Comfort food! Annie’s Beef Stroganoff is creamy and comforting. The perfect recipe for when the nights turn cold and icy winds blow.
Ground beef stroganoff is a standard dish in the Midwest, and there must be hundreds of variants. My mom made one she called Poor Man’s Stroganoff that involved ground beef plus chopped onions, bacon, and condensed cream of mushroom soup.
I got this recipe when I was about 19 from my friend Anne Larsen. It had been in her family for years, and a search of the web didn’t turn up anything exactly like it.
It’s long since become my favorite recipe for ground beef stroganoff (sorry, Mom). It’s almost a pantry meal because except for the sour cream, I usually have all the ingredients available in my pantry or freezer.
What’s Different about Annie’s Beef Stroganoff?
The biggest difference is the use of condensed cream of chicken soup. You’re probably saying “Whaaaat?!” But it really works in this recipe. It gives an almost buttery flavor to the dish that elevates it to comfort food supremacy. At least in my opinion…
Another ingredient that might be controversial is canned mushrooms. Some people object to the texture of canned mushrooms, and you can absolutely use fresh mushrooms if you wish. Just sauté them in the oil until they’re softened and most of the liquid has been released, then proceed with the chopped onion and garlic, etc.
Did I mention this dish is pretty inexpensive too? It fits right in with The Provident Cook’s mantra of “eating well, and saving money.” I priced out the main ingredients for Annie’s Beef Stroganoff at my local grocery store, and it comes out to around $10. Since it serves four to six, depending on appetites, that works out to about $1.70 to $2.50 per serving. Take that, fast food!
How to Make this Dish
This comes together quickly, so start by bringing the water for your noodles to a boil. Meanwhile, chop the onion and mince the garlic. In a 12-inch skillet, heat the oil over medium heat then add the onion and garlic. Cook for about 5 minutes.
Crumble in the ground beef and cook, breaking it up further as you go, until no pink remains. This may be controversial, but I always drain the beef mixture at this point. I do try to cook low(er) fat for dietary reasons, but the choice is yours. Next, add the flour and seasonings, and the drained mushrooms, to the beef mixture and stir it around for a minute or two to get rid of the raw flour taste.
Add the undiluted soup and the sour cream and stir to combine. Simmer for about 10 minutes and serve over cooked noodles.
Annie’s Beef Stroganoff
Comfort food! Annie’s Beef Stroganoff is creamy and comforting. The perfect recipe for when the nights turn cold and icy winds blow.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: American
Ingredients
1 tablespoon olive oil or vegetable oil
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
1 pound hamburger, 80 to 90% lean
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces canned mushroom stems and pieces, or 4 ounces fresh sliced button mushrooms (see note)
10.5 ounces canned condensed cream of chicken soup
1 cup sour cream, full-fat or low-fat, about 8 ounces
Instructions
Start by bringing salted water for your noodles to a boil. Meanwhile, chop the onion and mince the garlic. In a 12-inch skillet, heat the oil over medium heat then add the onion and garlic. Cook for about 5 minutes, or until the onion starts to turn translucent.
Crumble in the ground beef and cook, breaking it up further as you go, until no pink remains. Drain if you wish. Add the flour and seasonings to the beef mixture and stir for a minute or two to get rid of the raw flour taste. Add the drained mushrooms.
Add the undiluted cream of chicken soup and the sour cream. Stir to combine and reduce heat to simmer for about 10 minutes. Serve over cooked noodles.
Notes
If you’re using fresh sliced mushrooms, add them to the oil at the beginning and cook until the mushrooms have softened and most of the liquid has evaporated. Proceed with the rest of the recipe instructions.
To reheat leftovers: Add a splash of milk (a tablespoon or two) before reheating in the microwave.
Keywords: beef stroganoff, ground beef stroganoff, annie’s beef stroganoff