We often make stroganoff when my Dad visits because he enjoys it so much. It’s a good use of ground beef, but you can also use nicer beef like sirloin (just cube and brown it before adding the ingredients for the gravy). We’ve even made this with cubed, leftover prime rib from Christmas Eve if we bought too big of a roast (haha, I know leftover prime rib seems impossible).
If you’re making this gluten free, make sure to use gluten free cream of mushroom soup (the best option is from Walmart) and gluten free noodles.
A great way to use ground beef.
- 2 lbs. Ground Beef
- 1 Onion, minced
- 1 heaping tsp. minced Garlic
- 2 cans Cream of Mushroom Soup (or gluten free cream of mushroom soup)
- About ½ can Milk
- 2 c. Sour Cream
- Salt and Pepper to taste
Brown the ground beef, adding onion and garlic to cook until soft. Sprinkle with paprika, salt, and pepper. Add soup and milk. Add sour cream at last minute to heat through. Serve on noodles (or rice or potatoes)–FYI, sometimes it makes a lot and you’ll need more than one package of pasta.