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Beef Stroganoff



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  • 1 pkg (1lb) Creamette extra wide egg noodles, uncooked
  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, chopped
  • 2 TBS flour
  • 2 tsp beef-flavor instant bouillon (or 2 cubes)
  • 1/4 tsp pepper
  • 1 (10-3/4 oz) can condensed cream of mushroom soup
  • 1 cup water
  • 1 (4-1/2 oz) jar sliced mushrooms, drained
  • 1 (8oz) container sour cream
  • 2 TBS chopped parsley


Servings 6


Step 1

Cook noodles according to package directions. In large skillet, over medium heat, brown beef; pour off fat. Add onion and garlic; cook and stir until onion is tender. Stir in 1 TBS flour, bouillon and pepper then soup, water and mushrooms; mix well. Bring to a boil; reduce heat and simmer 15 minutes. Combine sour cream with remaining 1 TBS flour and parsley. Sir into beef mixture; heat through (do not boil). Serve over hot cooked noodles.


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