Ground Beef Stroganoff with Cream of Mushroom Soup

4.75 from 8 votes

Ground Beef Stroganoff with Cream of Mushroom Soup

This ground beef stroganoff combines egg noodles with a creamy sauce made from condensed cream of mushroom soup, milk, and sour cream. An easy dinner ready in about 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 573kcal

Author: Jessica Burgess

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

Soup: Use one 10.5-ounce can of condensed cream of mushroom soup, undiluted. Do not add the liquid called for on the soup label.

Sauce: Keep the heat low after adding sour cream and avoid a hard boil. Thin with a little milk if needed.

Leftovers: Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat to 165°F, adding a splash of milk as needed.

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