Hamburger Stroganoff with Cream of Mushroom Soup Recipe

Hamburger stroganoff with cream of mushroom soup is a quick, budget-friendly meal made by browning ground beef, then simmering it with condensed cream of mushroom soup, beef broth, Worcestershire sauce, and egg noodles for a creamy, savory dish ready in under 30 minutes. This one-pot recipe serves 4-6 people and requires basic pantry ingredients.

Looking for a comforting weeknight dinner that's ready in a flash? Hamburger stroganoff with cream of mushroom soup delivers all the creamy richness of traditional beef stroganoff but with ground beef instead of sliced steak, making it more affordable and quicker to prepare. This family-friendly recipe transforms simple pantry staples into a satisfying meal that consistently earns praise from home cooks seeking easy dinner solutions.

Why This Hamburger Stroganoff Recipe Works

Traditional stroganoff recipes often require specialty cuts of beef and multiple preparation steps. By using ground beef and condensed cream of mushroom soup, this adapted version maintains the beloved creamy mushroom sauce while significantly reducing both cost and cooking time. The cream of mushroom soup provides an instant flavor base that would otherwise require sautéing fresh mushrooms and creating a roux.

Professional home economists note that the high fat content in ground beef (typically 80/20) helps create a rich texture that complements the condensed soup. The Worcestershire sauce adds umami depth that balances the creaminess, while the egg noodles absorb just enough sauce without becoming soggy.

Complete Ingredient List for Creamy Hamburger Stroganoff

Here's everything you'll need for this straightforward hamburger stroganoff with cream of mushroom soup recipe. All ingredients are readily available at standard grocery stores:

Ingredient	Amount	Notes/Substitutions
Ground beef (80/20)	1.5 lbs	Can substitute ground turkey for leaner option
Cream of mushroom soup	1 can (10.5 oz)	Regular or low-sodium version
Beef broth	1 cup	Low-sodium preferred
Egg noodles	8 oz	Wide or extra-wide work best
Worcestershire sauce	2 tablespoons	Essential for depth of flavor
Onion, finely chopped	1 medium	Yellow or white onion
Butter	2 tablespoons	For finishing (optional)
Sour cream	1/2 cup	Added at the end for extra creaminess
Paprika	1 teaspoon	Sweet or smoked
Salt and pepper	To taste

Step-by-Step Cooking Instructions

Follow these detailed steps for perfect hamburger stroganoff with cream of mushroom soup every time:

1. Cook the egg noodles according to package directions in salted boiling water until al dente. Drain and set aside.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Add the chopped onion during the last 2 minutes of cooking.
3. Drain excess fat from the beef mixture, leaving about 1 tablespoon for flavor. Return to medium heat.
4. Add the cream of mushroom soup, beef broth, Worcestershire sauce, and paprika to the skillet. Stir well to combine with the beef.
5. Simmer for 8-10 minutes until the sauce thickens slightly, stirring occasionally.
6. Reduce heat to low and stir in sour cream (and butter if using). Do not boil after adding sour cream to prevent curdling.
7. Season with salt and pepper to taste. Remember that canned soup contains sodium, so taste before adding extra salt.
8. Combine with cooked egg noodles or serve the beef mixture over the noodles in individual bowls.

Serving Suggestions for Hamburger Stroganoff

This versatile dish pairs beautifully with several side options:

• Simple green salad with vinaigrette to cut through the richness
• Steamed green beans or roasted broccoli for added vegetables
• Crusty bread for soaking up extra sauce
• Dill pickles for a traditional Russian-inspired accompaniment

Garnish with fresh parsley or chives for a pop of color and freshness. For an authentic touch, serve in wide, shallow bowls that showcase the creamy sauce.

Storage and Reheating Tips

Proper storage ensures your hamburger stroganoff with cream of mushroom soup maintains quality:

• Refrigeration: Store in an airtight container for up to 3-4 days
• Freezing: Freeze without egg noodles for up to 2 months (noodles become mushy when frozen)
• Reheating on stove: Gently warm over low heat, adding a splash of broth if sauce has thickened too much
• Reheating in microwave: Cover and heat in 60-second intervals, stirring between each

Never reheat the dish to boiling temperature after adding sour cream, as this will cause the dairy to curdle. If you've frozen the sauce mixture separately, add fresh sour cream when reheating.

