This is probably the easiest beef stroganoff you will ever make. Total cooking time is about 30 minutes and it is delicious. Also reheats well.
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 USA and 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 USA and 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 USA and Canada)