This dish brings back all the childhood nostalgia and is still a favorite today. My Mom used to make it for me when I was little, and once I started cooking, we perfected the recipe over the years. Tender ground beef in a luxurious, velvety gravy. Serve over mashed potatoes or egg noodles with a veggie on the side.
Time: 45 minutes
Cooking level: Beginner
1 lb ground beef (80/20 or 85/15)
1 yellow onion, chopped
10 oz mushrooms, sliced
2 cloves garlic, minced
1 can Golden Mushroom Soup (Campbells)
1 TBS ketchup (Heinz)
1 TBS Worcestershire sauce
1 cup beef stock or broth (low sodium), plus more if needed
1/4 tsp onion powder
1/4 tsp garlic powder
1 TBS fresh thyme leaves, chopped (or 2 tsp dried)
1/4 cup sour cream (room temperature)
2 TBS chopped fresh chives or green onions
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1. Heat a large pan over medium-high heat. Add a good drizzle of olive oil and sauté mushrooms until golden brown, 10-15 minutes. Remove to a plate and set aside.
2. Add ground beef, breaking up with a wooden spoon. Cook until no pink remains. Season with S&P, drain with slotted spoon and set aside.
3. Return pan to medium-high heat and wipe out most of the drippings (leave enough to sauté onion).
4. Add onion and cook, stirring occasionally, until tender and starting to brown, about 10 minutes.
5. Add garlic and cook for 1-2 minutes.
6. Stir in golden mushroom soup, beef stock, cooked mushrooms, ground beef, thyme, onion powder, garlic powder, and black pepper.
7. Bring to a simmer, cover, and cook over low heat for 20 minutes.
8. Add Worcestershire sauce and ketchup and simmer for 10 more minutes, uncovered. If Stroganoff appears too thick, add a little more beef stock.
9. Remove from heat and add sour cream and chives, stirring constantly until well combined.
10. Stir in parsley and serve hot over egg noodles or mashed potatoes.