Common Mistakes to Avoid

Even simple recipes can go wrong. Here are pitfalls to watch for when making hamburger stroganoff with cream of mushroom soup:

• Overcooking the noodles: Cook them al dente since they'll continue to soften when mixed with the hot sauce
• Boiling after adding sour cream: This causes curdling - keep heat low
• Using water instead of broth: Broth adds essential flavor depth that water can't match
• Skipping the Worcestershire sauce: This ingredient provides crucial umami that balances the creaminess
• Not draining enough fat: Too much grease makes the sauce unpleasantly oily

Recipe Variations for Different Diets

This adaptable hamburger stroganoff recipe can accommodate various dietary needs:

• Gluten-free version: Use gluten-free egg noodles and ensure your cream of mushroom soup is gluten-free (many are, but check labels)
• Dairy-free option: Substitute coconut cream for sour cream and use dairy-free cream of mushroom soup
• Lower-sodium version: Use low-sodium soup and broth, and increase herbs like thyme for flavor
• Vegetarian adaptation: Replace ground beef with plant-based ground "meat" and use vegetable broth
• Extra-vegetable boost: Add 1 cup sliced mushrooms when browning the beef for enhanced mushroom flavor

Why This Recipe Has Endured

Hamburger stroganoff with cream of mushroom soup represents the best of mid-century American cooking - resourceful, comforting, and accessible. Food historians note that condensed soups became popular recipe shortcuts during the post-WWII era when convenience foods gained traction. This particular adaptation likely emerged as a budget-friendly alternative to traditional stroganoff, which typically uses more expensive cuts of beef.

Nutritionally, this dish provides a balanced combination of protein, carbohydrates, and fats. While not particularly low-calorie, it delivers satisfaction that prevents overeating - a single serving (about 1.5 cups) typically contains 450-550 calories with 25-30g of protein, making it a substantial meal that keeps you full.

Can I use water instead of beef broth in hamburger stroganoff?

While you can substitute water for beef broth in a pinch, the dish will lack depth of flavor. Beef broth enhances the savory profile significantly. For best results, use low-sodium beef broth and adjust seasoning as needed. If you don't have broth, consider adding an extra teaspoon of Worcestershire sauce to compensate for the missing umami.

How can I prevent my hamburger stroganoff from becoming too watery?

To avoid a watery consistency, make sure to drain excess fat from the ground beef thoroughly before adding the soup mixture. Simmer the sauce for the full 8-10 minutes to allow it to reduce and thicken properly. If your sauce seems too thin after combining with noodles, return to low heat for 2-3 minutes to evaporate excess liquid. Remember that the noodles will continue absorbing sauce as the dish sits.

Can I make hamburger stroganoff ahead of time?

Yes, you can prepare the beef and sauce mixture ahead of time and store it separately from the cooked noodles. Reheat the sauce mixture gently, adding a splash of broth if needed, then combine with freshly cooked noodles just before serving. This prevents the noodles from becoming mushy. The sauce mixture can be refrigerated for up to 3 days or frozen for up to 2 months.

What's the best cut of ground beef for hamburger stroganoff?

80/20 ground beef (80% lean, 20% fat) works best for hamburger stroganoff as the fat content contributes to flavor and helps create a richer sauce. Leaner ground beef (90/10 or 93/7) can result in a drier, less flavorful dish. If using leaner beef, consider adding an extra tablespoon of butter when making the sauce to compensate for the reduced fat content.

Can I use fresh mushrooms instead of cream of mushroom soup?

Absolutely. For a from-scratch version, sauté 8 ounces of sliced mushrooms with the onions until golden brown, then create a roux with 2 tablespoons butter and 2 tablespoons flour before adding 1.5 cups beef broth. Simmer until thickened before adding the other ingredients. This method takes about 15 minutes longer but yields a more complex mushroom flavor.