Ground beef stroganoff is a quick, easy, and inexpensive meal to serve your family.
I have been making ground beef stroganoff for years. I even posted a ground beef stroganoff recipe during my first few months of blogging. I made that recipe for years, but it contains cream of something soup. I am not totally anti cream of something soup, but since going gluten free and changing the way we eat quite a bit, I try to avoid using it as much as possible.
So over the last few years I have changed the way I make ground beef stroganoff. The new way I make it contains no cream of something soup and it is delicious. In fact, I think it is better than the way I used to make it.
Ground beef stroganoff is not the traditional way to make stroganoff. Most recipes do not use ground beef for the meat part, so I know this recipe is not at all traditional stroganoff. We still enjoy it, and since it is similar to stroganoff, we still call it stroganoff.
The other thing that makes the way I serve stroganoff less than traditional is that I usually serve it over rice instead of noodles. I started serving it with rice years ago when my husband was in college and our grocery budget was extremely tight. Rice was cheaper than pasta and we often bought it in 25 pound bags, so I always had plenty of it. We learned to love it that way, so that is the way I still make it.
Have you every served stroganoff over rice? Or is my family the only one that enjoys it that way?
If you have never had ground beef stroganoff you should give it a try. It is a very quick and easy, inexpensive dinner to serve. Even if it is not the prettiest dinner you have served. Getting a good picture of ground beef stroganoff was just about impossible, but trust me it is delicious! 🙂
- 1 pound lean ground beef
- 1/2 teaspoon salt
- 1 onion, finely chopped
- 8 ounces mushrooms, cleaned and sliced
- 1/2 cup milk
- 1 tablespoon cornstarch
- 2 teaspoon Worcestershire sauce
- 3/4 cup sour cream
- salt and pepper to taste
- noodles or rice for serving
- In a skillet cook beef and onion until beef is browned and onion is tender.
- Add mushrooms and cook for 2 minutes or until mushrooms are slightly cooked.
- In a small bowl combine milk and cornstarch. Add to meat with Worcestershire sauce. Cook for 2-3 minutes.
- Stir in sour cream.
- Salt and pepper to taste.
- Serve over rice or pasta.
If you are gluten-free be sure to read labels to make sure that your ingredients are gluten-free.
Amount Per Serving: Calories: 332Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 86mgSodium: 331mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 26g
Nutritional values are approximate and aren't always accurate.