Quick Beef Stroganoff

This is just as quick as the Hamburger Helper variety and tastes SO much better!


2 pounds lean ground beef
1 medium onion, chopped
1 container Philly garlic cooking cream
2 Tbsp flour
1 Tbsp Worcestershire sauce
1 large can mushrooms, drained
1/2 tsp horseradish
12 oz. pkg egg noodles, cooked and drained
salt, pepper, and tabasco to taste

Cook beef and onions over medium-high heat until beef is brown and onions are soft. If your beef is very lean (like this awesome stuff my dad gave me) you may have to add a tablespoon or two of olive oil to keep it from sticking. If it’s not lean at all you will need to drain most of the grease out after browning.

Quickly mix in flour, letting it lightly coat the beef.

Add mushrooms, Worcestershire sauce, horseradish, and cooking cream.  Reduce heat to medium-low and let flavors blend for about 10 minutes.  Add salt, pepper, and tabasco to taste.

Serve over egg noodles

printable version
I’ll be linking up this week to Works for Me Wednesday, Whatever Goes Wednesday, and The Mommy Club Resources and Solutions.  And since it’s a recipe I’ll also link up to The Grocery Cart Challenge Recipe Swap, and Tastetastic Thursday.

Priced at just $4.99, it is now available in every format your little heart could desire at Smashwords, or, if you prefer, it’s also for sale in a Kindle version at Amazon or a Nook version at Barnes and Noble!

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5 thoughts on “Quick Beef Stroganoff”

  1. I have no idea what Philly Garlic Cooking Cream is, but that does look good! The version I’ve always made has sour cream in it, which I don’t care for. 😛
    I’m looking forward to trying this.

    1. Oh, they’re wonderful! Keep an eye out for coupons, because they’re a bit pricey, but they are in plastic cartons near the regular cream cheese. They have several flavors and you can whip up a creamy casserole super-fast that tastes very flavorful.

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