Super Simplified Stroganoff

My father asked me to post this recipe. He’s the one who taught me how to make it in the first place. Of course much to his chagrin, I modified it considerably, but it still delivers a terrific comfort food flavor that is easy to serve any night of the week.

Before we begin, I would just like to say that this is not like any stroganoff you’ve ever had before. Most of the time you make a gravy and add sour cream to it. With this recipe, the sour cream is the gravy.

You may also notice that you can easily substitute pork loin instead of beef, hence why I don’t call it “Beef Stroganoff”. Since the onions and sour cream are quite overpowering, the type of meat is a bit trivial. I imagine one could even substitute chicken if so inclined.

At first glance it looks like there are so many things wrong with this recipe. When compared to more traditional versions, this version almost seems insane, but I can assure you it’s quite delicious, and it makes quite a lot of stroganoff that can easily serve 4 people.

Super Simplified Stroganoff


  • ¾ to 1 lb of Beef or Pork Loin (cubed)
  • ¾ to 1 lb of sliced Sweet Onion
  • 3 small 4oz cans of sliced Mushrooms (drained)
  • 1 tbsp minced Garlic
  • 3 cups extra broad Egg Noodles
  • ¾ cups Sour Cream
  • Salt and Pepper (to taste)


Pour some cooking oil into a large nonstick skillet over medium to medium high heat. Add the Meat, Onions, Mushrooms, Garlic, Salt, and Pepper. Stir well and cover. About every 5 minutes give it another thorough stirring. While you are doing this, cook the Egg Noodles according to the package instructions. Continue to simmer and stir the Stroganoff until the meat is well done, and the Onions are very soft, but not caramelized. Remove from heat and add the Sour Cream. Mix thoroughly and either serve over the noodles or combine with the noodles.


So what are the differences between my recipe and my Dad’s? Well, there’s a lot of things, but basically, Dad would never use anything other than beef. He would also cook the beef separately from the onions and mushrooms. Whenever possible he would use fresh mushrooms. It’s the little details that makes his taste just a little bit better than mine, but honestly mine’s really quite good, less hassle, and more flexible for a fast weeknight meal.

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