This comforting ground beef stroganoff with egg noodles is incredibly easy to make and can be on the table in less than half an hour, making it ideal for busy weeknights. Top with freshly chopped parsley for extra color and flavor.
I had never had beef stroganoff until I married my husband, Jake. I remember the first time I ever had it. We were at his grandmother’s 80th birthday celebration and had it on the first evening as a family. It was great because it was easy to make for a large group and ready in under an hour, which is a fantastic feat when feeding 30+ people.
This classic recipe is perfect for when you’re craving some home cooking. It’s rich, creamy, and versatile, so you can easily tailor it to your family’s taste. And the best part? It only takes 40 minutes to make! So next time you need a quick meal to please everyone, whip up some beef stroganoff!
Beef stroganoff is a well-known Russian dish that contains beef in a creamy sauce. My mom loved her childhood memories of this dish, and I am still shocked; I don’t remember having this often. I could eat this just straight from the pan, but typically this meal is served with mushrooms and egg noodles.
- Lean Ground Beef
- Worcestershire sauce
- Beef broth
- White button mushrooms
- Yellow onion
- Black pepper
- Sour cream
- Cream of mushroom soup
- Egg noodles
How to Make Beef Stroganoff
Bring a large pot of lightly salted water to a boil. Cook egg noodles until tender yet firm to the bite, 6-7 minutes. Drain and set aside.
In a large skillet, melt butter over medium heat. Then add mushrooms, onions, and garlic. Cook everything in the butter for 5 to 7 minutes stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
Cook the beef on medium-high heat for 5 to 7 minutes until it is no longer pink, stirring occasionally. Drain it and then stir in 1 cup of broth, Worcestershire sauce, salt, and pepper. Let everything come to a boil.
Add sour cream and cream of mushroom soup, and stir to combine.
Add the mushroom mixture to the pan and simmer over medium heat for 10 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of the pan.
Now you can add your cooked noodles or serve the sauce over the noodles. Your choice; our preference is to mix in the noodles. Garnish with parsley.
How to keep leftovers
You can store your leftover beef stroganoff in the fridge for up to four days. To reheat it, put it in the microwave or on the stove.
What to Serve With Beef Stroganoff
This ground beef stroganoff is heartier than most dishes, so you may not even need a side dish. A salad would be light and refreshing, complementing the meal perfectly.
Although if you’re looking for something different, feel free to serve the ground beef and sauce mixture over white rice or mashed potatoes instead of egg noodles.
Rolls are always great, as you can wipe up any extra sauce.
Are you looking for more easy dinner ideas?
Dinner doesn’t have to be complicated; plenty of easy ideas can be whipped up quickly.
Easy Mexican Chicken – insanely delicious and straightforward to make, with just the right amount of spice! Make it with tacos, nachos, or burritos.
Hamburger Helper – This meal is ready in 30 minutes and perfect for busy weeknights or when you feel under the weather.
Instant Pot Chicken Tortilla Soup – This delicious Instant Pot Chicken Tortilla Soup contains shredded chicken, tomatoes, pinto beans, cilantro, onion, and sweet corn simmered in a perfectly seasoned broth.
Creamy Chicken Casserole – “Little Hen” is a casserole made with creamy, saucy chicken and mashed potatoes, baked until it’s hot and bubbly.
Blue Ribbon Chili – You will love this Blue Ribbon Chili because it is classic, hearty chili filled with beef, two types of beans, and lots of seasonings. This recipe truly is a winner.
Don’t forget to pin this to your favorite Pinterest board.
Ground Beef Stroganoff
- 1 lb lean ground beef
- 1 tablespoon worcestershire sauce
- 1 cup beef broth
- 2 tablespoons butter
- 8 ounces white button mushrooms
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 cup sour cream
- 1 can cream of mushroom soup
- 8 ounces egg noodles
- Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Then add mushrooms, onions, and garlic. Cook everything in the butter for 5 to 7 minutes stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
- Cook the beef on medium-high heat for 5 to 7 minutes until it is no longer pink, stirring occasionally. Drain it and then stir in 1 cup of broth, Worcestershire sauce, salt, and pepper. Let everything come to a boil.
- Add sour cream and cream of mushroom soup, and stir to combine.
- Add the mushroom mixture to the pan and simmer over medium heat for 10 minutes. Stir occasionally to make sure it doesn't stick to the bottom of the pan.
- Now you can add your cooked noodles or serve the sauce over the noodles. Your choice, our preference is to mix in the noodles. Garnish with parsley.