The ultimate easy comfort food, Quick Beef Stroganoff is a savory, family-friendly meal. Ground beef cooks quickly in a creamy mushroom sauce and is served over tender egg noodles for a simple, satisfying dinner.
A Creamy Beef Skillet Meal That Comes Together in Minutes!
If you need a quick weeknight meal that still tastes like home-cooked comfort food, this faster take on classic beef stroganoff delivers. Using ground beef instead of steak simplifies preparation and shortens cook time without losing the rich, cozy flavor you want in a stroganoff.
Another time-saver is a can of condensed cream soup—cream of mushroom or cream of chicken—combined with sour cream to make a velvety sauce without the work of a roux. The result is rich, creamy, and ready in a fraction of the time.
What Goes Into This Easy Stroganoff Recipe?
This streamlined recipe builds a rich sauce quickly thanks to condensed soup and a touch of sour cream.
- Olive oil: for sautéing.
- Onion: one small, diced (yellow, white, red, or sweet).
- Ground beef: lean for less grease, or a higher-fat blend if you prefer more flavor.
- Mushrooms: sliced baby or button mushrooms.
- Garlic: two cloves, minced.
- Salt and pepper: to taste.
- Condensed soup: one 10-ounce can cream of mushroom or cream of chicken.
- Sour cream: one cup; full fat gives the creamiest texture.
- Egg noodles: cooked, about four cups to mix in.
- Parsley: chopped, for garnish (optional).
What Kind of Beef Should I Use?
Ground beef works well for a tender, kid-friendly version. If you prefer steak, choose a naturally tender cut such as ribeye or New York strip and slice it thinly before cooking.
How to Make It
Making this quick beef stroganoff is straightforward: brown the beef with the vegetables, stir in the condensed soup, blend in the sour cream over low heat, then fold in the cooked noodles.
- Brown the beef and vegetables: Heat 2 tablespoons olive oil in a large, high-sided skillet over medium heat. Add the diced onion and cook about 1 minute. Add 1/2 pound ground beef and cook 2 minutes, then add 2 cups sliced mushrooms and 2 cloves minced garlic. Season with salt and pepper and cook until the beef is browned and mushrooms soften, about 5–7 minutes.
- Add the soup: Stir in one 10-ounce can of cream soup and cook for about 3 minutes.
- Add the sour cream: Reduce heat to medium-low so the sauce is not boiling. Stir in 1 cup sour cream until smooth and heated through, about 2 minutes, then remove from heat.
- Finish: Taste and adjust seasoning. Stir in 4 cups cooked egg noodles until coated. Garnish with chopped parsley if desired.
- Serve: Plate immediately while warm.
Helpful Hints and Variation Ideas
This simplified stroganoff is flexible—here are a few ideas to adapt it to your preferences.
- Protein swaps: Ground turkey, shredded pot roast, or thinly sliced steak are all good alternatives.
- Vegetarian option: Replace the meat with extra mushrooms, seitan, or roasted vegetables and use a vegetarian cream soup.
- Add heat: Stir in cayenne, crushed red pepper, or Creole seasoning for a spicier finish.
What Should I Serve with Beef Stroganoff?
Choose simple sides to balance the creamy, savory main dish. Here are a few complementary options:
- Roasted vegetables: roasted Brussels sprouts, radishes, or a medley of seasonal vegetables.
- Salad: a fresh mixed salad or an avocado-tomato salad with red onion, olive oil, and lemon adds brightness.
- Fresh peas or snap peas: their natural sweetness pairs nicely with the savory sauce.
Storing and Reheating Your Leftovers
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently in the microwave, stirring to avoid hot spots, or warm in a covered skillet over low heat until heated through.
Can I Freeze Beef Stroganoff?
- Yes. Cool completely, then pack into freezer-safe containers or bags and freeze up to 3 months.
- Thaw overnight in the refrigerator before reheating. Reheat in the microwave or in a covered skillet over low heat, stirring occasionally.
Quick Beef Stroganoff
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- ½ pound ground beef
- 2 cups sliced baby mushrooms
- 2 cloves garlic, minced
- Salt and fresh ground black pepper, to taste
- 1 can (10 ounces) cream of mushroom soup or cream of chicken soup
- 1 cup sour cream
- 4 cups cooked egg noodles
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large, high-sided skillet or braiser over medium heat.
- Add the diced onion and cook for about 1 minute.
- Stir in the ground beef and cook for 2 minutes.
- Add the mushrooms and garlic.
- Season with salt and pepper and cook until the beef is browned and mushrooms begin to soften, about 5–7 minutes.
- Stir in the can of cream soup and cook about 3 minutes.
- Reduce heat to medium-low and stir in the sour cream until smooth and heated through, about 2 minutes.
- Remove from heat, taste, and adjust seasoning as needed.
- Stir in the cooked egg noodles and toss to combine.
- Garnish with chopped parsley and serve.
Nutrition
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Carbohydrates: 33 g
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Protein: 17 g
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Fat: 18 g
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.
More Easy Weeknight Dinners
- Easy Sheet Pan Totchos with Beef
- Everything Bagel Chicken Tenders
- Mexican Lasagna