We have a 
long-running discussion about whether this easy beef stroganoff should be served over mashed potatoes (my husband grew up eating it this way) or over buttered noodles (the way I grew up eating it) at our house.
I admit that it’s good both ways, and this recipe makes it ridiculously easy to make. It takes only four ingredients (in addition to either the mashed potatoes or buttered noodles) and relies on Lipton® Onion Soup mix for the flavoring. The original recipe uses sour cream but you can substitute Greek yogurt for a slightly healthier version of the recipe.
Since this recipe makes it so easy to make, cook some up and try beef stroganoff both ways. Then, let us know which way is right!
- 2 lbs. boneless round or sirloin steak, cut into cubes
- 1 envelope Lipton Onion Soup mix
- 1 lb. mushrooms, stems removed & quartered or halved
- 1/2 - 1 cup sour cream, start with 1/2 cup and add more to taste if desired
Brown steak cubes over low heat.
Add the mushrooms and soup mix, bring to a boil and then turn down to simmer.
Simmer covered until the beef is tender (about 40 minutes) stirring occasionally.
Simmer uncovered until broth reaches desired consistency.
Add the sour cream, mix well, and heat through (about 5 minutes).
Serve over either mashed potatoes or buttered noodles.
Bea Bodziak says
Looking for a quick, low cost meal with almost no prep that’s as tasty to eat as it is easy to make, then THIS should definitely be on your go-to dinner list!! Because I have the time and really enjoy the entire process of preparing a meal from pouring over recipes, to making my list, to shopping and of course, to preparing the dish, cooking is definitely my favorite hobby/past time, and I rarely find myself making meals that are labeled “Quick and Easy”. Boy, am I glad I made this one. As another added bonus, unless there’s an allergy or dietary requirement, there truly is no need to ponder ways to add/sub/remove anything in order to tweak the flavors, because it’s an exceptional dish just as it is!! As for the author’s question of which side is best: While I’ve always had it on egg noodles and did so this time, the gravy was so, so good that I know the next time I’m serving mashed potatoes as a side, I’m going to be making a 1/4-1/2 batch without the meat in lieu of my usual beef gravy for the mashed potatoes! In addition to egg noodles and mash, I think this stroganoff would be great on top many things, including white, brown & wild rice, plain baked potatoes and in a pantry pinch, short-shaped pasta like penne, elbow, broken-up fettuccine, etc. I can’t believe how such little effort can produce such tasty results! AND at such a low cost for an entire meal (served with steamed spinach with a bit of garlic, malt vinegar and chopped boiled egg). Don’t pass this one up!
Linda says
I never ate this growing up, but hubby has only ever had it with noodles, too.
It looks great! I love simple recipes. Thank you!