Sour cream isn’t used in this Stroganoff recipe. Since I was out of sour cream, I looked for a beef Stroganoff recipe without it. Sadly, the one I discovered was missing white wine, which I enjoy. So I mixed two recipes, making adjustments based on our preferences. We both really liked what I came up with, including my spouse. Serve over rice or buttered egg noodles with Worcestershire (for a little zing).
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 ½ pounds ground beef
- salt to taste
- 1 onion, chopped
- 1 (8 ounce) can mushrooms, drained
- 1 tablespoon butter
- 1 clove garlic, minced
- ½ cup white wine
- 1/4 cup flour
- 1 (10.5 ounce) can cream of mushroom soup
- ½ (10.5 ounce) can beef broth, or more as needed
- 1 dash Worcestershire sauce, or to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt. Add onion, mushrooms, butter, and garlic; cook, stirring occasionally, until onions are soft.
- Mix together wine and flour in a small bowl until combined; pour over beef mixture in the skillet. Stir in condensed soup and broth. Cook at a simmer until thickened, 10 to 15 minutes; add more broth if mixture gets too dry. Season with Worcestershire sauce to serve.
Nutrition Facts
| Calories | 617 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 2 g |
| Protein | 51 g |
| Saturated Fat | 14 g |
| Sodium | 924 mg |
| Sugars | 4 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I made it for my husband and I without the wine and it was delicious! We had crescent rolls as well. I did NOT buy can mushrooms I added fresh mushrooms!
Used this as a rough guideline for the dish… My first concern was the amount of meat called for. Does anyone keep 1/2 lb packages of ground beef in their freezer? I just used 2 lbs so I didn’t have a small amount of beef sitting in the fridge with no purpose. We like meat, a little extra never hurts. The second issue I came across, is that the beef would have been way over done and dried out if I browned it first then continued to cook it with the veggies. So I removed the meat from the pan until the veggies were cooked to my liking, then mixed the meat back in. Third problem… I don’t personally know anyone who keeps white wine on hand for cooking. (I know like one person who keeps it in her house for drinking.) I chose this recipe because I didn’t have sour cream and was looking for an alternative. After a little research, I decided to substitute milk for the liquid the wine would have added and 2 or 3 tablespoons apple cider vinegar for the slightly sweet “twang” I would imagine the wine would have given to the recipe. Fourth problem I faced is that it was instantly too thick after adding the ingredients called for to the pan. Even after using the whole can of beef broth it was pretty thick. And not creamy enough. I ended up adding a little extra milk, and black pepper. ALSO did not add ANY salt, as the soups both have a lot of sodium already. I ended up being able to fix the dish so it was pretty delicious, but it was much different than the recipe here by the e
Made as is. Tatsed great.
Love this and will make again- I used A1 instead of Worcester sauce since my family does not care for it.
So good! I make ground beef stroganoff regularly from my own recipe. I didn’t have any sour cream so searched all over for a recipe that didn’t need it. Instead of beef broth I used a packet of beef boullion and a cup of milk. I used fresh instead of canned mushrooms. Otherwise followed recipe. It’s delicious and I will try using wine instead of sour cream again.
Added more cream of mushroom and used fresh mushrooms.
Delicious
A bit bland. Adding more pepper next time.
I used 2 lbs of ground beef which I browned and strained first. Then cooked about 14 oz of fresh mushrooms & the chopped onion in butter. Reduced the flour to 3 T. Used proportionally more of the other ingredients due to the 2 lbs of ground beef. Other reviews found it too “white” but cooking the mushrooms generated a nice color for the dish.
Not as flavorful as I would like
Nice recipe and will definitely make it again. I changed a couple things…. I didn’t use wine (super expensive where I live), I used beef strips Instead of ground beef, and a cream of mushroom instant packet (which I mixed with water) instead of cream of mushroom soup. Next time I would also use fresh mushrooms, not canned.
Let me start off by saying, we just moved and I am very limited on what I have to work with in the kitchen right now, so I had to make changes and improvise. But, this recipe deserves 5 stars because it was the base of our amazing dinner, perfect for those days when you have to work magic to put a meal together. These are the changes I had to make. I had to skip the onion and garlic, I don’t have any yet, not even powder. I didn’t have white wine or beef broth, so I used chicken broth for both. And lastly, I don’t have Worcestershire sauce yet, but I have steak sauce, so I used a splash of that. I served it with buttered egg noodles, and it was awesome. Everyone gobbled it up and asked me to make it again. I do want to try the recipe the way it’s written too though. But, if you’re in a bind, like me, this recipe is perfect because it allows adjustments with whatever you have on hand.
so glad I found a decent beef stroganoff recipe with no sour cream. I sauteed onions and garlic in butter/olive oil as another reviewer suggested. next i added 1/2 cup white wine and let it reduce. then I added beef, chicken broth (not crazy about beef broth) cream of mushroom soup, salt, pepper and wostechire sauce. let simmer for 10-15 minutes and adjusted seasoning with a touch more salt, pepper and sauce. i found i didn’t need flour to thicken. Very tasty!!
This was great! I made some changes- I used thinly sliced steak instead of beef, only added 8oz beef stock and no cream of mushroom. I put it over zucchini noodles. Thanks for the recipe!
I made this last night and had to make some changes due to what I had on hand. Used Marsala wine instead of white (not gonna lie, I had white but I was drinking it lol) won’t do that again, I am not a big fan of marsala wine but it turned out ok, I just think it would have been better with the white. I didn’t have an onion so I threw in some dehydrated onion, this worked out fine. I ended up using penne pasta instead of the egg noodles and that was fine too. I did use more garlic then called for just because I love garlic. Last I didn’t mix the flour with the liquids, I sprinkled it over the meat after browning and cooked it a little more then added all the liquids this way there were no lumps and it thickened up very nice. Overall it turned out pretty good and will definitely make again only for sure using the white wine. This is a quick and easy recipe to make and taste pretty good.
Followed the recipe to a tee, except used less flour and during the simmer at the end I added green peas, chopped asparagus, sliced jalapeno pepper as I like it spicy, and a shot of sherry. Deeelish!
I have looked for a recipe for beef stroganoff that my family would like for years. I made this one last night and everyone was going back for more!!! Definitely one I will make again and again! I did not have white wine so I used water instead and it was still great. Thank you, thank you, thank you!!!
This was pretty good. I never use canned mushrooms tho. I have also made it with small meatballs using worchestershire and beef stock to soak the fresh bread for crumbs. It has always been a fav. of my son.
use water instead of wine and flank steak instead of ground. It was very good, my grandkids all loved it……
Amazing flavor. I left out wine & added more worchestershire & pepper to give it more zip. Family loved it & simple 🙂
Followed recipe exactly..and it was great. Just added cilantro for a garnish.