Easy Ground Beef Stroganoff
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This easy ground beef stroganoff is a 20 minute, one pan meal made with cream of mushroom soup. It’s a family favorite and perfect for busy weeknights!
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Every kitchen needs a few fast and easy recipes to pull together in a pinch, especially when it comes to ground beef recipes with few ingredients! Recipes with no fancy ingredients are great because you always have everything you need on hand. Like my Ground Beef and Rice Skillet or Mongolian Noodles, this easy Ground Beef Stroganoff is exactly one of those recipes!
Why I love this recipe
- This is a budget-friendly recipe with nothing fancy and few ingredients the the whole family loves.
- Using cream of mushroom soup to make this stroganoff means you can make it even if you don’t have fresh mushrooms on hand.
- You can make it on the stovetop in just 30 minutes and using only one pan, so less time doing dishes as well and you don’t even have to turn on the oven!
Ingredients
- ground beef
- all-purpose flour
- cream of mushroom soup
- beef broth
- garlic powder
- egg noodles
- sour cream
No sour cream? You can make stroganoff without sour cream by substituting plain Greek yogurt or cream cheese. The yogurt will have the most similar flavor because of the tangy taste but the cream cheese will be delicious all the same.
Step by step
- Brown the meat in a large skillet or dutch oven. Drain any excess grease.
- Return the meat to the pan and add flour, stir to coat.
- Add soup, broth, spices, and noodles and stir to mix.
- Bring to a boil, then reduce heat and cover. Simmer 12 minutes or until noodles are cooked through.
- Stir in sour cream and cook, uncovered, an additional 1-2 minutes.
- Season to taste with salt and pepper and serve hot.
Be sure you have reduced the heat level before adding the sour cream to the stroganoff to avoid curdling the sour cream.
Variations
- use ground chicken or ground turkey instead of beef
- add sliced white button mushrooms or cremini mushrooms
- use chicken broth instead of beef in a pinch
- sauté diced onion with the browning meat before adding flour
- add a tablespoon Worcestershire sauce when adding broth
- garnish with fresh parsley before serving for an extra-pretty presentation
If you like this recipe you’ll love our Mongolian Beef Noodles, Porcupine Meatballs, Ground Beef and Rice Skillet Dinner, and Crockpot Queso!
Tips for Best Results
- I recommend using a low sodium beef broth to keep the salt level down and then seasoning to taste with salt and pepper before serving. If you use a regular beef broth you probably won’t want any additional salt added.
- You can also dissolve bouillon beef cubes in water and use that instead of beef broth or stock.
Serving suggestions
Wondering what to serve with stroganoff? Some of my favorite sides are mashed potatoes, sautéed green beans, peas, brussels sprouts, asparagus, or a simple Caesar salad to add in some veggies.
FAQs
You can make this sauce with most pasta types if you don’t have/want egg noodles. The cooking time for the noodles to be tender may vary.
Yes! To make this stroganoff sauce by itself simply don’t add the egg noodles and reduce the beef broth by half. Simmer until thick and serve over rice, potatoes, etc.
You can substitute any condensed “cream of” soup but it may alter the final flavor slightly.
Storage
Store leftover hamburger stroganoff in an airtight container in the refrigerator up to 3-4 days. Reheat in the microwave. If you feel the stroganoff is drying out, add a splash of beef broth before microwaving or stir in a little extra sour cream after microwaving.
I do not recommend freezing leftovers due to the dairy in the sauce.
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Ground Beef Stroganoff
- Total Time: 20 minutes
- Yield: 6 1x
Description
This easy ground beef stroganoff is an 30 minute, one pan meal made with cream of mushroom soup. It’s a family favorite and perfect for busy weeknights!
Ingredients
- 1 pound ground beef
- 3 tablespoons flour
- 4 cups beef broth
- 1 can condensed cream of mushroom soup
- 1/2 teaspoon garlic powder
- 16 ounce package egg noodles
- 1/2 cup sour cream
Instructions
- In a large pan brown the meat, drain if necessary (see note)
- Add flour and stir to coat.
- Add soup, broth, and garlic powder to meat and stir to mix. Heat to a simmer over medium heat.
- Add egg noodles and stir to cover in liquid as much as possible.
- Reduce heat to low, cover, and simmer 12 minutes or until noodle are cooked through.
- Stir in sour cream & serve.
Notes
lean ground beef may not need to be drained after browning, higher fat percentage ground beef will need excess fat drained
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 1 g
- Sodium: 696.9 mg
- Fat: 9.7 g
- Carbohydrates: 34.5 g
- Protein: 25.4 g
- Cholesterol: 82.8 mg
Recipe which I have used for 40yrs, delish warm meal on a cold winters night! If not interested in the egg noodles, serve over rice.
THANK YOU 😊 I did make this, but it was so much of a hit with my family that I didn’t even get a chance to take a picture before it was gone 😋.
So glad they liked it, my family gobbles it up too!
Can it be frozen?
Yes, it is a great freezer meal!
How much beef broth? I’m making this now and have no idea
It’s 4 cups listed in the recipe
I made this yesterday and my husband loved it but next time I make it I will cut back ingredients because it is too much for two people. I did add mushrooms & chopped onions but wish I had added the worchestershire sauce because it seemed to need a little more seasoning. It is a cheap & easy meal. Thank you for sharing.
Yummuy!
Making now only have 12oz noodles praying it still come out alright.
Made it and it was delicious
I’m so glad you enjoyed it Vera!
So good and easy! I’ve made this several times for my husband and myself. It’s enough for leftovers and it’s just as good, if not better, the next day!
So glad you like it!
I’ve made this for years, BUT I bake in a 9”x13” casserole dish
For 35” At 350 degrees. A family favorite 😻
I’ll have to try that version next time I make it, thanks for sharing!
Do you drain the fat after browning the meat?
Do you drain the fat after browning the meat?
Hi, this recipe looks delicious. I saw no mention of draining the fat after browning the meat, is it a do or don’t? Thank you.
Hi Patty, if you have a higher percent fat ground beef you will need to drain it, thank you for asking that question, I will make sure to clarify that in the recipe.
We enjoyed this for lunch today and also for tomorrow. It is a lot of food. I used leftover gravy from a rouladen dish instead of the broth, added some onions and garlic. Seasoning was great from the gravy, no need to add a lot. This is a great gap filler! Thanks!
My family loved this but I didn’t have egg noodles so just used macaroni and added 1 cup and 1 more cup broth, so good! My brother said it’s like homemade hamburger helper! Thank you for sharing absolutely wonderful!
Do you cook the noodles before adding to broth/meat?
No, the noodles cook in the sauce.
This is delicious and so, so easy. I realized too late that my 16 oz package of extra wide egg noodles was too much for the 4 cups of fluid, so I added another can of mushroom soup and another 4 cups of fluid. Turned out great. This is going into rotation. Thank you.
VERY good! This will definitely be added to the rotation! Thanks!
I’ve made this quite a few times. It is so good. I did add onions and peppers and Worcestershire sauce. It’s a big hit. I like the fact that it is fast and easy to prepare.
I’m so glad you liked it!
Made this with shaved steak instead of ground beef and didnt have cream of mushroom so I used the McCormick beef stroganoff packet which also accounted for the flour. Came out awesome!
I thought this was the usual recipe I make for stroganoff, but didn’t realize it wasn’t until I saw you cook the noodles in the sauce. If I had realized I would’ve omitted the flour because it turned gluey. If you are cooking pasta in liquid you don’t need flour. It was a really horrible consistency and had almost no flavor. I had to add salt and pepper to make it edible, but it was still terrible. Will be deleting.