Easy Rich Beef Stroganoff

    (109)
    35 minutes

    This is a great beef stroganoff recipe that uses cream of mushroom soup instead of sour cream. Serve over rice or buttered pasta.


    101 people made this

    Ingredients
    Serves: 4 

    • 750g beef mince
    • salt to taste
    • 1 tablespoon butter
    • 125g mushrooms, drained
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 4 tablespoons flour
    • 1/2 cup (125ml) white wine
    • 1 tin cream of mushroom soup
    • 1 1/4 cups (315ml) beef stock
    • 1 dash Worcestershire sauce to taste

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Brown beef mince in a large frypan 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 broth.) Serve seasoned with a dash of Worcestershire sauce.

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    Reviews and Ratings
    Global Ratings:
    (109)

    Reviews in English (85)

    by
    40

    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 USA and Canada)

    by
    29

    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 USA and Canada)

    by
    23

    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 USA and Canada)

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