Beef Strogonoff

Prep Time
Cook Time
Ready In

"A recipe we all loved and that I made recently but I use Italian sausage in place of ground beef."

Original recipe yields 6 servings


  • Serving Size: 1 (266.2 g)
  • Calories 478.8
  • Total Fat - 29.2 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 130 mg
  • Sodium - 765 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 1 g
  • Sugars - 11.7 g
  • Protein - 26.6 g
  • Calcium - 77.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.2 mg

Step 1

Cook the ground beef in a skillet until well browned; remove beef from pan and drain or wipe fat from pan. Set beef aside.

Step 2

Heat butter in the skillet. Add the onions, mushrooms, and bell pepper, and cook until the onions are soft. Add the garlic and cook for another couple of minutes, stirring constantly. Then add the flour and cayenne and cook for about 3 minutes, stirring constantly, to cook off the "flour" taste. Add the beef broth, turn the heat up to high (or med-high depending on your stove) and whisk or stir to mix thoroughly. Cook for a couple of minutes, stirring all the while until thickens.

Step 3

Reduce heat to medium and stir in the sour cream and cream of mushroom soup, add a pinch of salt and about 1/4 teaspoon of ground pepper. Return the ground beef to the pan and stir. Cook for a couple of minutes to warm the beef again.

Step 4

Serve over egg noodles (or rice). Add a dash of smoked paprika and enjoy.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

We really enjoyed this recipe and will be making it again. I used cottage cheese instead of sour cream - I always have cottage cheese on hand and it works as well as sour cream. Served over whole wheat noodles. Delicious!

(24 Jul 2017)