Homemade Beef & Onion Stroganoff

When it comes to being in the kitchen I’m a big fan of quick and easy meals. I am not a fan of meals that take a long time to prepare. It’s summer and we are currently having beautiful weather, what that means is that I would prefer to spend my time with my family enjoying the great outdoors. I would rather not slave over a kitchen stove for hours on end. That’s why our Homemade Beef and Onion Stroganoff is usually my go to meal of choice. Not only is it effortless to prepare, but it is absolutely delectable. Madison my picky eater in the family, actually enjoys eating this and consistently asks for seconds, which is very rare for her. I don’t blame her since I also get seconds myself. While I’m not considered anemic, beef gives me my serving of iron that I generally won’t have since I’m not a big fan of iron pills. I remember taking those horse size pills when I was pregnant and since then I’ve steered as far away from them as I can. This meal however is a lot easier to swallow, and you’ll enjoy eating this as much as you would making it. I hope you enjoy it as much as we do in our family!

Homemade Beef & Onion Stroganoff


16 ounces dry pasta

2 tablespoons olive oil

1 pound lean ground beef

1/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

1 large onion, sliced

3 cups beef broth

2 tablespoons flour

2/3 cup sour cream

1 green onion, sliced


Cook the pasta al dente, which means “firm to the bite”. You don’t want to cook it completely through, because you’ll be mixing it with the gravy and cooking it a bit longer later in the recipe.

In a large pan, heat the olive oil over medium-high heat.

When the oil is hot, add the ground beef and all of the seasonings. Cook 5-6 minutes, breaking up the beef as it cooks.

Add the onion and cook another 3-4 minutes.

When the beef is cooked through and the onions are tender, add the flour and cook for 1-2 minutes, stirring constantly.

Add the broth and bring to a simmer over medium heat. When the broth is slightly thickened, turn the heat down to medium-low and cook it for 4-5 minutes.

Turn the heat down to low and add the sour cream and green onions. Add the pasta and stir to thoroughly combine.

Cook over low heat until the pasta is warmed through and the sauce has thickened and coated everything.

Taste and adjust salt and pepper. Serve immediately with extra sour cream and green onions, if desired.


Traditionally, this is served with egg noodles, but you can use any kind of pasta.

If you don’t have lean ground beef, cook the beef by itself, drain all the fat off, and then add it back to the pan with the seasonings.

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