Secret Stroganoff

    35 min

    This is a very easy, family friendly take on beef stroganoff. It's made with mince, but the real secret is tinned mushroom soup, which gives you a superbly creamy sauce in no time!

    114 people made this

    Serves: 6 

    • 500g fettuccine pasta
    • 450g lean minced beef
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon seasoned salt
    • 1 teaspoon minced garlic
    • 175g tinned sliced mushrooms
    • 2 (295g) tins condensed cream of mushroom soup
    • 320ml milk
    • 250ml soured cream

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. In a large, heavy frying pan, brown mince with Worcestershire sauce, seasoned salt and garlic. Drain well, set aside.
    2. Cook pasta in a large pan of boiling water until done. Drain.
    3. Return pasta to pan. Gently stir in mince, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in soured cream, and serve immediately.

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    Reviews in English (100)


    This is one of my husband's favorite recipes! I changed almost everything in it, but I followed the basic outline. I substituted ground turkey for the beef, rotini for the egg noodles, and 2 cups fat free yogurt for the sour cream (yogurt gives the stroganoff a bit more tang). I significantly increased the garlic and worcestershire sauce and slightly increased the seasoned salt. I left out the mushrooms and reduced the milk. I think my changes make the recipe a bit healthier and more flavorful. Make sure you cook the meat with the seasonings instead of adding them after you brown it so that the meat takes on their flavor.  -  26 Apr 2008  (Review from Allrecipes US | Canada)


    Stroganoff doesnt have a reputation for being jammed-packed full of flavor, but here are some suggestions that helped! I used a suggestion from another stroganoff review: Date Posted: 5/17/2004 Reviewed by: TARAROD More reviews by TARAROD ***** It came out ok, but next time I will add the entire pint of sour cream. I only used half because of reviews I read and it was like putting seasoned ground beef over pasta. No sauce at all!! I also added two cubes of beef buillon to the water when cooking the pasta, and had to add 1/4 cup of milk,two tablespoons of worcestchire sauce, and 3 dissolved cubes of beef buillon to the meat mixture for flavor. I now see why some said this dish was very bland. Adding these things helped. I will make this again, but you really have to adjust the spices to make it taste good. END OF REVIEW I would like to add: I used a pound and half of beef with a 12oz pack of noodles. And i did use all of a 16 oz sour cream. (But that is how our family prefers it,,, meaty for my husband and more creamy sauce for the 4 year old) For everyone else i do suggest the rest, in addition to TARAROD's review, I added a little onion, more garlic, Emeril's original seasoning, a bit more seasoning salt than called for and touch of soy sauce to the ground beef in the skillet. my family rated it 4/5 stars for a stroganoff dish!  -  06 Jul 2004  (Review from Allrecipes US | Canada)


    If you are looking for something that is FULL of flavor, this is not it. If you are looking for creamy, comfort-food, you will love it. I've made it twice now and everyone always goes back for seconds. It's even good the next day.  -  01 Jun 2005  (Review from Allrecipes US | Canada)