This easy, fast, and economical recipe sure to please. It is equally good over rice. Serve this family favorite with a green salad and a light dessert.
Ingredients
- 1 pound ground beef
- ½ cup chopped onion
- 1 (4.5 ounce) can mushrooms, drained
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup beef broth
- 1 (8 ounce) package wide egg noodles
Directions
Step 1
Break up ground meat into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat.
Step 2
In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.
Step 3
Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 696 | |
% Daily Value * | |
Total Fat44g | 56% |
Saturated Fat13g | 65% |
Cholesterol139mg | 46% |
Sodium482mg | 21% |
Total Carbohydrate46g | 17% |
Dietary Fiber3g | 11% |
Total Sugars3g | |
Protein29g | |
Vitamin C2mg | 9% |
Calcium77mg | 6% |
Iron5mg | 26% |
Potassium508mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 24 years ago
I really liked this recipe. My husband voted to have it again, as did I. It was extreamly simple to make and very tasty. I made about 1/3 of the noodles though, which was more then enough to serve the two of us. I assume kids would like it, I don’t know I don’t have any, nor want them. It’s funny how this recipe review form assumes that everyone has kids. It probably should be an optional category to rate,but it isn’t. Thus, I said it was kid friendly.
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- by: Cookdap Member
- 24 years ago
This is a terrific recipe. Definitely quick and definitely easy. My boyfriend loved it. The batch I made was a little watery, but all I had to do was add corn starch to thicken it up. If that happens, just add some corn starch and it thickens right up. Also, I used more sour cream (reduced fat) and very little mayonaise.
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- by: Cookdap Member
- 22 years ago
This is a really great tasting and quick recipe. My toddler really liked the sauce spooned over the egg noodles. I served it with glazed carrots. The whole meal took 30 minutes from start to finish! I added extra sour cream because I like that flavor, and just a little milk the next day to heat the leftovers. Really a good one for busy working moms!
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- by: Sarahfriedman
- 22 years ago
Added add’l sour cream, lots of salt and pepper and dried parsley (to taste), which flavored the dish wonderfully without overpowering it. A great trick: since you only need 1/2 cup of beef broth, use the rest of the can in the water you boil the noodles in to add extra flavor – I ONLY USED 6 OZ EGG NOODLES – PERFECT AMOUNT!
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- by: KCA909
- 21 years ago
Glad I checked previous reviews first so I knew what I was expecting. Bland, thin sauce and not enough of it. I added about 1T. worcestshire sauce, 1 T. vermouth,1t.yellow mustard, a few shakes of paprika, s&p, more sour cream and about 3/4 can of crm of mushroom soup.MMMMM now that’s a ground beef stroganoff I can serve my husband and 18yr. old son!
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- by: Cookdap Member
- 21 years ago
I am a great lover of Beef Stroganoff, and this is one of the worst recipes I’ve ever tasted. I tastes nothing like the traditional beef stroganoff. The sauce is way too thin and there is not enough seasoning…it is very bland tasting. Any other time I have had beef stroganoff it has had a rich flavorful sourcream and mushroom tasting sauce. I’ve gotten better results from lipton’s box brand. Unfortunantly they don’t make it anymore.- Shamekia
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- by: Cookdap Member
- 21 years ago
I thought this recipe was very good. I followed the other reviews and added more sour cream to the sauce. I agree it would have been too saucy had I not. I also added parsley to the meat mixture for flavor and added the remaining beef broth to the water for boiling the egg noodles. Excellent idea for enhancing the flavor. Will certainly make again. Tasty and easy, and everything is usually on hand for last minute dinner arrangments.
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- by: Ambaut2
- 21 years ago
My husband and I thought this was disgusting. I even added some worschteshire sauce and couldn’t eat more than a couple of bites. It was also hard to get all of the grease out of the ground beef so it was a little too greasy for our taste. This recipe will be going in the trash. Sorry.
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- by: Roundaboutmom
- 20 years ago
My husband and I have very different ideas of what beef stroganoff should be, and this one pleases both of us. In addition, it is very easy and quick to make! The only change I make is to add a small can of mushrooms, use 3/4 pound of ground beef instead of 1 pound (to make it slightly soupier) and halve the amount of noodles.
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- by: SNUGLBUGLS
- 20 years ago
i don’t understand the negative reviews here. obviously, this is not a gourmet recipe. but it is quick and filling comfort food that also happens to taste great, and is very easy to modify a bit here and there to suit your tastes. after i browned the beef, i rinsed it once to help eliminate grease. i browned the onions and mushrooms separately in a little butter, and i think that helped the flavor a lot. i increased the garlic powder a bit, and added a few dashes of dried dill. i decreased the mayo and increased the sour cream. also added just a bit of worchestershire sauce. although it doesn’t look too spectacular, it tastes yummy!
