Ground Sirloin Stroganoff

Ground Sirloin Stroganoff


  • 1 tsp. Garlic & Herb Spread Mix (dry)  
  • 1/2 cup diced onion  
  • 1 Tbsp. canola oil or vegetable oil  
  • 1/4 cup flour
  • 1 1/2 lbs. ground beef sirloin                                     
  • 1 can (14.5 oz.) beef broth
  • 2 Tbsp. butter                                                                      
  • 8 oz. mushrooms, thickly sliced
  • 1 cup sour cream


  1. In a large, heavy-bottomed skillet, heat oil over medium heat. Add meat and cook, stirring often, until evenly browned (about 5 minutes). Transfer meat to a bowl and set aside.
  2. In same skillet, melt butter and stir in onion. Cook, stirring
    often, until onion is soft (about 5 minutes).
  3. Add flour, cook 2 minutes, stirring to thoroughly blend flour and butter. Stir in Garlic & Herb Spread Mix (dry) and onions.
  4. Add beef broth and bring mixture to a boil. Stir until flour has
    dissolved and broth is thickened (about 2 minutes). Add
    mushrooms; cook 1 minute.
  5. Stir in reserved meat and drippings; reheat mixture 2 minutes. (Recipe can be made ahead to this point. If not serving within an hour, cover and refrigerate the mixture, then reheat it
    before adding sour cream.)
  6. Remove skillet from heat and blend in sour cream. Serve immediately over noodles or rice.

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