Budget Friendly Beef Stroganoff

48 Comments

The price of steak is outrageous so I thought I would make my Beef Stroganoff with ground beef instead of steak. The price to make it may have been cheaper but the flavor was excellent! It is made with ground beef, wide noodles, mushrooms, beef broth, onion, garlic, seasonings and sour cream.

In a large skillet over medium heat, cook

the ground beef and onion until no pink

remains. Add the garlic cooking another

minute then drain the grease.

Meanwhile, cook and drain the pasta

according to the package directions.

Add the salt, pepper and paprika

to the ground beef and stir.

Add the beef broth, parsley and

mushrooms then stir. Bring to a

boil and simmer, uncovered,

for 2 minutes.

Gradually whisk in the flour

until no lumps remain.

Add the pasta to the skillet and toss.

Continue to simmer until the pasta is

hot and the sauce starts to thicken.

Add and stir in the sour cream.

Remove from the heat, cover and

let sit a few minutes then serve.

Budget Friendly Beef Stroganoff

http://www.InDianesKitchen.com

Ingredients

  • 1# ground beef
  • 1 small onion, diced
  • 2 cloves minced garlic
  • 1 – 6.5 oz can mushrooms
  • 1 tsp. salt, or to taste
  • 1/2 tsp. pepper, or to taste
  • 2 tsp. paprika
  • 2 – 14.5 oz cans beef broth
  • 8 oz wide noodles
  • 1 Tbsp. dried parsley
  • 1/4 cup all purpose flour
  • 1/2 cup sour cream

Directions

  1. In a large skillet over medium heat, cook the ground beef and onion until no pink remains. Add the garlic cooking another minute then drain excess grease.
  2. Meanwhile, cook and drain the pasta according to the package directions.
  3. To the cooked ground beef add the salt, pepper and paprika then stir. 
  4. Add the beef broth, parsley and mushrooms, stir and bring to a boil. Reduce to a simmer, uncovered, then simmer for 2 minutes.
  5. Gradually whisk in the flour until no lumps remain.
  6. Add the pasta and toss. Continue to simmer until the pasta is hot and the sauce starts to thicken.
  7. Add and stir in the sour cream. Remove from the heat, cover and and let sit a few minutes then serve.

http://www.InDianesKitchen.com

Categories: Broth, Ground Beef, Milk Products, Pasta, Vegetables/Slaws/Salads

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48 Comments »

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  9. Diane, I haven’t thought of this recipe for years. I used to make ground meat beef stroganoff in the early days of our marriage. I forgot how delicious it can be. Thanks for the recipe to follow.

    Reply

  10. It looks very tasty! Ground beef always works well for me in these kind of dishes. I never thought about using steak before for this.

    And yes, I hear you on the price of beef these days. It – and groceries in general – are getting quite ridiculous.

    Thankfully the rotisserie chickens over here are still reasonably priced. I took a look after you mentioned the price going up over your end at the Sam’s Clubs.

    Reply

  14. Diane, do you think I could thicken stroganoff with cornstarch instead of flour? I usually do with most other meals. I really miss this meal but I can’t have wheat/gluten. I can sub the pasta easy. Thanks!

    Reply
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  16. I used to make something like that; it was called Budget Beef Stroganoff–easy and delicious. We came home from a brief trip to the grocery store and found we had a pound of ground sirloin that we had not tried to purchase and did not get charged for. At beef prices, I guess it was a bonus. I called the store and let them know that the lady in front of us was going to be letting them know that she didn’t get her beef. I hope she realized it before she needed it.

    Reply

    • That’s so funny you called it that. I wasn’t sure what I was going to name this and I told my husband I was going to call it Poor Man’s Beef Stroganoff. He said he didn’t like the name so that’s why I changed the name to Budget Friendly. What a score on the free meat! That was nice to at least notify the store of the mistake.

      Reply

      • Unfortunately, beef prices are so high right now that what used to be budget friendly just isn’t anymore. I can remember when the same thing happened ages ago to peanut butter.

      • When I was disabled from a work accident I made sure all my meat meals always fed my family of four for $5.00 or less (meat only). Doing that today would be almost impossible. I remember when peanut butter increased as well, never understood it.

    • I have tried cooking pasta in the crockpot and neither one of us like all the starchiness the pasta leaves in the food. If I have a recipe with pasta, I cook it on the stove top in water and then add it to the crockpot at the end of cooking. But this is a personal choice, a lot of people love the pasta cooked in the crockpot.

      Reply

      • I just do it because it is easier (and no stovetop). I made something in the crockpot this morning … had dinner at 9:30 a.m. as I knew I wasn’t walking due to the weather. I have been using the Barilla cauliflower, chickpea and red lentil noodles … a serving of veggies, but I don’t notice a taste any different than regular noodles. I ended up just getting regular noodles in the Fall since, due to Meijer’s remodeling and the supply shortage I couldn’t find wild rice, or the veggie noodles after trying a few times.

      • They have different varieties too and spaghetti noodles … I am not that advanced to make spaghetti (let alone make noodles like you do). 🙂 The cauliflower is not Barilla. I saw it is a different brand when I was in the cupboard today. I don’t get enough veggies, so it was a good idea for me.

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