Quick Beef Stroganoff with Noodles



Serving size

2 1/2 cups
30 Minutes

This recipe can easily be multiplied and leftovers are great. Reheat gently so that the sour cream doesn’t break down.

Quick Beef Stroganoff with Noodles


4 quart Water
2 2 ounces Egg noodles (or gluten-free egg style noodles)
1 tsp. Olive oil
1 large White onions (thinly sliced)
8 Ounce Mushrooms, white, raw (button) (sliced)
8 ounces 95/5 Ground beef
1 Tbsp. All purpose flour or garbanzo flour
1 Tbsp. Worcestershire sauce
1 Tbsp. Lemon juice
2 tsp., leaves Dried basil
1/4 tsp. Salt
1/2 tsp., ground Black pepper
1 cup No salt added vegetable stock
1/4 cup Reduced fat sour cream


Place the water in a large pan over high heat.

When it boils, add the pasta.

Place the oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the ground beef and cook, stirring frequently, for about 5 minutes until browned and crumbled.

Add the mushrooms and cook for another 5 minutes until browned. Stir frequently.

Add the flour and stir until well blended.

Add the Worcestershire sauce, lemon juice, basil, salt, pepper and stock.

Reduce the heat and simmer for 20 minutes, stirring occasionally.

When the pasta is almost done, place the sour cream in a small dish.

Add some of the sauce to the dish containing the sour cream, about 2 tablespoons at a time. Stir well to blend, then repeat with another 4 tablespoons of sauce. (This will help prevent the sour cream from curdling when you add it to the hot sauce.)

Turn off the heat under the skillet and add the sour cream mixture to the pan.

Drain the pasta and add it to the pan.

Mix well and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in place of white flour and use gluten-free pasta. Lea & Perrins Worcestershire sauce (as sold in the United States) is gluten-free.


This is a low sodium recipe.

Recipe Notes

This is not only much better for you than Hamburger Helper®, but in the long run it’s also cheaper per serving. It takes the same amount of time to make, too.

Tempering sour cream by warming it with a little of the sauce will keep it from curdling when you add it to the sauce. Because it is not so cold it won’t fracture into tiny bits (essentially scrambled milk). Don’t worry if this happens, however – it doesn’t look great but it will taste the same.

"If food is poetry, is not poetry also food?"

Joyce Carol Oates, Poet