Best Easy Ground Beef Stroganoff with Cream of Mushroom Soup

If you’re craving something cozy, creamy, and wonderfully satisfying without spending hours in the kitchen, this Easy Ground Beef Stroganoff with Cream of Mushroom Soup is your weeknight hero. It brings together tender ground beef, silky sauce, and twirly egg noodles in one comforting bowl, all built on pantry-friendly ingredients. You can expect big flavor, minimal fuss, and a dish that delivers a warm hug with every bite. Whether you’re feeding the family or looking for leftovers that reheat like a dream, this stroganoff checks all the boxes.

Why This Easy Ground Beef Stroganoff with Cream of Mushroom Soup Is a Keeper

This recipe is special because it taps into the classic stroganoff creaminess while keeping the method streamlined. Using condensed cream of mushroom soup gives you a luscious base without extra steps or special equipment. The ground beef cooks quickly and brings hearty, savory flavor, while a few smart additions—like Worcestershire sauce, Dijon mustard, and paprika—transform the sauce into something layered and crave-worthy. It’s budget-friendly, kid-approved, and flexible enough to adjust to your taste or whatever you have on hand.

What You’ll Need: Ingredients for Easy Ground Beef Stroganoff with Cream of Mushroom Soup

• 8 oz (225 g) egg noodles — The classic, tender base that soaks up the creamy sauce beautifully.
• 1 lb (450 g) ground beef (85–90% lean) — Provides hearty richness and protein; a slightly higher fat content boosts flavor.
• 1 tablespoon olive oil or butter (optional) — Helps with browning if your beef is very lean and adds a touch of silkiness.
• 1 medium yellow onion, finely diced — Adds sweetness and depth as it softens and lightly caramelizes.
• 2 cloves garlic, minced — Brings warm, savory aroma that complements the creamy sauce.
• 8 oz (225 g) cremini or button mushrooms, sliced (optional but recommended) — Fresh mushrooms add meaty texture to echo the soup’s flavor.
• 1 can (10.5 oz/298 g) condensed cream of mushroom soup — The shortcut base that delivers creaminess and mushroom richness.
• 1/2 cup (120 ml) beef broth or water — Loosens the condensed soup for a smooth, pourable sauce; adjust to your preferred thickness.
• 1/2 cup (120 g) sour cream — The signature tangy creaminess that defines stroganoff; Greek yogurt works in a pinch.
• 1 tablespoon Worcestershire sauce — Adds umami depth and a savory backbone to the sauce.
• 1 teaspoon Dijon mustard (optional) — A subtle, bright note that balances richness without dominating.
• 1 teaspoon sweet paprika — Earthy warmth and gentle color; smoked paprika also works for a deeper flavor.
• Salt and freshly ground black pepper — Essential for bringing all the flavors into focus.
• Fresh parsley, chopped (for garnish) — A pop of color and freshness to finish.

How to Make It: Step-by-Step Ground Beef Stroganoff with Cream of Mushroom Soup

1. Get the noodles going. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just tender. Drain, toss with a small knob of butter or a drizzle of oil to prevent sticking, and set aside.
2. Brown the beef. Warm a large skillet over medium-high heat. If your beef is very lean, add the olive oil or butter. Crumble in the ground beef and cook, stirring occasionally, until well browned and no pink remains, 5–7 minutes. Season with a pinch of salt and pepper. If there’s excess fat, drain it off to keep the sauce from becoming greasy.
3. Soften the aromatics. Add the diced onion to the skillet and cook until translucent and lightly golden, 3–4 minutes. Stir in the sliced mushrooms (if using) and cook until they release their juices and begin to brown, another 4–5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.
4. Build flavor. Sprinkle in the paprika, then stir in the Worcestershire sauce and Dijon mustard. Scrape up any browned bits from the pan—those are pure flavor. Pour in the beef broth or water to loosen the mixture and create a smooth base.
5. Stir in the condensed soup. Add the cream of mushroom soup and stir until completely blended. Bring the mixture to a gentle simmer and cook for 3–4 minutes to meld the flavors and thicken slightly. If the sauce is too thick for your liking, add a splash more broth or water.
6. Finish with sour cream. Reduce the heat to low. Stir a spoonful of the hot sauce into the sour cream to temper it, then gently fold the sour cream into the skillet. Heat through without boiling to avoid curdling. Taste and adjust seasoning with salt and pepper.
7. Combine and serve. Add the cooked noodles to the skillet and toss to coat, or spoon the beef stroganoff over a bed of noodles. Shower with chopped parsley and serve hot.

