Easy Ground Beef Stroganoff


I started making this easy meal years ago when my kids were little. They still enjoy it as adults. It’s a great meal in a pinch. Easy to have all the ingredients handy. The original recipe is from The Better Homes and Garden New Cook Book (1970 version). I made it easier than their recipe and something my kids would eat and like.

1 lb. hamburger
1 medium onion diced
1 clove garlic minced
1- 10-1/2 oz. can Cream of Mushroom Soup
1/2 Cup Sour cream
2 tablespoon Catsup
2 teaspoons Worcestershire sauce
Noodles – Cooked in salted boiling water

Saute onions in a little olive oil till they are soft. Add meat and garlic and cook till meat is done. Combine remaining ingredients except sour cream and noodles and add to meat.  Heat through. Then mix in sour cream and heat but do not boil.

Serve over noodles. I mix the noodles and the meat mixture all together in the pot.


Enjoy with something green!

Photobucket is holding all my photos from 2007-2015 hostage on their site and have replaced my photos with black and grey boxes of ugliness. I’m slowly deleting those boxes from my blog and trying to update so many posts, very frustrating.

About Ellenhttp://I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

12 thoughts on “Easy Ground Beef Stroganoff

  1. I used to make it a few years ago, but haven’t made it for a while — hmmm, I think I am going to serve it for dinner this weekend! 🙂

    Love your presentation with the greens surrounding the beef stroganoff.

  2. This is very similar to the family favorite that my mother-in-law gave me years ago. It is a winter staple around here but not so popular in the summer. I hadn’t thought about serving it over lettuce to summerize it. Good idea.

  3. Ellen, your recipe makes me smile as I remember a story about my nephew when he was 8. The teacher asked the children what they had for dinner the night before. When it came to my nephew, he said he had elephant for supper. The teacher was annoyed because she thought he was lying, and called my sister about it. The truth is my nephew really did think he had elephant for dinner. His dad had a great sense of humor and since the recipe looks gray after adding the sour cream, he called it elephant. I am not sure the teacher thought that was funny, but I think it is a hoot. Your recipe is just how I make “elephant” so good. smile.


  4. We do a similar version.
    1 lb. beef, browned (onion optional)
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1/2 – 1 c. sour cream
    ground pepper to taste
    nutmeg… couple of good shakes

    Mix, bake at 350 for 25 minutes. Serve over cooked egg noodles.

    Alternately, I make the noodles, some “swedish meatballs” and then a sour cream gravy using the soups and sour cream.


  5. I’m going to have to try this recipe out! This is the one thing I made, nineteen years ago, that was so bad both my husband and I got hysterical while trying to eat it.
    Your recipe looks reasonable and good!
    We ate “Elephant trunk” when I was a child. It was really fresh pork cut in bacon form and I was told it was “Elephant trunk!” The things we remember!!

  6. I just tried to look at Lovella’s blog and can’t get in…any thoughts? Also couldn’t get into Mennonite Girls can cook with no luck. I did download a couple recipes from there today. ? The message is “Internet Explorer aborts entrance.”

  7. Looks good.
    Mine is actually the one dish I regularly make with help from a sachet.
    Do you folks have Maggi brand over there. Or Continental. I prefer Maggi.
    I use the Maggi cook in the pot beef Stroganoff and wash the mushroom can out with labrusca or similar light red wine…..whatever I have in a cask for cooking as I am no great drinker…….have used white.
    I cook in a pottery casserole in a very slow oven for half a day or more. Then add the sour cream at the end.
    The young people at our church beg for it when they go away for a week end.
    We have a town called Bendigo (google it if interested) and it was an old gold mining town…our 4th largest city as in provincial now. They had a classic pottery called Bendigo Pottery……still have it but not sure they make these original casseroles……I have 3 sizes and adore them to cook slowly in.
    We tend not to use as many pre prepared things in recipes (hope that is the best way to say it) here in Oz as you do in the USA. I often tear my hair out and say but I do not have pumpkin in a can or there were a couple of favorites I was always running into. We probably tend to make from scratch although I used those biscuits made from the cake mix that was in a blog somewhere last week and made them in a slice and they were good. Will share if you missed it.
    But Beef Strog is my only regular recipe where I would have something out of a packet as a starter.
    Interesting to compare the cooking of the two cultures.

  8. I make this from my more recent edition (recent? late 70’s!!!) cookbook–nearly burned my husband out on it early in our marriage.

    Anyway, our girls love it and request it–it’s on our ‘menu’ for the upcoming week!

    BTW, you inspire me and make me WANT to cook–not an easy thing to accomplish! 🙂

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