Ground Beef Stroganoff (Aka S.o.s)

"My mother used to make this when I was growing up. Not sure if this is her exact recipe, but it's darn close. Quick, easy and pretty yummy to boot. I replaced all the full fat ingredients for lower fat options to try to reduce waist line expansion, however this is still not considered "diet" by any means. I serve over whole wheat egg noodles with a side of steamed grean beans or brussle sprouts. Enjoy!"
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Ready In:




  • Saute chopped onions and garlic in a dutch oven (mine is cast iron) with a little olive oil spray or Pam until the garlic begins to brown. Be careful because the garlic can burn easily.
  • Add ground beef and brown thoroughly.
  • Drain any remaining oil from beef/onion blend after browning.
  • Season with Seasoning Salt and Tony's to your preference and add in 1 Tb of Worscestershire Sauce.
  • Add both cans of cream of mushroom soup, stir and let simmer on low heat partially covered for about 15 minutes. The mixture will be thick, however condensation from the top of the lid can be mixed in or you can make it thinner by adding a little water or even milk if you prefer a thinner consistancy.
  • After simmering, turn up heat slightly and stir in the light sour cream. Let cook for an additional 5-10 minutes stirring periodically.
  • Serve hot over whole wheat egg noodles.

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  1. This was very good! I thought the proportions sounded off, not enough noodles for 2 cans of soup.....but it turns out perfect. Even the youngsters gobbled it up. This quick & easy meal will be a regular in the dinner time line up at our house.
  2. At time goes on I find myself very willing & able to use cream of celery soup when cream of mushroom is called for in a recipe, & now that I've found a recipe for making that kind of celery soup, well . . . Easy to make, & very, very satisfying, so that makes it a keeper o a recipe for me! [Made & reviewed for one of my adoptees in the current round of Pick A CHef]


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