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- by: Regina Excell
- 20 years ago
My family agreed this was a 3 star recipe on taste, however, I definately give it 5 stars on ease and economy, so we’ll settle in the middle with 4 stars. For our family, I skipped the mushrooms since we don’t care for them, and used the refigerated minced garlic instead of garlic powder. I will probably make this dish again and again, it was just so easy, warm, & filling for this cool autumn evening, however, next time I think I will try Miracle Whip instead of mayo, to give it a more zip.
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- by: Caroline C
- 19 years ago
Apart from using fresh mushrooms, I made this as the recipe stated, and it was thin, bland and watery. So, I added a can of condensed cream of mushroom soup, some more garlic powder, lots of black pepper, several good sloshes of Worcestershire sauce, and a little more mustard powder. The result was much better! This is a great basic recipe, but it *does* need some modification. Thanks!
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- by: MOTHEROF4BIGEATERS
- 19 years ago
enjoyable meal. I may have put too much sour cream because it was a bit on the sour side. Many mentioned the bland taste. I dont think bland is the word. There is flavor but still missing the last kick. I think next time I try this i will use extra garlic and onion and add some dry herbs to complement the dish. All in all it was worth the effort. I made it with mashed potatoes.
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- by: Sherronammmbaby
- 18 years ago
Great Base Recipe!! I added some seasoning salt and pepper to the beef while cooking (happen to be out of garlic and salt) Also used some red and green peppers sauted with the onions to season this dish up. I saw some sour complaints so, I used half sour cream and half plain yogurt in place of the sour cream. Delish!!
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- by: Outerspacey
- 18 years ago
I used soy sauce in the meat and some cream of mushroom. I made this dish twice, I found a good way too take out any sour taste in it is to add sugar. I would start with a 1/4 tsp and then add to taste. It really helped to tone down the zesty flavor of mayo and the sour of the sour cream.
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- by: Graveyarddaisy
- 18 years ago
My husband thought this was quite tasty. We did make a few changes- I opted for 1 package of fresh mushrooms rather than canned, I also added black perrper and salt. Also I used minced garlic rather than garlic powder. On my end, I do think it needed a lil something.. maybe very thin strips of green bell pepper and a shot of red wine? I will be tweaking it further next time I make it.
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- by: Loladear
- 17 years ago
This tasted really good after the changes suggested by others (fresh mushrooms, dill, worstershire sauce, soy sauce, etc) and I reduced the mayo content and upped the sour cream. Hubby liked it and 2 year old ate some.
But I’ve decided I’m going to try the Easy Beef Stroganoff recipe submitted by Colleen next time.
The mayo in this recipe isn’t sitting well with me an hour after eating this. And I made so many changes it’s looking more like the other beef stroganoff recipes on the site.
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- by: Keilypie
- 17 years ago
This recipe is definitely a 4 star recipe. It’s easy, quick, tasty and versatile. It’s not something I would serve to guests, but it works as a weekday comfort meal. I too added worchestershire sauce, it works well. I replaced the mayo and sour cream with plain yogurt, light cream cheese and cottage cheese. It seems just about anything along this vein would work. I added chopped fresh broccoli to the pasta in the last few minutes of cooking to add a vegie. I also topped it off with finely sliced green onion. Yummy 🙂
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- by: Mary Winnick-Farmer
- 17 years ago
I am sorry to report that I was very unimpressed with this recipe. While it was cooking, the smell of mayonnaise was very strong. I thought the sour cream would mellow it out, but it didn’t. I added 1/2 can of cream of mushroom (didn’t help much) When the noodles were mixed in, I did a taste test and all I could taste was the mayo! I won’t use it in Stroganoff ever again! I’m not trying to discredit the author, but the taste of this meal did not work for me.
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- by: Kareng
- 17 years ago
It may not really be fair for me to rate this, because I didn’t follow the recipe exactly. I used 1 cup of sour cream and eliminated the mayonnaise entirely; I have never heard of mayonnnaise in stroganoff. I kept everything else the same. I thought this was very bland, and too runny. But, who knows, maybe if I had included the mayonnaise I might have liked it better.
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- by: Angelbear
- 16 years ago
I made this recipe during the week when time was at a premium. I too have never heard of mayo in stroganoff, but decided I would try it since I didn’t have much sour cream to work with. While it was cooking I tasted it to see if I needed to add any spices and I could taste nothing but the mayo. I was hoping that simmering for awhile would decrease the taste but that was not the case. We weren’t too fond of this recipe and I ended up making pb&j sandwiches. I think deleting the mayo and increasing the sour cream to make a creamy sauce would be the right thing for this recipe. Sorry, I liked the concept.
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- by: ALKIRK
- 16 years ago
When I made this recipe, the mayonaise seemed to seperate into little “clumps” and quite a bit of grease came to the top, even though I had strained the beef after cooking. After spooning out the extra grease and adding some cream of mushroom soup, more garlic powder, salt, and pepper, my family seemed to like it. Thanks!
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- by: Valerie Metcalf
- 16 years ago
No complaints here. I made the recipe as directed and it was as easy as it was tasty.
