
- 12 ounces egg noodles
- 2 tablespoons butter
- 1-2 teaspoons poppy seeds
In a large skillet over medium heat, saute mushrooms in 2 tablespoons butter until caramelized, about 10 minutes. Transfer mushrooms to a bowl and set aside.
In the same skillet, add 2 more tablespoons butter and saute onion until translucent, about 5 minutes. Stir in garlic. Add ground beef and saute until no longer pink, about 10 minutes, breaking meat apart as it cooks. Spoon off excess grease if necessary, leaving 2-3 tablespoons in the pan.
Sprinkle flour, salt, and pepper over the meat/onion mixture. Stir to combine and cook for 5 minutes. Add in condensed soup and mushrooms, stirring to combine. Simmer for 10 minutes. Stir in sour cream and warm through.
For noodles, cook according to package directions. Drain and toss with butter and poppy seeds.
Serve meat mixture over noodles and garnish with parsley.
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