Some nights call for comfort food that feels like a hug in a bowl. This easy ground beef stroganoff is one of those dinners I come back to again and again, especially when the day has been long and everyone is hungry now. It is creamy, savory, and cozy without being complicated.
This easy ground beef stroganoff is a simple twist on the classic, made with everyday ingredients and ready in just 30 minutes. It is the kind of recipe you can count on when you want something homemade, filling, and family-friendly. Ready to cook? Let's get started.
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Why You'll Love This Recipe
- Ready in about 30 minutes from start to finish
- Made with simple pantry and fridge staples
- Creamy, comforting, and full of savory flavor
- Family-friendly and great for busy weeknights
- Easy to customize with what you have on hand
Ingredients
- 12 ounces wide egg noodles, cooked according to package directions
- 1 pound lean ground beef
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 12 ounces baby bella mushrooms, sliced
- 4 to 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth, divided
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 1 ½ tablespoons Worcestershire sauce
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish (optional)
Ingredient Notes and Substitutions
I have made this dish many times with small swaps depending on what is in my fridge. It is very forgiving, which is one reason I love it so much.
- Ground beef: Lean ground beef keeps the sauce from becoming greasy, but ground turkey or ground chicken also work well.
- Sour cream: Plain Greek yogurt is a great substitute if you want a slightly lighter option.
- Cream of mushroom soup: If you prefer, you can make a quick roux with flour and broth instead. Add a little beef bouillon for deeper flavor.
- Pasta: Egg noodles are classic, but penne, fusilli, or even rice work beautifully here.
Instructions
- Bring a large pot of water to a boil and cook the egg noodles until just al dente. Drain well and set aside in a large bowl.
- While the pasta cooks, add the ground beef to a large skillet over medium-high heat. Cook for about 5 minutes, breaking it into small pieces, until no longer pink. Drain excess grease and transfer the beef to a bowl.
- In the same skillet, melt the butter over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 4 to 6 minutes, until the onions soften and turn translucent.
- Add the minced garlic and cook for 1 to 2 minutes more, just until fragrant.
- Sprinkle the flour evenly over the vegetables. Stir constantly for 1 to 2 minutes. This step helps thicken the sauce, so keep it moving and do not let it brown too much.
- Gradually pour in the beef broth, scraping up any flavorful bits from the bottom of the skillet as you stir.
- Stir in the cream of mushroom soup and let the sauce simmer for about 5 minutes, until thick and creamy.
- Remove the skillet from the heat. Stir in the sour cream, Worcestershire sauce, and season with salt and pepper to taste.
- Add the cooked ground beef and drained noodles to the skillet. Gently stir until everything is coated in that silky sauce.
- Garnish with fresh parsley if you like and serve warm.
Pro Tips for Success
- Take the skillet off the heat before adding sour cream to keep the sauce smooth.
- If the sauce feels too thick, add a splash of beef broth until it loosens up.
- Taste at the end and adjust seasoning. A pinch more salt can make all the flavors pop.
- Break the ground beef into small pieces for a more classic stroganoff texture.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water to bring the sauce back to life.
Make Ahead and Freezing
This dish can be made ahead and reheated when needed, which makes weeknights easier. You can also freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Tips and Variations
- For a lighter version, use ground turkey and Greek yogurt.
- Serve over mashed potatoes or rice for a fun twist.
- Add a splash of cream for an extra-rich sauce.
- Stir in a handful of spinach at the end for a little green boost.
FAQs
Yes, you can leave them out if you prefer. The sauce will still be creamy and flavorful.
This usually happens if sour cream is added over high heat. Always remove the skillet from the burner first.
Absolutely. Any sturdy pasta shape works well in this recipe.
📖 Recipe
Broccoli Cheddar Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheddar Soup is creamy, cheesy, and loaded with comforting flavor. Ready in just 35 minutes, it's the perfect cozy meal for chilly days. Pair it with homemade croutons or crusty bread for the ultimate comfort bowl.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons, for serving (optional)
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, salt, and several grinds of pepper. Cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Sprinkle in flour and whisk continuously for 1 to 2 minutes, until golden.
- Slowly whisk in milk, then add vegetable broth, broccoli, carrot, and Dijon mustard. Stir to combine.
- Simmer for 15 to 20 minutes until broccoli is tender.
- Gradually add shredded cheddar, stirring until melted and soup is creamy.
- Season to taste and serve with croutons if desired.
Notes
For a lighter version, use almond milk. Soup thickens as it sits-add extra broth or milk when reheating. Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
Serving Suggestions
I love serving this easy ground beef stroganoff with crusty bread to soak up the sauce. Steamed green beans or a simple side salad balance the richness perfectly. It is also a great one-bowl meal on its own when you want something simple and satisfying.
Nutrition and Notes
- Servings: 6
- Calories: Approximately 485 per serving
- Skill level: Easy
I have tested this recipe several times to get the timing and texture just right. It is one of those dinners that disappears fast in my house, which always feels like a win.
Reader Reviews
"This was such a hit with my family. Creamy, comforting, and so easy to make."
"Perfect weeknight dinner. Everyone asked for seconds."
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