Easy Beef Stroganoff with Ground Beef & Mushroom Soup

Beef stroganoff with ground beef and cream of mushroom soup takes 30 minutes, serves 4, and requires just 8 ingredients: 1 lb ground beef, 1 can cream of mushroom soup, 1 onion, 2 cloves garlic, 1 cup beef broth, 8 oz egg noodles, 1 tbsp Worcestershire sauce, and 1/2 cup sour cream. This simplified version delivers the classic creamy, savory flavors with pantry-friendly ingredients.

If you're craving the rich, comforting flavors of traditional beef stroganoff but want a quicker, more budget-friendly version, this ground beef adaptation delivers exceptional results. Unlike classic recipes that require expensive cuts of beef and hours of preparation, this approach uses readily available ground beef and condensed soup to create a satisfying meal in just 30 minutes. The cream of mushroom soup provides instant depth and creaminess while ground beef offers a practical protein option that absorbs flavors beautifully.

This recipe variation emerged during mid-20th century American cooking when convenience ingredients became popular. While purists might insist on sirloin and homemade sauce, this accessible version has earned its place as a reliable weeknight dinner solution. The key to success lies in balancing the canned soup's richness with proper seasoning and fresh elements that elevate it beyond basic comfort food.

Essential Ingredients for Perfect Ground Beef Stroganoff

The beauty of this simplified beef stroganoff with ground beef and cream of mushroom soup lies in its straightforward ingredient list. Here's what you'll need for optimal results:

Ingredient	Amount	Why It Matters
Ground beef (85% lean)	1 pound	Provides rich beef flavor without expensive cuts; 85% lean offers ideal fat content for flavor without excess grease
Cream of mushroom soup	1 can (10.5 oz)	Creates instant creamy base; choose regular (not low-sodium) for better flavor development
Beef broth	1 cup	Thins the soup base and enhances meaty flavor; low-sodium preferred for salt control
Yellow onion	1 medium, finely diced	Essential aromatic base; sweetens as it cooks and balances richness
Fresh garlic	2 cloves, minced	Adds depth; never substitute powdered for best flavor
Worcestershire sauce	1 tablespoon	Boosts umami; crucial for balancing the soup's artificial notes
Sour cream	1/2 cup	Adds tanginess at the end; never boil or it will curdle
Egg noodles	8 ounces	Traditional pairing; wide noodles hold sauce best

Step-by-Step Cooking Instructions

Follow these precise steps for a consistently delicious ground beef stroganoff with cream of mushroom soup that avoids common pitfalls:

1. Cook noodles separately: Prepare egg noodles according to package directions but cook 1 minute less than recommended. Drain, rinse with cold water, and toss with 1 teaspoon olive oil to prevent sticking. Properly cooked noodles won't become mushy when combined with the sauce.
2. Brown the ground beef: In a large skillet over medium-high heat, cook 1 pound ground beef with 1 diced onion until no pink remains (about 5-7 minutes). Drain excess fat but retain about 1 tablespoon for flavor. Many home cooks skip draining, which makes the dish greasy.
3. Add aromatics: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 1 tablespoon Worcestershire sauce and cook for another 30 seconds to deepen flavors.
4. Create the sauce base: Reduce heat to medium-low. Add 1 can cream of mushroom soup and 1 cup beef broth, stirring until smooth. Many recipes fail by using only the soup, resulting in an overly thick, artificial-tasting sauce.
5. Simmer for flavor development: Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. This crucial step allows flavors to meld and reduces the "canned" taste.
6. Incorporate sour cream: Remove from heat and stir in 1/2 cup sour cream. Never add sour cream while boiling or it will curdle. For extra richness, some cooks add 2 tablespoons Dijon mustard at this stage.
7. Combine with noodles: Gently fold cooked noodles into the sauce. Serve immediately with fresh parsley garnish.

Proven Tips for Best Results

Professional chefs and experienced home cooks recommend these evidence-based adjustments for superior ground beef stroganoff:

• Boost mushroom flavor: Sauté 4 ounces sliced cremini mushrooms with the onions for deeper earthiness that counters the canned soup's limitations
• Acidity balance: Add 1 teaspoon lemon juice or white wine vinegar at the end to cut through richness—this simple trick transforms many one-note comfort foods
• Texture enhancement: Stir in 1/4 cup finely chopped dill pickles just before serving for a subtle tang that authentic Russian stroganoff often includes
• Salt control: Since cream of mushroom soup contains significant sodium, only add additional salt after combining all ingredients and tasting
• Make-ahead strategy: Prepare sauce without sour cream up to 2 days ahead; add noodles and sour cream when ready to serve for optimal texture

Serving and Storage Recommendations

This ground beef stroganoff variation pairs perfectly with simple sides that won't compete with its rich flavors. Steamed green beans, roasted asparagus, or a crisp apple-walnut salad provide refreshing contrast. For a complete Russian-inspired meal, serve with cucumber salad and dark rye bread.

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of beef broth to restore creaminess—microwaving without additional liquid causes the sauce to separate. Freezing is not recommended as dairy-based sauces often break texture when frozen and thawed.

Troubleshooting Common Issues

Even experienced cooks encounter challenges with this recipe variation. Here's how to solve frequent problems:

• Sauce too thin: Simmer uncovered for 3-5 additional minutes. Avoid cornstarch slurry as it creates an artificial texture that clashes with the soup base.
• Sauce too thick: Gradually whisk in additional beef broth, 2 tablespoons at a time, until desired consistency.
• Overpowering canned taste: Add 1 teaspoon tomato paste when cooking onions—it caramelizes and adds complexity that masks artificial notes.
• Sour cream curdling: Always remove from heat before adding and never return to boil. For extra insurance, temper sour cream by whisking in 2 tablespoons hot sauce first.
• Bland flavor: Season in layers—add 1/4 teaspoon black pepper with onions, another 1/4 teaspoon with sauce, and finish with fresh cracked pepper.

Can I use ground turkey instead of ground beef in stroganoff?

Yes, ground turkey works well but requires additional seasoning. Use 93% lean turkey and add 1/2 teaspoon smoked paprika plus 1 tablespoon soy sauce to compensate for turkey's milder flavor. Cook turkey thoroughly but avoid overcooking which makes it dry.

How do I make this stroganoff gluten-free?

For gluten-free ground beef stroganoff, substitute gluten-free cream of mushroom soup (like Campbell's GF version) and use rice noodles or zucchini noodles instead of egg noodles. Ensure Worcestershire sauce is GF (Lea & Perrins contains barley).

Why does my stroganoff taste too salty?

Canned soup often contains high sodium. Next time, use low-sodium cream of mushroom soup and broth, and add salt gradually after combining ingredients. To fix an overly salty batch, add 1/4 cup unsweetened applesauce or a peeled potato simmered for 10 minutes (remove before serving).

Can I make this stroganoff without sour cream?

Yes, substitute with full-fat Greek yogurt (add off-heat) or coconut cream for dairy-free. For similar tang without dairy, use 1/4 cup crème fraîche plus 1 teaspoon lemon juice. Avoid milk or light yogurt as they curdle easily.

How can I add more mushroom flavor to this recipe?

Sauté 8 ounces sliced cremini mushrooms with the onions until deeply browned. Add 1/4 teaspoon dried porcini mushroom powder to the sauce. For umami boost, include 2 chopped oil-packed sun-dried tomatoes with the garlic.