Ground Beef Stroganoff Recipes

Tasty Ground Beef Stroganoff Recipes

My husband loves beef stroganoff. So I always have my eye out for new ground beef stroganoff recipes. Here are some I have found. I would love to see any ground beef stroganoff recipes that you may have too!

Microwave Hamburger Stroganoff

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 can (8 oz) mushroom stems and pieces, drained
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup dairy sour cream
• 1/4 cup chopped fresh parsley
• 4 cups hot cooked noodles

Directions

• 1. Place ground beef in 2 quart microwave-type casserole; break up with fork
• 2. Stir in onion and garlic.
• 3. Use HIGH cycle and cook 7 to 9 minutes, or until beef is no longer red and onion is transparent; drain.
• 4. Stir in soup, mushrooms, tomato paste, salt and pepper.
• 5. Cover.
• 6. Cook 9 minutes on medium (5), stirring once
• 7. Stir in sour cream
• 8. Cook 1 1/2 minutes on level 3, stir. Sprinkle with parsley.
• 9. Serve over noodles.

Meatloaf Stroganoff

Ingredients

• 1 cup finely chopped onion
• 1 cup mushrooms, stems closely trimmed, thinly sliced
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup sherry or dry red wine
• 2 large eggs
• 2 pounds ground sirloin
• 2 cups fine dry bread crumbs
• 1/2 cup finely chopped parsley
• 1 cup sour cream
• 1/2 tsp nutmeg

Directions

• 1. Preheat oven to 350 degrees.
• 2. Saute the onion and mushrooms briefly in butter until the mushrooms release their liquid.
• 3. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid.
• 4. Cool.
• 5. Beat the eggs in a mixing bowl.
• 6. Add the beef, bread crumbs, parsley, sour cream, and nutmeg. Mix well.
• 7. Add the onion-mushroom mixture and blend.
• 8. Place the mixture in an oiled or buttered 9 x 5 x 3 inch loaf pan.
• 9. Bake for 1 hour, until firm and browned.

Crockpot Beef Stroganoff

Ingredients

• 2 lbs ground beef
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 6 1/2 oz can mushrooms
• 1 1/2 cups sour cream
• 4 tbsp flour
• 2 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup bouillon
• 3 tbsp tomato paste

Directions

• 1. In skillet, brown beef, onions, garlic, and mushrooms until meat and onions are brown. Drain. Pour into slow cooker.
• 2. Combine sour cream and flour. Add to mixture in slow cooker. Stir in remaining ingredients.
• 3. Cover. Cook on Low 6-8 hours.
• 4. Serve over hot buttered noodles.

Stroganoff with Portobello Mushrooms

No beef, but great stroganoff taste!

Ingredients

• 8 oz dried fettuccine
• 1 8 oz carton light dairy sour cream
• 2 tbsp all-purpose flour
• 3/4 cup water
• 1 tsp instant vegetable bouillon granules
• 1/4 tsp pepper
• 12 oz portobello mushrooms
• Nonstick cooking spray
• 1 tbsp margarine or butter
• 2 medium onions, cut into thin wedges
• 1 clove garlic, minced
• snipped fresh parsley

Directions

• 1. Cook fettuccine according to package directions, except omit oil and salt.
• 2. Drain noodles and keep warm.
• 3. In a small bowl, stir together the sour cream and flour.
• 4. Stir in the water, bouillon granules, and pepper.
• 5. Set aside.
• 6. Remove stems from mushrooms, quarter and thinly slice mushroom tops and set aside.
• 7. Coat an unheated large skillet with nonstick spray.
• 8. Add margarine and heat over medium-high heat until melted.
• 9. Add the mushrooms, onions, and garlic.
• 10. Cook and stir until thickened and bubbly.
• 11. Cook and stir for 1 minute more.
• 12. Pour the mushroom mixture over the hot cooked fettuccine, tossing gently to coat.
• 13. Sprinkle with parsley.

Hamburger Stroganoff

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 1 can cream of mushroom soup
• 1/2 cup milk
• 2 cup cooked noodles
• 2 tbsp butter or margarine
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup sour cream

Directions

• 1. Brown ground beef; drain fat.
• 2. Saute onions until tender.
• 3. Stir in soup, milk, noodles, butter, salt, and pepper; simmer, covered, 10-15 minutes.
• 4. Uncover and simmer 10 minutes.
• 5. Remove from heat and stir in sour cream.
• 6. Heat through but do not bring to a boil. Serve immediately.

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