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Beef Stroganoff

from Denise Wirtz (Cumming Harvest customer and locally grown supporter)


  • 1 lb ground beef (I prefer sirloin)
  • 1 1/2-2 cups fresh cream of mushroom soup (recipe follows)
  • 1 large yellow onion, diced fine
  • 8 oz sour cream
  • 1/4 cup fresh chopped oregano (or 2 Tb dry)
  • Egg noodles (cook per package directions, or make fresh)
  • Salt & pepper as desired.


Brown ground meat with diced onions. Drain — reserving the runoff for use in the cream of mushroom soup, if using fresh. Cover and set aside.

To make cream of mushroom soup, you will need 4 Tb salted butter, 1/4 cup of flour (I prefer the spelt flour from My Daily Bread, but you can use any whole grain flour), about 1/2-3/4 cup of whole milk or cream, and either beef runoff from your browned meat or a cup or so of beef broth, and between 1/2-3/4 pound mushrooms cleaned and finely chopped. Melt butter in a medium saucepan over medium-low heat and add flour…do not brown. Just stir until butter and flour are incorporated and thick. Add beef runoff (or broth) gradually, stirring constantly. Add milk (or cream) slowly, again stirring constantly until the soup is desired texture. Remove from heat and add chopped mushrooms. Salt and pepper, if desired. Voila ~ cream of mushroom soup! :-)

Stir cream of mushroom soup into the meat/onion mixture, and stir in sour cream. When fully incorporated, stir in oregano. Meanwhile, cook noodles per package directions and drain. Mix meat/soup mixture with noodles, and bring to medium heat just long enough to fully heat through. Add salt and pepper if desired.

Serves approx 4-5