Betty's Budget-Friendly Ground Beef Stroganoff
Betty demonstrates how to make a Budget-Friendly Ground Beef Stroganoff. It uses ground beef rather than a more expensive type of meat and has very few ingredients. It is very quick and easy to put together for a large, hearty meal!
Budget-Friendly Ground Beef Stroganoff
1 pound ground beef
4 slices crisp bacon, separated into pieces
1 small onion, chopped
10 3/4 oz. can condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon paprika
8 oz. sour cream
8 oz. rotini pasta, uncooked (You may use any pasta of your choice.)
1 teaspoon salt
1 teaspoon olive oil
Brown 1 pound of ground beef with 4 slices of crisp, chopped bacon and 1 small chopped onion. Stir in 10 3/4 oz. can of cream of mushroom soup, 1/2 teaspoon salt, and 1/2 teaspoon paprika. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Stir in 8 oz. sour cream, and cook until the mixture is thoroughly heated, but do not boil. While your beef mixture is cooking, prepare your rotini pasta. Place 8 oz. uncooked rotini pasta into 2 or 3 inches of boiling water. Add 1 teaspoon of olive oil, and 1 teaspoon of salt. Cook for about 8 minutes, or until al dente. Remove from heat, and drain through a colander. Place cooked pasta in the center of a large platter, and spoon the ground beef stroganoff mixture over the noodles. Serve with French or Italian bread and a green salad. Nutritious and inexpensive!!!
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How to Make Simple Beef Stroganoff | Beef Recipes | Allrecipes.com
Get the recipe for Simple Hamburger Stroganoff at
Simple is right! This recipe for stroganoff only takes minutes to make and tastes great. Perfect for a weekday dinner! Enjoy the combination of beef in a creamy sauce with mushrooms and egg noodles.
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One Skillet Ground Beef Stroganoff
An easy weeknight dinner the entire family will love! One Skillet Ground Beef Stroganoff is filled with hearty ground beef, mushrooms and tender egg noodles in a delicate, yet simple sauce.
FULL RECIPE HERE:
SIMPLE BEEF STROGANOFF - Ground Beef Recipe
This simple beef stroganoff is made with ground beef instead of the typical sliced beef ribeye, sirloin or tenderloin. My recipe uses seasoned ground chuck hamburger meat with onions, garlic and cream of mushroom soup served with large and buttery egg noodles. Easy and delicious recipe ready in about 30 minutes.
Shopping List:
1 lb. ground beef, 80/20
1/2 large sweet onion, chopped
2 cloves garlic, minced
2 tbsp. all purpose flour
1/2 cup beef broth or stock
Sprinkle of Worcestershire sauce
1/2 stick salted butter, more for the noodles.
1 can of cream of mushroom soup, or 1 cup sour cream, plain Greek yogurt or buttermilk
1 tsp. kosher salt
1/4 cup kosher salt for the pasta water. Use 1/2 that much if using table salt.
1/2 tsp. black pepper (I use course black pepper)
1 lb. large egg noodles
Parsley for garnish
Directions:
Cook the noodles per package directions.
Heat a non-stick skillet over medium high heat and add the butter.
When the butter has melted add the onions, add 1/2 tsp salt, and cook until soft, about 6-7 minutes.
Add the garlic and stir around for about 30 seconds until fragrant then add the ground beef. Break it up with a spatula and cook until all of the pink has cooked out.
Drain any excess fat.
Add the flour and stir around for about 2 minutes until the raw flour taste is cooked out.
Add the tsp. salt and black pepper to the ground beef and stir.
Add the beef broth and stir.
Add the Worcestershire and stir.
Add the mushroom soup or sour cream and stir. (I don't care for sour cream so that's why I'm using the soup.
Drain the noodles (don't rinse).
Either add the drained pasta and the reserved pasta water to the ground beef mixture or vice-versa, or you can serve over the egg noodles. Up to you!
