Beef Stroganoff

Betty Crocker

Recently our fridge had an over-abundance of sour cream. I didn’t want it to go to waste and so the recipe that came to mind was Betty Crocker Stroganoff.  This recipe is a relic from a cookbook my mother gave to me when I was first married. The recipe isn’t necessarily low cal but a low fat sour cream or yogurt could be substituted for standard sour cream. It’s a family favorites. The recipe below has a few minor modifications. Check it out!

Stroganof Recipe

Beef Stroganoff


1 Pound ground Hamburger (or roast)

1 Medium Chopped Onion

¼ cup Butter

2 Tbsp Flour

1 tsp Salt

1 Clove Garlic finely chopped (or 1 tsp. Garlic Salt)

¼ tsp Pepper

1 can (4 ounces) mushroom stems

1 can Cream of Chicken Soup

1 Cup Sour Cream

Cook ground beef. (Roast beef is also a great alternative. Hold some back the next time you cook a roast.) Sauté onions in butter. Stir in flour, salt, garlic, pepper and mushrooms. Cook, stirring constantly (approximately 5 min.). Stir in the chicken soup. Heat to boiling while stirring constantly. Stir in sour cream and heat through. Add meat and heat through. If consistency is too thick for your families’ preferences add water. Serve over hot noodles (egg noodles or rotini).

The stroganoff is an easy DoAhead. It can prepared well in advance of serving and kept warm in the oven or crockpot. (It freezes and re-heats so well I almost always double the recipe.)


Your DoAhead Friend,

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