Simple Stroganoff

READY IN: 40mins
Recipe by Mrs.Muffins

I've made this recipe both with hamburger and with veggie crumbles, and both ways it rocks. The only difference is that when I use veggie crumbles, I saute the onion first. With hamburger, I brown the onion and beef together. You can also use fresh mushrooms of your choice instead of canned!

Top Review by Zurie

Made for PAC, March 09. Anyone looking for a truly economical dish for the family? This is it!! It's truly delicious, makes a lot of meaty, saucy topping for pasta -- and whatever you do, don't leave out the sour cream! That is the only small extravagance in a recipe which will stretch to more than just 4 servings. I almost took away a star, because the recipe ingredients as listed and the instructions are slightly confusing. If you use a soup which is NOT condensed, do not add a cup of water, as the stroganoff will be too soupy. Use no more than 1/2 cup water unless your canned soup is very thick. I found the cooking time (1/2 hour) after the meat and onion have been browned, too long: 15 minutes are ample, and it needs stirring as it could catch. I used spaghetti. I apologise for finding out too late I did not have a single sprig of parsley for the photographs!! Thanks, Mrs Muffins, as an "Undiscovered Chef" I hope you'll be discovered from now on!

Ingredients Nutrition

  • 1 lb ground beef or 1 lb veggie crumbles
  • 1 medium onion, chopped
  • 1 14 ounces dry onion soup mix
  • 12-1 cup water
  • 10 12 ounces condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 10 ounces sliced mushrooms
  • 1 teaspoon garlic salt
  • 12 ounces egg noodles


  1. Saute onion and brown hamburger/crumbles.
  2. Add soup mix, 1/2 to 1 cup of water, soup, sour cream, Worcestershire, mushrooms and garlic salt.
  3. Simmer 1/2 hour over medium heat, stirring occasionaly.
  4. Serve over cooked egg noodles.

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