Recipe: Beef Stroganoff

A NYT article Putting Meat in its Place captured my philosophy on meat perfectly. We don’t NEED huge slabs of meat on our dinner plates every day! In that spirit, here’s a recipe that I posted a couple years ago but just now got around to photographing. We only make this once a month or so– it is NOT low fat– but it is a favorite at our house! This recipe does not call for canned soup, which helps make it more affordable.

Hamburger Stroganoff

30 minutes

Yield: 5-6 servings

Hamburger Stroganoff


  • 1 (16 ounce) package egg noodles
  • 1 pound lean ground beef
  • 2 cups milk
  • 2 T. flour
  • 2 T. butter
  • 1 clove garlic
  • 1/4 cup ketchup
  • 1/2 of an 8 ounce container of sour cream
  • 1 cup fresh sliced mushrooms, optional


  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta cooks, in a skillet over medium heat, brown the ground beef until no pink shows; drain and set aside. If you are using fresh mushrooms, fry for 1-2 min in same skillet that you used for the hamburger. Set aside.
  3. Again in the same skillet, melt butter on medium high heat. Add minced garlic and cook for a minute. Then add flour. Whisk well to break up any clumps of flour. Add milk and heat till bubbly and starting to thicken.
  4. Add ketchup, and sour cream. Whisk til smooth and heated through. Add ground beef and mushrooms back into skillet. Blend hamburger mixture with pasta. Salt and pepper to taste.
  5. Once you've made this recipe a few times, you'll probably be able to get the whole thing on the table in 20-30 minutes. It is a quick, easy and very delicious meal. We serve the mushrooms on the side, since not all our kids like mushrooms.


  1. Patti Shannon says:

    I always love your recipes, so I immediately went to see this one. I noticed that the body mentions cream cheese, but it’s not in the list of ingredients. Is it part of the recipe, and if so, how much? I would live to make this! My beef stroganoff recipe is similar, but I want to see which one my family likes better……thanks!!!

  2. Oops- I meant to delete that. We sometimes add 4 ounces of cream cheese, but it is optional. Turns out great without it too.

  3. That looks delicious! Hmmmm….I have all the ingredients, maybe that will be dinner tonight (was supposed to be leftover night but kind of slim on leftovers this week). I, too, would have to serve the mushrooms on the side — only the adults in our home love them.

  4. Terri Millwood says:

    This recipe also works well will deer meat ! We are “meat conservative” at our house too. Mushrooms and Barley are great fillers.

  5. I haven’t made stroganoff in eons. Maybe I’ll thaw out some ground beef and give this a go this week. I also try to keep meat consumption on the lower end. The kid is a huge carnivore, so most meals have some meat/seafood, but I’ve found if it is ground or shredded or diced I can keep the actual quantity somewhat small and still satisfy him.

    “This recipe does not call for canned soup, which helps make it more affordable.” Also makes it healthier and tastier… 🙂

  6. ginny jolin says:

    This has nothing to do with the stroganoff but I had to let you know that we had your cheesy biscuit chicken pot pie last night and it was fantastic. A real keeper.

  7. Good base with changes: turkey meat, quinoa instead of egg noodles, yogurt instead of sour cream, used almond milk and almond flour, and banana sauce instead of ketchup—turned out fantastic.