Weeknight Beef Stroganoff

It’s been raining here for seemingly weeks! I shouldn’t complain, I’d rather have rain than snow, but it definitely puts me in comfort food mode.  

Beef Stroganoff is one of those meals I fix a little differently every time. It’s one of my favorites, too! In a pinch, I even use ground beef. I’ve also made this with venison. Sadly, don’t use mushrooms unless I’m feeling really mischievous … MPG doesn’t “eat fungus”, and he’s quick to remind me of that. 

Easy Beef Stroganoff

History of Beef Stroganoff

Russian in origin, Beef Stroganoff is a relatively new recipe, dating to the late 19th century. It didn’t appear in cookbooks until 1934 when it was published in Mystery Chef’s Own Cook Book by John MacPherson. I don’t really feel bad about making mine sans mushrooms … they weren’t added until Beef Stroganoff became Americanized in the 1930s. It became a popular entertaining dish in the 1950s and is certainly part of my own food heritage. 

Recipes vary … a lot. Some call for mushrooms and sour cream, others for no mushrooms and sweet cream. Some even call for mustard and a variety of spices like dill or allspice. My 1946 Joy of Cooking calls for sour cream and mushrooms. Personally, I keep it simple and basic, which is why it’s perfect for crazy busy weeknights!

Here’s my most recent recipe … I like it the best! Enjoy, and try to stay dry if you’re in the Midwest, whew! 

Beef Stroganoff
Serves 4
Easy recipe for busy weeknights!
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Total Time
30 min
Total Time
30 min
  1. 1 tablespoon cooking oil
  2. 1lb beef, cut in 1" cubes
  3. 1 medium sweet onion, thinly sliced
  4. 2 teaspoons dried Thyme
  5. 1 15oz can beef consommé
  6. 1 cup dry red wine
  7. 1 tablespoon corn starch
  8. 1/4 cup sour cream
  9. 3 cups egg noodles
  1. Cook egg noodles per package directions. Strain and set aside when done.
  2. Coat large skillet with oil and cook beef until evenly browned. Remove beef to platter.
  3. Add onions and Thyme to skillet. Sauteé onions, adding a little more oil if needed, until they begin to brown.
  4. Add beef consommé and stir.
  5. Create a slurry with red wine and corn starch, add to the skillet. Bring to a low boil.
  6. Add beef back in and cook until sauce thickens.
  7. Stir in sour cream.
  8. Serve over cooked noodles.
  1. I actually serve mine in a large pasta bowl and use the sour cream as a garnish. My daughter loves to mix the sour cream into the sauce at the table then helps serve everyone.
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