This beef stroganoff recipe is an old-fashioned favorite that's easy to make for a quick weeknight dinner, using egg noodles, cream of mushroom, and other simple ingredients!
¾cupmilkhalf & half or heavy cream can be used as well
½cupsour cream
½teaspoonsalt
¼teaspoonpepper
chopped fresh parsleyfor garnish
Instructions
Boil Noodles: Cook the noodles according to package directions. Drain and set aside.
Cook Ground Beef: In a large saucepan, brown ground beef over medium heat until no longer pink, breaking it into small pieces as it cooks; scraping from the bottom of the pan, and then drain the fat. Add onion and cook until translucent (about 1 minute).
Make Sauce: Stir soup, milk, sour cream, salt, and pepper into the meat.
Simmer: Cook over medium heat for just a few minutes, stirring often, until hot and bubbly.
Combine: Add the noodles into the sauce and mix.
Serve: Top with chopped parsley and serve.
Notes
See blog post notes for substitution ideas and tips to make it the best beef stroganoff recipe!Storing Leftovers: Allow to cool off, and then store in an airtight container in the refrigerator for 3-4 days.