Ground Beef Stroganoff (No Cream Soups)
This recipe for homemade beef stroganoff recipe is made without any cream soups and made from scratch but still easy! Creamy and delicious!
HOLLY’S BEEF STROGANOFF RECIPE
This super easy and wonderful recipe for Beef Stroganoff from my friend Holly at Life in the Lofthouse has been making an appearance at our dinner table for a long time. Actually, it was a favorite meal her Mom would make them growing up. There is something just so darn comforting about this creamy beef mixture served over egg noodles.
TIPS FOR MAKING THIS EASY WEEKNIGHT DINNER:
- Mushrooms are optional in this.
- Feel free to add some red chili flakes or cayenne pepper for a spicy kick.
- Heavy cream can be substituted for the sour cream.
- Want a different variation of this meal? Check out my recipe for Ground Beef Stroganoff. That recipe uses cream of mushroom soup and has a touch of garlic added.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- egg noodles
- yellow onion
- butter
- lean ground beef
- all-purpose flour
- beef broth
- sour cream
- salt and pepper, to taste
- sliced mushrooms (optional)
HOW TO MAKE GROUND BEEF STROGANOFF (WITH NO CREAM SOUPS):
In a large non-stick skillet melt butter over medium-high heat. Add diced onion (and sliced mushrooms, if using) and cook until mushrooms are soft and onion is translucent.
Remove from skillet and set aside on a plate. Add ground beef to skillet. Cook and crumble until brown. Drain any grease.
Sprinkle flour over beef.
Then pour in beef broth. Stir and continue to cook until mixture thickens.
Add the onions (and mushrooms) back in to skillet then gently stir in sour cream. Season with salt and pepper to taste. Let simmer over low heat for another 5 minutes until heated through.
Serve over cooked egg noodles and enjoy!
You can garnish with fresh chopped parsley, if desired.
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Originally published: March 2016
Updated & republished: January 2023
Ground Beef Stroganoff (No Cream Soups)
Ingredients
- 1 small yellow onion, diced
- 6 ounces fresh sliced mushrooms (optional)
- 2 tablespoons salted butter
- 2 pounds lean ground beef
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- salt and freshly ground pepper, to taste
Instructions
- In a large nonstick skillet melt butter over medium-high heat.
- Add diced onion (and sliced mushrooms, if using) and cook until mushrooms are soft and onion is translucent.
- Remove from skillet and set aside on a plate.
- Add ground beef to skillet. Cook and crumble until brown. Drain any grease.
- Sprinkle flour over beef, then pour in beef broth.
- Stir and continue to cook until mixture thickens.
- Add the onions and mushrooms back into skillet then gently stir in sour cream.
- Season with salt and pepper to taste. Let simmer over low heat for another 5 minutes until heated through.
Notes
- Feel free to add some red chili flakes or cayenne pepper for a spicy kick.
- Heavy cream can be substituted for the sour cream.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Made this tonight for dinner and it was a big hit. Even the kids loved it.
I always LOVE hearing when the kids love a recipe – makes my day!!