Country-style Beef Stroganoff

Gin Lee
Country-style Beef StroganoffPhoto byGin Lee

When preparing my beef stroganoff, I prefer to use organic, lean ground beef chuck. But you can use regular ground beef or even beef stew meat, cut into small square-shaped pieces if you prefer. This recipe is pretty simple to make, and it's extremely yummy!


  • 1 pound of ground chuck beef
  • 4 cups of egg noodles
  • 3 tablespoons of self-rising flour
  • 1/2 teaspoon of seasoning salt
  • 1/2 teaspoon of freshly ground black pepper
  • 2 teaspoons of canola oil
  • 3 cups of beef broth
  • 2 tablespoons of yellow mustard
  • 1/2 teaspoon of Italian seasoning (optional)
  • 1/2 cup of plain Greek yogurt (cream cheese, sour cream, mayonnaise, or salad dressing can be used as a substitute).


Season 1 pound of ground chuck beef with 1/2 teaspoon of seasoning salt and 1/2 teaspoon of freshly ground black pepper.


In a large skillet, heat 2 teaspoons of canola oil over high heat. Then add the seasoned meat and cook it for about 12 to 15 minutes. Transfer the cooked beef to a plate. Set aside.


In a Dutch oven, add 3 tablespoons of butter, allowing it to melt over medium heat. Then stir in 3 tablespoons of self-rising flour. Allow the flour to cook for about 1 minute. Then add 3 cups of beef broth, 2 tablespoons of yellow mustard, and 1/2 teaspoon of Italian seasoning (optional). Stir well. Allow the broth mixture to thicken for about 6 to 8 minutes while you continue to stir.


Now, add the cooked beef to the pan. Remove the Dutch oven from the burner and add 1/2 cup of plain Greek yogurt (if you don't have Greek yogurt, you can also use cream cheese, sour cream, mayonnaise, or salad dressing as a substitute). Set aside.

Cook the egg noodles in a separate pan. Bring 3 quarts of water to a boil and add 4 cups of egg noodles. Allow the noodles to cook for about 10 to 12 minutes.

Drain the noodles, then add them to the beef mixture. Stir well.

Serve and enjoy!

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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