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!

Beef stroganoff served over egg noodles, on a plate.

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.

Browned ground beef and fresh mushrooms slices in a skillet and then cooked and stirred with a wooden spoon.

  • Stir in sour cream and serve over egg noodles.
  • Serve.  This is a go-to quick weeknight meal for our family.

Ground beef stroganoff with mushrooms, in a skillet with a wooden spoon.

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:

A skillet with stroganoff and egg noodles, cooked and ready to eat.

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.

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Recipe

Beef stroganoff served over egg noodles, on a plate.
Prep 5 mins
Cook 15 mins
Total 20 mins

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 parsley leaves , 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

Nutrition information does not include the egg noodles.

Nutrition

Calories: 238kcalCarbohydrates: 8gProtein: 32gFat: 7gSaturated Fat: 3gCholesterol: 74mgSodium: 959mgPotassium: 766mgFiber: 1gSugar: 2gVitamin C: 2.7mgCalcium: 41mgIron: 3.7mg

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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.

Easy Beef Stroganoff that can be made in less than 30-minutes. A delicious, kid-friendly meal that your entire family will love!| Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    Way too watery. Not how our family likes beef stroganoff. Wish I would have read reviews before I made and added less broth. Added Worcestershire sauce and some of favorite spices. Turned out fine but won’t make again

  2. 3 stars
    Quick recipe but definitely on the watery side. More like soup. Didn’t have anything to thicken it up so I had stroganoff soup for dinner. I added some Worcestershire and Parmesan cheese.

    1. Sorry, it didn’t thicken for you. I hope you try it again and add a couple of extra minutes to the cook at the end till it’s the consistency you like.

  3. 5 stars
    If you find it bland USE FRESH INGREDIENTS!!! Add about 5 tbl. Spoons sugar ,some top quality Worcestershire sauce … Boom .. SMACKIN. Also I used about 3 tbl. Spoons of corn starch. DRAIN YOUR GREASE!!!

  4. 2 stars
    I gave it an extra star due to my own meatless substitute. But this was very disappointing. I realized halfway through it is basically cream of mushrooms soup poured over egg noodles. Edible but not enjoyable.

  5. 2 stars
    Not our favorite here, 2 and 3 year old wouldn’t eat it. Something was lacking in flavor, and I think I will thicken the leftovers to make it more like gravey.

  6. 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!

  7. 5 stars
    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.

  8. 3 stars
    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

  9. 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.

    1. 4 stars
      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!

      1. Have done this for years and it is a family favorite. One additional ingredient fresh dill! Really wonderful flavor!

  10. 5 stars
    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.

  11. Unfortunately, this was not thick enough for my preference. Any tasty way to thicken it up ? If not, I won’t make this one again !

    1. I use cream cheese to thicken it up. I couldn’t say really how much. Start w a quarter and decide if I need more as I go. Hope this helps.

  12. 5 stars
    This is just great from start to finish. Fast, inexpensive, easy, and very tasty. I’m also able to find all of the ingredients here in Germany which is a huge plus.

  13. 5 stars
    I am not a good cook at all, but I tried this and I have to say it was the best thing I have ever made, so delicious, I didn’t have a can of mushrooms but had everything else, outstanding, can’t wait to try more of your recipes.

  14. I have your blueberry cobbler in the oven now! 😁 However, I don’t have enough sour cream but I do have heavy cream, milk, and half and half. How could I make it with any of those?

  15. 5 stars
    This was a great choice. I used a lb. of shredded sirloin. I followed the recipe over wide egg noodles. And added dried onions to thicken. Very good.
    Served with whole asparagus off the Barbie
    Mixed with olive oil and oregano and basil.

    Enough for two with seconds and a small amount that can be a side dish in a couple days. 😏
    Mikeyb

  16. 5 stars
    Delicious , quick and easy ! Will never use a box mix of this again. Tastes so much better and can control the quality.

  17. 5 stars
    I whipped this up tonight using leftover (cooked) pot roast and gravy (instead of cream of mushroom soup) & served over mashed potatoes. It was quick, easy, and a HUGE hit with my pre-teen boys. Thank you! I look forward to trying more of your recipes.

  18. 5 stars
    Made this for dinner tonight, but I used ground turkey. It was delicious – we were all scraping every last bit of sauce off of our plates. I made the “cream of anything” soup while my meat and mushroom mixture was browning. Super easy, and delicious. It took me just over 30 minutes. My mom’s recipe has officially been supplanted!

  19. 5 stars
    We loved this! Growing up went parents made beef stroganoff often but I remember it being bland so while I was excited for some comfort food, I was afraid it wouldn’t be very exciting but holy cow it was delicious! I made rice instead of egg noodles on the side but used the leftover beef broth for it. So delicious! Thanks for the recipe!

  20. Excellent and easy! I dont eat “meat” and so I’ve had to become creative and have been converting my recipes. With this one, I used LightLife Sausage because it offers great flavor (but not like “regular sausage”). I browned LightLife meatbal shapes in right after browned onion and garlic. I added distilled water, my chopped Mushrooms and “BETTER THAN BOULLION Vegetarian”.. I simmered the mushrooms until tender. But since I still consume dairy product, I added the milk, Sour Cream and used Wondra.

    It is a perfect recipe to easily convert! My family never knows if i used meat (unless I eat the meal).

  21. I made this tonight! It had wonderful flavor, the only issue I had was it did not thicken. The recipe did not say to add flour, which I normally do . Is there away to get it to thicken that I missed?

  22. I’m a 36 year old newly wed mom of a 14 year old and 12 year old both young growing men that love to eat I also have my best friend of 21 years and my husband to feed rarely do I manage to get super to the table before its half gone so I cut a couple of corners on this recipe to get it on the table and hopefully have a little left for me after feeding four big men I doubled up the amount of meat by using half store bought g rye pound beef and half gound deer meat I had from boys hunting. I used a lil cheap red wine to my meat I omitted the mushrooms and only used a lil minced onion straight outta the bottle along with sour cream and cream of mushroom. This recipie was fast enough we all got to enjoy it together but there was nothing left they all loved it I’m looking forward to trying other recipies from you guys thanks for the great ideas and allowing me to be innovative and use what I had to provide a great quick and healthy supper for my large family we loved it!

  23. 5 stars
    This turned out delicious! I have never made homemade cream of anything and it was so easy and quick! The best beef stroganoff I have ever made! Thank you for this easy and yet so yummy recipe! Even my 3 yr old and 1 yr old ate it up! Its going in my recipe book!

    1. Hi Jen, you could freeze it after step 4 (before you add the sour cream). Add the sour cream the day that you reheat and eat it 🙂

  24. 5 stars
    Made this to go with your egg noodle recipe I just commented on, and it was also fantastic!! Again had to make a few adjustments due to limited availability of ingredients here, but it was just as amazing – I omitted the cream of mushroom soup, used water instead of beef broth, yogurt instead of sour cream, dried oregano instead of parsley, and added a pinch of ground caraway and cayenne. Delicious!

  25. I try this recipe tonight.
    Instead of the sour cream I add Greek yogurt for the creamy texture. Must say it was amazing

  26. One of my favorite recipes on this site. And you have to make the cream of chicken from scratch. Holy Cow, what a difference it makes.