quick stroganoff

Silky, rich stroganoff is a delight, and quick to make with a seasoned ground beef mixture. 



Servings 4 people


  • 1 recipe basic ground meat mixture cooked as directed above
  • 1 tablespoon butter or olive oil
  • 1/2 pound mushrooms trimmed and sliced (3 cups)
  • 1-1/2 tablespoons flour I like Wondra here, but A/P will do
  • 1/4 cup dry red wine
  • 3/4 cup beef stock
  • 1 teaspoon Dijon mustard
  • 2 teaspoons tomato paste
  • 6 sun-dried tomatoes drained and sliced (optional)
  • 1/2 teaspoon paprika
  • 1/4 cup sour cream
  • 1 tablespoon chopped fresh parsley
  • 1 pound egg noodles cooked


  1. Remove the ground meat from the skillet; set aside. Heat the 1 tablespoon fat over high heat. Add mushrooms, sauté 2 minutes. Sprinkle flour over mushrooms, cook and stir 2 minutes. Pour in wine, reduce to one half. Lower heat; add beef stock, mustard, tomato paste, tomatoes and paprika, stir just until combined. Combine with reserved beef, cover with foil and pot lid. Braise until tender: cook over low heat (below simmer) or bake at 350°F for 2 hours. Stir in sour cream, heat through, but DO NO OVER HEAT! Correct the seasonings. Serve immediately on hot pasta, sprinkle with parsley.

Recipe Notes

Serves 4.

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