Stroganoff is a Russia originating dish with many versions across the world. My take relies on Mushroom & Onion Flavor and is a quick and simple version. Easy to accomplish by using a can of Cream of Mushroom Soup and a packet of Onion Soup Mix. Although this may sound simple it packs some really good flavor.

This is a well versatile sauce that you can add additional items for customization or change and as thick or thin as you like.

Stroganoff Meat

The meat can be anything. Ground Meat, Sliced Meat, Cubed Meat. Worcestershire Sauce or Soy Sauce for additional flavoring.

Stroganoff Variations

Hungarian Style

For Hungarian Style Goulash Add 2 Tbl Paprika or more and Some Tomato Paste to the Meat halfway through cooking.

Scalloped Stroganoff

For Scalloped Stroganoff, start with 2 Cups of Water instead of 4 Cups. Adjust the consistency to what you are looking for by adding in more water. I find 3 Cups of Water is about right. Toss the Meat and Sauce with about 700 g of Thinly Sliced Potatoes.

Bake in the Oven uncovered at 350 F for about 30 minutes or until tender. Optionally Broil the Top for color. Garnish with Parsley & Aleppo Chili Flakes.

Thickener

I use Flour as the secondary thickener. If using for Salisbury Steak I prefer Cornstarch.

For Potato Based dishes I prefer Potato Starch and for Rice, Rice Starch. You’re looking for a sauce-like consistency.

Feel free to play around with this and find what works for you. Be mindful of the thickening ability of your Thickener. You may have to adjust the water amount. Which is easy enough to do.

Stroganoff Add Ins

• Onions
• Mushrooms
• Carrots
• Peppers
• Tomatoes
• Yogurt or Sour Cream
• Butter
• HP Sauce
• Sake or other cooking wines.

Seasoning

Season with your favorite seasonings or use some Paprika, Thyme, Bay leaves, Parsley, and/or Chives. Onion & Garlic powder with Celery salt are very nice additions.

Our Favorite is to use 1 Tbl of JAH Poly Seasoning.

If using JAH Poly Seasoning you only have to adjust the Salt & Pepper a little if at all. If using your own seasoning. Add Salt & Pepper to taste.

Stroganoff Gravy

The Base Gravy is Water, Liptons Onion Soup Mix, Cream of Mushroom Soup, Thickener, and Seasoning.

Use only about 2 – 3 Cups of water for Gravy.

Proceed with the recipe below, leaving out the Pasta. Include the meat for a meat gravy or exclude the meat for a meatless gravy, adding in about 2 Tbl of Oil or Butter. Bring to a boil and simmer until desired thickness.

Pasta

This recipe uses Egg Noodle Pasta. there are two main ways to cook the pasta. With the Gravy or Cooked separately.

Hamburger Helper Style

This method creates a starchy and dense pasta mush like Hamburger Helper. Adjust the consistency by adding in more water if you prefer a saucier stroganoff.

Add the pasta to the same pan as the gravy mix. Before the cream of mushroom and sour cream is added. The pasta simmers over medium heat until the seasoned water is almost all absorbed. Toss this often. Especially towards the end as the water reduces.

Boil the Pasta Separately

Boiling the pasta separately creates a lighter and less dense pasta and may be desired based on preferences.

Boil the Pasta separately and make the Stroganoff Gravy. Combine the two, adjust the seasoning and serve.