Quick beef Stroganoff

    30 min

    A super-easy dish, which is perfect for the weeknights. Minced beef and mushrooms are simmered in a soured cream sauce and served over freshly cooked pasta.

    652 people made this

    Serves: 8 

    • 340g egg noodles, such as tagliatelle
    • 175g fresh mushrooms, sliced
    • 1 onion, chopped
    • 50g butter
    • 900g lean minced beef
    • 4 tablespoons plain flour
    • 475ml beef stock
    • 250ml soured cream
    • salt and black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of water to the boil. Cook noodles in boiling water until done, about 8 minutes. Drain.
    2. Meanwhile, prepare the sauce. In a large frying pan, cook mushrooms and onions in 25g butter over medium heat until soft; remove from pan.
    3. Using the same pan, melt remaining butter. Cook minced beef in melted butter until browned. Mix in flour. Stir in beef stock and cook until slightly thickened. Add mushroom and onion mixture; stir in soured cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over noodles

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (598)


    This is a recipe I have used for almost 40 years, however I make it slightly different and a little more healthy. I don't use any butter. Instead I saute a 1/2 onion, diced, and the mushrooms in 1 tablespoon of Canola oil. In the same pan, I then brown 1 pound of ground beef and add 1 can of Consomme soup. In a separate bowl, I mix 1 cup of Lite sour cream with 3 tablespoons of flour with salt and pepper to taste, then add to the meat mixture and let simmer until flavors have blended. I've had so many compliments over the years. It's a quick, inexpensive way to fix a delicious meal. I call it "Poor Man's Strogonoff"!  -  07 Mar 2006  (Review from Allrecipes US | Canada)


    I'm rating this after a second attempt. The first time I followed the recipe to a T and thought it was bland, but a great starter recipe (3 ***'s then). I've since made it with the following substitutions. While cooking veggies and meat I added salt, pepper, minced garlic. When adding the broth I also added 3 tbspn of red wine. Instead of using 1/2 cup sour cream, I used 1/4 cup low fat sour cream and 1/4 cup cream of mushroom. FANTASTIC!!!!!  -  21 Nov 2005  (Review from Allrecipes US | Canada)


    This is almost identical to the recipe I made last night. It's the best stroganoff I ever had. It has some changes. I used 1 pound sirloin,sliced very thin(almost shaved). Dredge in flour and brown in a couple tablespoons butter. In another pan fry up onion and 8 oz. sliced mushrooms in 2 T butter until golden. When done, deglaze both pans with about 1/2cup white or red wine. I had omitted this process because I didn't have any wine and it was still awesome. Combine all into one pan. Add 2cups beef broth and add 1 cup sour cream. Simmer all for 30 min.or until meat is tender. During cooking the sour cream will separate and some of the butterfat will become visible, don't be alarmed, this is normal, just keep stirring. Season with salt and pepper and can add 1 T worchester sauce if desired. Add 1 more cup sour cream to this just before serving. Serve over cooked noodles. It is basically the same as this recipe, but a bit more pricey because of the meat and more work but so worth it. This version is from a very good chef so don't be afraid to try it. My family went crazy over this version and that is why I gave it 5***! Thanks Colleen!  -  28 May 2003  (Review from Allrecipes US | Canada)