Beef Stroganoff in 20 Minutes Flat

I want to share with you one of my most favorite cookbooks. If our house burned down to the ground tomorrow, this cookbook would be one of my first purchases (once I had a stove again, that is).

Why do I like this cookbook so much? Let me count the ways:

  • Everything can be made from start to finish in 20 minutes. A few of the recipes can even be on the table in 15 minutes or less.
  • All of the ingredients can be found in the local grocery store (read: no fruitless quest for fresh juniper berries or organic lemon grass here, folks)
  • The number of processed ingredients used is minimal; most of the recipes are truly made from scratch.
  • The dishes are not hard to make. I’m not a great cook, but you don’t have to be. If you can read and follow directions, you can make these recipes.
  • No fancy equipment required – just a microwave, a sharp knife and a decent skillet.

And the number one reason is….you’ll actually want to eat what you make.

Hamburger Stroganoff in a Hurry

  • 1 bag (12 oz) egg noodles
  • 1 lb ground beef, fresh or frozen
  • 1 large onion, chopped
  • 1 tsp bottled minced garlic
  • 2 cups already-sliced fresh mushrooms
  • 1/4 C dry sherry (chicken stock or even water also work in a pinch)
  • 1 T ketchup
  • 2 tsp Dijon mustard
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1 can cream of mushroom soup
  • 2/3 C sour cream
  • salt and pepper to taste
  • chopped fresh parsley or parsley flakes for garnish (optional)

Place noodles in a pot of already boiling water and cook for six minutes.

Meanwhile, if the beef is frozen, run it under hot water so you can remove any packaging. Place the meat on a microwave-safe plate and microwave two minutes on high, to begin defrosting. While the meat microwaves, peel the onion, then being heating a 12-inch nonstick skillet over medium heat.

Add the beef (fresh or partially defrosted) to the skillet, raise the heat to medium-high and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about five minutes.

Meanwhile, add the sherry, ketchup, mustard, Worcestershire, paprika and the mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour cream and continue to cook, stirring constantly, until the sour cream is completely incorporated, one minute. Season with salt and pepper.

Drain the noodles and put some on each of the serving plates. Top with the sauce and serve.


  • if you want to make a lower-fat version, use extra-lean ground beef, reduced-fat mushroom soup, yolk-free noodles and light sour cream.
  • You can also add a 9 oz package of frozen french-style green beans to the pasta water if you like and cook until the noodles are tender and the beans are heated through.

This is one of go-to recipes. Other recipes we make often from the book are:

  • Speedy Black Bean Soup, p13
  • French Peasant Supper, p68
  • Blue Runners and Rice (red beans and rice with kielbasa, I have a Polish husband, remember?), p99
  • Chicken Fingers Parmesan, p148
  • Ravioli with Roasted Red Pepper Cream (company-worthy), p178
  • Winter Pesto Pasta, p186
  • Miracle Baked Pork Chops, p252

Check it out at the library or borrow mine, before you run out and buy it. Your family may have different tastes or dietary concerns than we do.

If you make it and you like it, let me know. If you make it and you don’t like it, avoid making eye contact with me at church altogether and I’ll know:)


I linked this up to Tasty Tuesday at Balancing Beauty and Bedlam.

Published in: on November 18, 2010 at 9:18 am  Leave a Comment  
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