This easy Beef Stroganoff can be made in less than 30-minutes and is a delicious, kid-friendly meal your entire family will love!
I love fast and easy 30 minute meals like this stroganoff recipe or One Pan Baked Ziti or Creamy Tomato and Spinach Tortellini! And, if you want to make this recipe in the Instant Pot, I've got you covered!
This simple homemade stroganoff recipe takes me straight back to my childhood. Is it fancy? No. Is it gourmet? Not at all. But, is it something your family (of any age) will happily eat, and ask for seconds? YES!
Stroganoff actually originated in Russia (something I did not know!) and refers to a meal that is made by cooking beef thin strips of beef in a flavorful, sour cream based sauce. I use ground beef in my stroganoff because it's usually what I have on hand, and it's inexpensive and kid-friendly.
Why I LOVE this recipe:
- 30 minute meal. This is one of those classic recipes that's perfect for busy weeknights.
- Ground beef. Different from other stroganoff recipes but SO delicious, cheap, and easy!
- Make ahead. You can make the sauce with the beef ahead of time and cook the noodles right before serving! See my make-ahead instructions below.
If you don't want to use cream of mushroom soup I have linked to my easy homemade cream of mushroom soup recipe. I have also found that Greek yogurt is a great substitution for sour cream!
How to make beef stroganoff:
- Brown the beef. Brown the ground beef and add garlic and onion,
- Add mushrooms and broth. Drain the grease from the beef and then add mushrooms and beef broth and let it simmer.
- Stir in sour cream and serve over egg noodles.
- Serve. This is a go-to quick weeknight meal for our family.
About the BEEF:
One of the things I love most about this stroganoff recipe is that it's made with ground beef. I don't use steak because I hardly ever have steak sitting around for a dinner like this. But I usually always have some ground beef in my freezer just waiting to be used during the crazy dinner rush.
Stroganoff recipes call for all types of beef and you can definitely substitute your favorite type, including:
- Top sirloin
- Beef tenderloin
- Boneless ribeye
- Filet mignon
What to serve Stroganoff over or with:
- Egg noodles: Store-bought or homemade egg noodles.
- Rice or Mashed potatoes: both are great alternatives to egg noodles for serving the stroganoff sauce over.
- Roasted vegetables
- Green salad
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS:
Leftover stroganoff will last in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.
To make ahead, make the sauce up until the last step of adding the sour cream. Store in the refrigerator for 1-3 days,(depending on the freshness of your ingredients). Reheat on the stovetop over medium-low heat, and stir in the sour cream.
To freeze stroganoff, make the sauce up until the last step of adding the sour cream. Allow the sauce to cool completely, then store in a freezer safe container for 2-3 months. Reheat on the stove top and stir in sour cream once reheated.
Consider trying these popular dinner recipes:
- Slow Cooker Pot Roast
- Sheet Pan Chicken Fajitas
- Honey-Lime Chicken Enchiladas
- Italian Grilled Cheese
- Gourmet Baked Mac N Cheese with Bacon
- Crispy BBQ Chicken Wraps
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Recipe
Easy Beef Stroganoff
Equipment
Ingredients
- 1 pound lean ground beef you could also use ground turkey
- salt and freshly ground black pepper
- 1 small onion , chopped
- 1 clove garlic , minced
- 8 ounces white button mushrooms , sliced
- 10.5 ounce can cream of mushroom soup (or homemade)
- 1 1/2 cups low-sodium beef broth
- 1/3 cup sour cream (or greek yogurt)
- fresh chopped parsley , for garnish
- Cooked egg noodles or rice for serving
Instructions
- Heat a large non-stick skillet over medium-high heat. Add ground beef and season with salt and pepper.
- Add onion and garlic and cook, breaking the meat up into small pieces, until it is nearly browned, but still slightly pink. Drain any excess grease.
- Add sliced mushrooms and cook until the mushrooms are browned and slightly soft and the meat is cooked through.
- Add the homemade or canned cream of mushroom soup and beef broth and cook over medium heat, stirring occasionally, allowing the mixture to bubble and simmer, about 3-4 minutes.
- Stir in the sour cream, parsley and additional salt and pepper to taste.
- Serve over cooked egg noodles or hot, cooked rice. Sprinkle with fresh parsley, if desired.
Notes
Macros Recipe Adaptation
1 lb. lean ground turkey, ⅓ cup nonfat plain greek yogurt, use brown rice for serving.Per Serving Amount
½ cup cooked brown rice, 258 grams stroganoff mixture.Macros
340 kcal, Fat: 9g, Carbs: 29g, Protein: 33g (serves 4) | MFP: Stroganoff (TBFS Macros)Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe December 2016. Updated January 2020 with new photos and step-by-step instructions.
This post contains affiliate links.
I found this very bland without dressing up. Second go around I used a tablespoon of Hungarian paprika and salted/peppered the meat generously while browning. I also quadrupled the garlic. The broth content was way, way too high in the original, and required adding more than two tablespoons of flour to thicken into a gravy. Also, I can’t stress this enough: use full fat sour cream!
Sliced up so left over chuck roast and used it with this recipe.
Absolutely delicious. Just like grandma used to make.
Used up a little more sour cream and beef stock instead of broth for a richer taste.
bland but filling
cook the mushrooms, garlic, and onions first, and then add the meat.
lots of chopped Italian parsley for additional flavor and color
This came out too soupy for me. I had to add 3 tablespoons of flour to thicken it up.
I was reading the comments as I was eating this and was so shocked at what so many people were saying. I followed the recipe as written and it was just a little runny but not bad. I thought it was absolutely delicious. Will definitely make again. I’m gonna go have seconds now.
I made it. It’s delicious.
But I did add extra sour cream and used less beef stock. ❤️
Tastes amazing! I like my sauce a little thicker so next time I think I’ll use less broth ( maybe on a cup or less) and maybe an extra can of cream of mushroom.
Definitely an easy 30 min meal. Very tasty however, I added some (about three dashes) Worcestershire sauce and it gave it just the right amount of zing, without overpowering the meal. I also like my sauce a bit thicker than this recipe provides, so I used cornstarch and stirred that in and it thicken up just right. Yummy meal and Happy hubby!
Is the mushroom soup necessary? My daughter can’t have it because of MSG?
Use my homemade version (linked in the post).
Progresso makes gluten free cream of mushroom soup
Is the can of cream of mushroom soup condensed?
Yes.
Have done this for years and it is a family favorite. One additional ingredient fresh dill! Really wonderful flavor!
Excellent!!! Will be a staple on our menu!!! Also great for dinner parties too!
Surprisingly delicious! Wasn’t sure about the can of soup, but it was so darn tasty. I also used yogurt instead of sour cream, perfect consistency and creamy.