Easy Ground Beef Stroganoff with Cream of Mushroom Soup

Ground beef stroganoff with cream of mushroom soup is a quick, comforting meal made by browning ground beef, simmering it with condensed cream of mushroom soup, sour cream, and egg noodles. This simplified version of the classic Russian dish takes under 30 minutes to prepare and serves 4-6 people with minimal cleanup.

The Ultimate Weeknight Dinner: Ground Beef Stroganoff Simplified

Looking for a hearty meal that's ready in 30 minutes? This ground beef stroganoff with cream of mushroom soup delivers rich, creamy comfort without complicated techniques. Unlike traditional stroganoff recipes requiring sliced beef and homemade gravy, this accessible version uses pantry staples while maintaining authentic flavors.

Why This Recipe Works for Busy Cooks

Ground beef offers faster cooking than steak strips, while condensed cream of mushroom soup creates an instant velvety sauce. The combination delivers consistent results even for beginner cooks. This approach to beef stroganoff with cream of mushroom soup eliminates common pitfalls like tough meat or broken sauce that frustrate home chefs attempting the classic preparation.

Essential Ingredients for Perfect Results

Ingredient	Quantity	Key Purpose
Ground beef (85% lean)	1.5 lbs	Provides rich meaty base without toughening
Cream of mushroom soup	1 can (10.5 oz)	Creates instant flavorful sauce base
Sour cream	1 cup	Adds tang and creaminess (add off-heat)
Beef broth	1 cup	Thins sauce to perfect consistency
Egg noodles	12 oz	Traditional stroganoff accompaniment

Step-by-Step Preparation Guide

1. Brown the beef: Heat 1 tablespoon oil in large skillet over medium-high heat. Add ground beef, breaking into small pieces. Cook until no pink remains (5-7 minutes). Drain excess fat.
2. Build the sauce: Return beef to skillet. Stir in cream of mushroom soup, beef broth, Worcestershire sauce, and 1 teaspoon black pepper. Reduce heat to low.
3. Cook noodles: While sauce simmers, prepare egg noodles according to package directions. Drain and toss with 1 teaspoon butter to prevent sticking.
4. Finish the dish: Remove skillet from heat. Stir in sour cream until fully incorporated. Never boil after adding sour cream to prevent curdling.
5. Serve immediately: Spoon beef mixture over noodles. Garnish with fresh parsley and additional black pepper.

Pro Tips for Flavor Enhancement

• Boost umami: Add 1 tablespoon tomato paste when browning beef for deeper flavor
• Texture upgrade: Stir in ½ cup sliced mushrooms during the last 5 minutes of cooking
• Acidity balance: A splash of white wine (¼ cup) deglazed after browning beef adds complexity
• Creaminess control: For thicker sauce, reduce broth to ½ cup; for thinner, increase to 1½ cups

Serving Suggestions and Pairings

This creamy ground beef stroganoff pairs perfectly with simple sides that complement without overwhelming:

• Steamed green beans with lemon zest
• Buttered peas and carrots
• Simple arugula salad with vinaigrette
• Crusty bread for sauce absorption

For family meals, serve in wide, shallow bowls to showcase the rich sauce. Leftovers maintain quality exceptionally well when stored properly.

Common Variations for Dietary Needs

• Gluten-free: Use gluten-free egg noodles and substitute cream of mushroom soup with homemade mushroom sauce (sauté mushrooms in butter, add 1 cup beef broth and 2 tablespoons cornstarch)
• Dairy-free: Replace sour cream with coconut cream and use dairy-free mushroom soup alternative
• Lower fat: Choose 93% lean ground beef and low-fat cream of mushroom soup
• Extra vegetable: Stir in 1 cup frozen peas during final minute of cooking

Storage and Reheating Instructions

Store leftovers in airtight container in refrigerator for up to 4 days. For best results when reheating:

• Stovetop method: Gently warm over low heat, adding 1-2 tablespoons broth if needed
• Microwave method: Heat at 50% power in 90-second intervals, stirring between
• Freezing: Portion into freezer bags (remove air) for up to 3 months. Thaw overnight before reheating

Avoid boiling when reheating to maintain the creamy texture. The sour cream may separate slightly but will re-emulsify with gentle stirring.

Troubleshooting Common Issues

Sauce too thin

Create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Whisk into simmering sauce until thickened.

Sauce too thick

Gradually stir in additional beef broth, 2 tablespoons at a time, until desired consistency.

Sour cream curdling

Always remove from heat before adding sour cream. Temper by mixing 2 tablespoons hot sauce into sour cream first.

Bland flavor

Boost with additional Worcestershire sauce, Dijon mustard, or a dash of smoked paprika.

Frequently Asked Questions

• Can I use water instead of beef broth in ground beef stroganoff?
  Yes, but beef broth significantly enhances flavor. If substituting, use 1 cup water plus 1 teaspoon beef bouillon granules for better results. Water alone will produce a noticeably flatter tasting sauce.
• How do I prevent the sour cream from curdling?
  Always remove the skillet from heat before adding sour cream. For best results, temper the sour cream by whisking in 2-3 tablespoons of the hot sauce first, then gradually stir this mixture back into the main dish. Never let the sauce boil after adding sour cream.
• What's the best ground beef percentage for stroganoff?
  85% lean ground beef provides the ideal balance of flavor and moisture. Higher lean percentages (90-95%) can become dry during cooking, while fattier blends (80% lean) may require more draining. If using leaner beef, add 1 teaspoon oil when browning to prevent sticking.
• Can I make this recipe in a slow cooker?
  Yes. Brown the beef first, then transfer to slow cooker with all ingredients except sour cream. Cook on low for 4 hours. Stir in sour cream during the last 30 minutes of cooking. Do not add sour cream at the beginning as prolonged heat will cause curdling.
• How can I make this stroganoff more authentic?
  For a more traditional approach, substitute ground beef with sirloin strips, increase mushrooms to 8 ounces, and replace condensed soup with a homemade sauce using butter, flour, beef broth, and fresh mushrooms. Add 1 tablespoon brandy and use crème fraîche instead of sour cream for finishing.