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When it comes to easy, budget-friendly skillet meals, ground beef stroganoff is right up at the top of my list. It comes together with just a few inexpensive ingredients I usually have on hand – ground beef, egg noodles, cream of mushroom soup, and a few spices.
Despite how simple this recipe is, it makes the house smell absolutely amazing as it cooks. Warm, savory, slightly herbaceous aromas fill the kitchen. My kids come running as soon as they smell it!
While stroganoff is often thought of as an elegant, indulgent dish, this version uses lean ground beef to keep it budget and waistline-friendly. A touch of nutmeg adds a subtle, gourmet flavor you don’t always associate with ground beef.
Served over buttery egg noodles with a side of steamed broccoli, this satisfying skillet dinner makes everyone happy. Even my pickiest eaters gobble it up! I love that it’s affordable, easy to double for a crowd, and comes together in under 30 minutes.
Why You’ll Love This Ground Beef Stroganoff
- Ground beef and pantry staples like noodles and canned soup make it easy on the wallet.
It uses just one skillet
- Minimal cleanup with this all-in-one-pan dinner!
It has lots of cozy comfort food appeal
- With creamy, tender noodles and savory beef, it’s pure comfort.
The flavor is simple but delicious
- Beef, mushrooms, onions, and warm spices – an ideal flavor combo.
Kids and adults both approve!
- It’s gone over well with my pickiest little eaters and grown-up family members alike.
It’s endlessly customizable
- Play around with add-ins like peas, carrots, garlic, or herbs.
It makes great leftovers
- Just as tasty reheated the next day. The flavors have time to meld.
Tips for Making the Best Ground Beef Stroganoff
Use 80/20 ground beef
The higher fat content keeps the beef tender and adds flavor. Drain any excess grease.
Skip pre-shredding the mushrooms
Leaving them whole gives the best texture. They’ll break down as they cook.
Cook the egg noodles al dente
Undercook them slightly so they don’t get mushy when baked with the stroganoff mixture.
Mix in sour cream at the end
Stirring it in just before serving prevents curdling from overcooking.
Use full fat sour cream
Low or non-fat sour cream may curdle. Stick with full fat for best results.
Season in stages
Taste and adjust salt, pepper, paprika, etc. to your preferences after each addition.
Serve it immediately
Egg noodles can get gummy if they sit for too long after baking. Fresh from the oven is best!
Higher fat 80/20 beef ensures tender, beefy results. Lean ground beef can dry out.
One yellow onion, diced, adds a savory, aromatic backbone. Leave some texture.
Sliced white or brown mushrooms add an earthy, meaty quality.
Wide noodles hold up well to the hearty stroganoff sauce. Cook al dente.
Cream of Mushroom Soup
Thick canned soup makes an easy, creamy sauce base.
Stirred in at the end, sour cream adds tang and richness. Use full fat.
Smoky paprika seasoning boosts the savory flavors of the beef.
Chopped fresh parsley gives a pop of color and herby flavor right before serving.
A couple pats of butter help the noodles soak up the flavorful sauce.
How to Make the Best Ground Beef Stroganoff
Step 1 – Cook the Ground Beef
Heat a large skillet over medium high heat. Cook 1 lb ground beef, breaking it up, until browned and crumbled, about 5 minutes. Drain excess grease.
Step 2 – Cook the Onion & Mushrooms
Add 1 diced onion and 1 lb sliced mushrooms to the beef. Cook for 5 more minutes, stirring occasionally, until softened.
Step 3 – Make the Sauce
Stir in 2 cans cream of mushroom soup and 1 cup water. Bring mixture to a simmer.
Step 4 – Simmer the Stroganoff
Reduce heat to medium low. Add 1 teaspoon paprika, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Simmer for 10 minutes.
Step 5 – Prepare the Noodles
While stroganoff simmers, prepare egg noodles according to package directions until just al dente.
Step 6 – Finish and Serve
Remove stroganoff from heat. Stir in 1 cup sour cream and 2 tablespoons butter until combined. Add noodles and toss. Top with chopped parsley.
What to Serve with Ground Beef Stroganoff
- Buttered egg noodles or mashed potatoes
- Steamed broccoli, peas, or asparagus
- Mixed green salad or coleslaw
- Crusty bread or rolls
- Mugs of hot soup or stew
Substitutions for Ground Beef Stroganoff
- Ground turkey or chicken
- Diced chicken breasts
- Plant-based ground meat
- Portobello mushrooms instead of white
- Almond milk cream soup
- Greek yogurt or plain yogurt instead of sour cream
What sides go well with stroganoff?
Buttered egg noodles are classic, but mashed or roasted potatoes also pair nicely. Add a green veggie like steamed broccoli too.
Can I prep the ingredients ahead of time?
Absolutely! Chop all the veggies and measure out the ingredients in the morning for quick cooking later.
Is stroganoff better the next day?
Yes, allowing the flavors to meld overnight enhances the taste. Just stir vigorously before reheating to redistribute the sauce.
Can I use additional seasonings?
Certainly! Enhance the flavor with garlic, thyme, Worcestershire sauce, or any of your favorite seasonings.
How long does leftovers last?
Store cooked stroganoff in the fridge for up to 4 days. Freeze individual portions for longer storage up to 3 months.
Ground Beef Stroganoff
- Large skillet
- Mixing spoon
- Measuring cups
- Cutting board and knife
- Pot for cooking noodles
- Serving platter or bowls
- 1 lb ground beef
- 1 onion diced
- 8 oz mushrooms sliced
- 2 10.5 oz cans cream of mushroom soup
- 1 cup water
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz egg noodles cooked
- 1 cup sour cream
- 2 Tbsp butter
- Fresh parsley chopped
- In a skillet over medium high heat, cook ground beef 5 mins until browned. Drain grease.
- Add onion and mushrooms. Cook 5 minutes more.
- Stir in soup, water, paprika, salt and pepper. Simmer for 10 minutes.
- Cook egg noodles according to package directions.
- Remove beef mixture from heat. Stir in sour cream and butter.
- Add cooked noodles and toss to coat. Sprinkle with parsley.