Easy Beef Strogonoff

This is a great base recipe! I add garlic after meat’s cooked, garlic salt, onion powder, pepper and some splashes of worsteshire sauce while meats cooking. (sometimes mushrooms) We use almost an entire 8 ounce container of sour cream and add milk a splash at a time, to make it creamier/thinner as it simmers and thickens. We’ve used ground beef or sliced left over ribeye. Throw noodles in the sauce until its the right ratio of sauce mixture and noodles for us. Turns out great!

I think this is a good basic start to the recipe but with the addition of cream of mushroom soup, white wine, worcestershire, and dijon, it was a home run. Without these or at least more liquid like a beef broth, the recipe tastes “unfinished” and there is not enough sauce.

different than i made before is ok seems watery compared to the cream soup recipie. that said nothing was left over

It was remarkably promising… until you add all the sour cream. The food isn’t terrible, but it is much to sour for most. Definitely need to cut back a little!

Made as written and would make again

I LOVE sour cream so I thought I was going to love this recipe… it was just to heavy. My kids loved it tho that is why I gave it 2 stars

Made it several times.

It was awesome. My husband loved it. He adds Mrs. Renfro Ghost Pepper sauce and Siracha to spice it up.

This was my favorite go to in my college days. Recipe varied based on what I could afford. To this day, my husband likes this with a mushroom soup base, sour cream (or plain yogurt if that’s what you got), a splash of Sherry or red wine, and some frozen peas. Serve it over any noodle you got, and it’s a hit.

This one’s a keeper! I don’t have to make any adjustments to the recipe (it is awesome) and it is quick to make and delicious!

I changed a few things – mostly to use what I had on hand. I used stew beef instead of ground beef, and plain Greek yogurt instead of sour cream. I sautéed the onion and garlic, then added the beef in and cooked it until no longer pink. I used much less boullion than the recipe called for as my family doesn’t need all the salt, though I added a tablespoon of Worcestershire sauce for more ‘zing’. With the substitution of the Greek yogurt, I used half the amount called for in the recipe to avoid a runny mess when plating. I think I made too many substitutions to say I really like the original recipe, but it was a very good jumping off point to make my own version.

Really easy to make. Loved it. A bit too salty so I may cut the extra salt out next time. I’ll definitely make it again.

I added 1/2 cup of green pepper along with 2 tablespoons of salted margarine and 2 tablespoons of canola oil when cooking the onions and mushrooms. I used extra wide noodles and increased it to 8 ounces. My family loved it.

Just made this recipe and turned out great very easy

very good

Used a couple cloves of minced garlic instead of powder and added frozen green beans to cook. Since we had a half pint of sour cream to use up, we just used that, but a pint looks like it would be fine too.

I just add a can of cream of mushroom soup with the fresh mushrooms, makes it much creamier without using so much sourcream

I use this recipe as a base. I add Worcestershire to taste and it makes all the difference.

My Go-To for beef strog!! The only difference i make is I buy frozen onions which are already chopped to make it even more simple!!

Love this recipe, so easy ! I did add Italian seasoning and I used the envelope of bullion. I used 1 1/4 ! The whole family loved it!!

Better than box stroganoff, and just as easy! Loeve it! I used twice the pepper, and garlic salt instead of salt.