Toss the noodles with the ground beef mixture, garnish with parsley and enjoy!
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Betty's Company's Coming! Sirloin Beef Stroganoff
Betty demonstrates how to make her Company's Coming! Sirloin Beef Stroganoff. Made with top sirloin steak and tangy seasoning and sour cream, the sauce is a perfect complement to freshly cooked egg noodles—just right for company dinner!
Company's Coming! Sirloin Beef Stroganoff
1 pound top sirloin beef steak, trimmed of any excess fat and cut into cubes. (You may substitute any type of steak that you like.)
sprinkling of meat tenderizer (no MSG) (You may use salt, if you prefer.)
freshly ground black pepper, to taste
1 cup flour
2 to 3 tablespoons peanut oil (You may substitute another type of vegetable oil, if you like.)
1 inner packet of onion soup and dip mix
½ cup water + an additional 1 ½ cups water, as needed
10 ¾ oz. can condensed cream of mushroom soup (Use the low-sodium type, if you can.)
8 oz. uncooked egg noodles
1 teaspoon olive oil, for cooking noodles
1 cup sour cream
Sprinkle 1 pound of cubed top sirloin steak lightly with meat tenderizer or salt, and then grind fresh black pepper over the steak, to taste. Use your hands to mix the seasonings into the steak cubes. Now, place 1 cup flour into a gallon-sized Ziploc plastic bag and set aside. Place 2 to 3 tablespoons of peanut (or other) cooking oil into a deep skillet, and heat it over medium heat until it is hot, but not smoking. Place several cubes of seasoned steak into the Ziploc bag of flour, and shake to coat the steak pieces. Shake off any excess flour, and place the floured steak cubes in the hot oil in the skillet. They should sizzle. Continue to add the steak in this manner, until the entire pound of steak is frying in the skillet. Continue to fry the steak, stirring it occasionally, until the steak is browned and crisp on all sides. Remove the steak from heat. If there is any excess oil in the skillet with the steak, pour it off. In my demonstration, all of the peanut oil was absorbed by the flour to form the crust on the steak, and there was no extra grease to drain. Add 1 inner packet of onion soup mix to the skillet of steak, along with ½ cup water and one 10 ¾ oz. can of cream of mushroom soup. Stir, and place the skillet back on the stove. Cook over low heat for 10 to 15 minutes, stirring occasionally. This mixture will thicken, so you will need to add water to get the consistency of sauce that you like. I added an additional 1 ½ cups water, a little at a time. While your stroganoff sauce is cooking, make your egg noodles. Empty 8 oz. of egg noodles into a pot with about 3 inches of rapidly boiling water. Add 1 teaspoon of olive oil to keep the noodles from bubbling over the top of the pot, and to keep the noodles from sticking together. Cook, according to package directions, about 8 minutes, or so. You will not need to add salt, because the stroganoff sauce will have plenty of flavor. When the noodles are al dente (chewy, not mushy), drain them through a colander and place them on a large platter. By now, your stroganoff sauce should be ready to finish up. Remove it from the stove, and add 1 cup of sour cream. Stir, and place back over heat, just long enough to get it hot again. Do not boil. Now, ladle your stroganoff topping over your platter of noodles. Voila! Company's Coming! Sirloin Beef Stroganoff is ready!!! Enjoy!
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Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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Betty Crocker's New Dinner for Two - Hamburger Stroganoff
Today I'm cooking up Hamburger Stroganoff from Betty Crocker's New Dinner for Two (1964). This retro recipe is both easy AND budget friendly!
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HAMBURGER STROGANOFF
1/2c minced onion
1 clove garlic, minced
1/4c butter
1lb ground lean ground beef
2T flour
1/4t pepper
1lb fresh mushrooms OR 1 - 8oz can sliced mushrooms, drained
1 can cream of chicken soup, undiluted
1c sour cream
parsley
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper, and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream and heat through. Garnish with parsley. Makes 4 to 6 servings.
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