One thing I wanted to mention. The shopping list calls for mustard seed, not ground mustard (which I already had). I didn’t think it needed mustard seed but picked it up just to be on the safe side. Figures.
One more small note -16 ounces of noodles is way too much. One 8 oz bag would have been more than enough to serve 4 healthy appetites. -
- by: Rebecca
- 16 years ago
I tried this recipe last night and I have to say that it is a good ?starter? recipe for basic Beef Stroganoff. I read all the feedbacks and comments so I was prepared to use additional ingredients. I started with a can of the cream of mushroom condensed soup, fresh garlic instead of ground, increased the mustard powder, and added some salt & pepper to taste along with the other items that is listed. To quote my husband, ?it looks a bit rough, but it tastes good? and to me, that is what counts!
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- by: Joelcaryn
- 16 years ago
I made this with 3/4 can cream of mushroom soup and (to me the best part of stroganoff) a bell pepper. I left out the mayo and mushrooms. This tasted yummy! I would give it 5 stars except for the fact that I did make some changes. I will double this recipe next time for my family of 5. We like leftovers!
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- by: ~Txcin~Ilove2ck
- 16 years ago
This was really simple and worked out great for me since I only had a half cup of sour cream on hand. I used beef bouillion cube and half c water instead of broth. The sauce was rather bland and I thought it was predominantly mayonnaise tasting which I didn’t care for at all. The rest of my family liked theirs and devoured every bite. I added a little parsley for color. Thanks for sharing, my family has full happy tummies after fixing this one.
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- by: Lindaoconnor
- 16 years ago
This recipe was really good. I used more (fat-free) sour cream and only 1/4 cup of mayonnaise because we’re not huge fans and prefer lower fat. Also, I used plain yellow mustard instead of mustard powder (didn’t have any) and no mushrooms. My boyfriend is a very picky eater, but we both loved it!
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- by: Brody
- 16 years ago
I’m giving this recipe 5 stars for it’s versatility b/c I changed it quite a bit. Here’s what I used:
1 lb. ground turkey
red wine
1/2 tbsp. dried mustard
1/4 tsp. minced garlic
1 can cream of mushroom soup
slightly less than 1/2 cup sour creme
1/2 cup fat free mayo
garlic salt/pepper to taste
worcestershire sauce
1/2 chopped onion
1/2 cup beef broth
appr. 3 tbsp. prepared horseradish
elbow macaroniI browned the ground turkey with a splash of worcestershire sauce. I then drained and added the chopped onion, cooked for about 5 minutes. I combined the mustard, garlic, mayo, cream of mushroom soup, and beef broth. I added this to the beef/onion mixture and cooked for about 10 minutes. While this was cooking I cooked the elbow macaroni. About 3 minutes before I took off the beef mixture I added the horseradish and garlic salted/pepper to taste. Once the macaroni was cooked, I drained and combined. My family said it was the best stroganoff they ever tasted. I was very surprised and pleased that you couldn’t taste the fat free mayo at all. I only changed the recipe b/c I didn’t have all of the ingrediants. We were thrilled with the taste. Next time I’ll use fat free sour cream and low fat cream of soup to make it a true low fat recipe.
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- by: ESQUARED
- 16 years ago
I think this deserves 3 1/2 stars, really, for being economical, quick and satisfying. Based on other reviews I added some worcestershire, bit of salt and pepper, plus a little more onion than called for, and used low-sodium broth. Next time I make it, I will probably go with 3/4 cup sour cream and just a 1/4 cup of the mayo, ’cause the mayo taste was a little much for me. Not overpowering, however, and “The Hubbs” liked it a lot (which is always good for some bonus points in my book! 🙂 ) Thanks!
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- by: Katie
- 16 years ago
I can’t thank you enough for putting this recipe on this website! I was literally in tears one night not knowing what to make for dinner. I was on the floor of my kitchen crying out to God to help me know what to quickly feed my family that everyone would like and I remembered this website. Even my 3 year old who usually struggles to eat and normally never wants a second helping – ate this up and wanted more. THANK YOU THANK YOU THANK YOU!
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- by: Jgalbratih
- 15 years ago
This recipe was easy and tasty. I wasn’t wowed by it, but my husband really liked it. I took the suggestion of another reviewer and increased the sour cream and decreased the mayo and I seriously cannot imagine it with more mayo. I also felt that the sauce was too watery. Next time I might decrease the broth. Overall, it was not amazing, but a good change of pace and something different to do with ground beef.
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- by: Jenny
- 15 years ago
It was a great starter recipe but way to bland. I only took a little bit of the mayo and more sour creme. It still didn’t seem very saucy so I added some milk and potato starch. You really have to spice it up a bit with salt, pepper, horseradish, mustard and some worchestershire sauce but I usually do that anyway.
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- by: HJCARY
- 15 years ago
I sought out this recipe to replace my old one that used Cream of Mushroom soup since Cream of mushroom soups usually has MSG in it (Campbells does) So I needed a recipe that did not have the soup in it. This was very good. We had a bunch of left over pasta though I will not fix as much noodles next time.
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