Easy Stroganoff Recipe with Ground Beef • Longbourn Farm (2024)

FAQs

What cut of beef is best for Stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Goulash is a stew, and stroganoff is a sauce

Stroganoff, on the other hand, is pan-fried on the stove and consists of steak, mushrooms, and onions that are tossed with a sauce made of brandy and sour cream. It's traditionally served over rice instead of noodles.

The difference between a traditional beef stroganoff and the Hamburger Helper version is the meat. The traditional version has cuts of beef, while the Hamburger Helper version uses ground beef. I decided to stick with that for my recipe! I added in more vegetables and the homemade sauce was really easy to make.

Add a little flour, and whisk it in to make a roux—the base of your creamy beef stroganoff sauce. Add all of the things that give this easy beef stroganoff recipe its big, bold flavors—beef broth, thyme, Worcestershire sauce, spicy Dijon mustard, and sour cream.

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!

Goulash can be made with beef or pork but the traditional way of making it is with beef. Originally this was the signature dish of the herdsmen on the Hungarian Great Plain (puszta), the "Hungarian cowboys" who used to live a nomadic lifestyle and would cook it over the fire in a cauldron.

If too runny, add more flour-water mixture and if too thick, add more sour cream.

Q: How is this different from their standard beef stroganoff? It's not. They added the word Deluxe on the box. There is no difference.

How do you use sour cream instead of milk in Hamburger Helper? ›

Sour Cream: Sour cream adds thickness and tanginess to the sauce. It's best to add it towards the end of the cooking time to prevent splitting [2]. Vegan Milk: If you prefer a dairy-free option, you can use vegan milk such as oat milk or almond milk. Make sure to use the unsweetened and unflavored version [2].

Hamburger Helper Reformulates Its Box Meals

But faster cooking time isn't the only big change in Hamburger Helper. The company also adjusted sauces, pasta, and flavor ingredients based on consumer feedback. You can expect robust herbs, spices, and flavors in the entire product lineup.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

Cut beef across grain into about 1 1/2x1/2-inch strips. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. Cook beef in same skillet until brown.

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

We use the trimmings of cuts like the chuck, round and sirloin for our burgers, which are ground and formed into our hamburger patties.