How do you get classic beef stroganoff on the dinner table in under an hour? Use ground beef instead of cubed steak. Ground beef cooks in a fraction of the time but is just as delicious in a creamy sauce with mushrooms and served over whole-wheat noodles. Source:, June 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring, until softened, about 5 minutes. Add beef and continue cooking, breaking it up with a wooden spoon, until no longer pink, about 5 minutes more. Add 1 cup broth and Worcestershire; bring to a boil. Whisk the remaining 1/2 cup broth and flour together in a small bowl. Add to the pan and cook, stirring, until thickened, about 1 minute longer. Remove from heat and stir in sour cream.

  • Meanwhile, bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 8 minutes. Drain and serve with the stroganoff. Sprinkle with parsley, if desired.


To make ahead: Prepare stroganoff through Step 1 and refrigerate for up to 2 days. Reheat on the stovetop or in the microwave.

Nutrition Facts

536 calories; 23.3 g total fat; 7.9 g saturated fat; 90 mg cholesterol; 451 mg sodium. 758 mg potassium; 42.6 g carbohydrates; 5.3 g fiber; 6 g sugar; 33.5 g protein; 128 IU vitamin a iu; 5 mg vitamin c; 40 mcg folate; 55 mg calcium; 4 mg iron; 37 mg magnesium;

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Rating: 4 stars
Made with ground (sale) veal and substituted fat-free yogurt for the sour cream - this was good but a bit bland. Read More