Rachel's beef Stroganoff

    35 min

    I ended up making this recipe for beef stroganoff when I didn't have any soured cream. We liked it so much without it - that I make it this way all the time now. You can use steak pieces or even chicken breasts instead of mince but it'll take a bit longer to cook. Serve with mash or over thick pasta. It's nice with a dash of Worcestershire sauce.

    105 people made this

    Serves: 4 

    • 600g mince
    • 1 pinch salt to taste
    • 1 tablespoon butter
    • 1 small tin mushrooms, drained
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 4 tablespoons flour
    • 120ml white wine
    • 1 (295g) tin condensed cream of mushroom soup
    • 150ml beef stock
    • 1 dash Worcestershire sauce to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Brown beef mince in a large frying pan over medium heat. Season with salt. Stir in butter, mushrooms, onion and garlic; cook until the onions are soft.
    2. In a small bowl, stir together white wine and flour. Stir into meat, along with mushroom soup and beef stock. Simmer for 10 to 15 minutes, allowing to thicken. If you need more liquid, stir in additional stock.

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    Reviews in English (88)


    I did not add additional salt when I sauteed the meat because canned soups tend to be a bit salty on their own. I used 8 oz. fresh chopped baby bella mushrooms instead of canned, the full can of beef broth (just to make more "gravy") and fresh ground pepper to taste. I served this over buttered egg noodles. I did not try this myself but my family thought it was great. NO leftovers. This was very simple and came together in 20 minutes, from start to finish.  -  27 Jun 2012  (Review from Allrecipes US | Canada)


    Very simple yet very tasty! My family raved. We didn't have wine so I used water. Next time I'd cut back some on the onions and I LOVE onions.  -  12 Sep 2005  (Review from Allrecipes US | Canada)


    Lovely recipe - the white wine addition really makes this dish. Even though ground beef is used it really tastes much more elegant. I used fresh mushrooms instead of canned just because I had them. Delicious.  -  25 Jul 2005  (Review from Allrecipes US | Canada)