Easy Beef Stroganoff with Cream of Mushroom Soup
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This Easy Beef Stroganoff with Cream of Mushroom Soup is a creamy, one-pot comfort food dinner made with ground beef, egg noodles, and pantry staples. Perfect for busy weeknights, this crowd-pleasing classic is ready in under 30 minutes!
This Easy Beef Stroganoff with Cream of Mushroom Soup is a comforting, hearty, and creamy one-pot meal that’s perfect for busy weeknights. Made with simple pantry staples like ground beef, canned mushrooms, and egg noodles, it’s a simplified version of traditional beef stroganoff that comes together in under 30 minutes, no fancy ingredients or culinary degrees required! With rich flavor and creamy texture, this one pot beef stroganoff will quickly become a family favorite.
Ingredients You’ll Need
- Olive Oil – Used to sauté the onions and beef. You can substitute with vegetable oil or butter if needed.
- Onion – Finely diced for flavor and texture. Shallots or onion powder can be used in a pinch.
- Ground Beef – The heart of this dish. Ground turkey or chicken also works well.
- Spices – Garlic powder and onion powder adds rich, savory flavor that enhances the dish.
- Salt and Pepper – Essential for seasoning. Adjust to taste.
- Worcestershire Sauce – Deepens the savory flavor. Soy sauce can be used as a substitute.
- Canned Mushrooms – Super convenient! Fresh mushrooms (sautéed first) work beautifully too.
- Cream of Mushroom Soup – The creamy base of the dish. You can use homemade or substitute with cream of chicken soup in a pinch. Buy a few extra cans and make our Cream of Mushroom Chicken and Rice Casserole and Easy Rotel Chicken Spaghetti.
- Beef Broth – This is used to loosen up the sauce to allow it to coat the noodles evenly. If you don’t have it you can use water in a pinch.
- Sour Cream – Adds tang and creaminess. Greek yogurt is a great substitute.
- Egg Noodles – Classic for stroganoff. You can also use wide pasta or gluten-free noodles.
Instructions
Step 1 – Cook the Noodles. Start by cooking the egg noodles according to the package directions. Once they’re al dente, drain and set aside.
Step 2 – Sauté the Onions. In the same pot, heat olive oil over medium-high heat. Add the diced onions and cook until they’re softened and fragrant—about 3 minutes.
Step 3 – Brown the Ground Beef. Add the ground beef, garlic powder, onion powder, salt, and pepper. Cook until the beef is browned and fully cooked through. Drain excess grease if necessary.
Step 4 – Add Sauce Ingredients. Stir in the Worcestershire sauce, canned mushrooms, cream of mushroom soup, and beef broth. Let everything simmer together for about 5–7 minutes so the flavors meld.
Step 5 – Stir in the Sour Cream. Turn off the heat and mix in the sour cream until smooth and creamy.
Step 6 – Combine with Noodles. Add the cooked egg noodles back to the pot and gently toss everything together until the noodles are coated in that creamy, savory sauce.
Step 7 – Serve & Enjoy. Serve hot and enjoy your cozy, one pot beef stroganoff dinner!
Variations & Customizations
- Creamy Upgrade – Mix in a bit of cream cheese or heavy cream for ultra richness.
- Low Carb Version – Swap the noodles for spiralized zucchini or cauliflower rice. You can also try our Keto Beef Stroganoff!
- Make it Vegetarian – Use meatless crumbles or lentils instead of ground beef.
- Spice it Up – Add crushed red pepper or a dash of hot sauce for a little heat.
- Add Veggies – Stir in frozen peas, spinach, or bell peppers for added nutrition and color.
Serving Suggestions
This creamy beef and noodles dish pairs well with:
- Texas Toast Garlic Bread or crusty baguette to soak up the sauce.
- Steamed green beans or roasted broccoli for a veggie boost.
- A simple Mixed Green Salad with Italian Dressing to balance the richness.
Storage & Reheating
To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
To Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between. Add a splash of milk or broth if the sauce thickens too much.
To Freeze: Store the beef and sauce separately from the noodles for best texture. Freeze for up to 2 months.
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Easy Beef Stroganoff with Cream of Mushroom Soup
Ingredients
- 6 ounces Egg Noodles
- 2 tablespoons Olive oil
- 1/2 cup Onion, finely diced
- 1 pound Ground Beef
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Worcestershire
- 6.5 ounces Canned Mushrooms
- 10.5 ounces Condensed Cream of Mushroom Soup
- 1/4 cup Beef Broth
- 8 ounces Sour cream
Instructions
- Cook egg noodles according to package instructions. After they finish cooking drain and set aside.
- Add olive oil to the same pot and heat over medium high heat.
- Add onion and cook until it begins to soften. Approximately 3 minutes.
- Add ground beef, garlic powder, onion powder, and salt. Cook until beef is cooked through.
- Drain off any excess grease and return beef to the pot.
- Add Worcestershire sauce, canned mushrooms, cream of mushroom soup, and beef broth to the beef and stir together cooking over medium high heat for 5-7 minutes.
- Remove from the heat and add the sour cream stirring until well combined.
- Pour the noodles into the pot and toss gently with the beef mixture.
- Serve hot.
Nutrition
