Easy Ground Beef Stroganoff Recipe with Cream of Mushroom Soup

The best ground beef stroganoff recipe with cream of mushroom soup combines lean ground beef, egg noodles, and a rich sauce made with condensed cream of mushroom soup, beef broth, and Worcestershire sauce. This 30-minute family dinner requires just 10 ingredients and delivers the classic creamy, savory flavor of traditional stroganoff with significantly less effort than recipes using sliced beef.

If you're searching for an easy weeknight dinner that satisfies comfort food cravings, this ground beef stroganoff recipe with cream of mushroom soup delivers restaurant-quality results with pantry staples. Unlike traditional stroganoff that requires expensive cuts of beef and hours of simmering, this streamlined version uses affordable ground beef and condensed soup to create the signature creamy mushroom sauce in just 30 minutes. The secret to perfect texture? Browning the beef thoroughly and adding a splash of sour cream at the end for authentic richness without curdling.

Why This Ground Beef Stroganoff Recipe Works

This simplified stroganoff variation has become a weeknight staple for good reason. Using ground beef instead of sirloin or tenderloin cuts reduces both cost and preparation time while maintaining excellent flavor. The condensed cream of mushroom soup provides consistent mushroom flavor and thickening power without requiring sautéing fresh mushrooms—a perfect solution for busy cooks. This one-pot ground beef stroganoff recipe eliminates complicated steps while preserving the dish's essential creamy, savory profile that families love.

Complete Ingredient List

Yields: 4-6 servings | Prep time: 10 minutes | Cook time: 20 minutes

Ingredient	Quantity	Notes
Lean ground beef (90% lean)	1.5 lbs	85% lean works but drain excess fat
Cream of mushroom soup (condensed)	1 can (10.5 oz)	Regular or low-sodium
Beef broth	1 cup	Low-sodium preferred
Worcestershire sauce	2 tablespoons	Essential for umami depth
Onion, finely chopped	1 medium	Yellow or white
Garlic, minced	2 cloves	Fresh preferred
Paprika	1 teaspoon	Sweet or smoked
Sour cream	1/2 cup	Full-fat for best texture
Egg noodles	12 oz	Wide or extra-wide
Salt and black pepper	To taste

Essential Equipment

Large skillet or Dutch oven (12-inch preferred)
Wooden spoon or spatula
Colander for draining noodles
Measuring cups and spoons
Small bowl for sour cream mixture

Step-by-Step Cooking Instructions

Cook the egg noodles according to package directions in salted boiling water. Drain and set aside, reserving 1/4 cup pasta water.
Brown the ground beef in a large skillet over medium-high heat, breaking into small crumbles. Cook until no pink remains (about 8-10 minutes). Drain excess fat if using higher fat beef.
Sauté aromatics: Add chopped onion to the beef and cook until translucent (3-4 minutes). Stir in minced garlic and paprika, cooking until fragrant (about 30 seconds).
Create the sauce: Reduce heat to medium. Stir in cream of mushroom soup, beef broth, and Worcestershire sauce until smooth. Bring to a gentle simmer.
Thicken the sauce: Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in.
Add sour cream: Remove skillet from heat. In a small bowl, whisk sour cream with 2 tablespoons of the hot sauce to temper, then stir into the skillet. This prevents curdling.
Combine with noodles: Add cooked egg noodles to the skillet, tossing gently to coat. Add reserved pasta water if needed for desired consistency.
Season and serve: Taste and adjust salt and pepper as needed. Serve immediately with optional fresh parsley garnish.

Serving Suggestions for Maximum Enjoyment

This creamy ground beef stroganoff pairs perfectly with simple sides that complement its rich flavor without overwhelming it. Steamed green beans, roasted asparagus, or a crisp garden salad provide refreshing contrast. For a complete comfort meal, serve with buttered egg noodles (if not already mixed in) or fluffy mashed potatoes. A sprinkle of fresh chopped parsley adds color and brightness just before serving. This dish also freezes well for future meals—store in airtight containers for up to three months.

Troubleshooting Common Issues

Sauce is too thin: Simmer uncovered for 2-3 additional minutes to reduce, or create a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir in.

Sauce is too thick: Gradually add additional beef broth or reserved pasta water, 1 tablespoon at a time, until desired consistency.

Sour cream curdled: Always temper sour cream by mixing with some hot sauce before adding. Never add directly to boiling liquid.

Beef is dry: Avoid overcooking ground beef—remove from heat as soon as no pink remains. Higher fat content (80-85%) helps maintain moisture.

Popular Variations to Try

Mushroom lovers version: Sauté 8 oz sliced cremini mushrooms with the onions for extra earthy flavor
Dairy-free option: Substitute coconut cream for sour cream and use dairy-free condensed soup
Spicy kick: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce
Gluten-free adaptation: Use gluten-free egg noodles and gluten-free condensed soup
Slow cooker method: Brown beef and onions first, then transfer to slow cooker with other ingredients (except sour cream) and cook on low for 4 hours

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of beef broth or water to restore creaminess, as the sauce thickens when chilled. Gently warm on the stovetop over medium-low heat, stirring frequently. Avoid boiling, which can cause the sauce to separate. For best results when freezing, omit the sour cream before freezing and add it fresh when reheating.

Frequently Asked Questions

Can I make ground beef stroganoff without sour cream?

Yes, you can substitute Greek yogurt, crème fraîche, or even a splash of heavy cream for sour cream. For dairy-free options, try coconut cream or cashew cream. The sour cream adds tanginess that balances the richness, so if omitting it entirely, consider adding 1 teaspoon of lemon juice to maintain flavor balance.

How can I make this recipe healthier?

Use lean ground turkey instead of beef, low-sodium condensed soup, and substitute half the egg noodles with cooked zucchini noodles or cauliflower rice. You can also increase vegetable content by adding 1 cup of finely diced mushrooms or spinach during the sauté step. These modifications create a lighter ground beef stroganoff recipe with cream of mushroom soup that maintains flavor while reducing calories.

Why does my stroganoff sauce separate?

Sauce separation typically occurs when sour cream is added directly to boiling liquid. Always remove the skillet from heat and temper the sour cream by mixing it with some hot sauce first. High heat causes dairy to curdle. If your sauce does separate, try blending with an immersion blender or whisking vigorously while adding a small amount of cold broth to emulsify.

Can I use fresh mushrooms instead of canned soup?

Absolutely. Sauté 8 ounces of sliced mushrooms with the onions until golden brown, then create your sauce with 1 cup beef broth, 2 tablespoons flour for thickening, and additional seasonings. While this requires more effort than using condensed soup, it creates a more complex mushroom flavor. This variation works well for those seeking a from-scratch ground beef stroganoff recipe without canned soup.

What's the best cut of beef for traditional stroganoff?

For traditional stroganoff (not the ground beef version), use tender cuts like sirloin, tenderloin, or ribeye sliced against the grain into thin strips. These cuts cook quickly without becoming tough. Ground beef works perfectly for this simplified version because it requires no special slicing and cooks evenly, making it ideal for weeknight preparation of creamy beef stroganoff with canned soup.