Prep/Total Time: 25 min.
3 servings
This ground beef Stroganoff is one of the dishes my family requests most often whenever I ask what they'd like for dinner. It takes only minutes and it tastes great, so I always honor the request.—Julie Curfman, Chehalis, Washington
Easy Ground Beef Stroganoff Recipe photo by Taste of Home
Ingredients
- 1/2 pound ground beef
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) condensed cream of mushroom or cream of chicken soup, undiluted
- 1/4 teaspoon pepper
- 1 cup sour cream
- 3 cups cooked egg noodles
- Chopped fresh parsley, optional
Directions
- In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper. Cook until heated through, 2-3 minutes. Reduce heat. Stir in sour cream; cook until heated through. Serve with noodles. If desired, top with chopped fresh parsley.
Easy Ground Beef Stroganoff Tips
What can you use instead of sour cream in ground beef stroganoff?
Use a cup of plain, unsweetened Greek yogurt for an easy swap. To make your ground beef stroganoff dairy-free, mix in coconut milk or unsweetened almond milk, plus lemon juice and mustard to taste. Keep those non-dairy milks on hand for more delicious dairy-free dinner recipes.
What else can I add to this ground beef stroganoff?
You can stir in 1/4 cup brandy to your sauce (cook it long enough to reduce the alcohol). Saute sweet peppers with the onions, and add a dash of paprika to the finished product. Make it your own with inspiration from other ground beef recipes.
Can I make this ground beef stroganoff ahead of time?
You can make the whole recipe ahead a day or two, but store the meat and sauce separately from your noodles. Reheat the mixture on the stovetop, adding milk to the sauce if needed. Find your next easy dinner in one of these ground beef recipes!
—Elizabeth Harris
Nutrition Facts
1 serving: 554 calories, 28g fat (14g saturated fat), 141mg cholesterol, 797mg sodium, 44g carbohydrate (7g sugars, 3g fiber), 26g protein.
Recommended Video
ⓘ
If you like comfort food, then this recipe for Beef Stroganoff is for you! It's sauteed beef and onions in a creamy brown gravy, made with condensed cream of mushroom soup and beef broth. The soup and broth melt into a creamy gravy that is perfect served over hot cooked noodles or rice or whatever you have on hand. In fact, you probably have all the ingredients in your pantry right now! It only takes 30 minutes and 3 steps to make this Beef Stroganoff, so it's a great dinner idea for busy weeknights.
Ingredients
cost per recipe: $9.51
- 8 ounces uncooked medium egg noodles or whole wheat egg noodles (about 4 cups)
- 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (about 1/2 cup)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
- 3/4 cup Swanson® Beef Broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon sour cream or plain yogurt
Instructions
Tips
- If preparing using Unsalted Cream of Mushroom you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
- Make Ahead Freezer Meal: Omit or reserve the fresh parsley as an optional topping. Prepare the noodles and beef mixture as directed. Cool completely. Layer the cooled noodles and beef mixture in a 13x9x2-inch baking pan, wrap tightly and freeze. From frozen, bake, covered, at 350°F for 50 minutes. Or, thaw in the refrigerator, bake, covered, for 35 minutes. Top with the optional parsley before serving, if desired.
Step 1
Cook and drain the noodles according to the package directions. While the noodles are cooking, season the beef with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Step 2
Reduce the heat to medium. Add the onion to the skillet and cook until lightly browned. Stir in the soup, broth, Worcestershire, garlic powder and paprika and heat to a boil.
Step 3
Stir in the sour cream. Return the beef to the skillet and cook until done (do not boil). Season to taste. Serve the beef mixture over the noodles. Sprinkle with chopped fresh parsley, if desired.
Reviews
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Doubled the sauce recipe
GW M.
August 24, 2017
As I like my noodles swimming in sauce, I doubled the sauce recipe. After making the sauce, I tasted it before adding the beef & sour cream to see if any seasoning adjustments were needed for my taste ... added some onion powder and garlic powder, fresh ground black pepper, & salted to taste. Then I added the beef. I also added more sour cream then the recipe called for, for the doubled sauce, I added 1 cup instead of 2/3 cup then folded it in with the beef and sauce. Any recipe is a general guideline, what it tastes like when it gets served is on the person that prepares it.
Good
Corey J.
August 31, 2019
It's lives there food real good
No! Don't make this!
Bridget M.
July 11, 2019
I made this and followed the recipe to the last sentence. It was awful. No flavor with a bland taste.
One of our Fav's
rachel v.
June 5, 2020
Make this at least once month. Easy and Great tasting! But I use the original recipes soup, which was Golden Mushroom Soup. Somtimes I will add fresh mushrooms.
Great
Katie C.
May 5, 2020
Add a packet of lipton beefy onion soup mix. It makes its so good!!!