Ground beef stroganoff is a quick, easy, and inexpensive meal to serve your family.
I have been making ground beef stroganoff for years. I even posted a ground beef stroganoff recipe during my first few months of blogging. I made that recipe for years, but it contains cream of something soup. I am not totally anti cream of something soup, but since going gluten free and changing the way we eat quite a bit, I try to avoid using it as much as possible.
So over the last few years I have changed the way I make ground beef stroganoff. The new way I make it contains no cream of something soup and it is delicious. In fact, I think it is better than the way I used to make it.
Ground beef stroganoff is not the traditional way to make stroganoff. Most recipes do not use ground beef for the meat part, so I know this recipe is not at all traditional stroganoff. We still enjoy it, and since it is similar to stroganoff, we still call it stroganoff.
The other thing that makes the way I serve stroganoff less than traditional is that I usually serve it over rice instead of noodles. I started serving it with rice years ago when my husband was in college and our grocery budget was extremely tight. Rice was cheaper than pasta and we often bought it in 25 pound bags, so I always had plenty of it. We learned to love it that way, so that is the way I still make it.
Have you every served stroganoff over rice? Or is my family the only one that enjoys it that way?
If you have never had ground beef stroganoff you should give it a try. It is a very quick and easy, inexpensive dinner to serve. Even if it is not the prettiest dinner you have served. Getting a good picture of ground beef stroganoff was just about impossible, but trust me it is delicious! 🙂
Quick and Easy Ground Beef Stroganoff
Stroganoff can be quick and easy with this ground beef stroganoff.
Ingredients
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1 onion, finely chopped
- 8 ounces mushrooms, cleaned and sliced
- 1/2 cup milk
- 1 tablespoon cornstarch
- 2 teaspoon Worcestershire sauce
- 3/4 cup sour cream
- salt and pepper to taste
- noodles or rice for serving
Instructions
- In a skillet cook beef and onion until beef is browned and onion is tender.
- Add mushrooms and cook for 2 minutes or until mushrooms are slightly cooked.
- In a small bowl combine milk and cornstarch. Add to meat with Worcestershire sauce. Cook for 2-3 minutes.
- Stir in sour cream.
- Salt and pepper to taste.
- Serve over rice or pasta.
Notes
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 86mgSodium: 331mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 26g
Nutritional values are approximate and aren't always accurate.
Love beef stroganoff and will have to try it with ground beef. Growing up we always had it over noodles until one day my mom must’ve forgotten to buy them and made rice instead. We weren’t too sure about it at first – but now sometimes we (both my parents and me with my own family) actually have to make both because we can’t decide which we like better!
Hi, Lynn. I make the ground beef stroganoff with the cream of something soup :-), but since reading your post, I may give this new recipe a try! Growing up, my mom served a similar dish over rice. We called it swiss steak, but I’m not sure that title is entirely accurate. Still, it was easy for her to prepare in the crock pot while we were at church, and rice was an easy way to round out the meal and fill six hungry bellies on a pastor’s salary. 🙂 Thanks for sharing!
We ate swiss steak a lot growing up too, but what my mom made for swiss steak had canned tomatoes in it along with vegetables. And meals like swiss steak and stronganoff are perfect because they are family and budget friendly!
Our swiss steak was made with cream of mushroom soup, another “cream of something!” I loved it, especially since I was usually super hungry after church (the best way to get kids to eat something new, right?)! Unfortunately, my husband can’t bear the taste and texture of mushrooms, so it’s a dish I eat on visits to my parents when my husband stays behind (for work). 🙂