Ground beef and a tangy sour cream and mushroom sauce come together with five simple ingredients. This easy meal is ready in under thirty minutes! (Nut free, egg free, soy free, optional dairy free, gluten free)
Introduction
Beef stroganoff has a rich Russian history. Traditionally, stroganoff is made with beef fillet pieces and a creamy sour cream sauce. There are variations of stroganoff but you will find mushrooms, sour cream, beef and noodles in the dish. I simplify the dish a little by cutting down the amount of ingredients and baking time in the dish.
Ingredients
Only five ingredients are needed to make this delicious meal.
- Ground beef or beef fillet
- Sour cream
- Cream of mushroom soup
- Onion
- Noodles
Substitutions
Several substitutions can be made easily to adapt this recipe if you need to:
- Sour Cream: You can use a dairy free sour cream or greek yogurt. It will alter the taste of the dish a little.
- Cream of Mushroom Soup: I don’t love mushrooms. I can’t eat a mouthful of giant fungus. It’s texture is weird to me. So when I had this version that had cream of mushroom soup, I loved it! The mushrooms accented the dish, they didn’t overpower it. There are several dairy free cream of mushroom soups that you can use.
- Noodles: You will want egg noodles in this recipe but it’s easy to find egg free wide pasta noodles or gluten free egg noodles.
What Type of Meat Should I Use?
I usually use ground beef. You can also use beef sirloin or top round steak cut into bite sized pieces.
Cooking
This is an easy stovetop dish. Because I eat gluten free and the family doesn’t, I usually cook two different types of noodles.
Storing
This recipe is best enjoyed hot but leftovers can be stored in the refrigerator for a couple of days.
Freezing
I’ve had some questions about freezing the stroganoff sauce. I’ve made the sauce with dairy and dairy free and I do not recommend freezing the sauce. Because of the ingredients in the sauce, it tends to separate when it freezes.
Okay, if I haven’t covered everything feel free to send me your question! But I’m getting really hungry so let’s get eating! (Except I gotta kinda make the recipe first….so…let’s get cooking!)
Beef Stroganoff
Ingredients
- 1 lb ground beef or beef fillet, cut into bite sized pieces
- 1 can (10.5) oz cream of mushroom soup
- ½ cup diced yellow onion
- ½ cup sour cream
- 8 ounces egg noodles
- See notes for substitutions
Instructions
- Cook and drain noodles according to package directions.
- While the noodles are cooking, prepare the stroganoff sauce. Cook the meat on the stovetop on medium heat until browned. Drain and rinse meat if needed.
- Remove the meat from the pan and add the onion. Cook the onion on medium heat until browned. Add in the meat, then add the cream of mushroom soup and sour cream. Cook until warm
- To serve: Place desired amount of noodles on each plate. Top with sauce. Garnish with parsley or green onion if desired.
Notes
- Sour Cream: You can use a dairy free sour cream or greek yogurt. It will alter the taste of the dish a little.
- Cream of Mushroom Soup: I don’t love mushrooms. I can’t eat a mouthful of giant fungus. It’s texture is weird to me. So when I had this version that had cream of mushroom soup, I loved it! The mushrooms accented the dish, they didn’t overpower it. There are several dairy free cream of mushroom soups that you can use.
- Noodles: You will want egg noodles in this recipe but it’s easy to find egg free wide pasta noodles or gluten free egg noodles.
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