Prep 10 mins
Cook 20 mins
We ate this at least once a week growing up. Served over extra broad egg noodles or farfalle (bowtie pasta). We mixed the sour cream to taste in our own plates rather than added it to the sauce. Great reheated as leftovers as well. Very quick, the sauce takes as much time as boiling the water and cooking the noodles. If you want, a packet of brown gravy mix can be used in place of the bouillon and half the flour. Watch it, that stuff is salty!
- 453.59 g extra lean ground beef
- 283.49 g can mushroom stems and pieces, with liquid
- 14.78 ml beef bouillon powder
- 473.18 ml hot water
- 29.58 ml flour
- 118.29 ml cold water
- 14.79 ml mushroom soy sauce or 14.79 ml reduced sodium soy sauce
- 4.92 ml garlic powder
- 14.79 ml onion powder
- black pepper
- 236.59 ml sour cream
- Brown the ground beef in a hot pan, adding a bit of water to prevent sticking if necessary. I have used a saucepan, electric frypan, as well as a skillet so use what you like.
- Add garlic and onion powder, stirring to coat and toast a bit.
- Add black pepper to taste.
- Add mushrooms with liquid.
- Add bouillon powder and hot water, mixing well.
- Bring to a boil, then turn down to a simmer. Allow to simmer to develop the flavour. Five minutes is good, ten minutes is even better.
- Whisk the flour into the cold water to make a slurry. Stir into the simmering beef mixture making sure no lumps form.
- Increase heat so that mixture bubbles. Allow to bubble until thickened, stirring frequently to prevent scorching.
- Stir in the soy sauce, taste, and add salt only if needed. The soy sauce and bouillon are salty, so be careful. Diners can always add salt in their plate if needed, it is harder to take it out!
- Serve over hot, cooked noodles with a dollop of sour cream for each person to mix in their plate.
- If desired you can add 1/2 to 1 cup light sour cream directly to the sauce after removing it from the heat (rather than mixing it in your plate). However, we find it stores better without the sour cream.
Great reviews from the family. Everyone loved this recipe!
We had this stroganoff tonight for supper and it was very easy to make and filling. I used two 4.5 ounce cans of mushrooms. corn starch for the flour because I ran out, regular soy sauce, and medium egg noodles. Didnt have a real thick gravy which worked out great because I added the noodles and sour cream to the skillet before serving. It was tasty but I think a bit more flavor for us next time. Thank you for posting....made and reviewed for PAC Fall 2008
This was very good using the roasted mushrooms (Roasted Mushrooms for a Crowd) I made earlier today. I only wish I had used more sauce and less pasta in my bowl...your pictures show more juice and I like my Stroganoff real moist. (: It was lovely. Thank you for posting.