This ground beef stroganoff with cream of mushroom soup is a creamy, comforting dinner made with egg noodles, sour cream, and a handful of simple ingredients. It takes about 30 minutes, with the noodles cooking in a separate pot while you make the beef and sauce.
This is the easy hamburger version of stroganoff, with a can of condensed soup doing much of the sauce-making work. It also makes my list of 30-minute dinners for busy evenings.
Why This Version Is So Easy
- One pound of ground beef: Break it into small pieces as it cooks so there is beef throughout the noodles.
- A shortcut mushroom sauce: Condensed soup, milk, and sour cream come together without making a separate sauce from scratch.
- Noodles included: Toss the cooked egg noodles right into the finished sauce before serving.
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Ingredients for Ground Beef Stroganoff
The full measurements are in the recipe card below. Here are the details that matter when gathering your ingredients.
- Ground beef: Use 1 pound and drain excess fat after browning so the finished sauce is creamy rather than greasy.
- Egg noodles: Measure the 4 cups while the noodles are dry. Cook them separately according to the package directions, then drain before adding them to the sauce.
- Condensed cream of mushroom soup: Use one 10.5-ounce can, undiluted. The milk in this recipe thins the condensed soup; do not prepare it according to the soup label first.
- Onion: Chop it small and cook until softened and translucent. The cooking time will depend on how finely the onion is chopped.
- Milk and sour cream: Milk loosens the sauce, and sour cream adds its tangy flavor. Half-and-half or heavy cream can replace the milk, as noted in the recipe card, for a richer sauce.
- Salt, pepper, and parsley: Salt and pepper season the sauce. Chopped parsley is an optional garnish.
How to Make Ground Beef Stroganoff
- Cook the noodles. Cook the noodles according to package directions. Drain and set aside. You can brown the beef while the noodles cook.
- Brown the beef and soften the onion. In a large saucepan or deep skillet, cook the ground beef over medium heat, breaking it into small pieces, until cooked through (160°F). Drain excess fat. Add the chopped onion and cook, stirring, until softened and translucent.
- Make the sauce. Reduce the heat to low. Stir the undiluted condensed soup, milk, sour cream, salt, and pepper into the beef mixture until combined.
- Warm gently. Heat gently for a few minutes, stirring often, until the sauce is hot throughout. Avoid a hard boil after adding the sour cream.
- Combine. Add the cooked, drained noodles to the sauce and stir to coat. If the sauce is thicker than you like, stir in a little extra milk.
- Serve. Top with chopped fresh parsley, if using, and serve.
For a smooth sauce: Keep the heat low once the sour cream goes in. If it is very cold, stir a spoonful of the warm beef mixture into the sour cream first, then add it to the pan. A hard boil can cause the sauce to separate.
What to Serve with Beef Stroganoff
With the beef and noodles already in the pan, a simple side salad rounds out dinner. Add homemade Italian bread if you want something to scoop up the extra sauce.
Serving Variations
Prefer something besides egg noodles? Spoon the beef and sauce over separately cooked rice or mashed potatoes. Leave the noodles out of the pan for either option. These serving changes will affect the nutrition estimate.
Recipe FAQs
Use a 10.5-ounce can of condensed cream of mushroom soup, straight from the can. Do not add the water or milk called for on the soup label; the recipe includes its own milk and sour cream.
Turn the heat down before adding the sour cream and warm the sauce gently. Avoid a hard boil. You can also stir a spoonful of the warm beef mixture into the sour cream before adding it to the pan.
Stir in a little milk at a time until the sauce coats the noodles the way you like. The noodles absorb sauce as they sit, so leftovers may need another splash of milk when reheating.
Yes. This version uses ground beef, also called hamburger, with a creamy mushroom sauce and egg noodles. The cooking instructions here are for ground beef; steak strips and stew meat need different cooking times.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3-4 days. For quicker cooling, divide a large batch among shallow containers.
Reheat in the microwave or gently in a saucepan, stirring and adding a little milk if the noodles have absorbed the sauce. Heat leftovers to 165°F throughout.
More Easy Ground Beef Dinners
For another beef-and-pasta dinner, try taco pasta or hamburger mac and cheese. You can also browse my ground beef dinner ideas or church supper recipes when planning meals for the week.
Did you make this? Leave a rating and comment below to let me know how it turned out!
Recipe
Ground Beef Stroganoff with Cream of Mushroom Soup
Equipment
- Large saucepan or deep skillet
- Pot for boiling noodles
- Colander
Ingredients
- 4 cups dry medium egg noodles
- 1 pound ground beef
- ½ cup chopped onion
- 1 can condensed cream of mushroom soup 10.5 ounces; use undiluted
- ¾ cup milk half & half or heavy cream can be used as well
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- chopped fresh parsley for garnish
Instructions
- Cook the noodles according to package directions. Drain and set aside. You can brown the beef while the noodles cook.
- In a large saucepan or deep skillet, cook the ground beef over medium heat, breaking it into small pieces, until cooked through (160°F). Drain excess fat. Add the chopped onion and cook, stirring, until softened and translucent.
- Reduce the heat to low. Stir the undiluted condensed soup, milk, sour cream, salt, and pepper into the beef mixture until combined.
- Heat gently for a few minutes, stirring often, until the sauce is hot throughout. Avoid a hard boil after adding the sour cream.
- Add the cooked, drained noodles to the sauce and stir to coat. If the sauce is thicker than you like, stir in a little extra milk.
- Top with chopped fresh parsley, if using, and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Marie D says
It was kind of bland. I would double onions and add more salt and pepper. Also I added mushrooms.
Jessica says
Thanks for letting me know what you though, Marie!
Laura Reese says
This was always one of my favorite childhood dinner! I love your recipe it is so flavorful and delicious.
Jennifer says
Sooo yummy! Such an easy dinner!
Betsy says
Super easy! Who knew stroganoff could be so easy and so tasty? The whole family loves this and it’s perfect for potlucks, too! Yum!