beef · entree

Speedy Stroganoff

I’m an avid cookbook collector. I’ve been collecting old, new and local cookbooks for years now. I’ve got an entire bookshelf, two tubs, and two small drawer stands full of cookbooks.

There are two cookbooks that stand out as superior in my eyes: Taste of Home and Gooseberry Patch.

I especially love Gooseberry Patch cookbooks. I’ve cooked a trillion recipes from them before and have never ran across a dud of a recipe.

A few weeks ago, my family and I went to the Half Price Books flagship store in Dallas. The store is HUGE. The cookbook selection was prime. They had quite a few Gooseberry Patch cookbooks but I managed to control myself and only buy two. One of those had a bunch of tabbed pages leftover from the previous owner.

One of the tabs had a star on it, so I knew it must be a special recipe. That recipe: speedy stroganoff.

There were only six ingredients listed and it looked like it would only take a few minutes to put together. I quickly bought all I needed at the grocery store and whipped up the dish.

I can see why it was tabbed and starred; the recipe is DELICIOUS. It’s not a traditional stroganoff at all, but it’s a great recipe to put together in a pinch.

Try it out and see for yourself. You’ll love it!


Speedy Stroganoff

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple and quick stroganoff recipe that uses less than 6 ingredients.


  • 1 lb. ground beef
  • 2 tsp. paprika
  • salt and pepper
  • 1 (10 oz) can cream of mushroom soup
  • 1 (16 oz) container sour cream
  • Cooked egg noodles, for serving
  • Directions

    1. In a large skillet, cook beef over medium high heat, crumbling while cooking. Season with paprika, salt and pepper.
    2. Once beef is browned, drain off some of the grease.
    3. Return beef to skillet and then stir in soup and sour cream. Let mixture warm through. Thin with pasta water if it’s too thick. Remove from heat.
    4. Cook egg noodles according to package instructions. Serve stroganoff sauce on top of noodles.

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