Pantry Comfort

One of my favorite comfort foods is Stroganoff. I don’t really care what’s in it, I’m here for the sauce. And the egg noodles. My grandmother makes it sirloin steak strips. My father made his with mushrooms while we were practicing vegetarians. Depending on who I plan to serve it to, I now use ground beef.

This is definitely a budget version of my grandmother’s recipe, but it doesn’t alter the flavor. It freezes very nicely and if you don’t like egg noodles, it’s wonderful over rice as well. By the time I make supper tonight, it’s supposed to be in the single digits, so I’m looking forward to this warm meal with a side of green beans. Yum!


  • 1-2 teaspoons olive oil or butter
  • 8 ounces sliced mushrooms (optional, I don’t like them so they aren’t ever in my home 🙂 )
  • 1 ½ pounds lean ground beef/turkey, thinly sliced sirloin steak or Portobello mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • ¼ cup flour
  • 2 tablespoons tomato paste
  • 1 cup beef (or vegetable if making the mushroom version of this recipe) broth
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon paprika
  • 1 cup sour cream
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried
  • 1 pound egg noodles, cooked
Melt the fat in a large saute pan, add in the onions and garlic and cook until tender and fragrant. Remove from the pan and brown the ground beef. When the beef is cooked, remove it as well, but reserve the drippings. Again, in the same saute pan, heat the drippings and stir in the tomato paste, Worcestershire sauce, paprika and flour.  Whisk in the flour and sour cream until the sauce is thick and bubbly. Taste and season accordingly. Return the onions, garlic and beef to the pan and stir to combine thoroughly. Serve over egg noodles and top with parsley.
**Note: If you want to substitute in the mushrooms or steak, you’ll still need to cook them separately until cooked to your liking. The rest of the ingredients can remain the same, unless noted otherwise.


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