Beef Stroganoff With Ground Beef and Tomato Sauce

Updated on October 3, 2017
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To become a good cook, you must know what herbs and spices go together to create tasty dishes. Experiment and enjoy!

Beef Stroganoff simmered in tomato sauce

Beef stroganoff is definitely a nice dish for people to sit at the table together with, enjoying good conversation while sharing a loaf of fresh-baked garlic bread to go with the meal. The aroma of garlic and tomatoes fills the air with deliciousness. Beef stroganoff (or stroganov) is originally considered a Russian dish and has become a favorite around the world. Thus it has many different variants. Mostly they are made with strips of beef, sour cream, and mushrooms. Today we are going to change up a bit and use tomato sauce.


  • 2 1/2 pound ground beef, sauted and drain grease
  • 1/2 onion, chopped
  • 1 package mushrooms, sliced
  • 1 can campbells tomato soup
  • 1 can tomato paste
  • 1 can puree tomatoes
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 3/4 cup water
  • 1- 6.5 oz Alouette Garlic and Herb soft cheese, you will only use half of this.
  • 1 package wide egg noodles, cooked per instructions on bag adding 1 knorr bouillon cube to the water while noodles are cooking
  • 1/2 package mild cheddar cheese, shredded
  • 2 knorr beef bouillon cube
  • 2 knorr chicken bouillon cube
  • 1 1/2 tablespoon garlic powder
  • salt to taste if needed
  • 1 tablespoon paprika

Tomato sauces, lots of them


  1. Boil noodles. Preheat oven to 375 degrees. Tip: To give noodles some flavor, add 1 each chicken and beef bouillon cube to boiling water. Cook noodles as directed on package. When done, drain and rinse with cold water. Pour the noodles in a glass baking dish till the sauce is done.
  2. In a large, deep pot, cook the ground beef, onions, and mushrooms until beef is browned. Drain the grease.
  3. Add 1 Knorr chicken bouillon cube and 1 Knorr beef bouillon cube along with the tomato paste, soup, sauces, garlic powder, and pepper. Stir.
  4. Simmer low with top on for 35 minutes.
  5. Put about 2 cups of the hot tomato sauce in a bowl; add half of the Alouette cheese, and stir till creamy. The heat will melt the cheese while you are stirring and breaking it up.
  6. Pour the cheesy Alouette sauce all over the noodles. Blend together.
  7. Scoup the hot, simmering tomato sauce onto the noodles, mixing as you go. Blend in half a bag of shredded cheddar cheese. Mix together. The whole mixture should be saucy, not dry. Salt to taste.
  8. Put into oven for we15 minutes, just enough to see the sides bubbling. You can top with more shredded cheese before putting in the oven if you like.
  9. Note: Keep in mind, noodles suck up the liquids pretty fast.

Special Ingredient for this magnificent Stroganoff is

ALOUETTE Garlic and Herb soft Cheese.

Clean the Mushrooms by Wiping Them With a Wet Cloth


I have been using bouillon cubes from Knorr for over 30 years. I will not go with out them in my kitchen. My grandmother and mother used them also. They are a good base for soups, stews, gravies, casseroles, and more. I'm not selling or advertising, nor am I affiliated in any way with this product. It is one of my favorites, and I like to tell people about something they might not have ever tried before.

Classic or Tomato Stroganoff

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© 2017 Ramona


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