Prep, Cook, and Serve: Timing at a Glance

• Prep time: About 10 minutes (chopping onions, garlic, and mushrooms)
• Cook time: 20–25 minutes
• Total time: Approximately 30–35 minutes
• Servings: 4 generous portions

Your stroganoff is ready to enjoy as soon as the sour cream is stirred in and the sauce is hot but not boiling. If you’re serving a crowd, keep the heat low and give it an occasional gentle stir; it holds well for a short time. For leftovers, let cool, then refrigerate—reheat gently so the sauce stays silky.

Pro Tips for the Best Results

• Brown for flavor. Let the beef develop a deep brown color before adding onions. That fond at the bottom of the pan will give the sauce a hearty, savory boost.
• Mind the heat when adding sour cream. Keep the sauce below a simmer after adding sour cream to prevent splitting. Tempering with a bit of hot sauce first helps.
• Season in layers. A pinch of salt on the beef, another when the onions and mushrooms cook, and a final adjustment at the end makes a world of difference.
• Adjust thickness to taste. If it’s too thick, loosen with a splash of broth or water. Too thin? Simmer a few minutes longer, uncovered, to concentrate the sauce.
• Add mushrooms if you can. The condensed soup brings flavor, but fresh mushrooms lend texture and extra umami that makes the dish feel more “from scratch.”
• Try a flavor booster. A teaspoon of soy sauce or a dash of fish sauce can deepen savoriness without making the dish taste fishy.
• Serve it your way. While egg noodles are traditional, this sauce is also excellent over mashed potatoes, rice, or cauliflower mash for a lower-carb option.
• Make it lighter. Use 90–93% lean beef and replace sour cream with plain Greek yogurt. If you do, keep the heat very low when finishing the sauce.
• Garnish matters. A sprinkle of fresh parsley or chives brightens the plate and balances the richness.

A Quick Nutrition Overview

These values are estimates for one serving (1/4 of the recipe) prepared with 1 lb 85% lean ground beef, 1 can condensed cream of mushroom soup, 1/2 cup sour cream, 8 oz dry egg noodles, onions, garlic, and optional mushrooms, plus 1 tablespoon oil if needed.

• Calories: ~600 per serving
• Protein: ~33 g
• Carbohydrates: ~50–55 g
• Total Fat: ~28–32 g
• Saturated Fat: ~12–14 g
• Fiber: ~3–4 g
• Sodium: ~800–1,000 mg (varies by soup and broth brands)

For a lighter version, try leaner beef, low-fat sour cream or Greek yogurt, and low-sodium soup and broth. Serving over cauliflower mash or zucchini ribbons can lower the carbs while keeping the dish satisfying.

Your Questions, Answered

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat Greek yogurt for the best texture, and temper it by stirring in a spoonful of hot sauce before adding to the pan. Keep the heat low and do not let the sauce boil after adding it.

What can I serve alongside stroganoff?

Steamed green beans, buttered peas, a simple arugula salad, or roasted broccoli complement the creamy sauce nicely. A tangy cucumber salad also adds refreshing crunch.

Does it reheat well?

It reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Warm gently over low heat, adding a splash of broth or water if needed to loosen the sauce.

Wrapping Up on a Cozy Note

This Easy Ground Beef Stroganoff with Cream of Mushroom Soup brings comfort to the table with minimal effort and maximum flavor. It’s the kind of meal that makes a weeknight feel a little more special, yet it’s dependable enough to turn to again and again. Serve it to friends, make it for family, or treat yourself to a bowl on a chilly evening—you’ll have a creamy, satisfying dish that feels like a hug. With simple ingredients, thoughtful seasoning, and a few smart techniques, you can create a homemade classic that everyone will love.