Beef stroganoff

edited to add Jenni’s link at the bottom

I mentioned beef stroganoff in my post about price comparisons and a friend asked for the recipe. Since it’s been a while since we posted a recipe I’ll share it here. I just created this recipe on the spur of the moment. This is an easy one that the kids love, and they can prepare it themselves.

Beef Stroganoff

  • 2 lbs. ground beef or stew meat
  • 1 diced onion
  • 2 large cans cream of mushroom soup
  • 1-2 cups sour cream

If using stew meat, heat a bit of oil in a 4 quart pan. Brown meat and saute onion together. Drain and add soup. Simmer and stir occasionally to blend flavors. If using stew meat simmer until tender, about 45 minutes. Just before serving stir in sour cream. Serve over rice, potatoes or noodles.

This would be far healthier if we took the time to make a simple white sauce with the meat drippings in the pan rather than using the cream soup. The white sauce would cost about $1.50 and then we could add a 69 cent can of mushrooms or saute a few fresh ones with the meat and onion rather than spending $2.20 on 2 large cans of WalMart’s cream of mushroom soup. We will probably make it this way from now on, but the recipe above is quick and easy and very inexpensive for our crowd.

BTW, Jenni is having a recipe contest.  She is open for entries until midnight tonight (how’s that for just getting in under the wire?).  Just hurry up, post a recipe and link to her contest.  You could win a $35 gift certificate to Crate and Barrel!

Comments

  1. Oh! I thought it was “stuff Kim recommends” on that side… but you’re welcome!

  2. Mrs. C,
    It’s an ad. I guess I need to keep a closer eye on them. They all seem very on-topic for Frugal Hacks, so I got lazy and bypassed the feature that allows me to pre-approve each ad. I won’t make that mistake again. Thanks!

  3. Kim, I’m confused. The “human rights companies support” link on your left side talks about how great it is that companies (listed) don’t discriminate on the basis of “gender identity and expression.” I kinda thought that most conservative Christians think gender identity ought to align with the “parts you’re born with” and the “expression” ought to be within the confines of marriage, etc. Do you have a different opinion, and if so I’d like to see where in the Bible you got it from.

    PS. I’m NOT trying to start a fight; just wondering what’s up.

  4. Kim,

    Here’s an even easier beef stroganoff recipe:

    Throw one frozen roast into the crock pot
    Add 1 cup of water
    beef bouillon
    salt, pepper
    dried onion
    garlic (powder, minced, fresh, etc.)

    set on low (or start on high, set timer, then turn to low if you forgot to start it early.)

    When it’s dinner time, shred the roast a little with a fork (don’t over do it). Take out some juice and whisk it together with flour in a cup and then add it back in while you are making the noodles or whatever. Add can of mushrooms and big plop of sour cream.

    Super yummy! Crock pot, too! One of my favorites!

    Becky

  5. Kim,

    I received my ” The League of Grateful Sons” DVD today! Thanks again for picking me. I watched it with my husband and 5 year old son, through tearful eyes.

    I make beef stroganoff on occasion, too but if I want to cook the stew meat until it’s tender it takes a good 2 hours! Mongolians are notorious for killing only old animals hence the tough meat.

  6. Hey Kim, that is great, thanks for entering the contest. Actually you can post until midnight tomorrow 🙂 So, one more day for all you last minute-ers 🙂 Thanks again!

  7. Our favorite (and easy) cream of…soup

    Melt 1 stick of butter
    Stir in 3/4 c. flour
    Add 4 c. of water plus 4 bouillion cubes (chicken or beef) and 1 1/2 c. of milk. Add salt and pepper. Stir and cook until thickened.

    You can add mushrooms and/or onions to the melted butter and saute them before adding the flour. I usually add some spices like thyme and garlic salt.

    My husband is alergic to MSG in the canned soups so we learned to make our own and now we are spoiled. We use this recipe for so many different things.

  8. Hey, Kim, I use that same recipe. I add in about 1/4 cup of Worcestershire sauce (I have no idea how to spell that), and it gives it a nice little kick.

  9. Hey Kim that sounds great! If you would like to enter this recipe in my recipe contest you can. Tomorrow is the last day to enter and all you have to do is include a link to my recipe contest

    http://jenniskitchen.com/2008/01/22/a-recipe-contest-giveaway/
    The prize is a $35 gift card to Crate & Barrel. Great recipe Kim!

    Jenni

  10. Dovey,
    To make a white sauce, I would just stir about 3/4 cups of flour into the meat and drippings. If there’s not enough grease you might have to add a bit of oil or butter. If you used ground beef there should be plenty.
    Once the flour is thoroughly coated, gradually stir in 6 cups of milk (or a combination of milk and cream) to make a thick paste which will gradually thin as you add more milk.
    Keep cooking and stirring over medium heat until it’s smooth and of the desired consistency.
    Add some salt and pepper, and that’s a cream sauce.

  11. Thanks for your postings on actual costs of meals–it is an interesting topic for thought for those of us that eat at home 3 times a day, 365 days a year!

    Speaking of cost-cutting, have you ever tried plain yogurt in place of the sour cream? Come to think of it, I haven’t compared the prices of sour cream vs. yogurt lately
    (since everything’s gone up)–it might be the same!–oh well.

    Anyway–if I haven’t mentioned it before, I really enjoy reading your blog.

    Sherry

  12. Sorry to post twice. i didn’t check the box at the bottom to be notified of follow-ups. Excuse me! 🙂

  13. Thanks Kim! I tried figureing it out and made it last night. I think the onion will definately make it better. We did 5 lbs hamburger, 3 cans cream of mushroom soup (regular cans), 2 jars mushrooms and an 24 oz. sour cream. Served over rice.

  14. Kim,
    Call me an inexperienced cook, but I’m not good with sauces. Could you expound on how to make a white sauce with the meat drippings? Our family cannot have creamed soups, and your recipe sounds wonderful and easy. i wold love to try it!

Trackbacks

  1. […] Hamburger stroganoff (made from scratch; no cream soup) served over rice; spinach salad; crock pot applesauce (just apples, spices and a bit of water, cooked til soft) […]

  2. […] Hamburger stroganoff (served over rice, though I'm sure potatoes or noodles would be comparable) – $7.81 […]

  3. […] 13. Kim C. – Beef Stroganoff  […]

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