Easy stroganoff with cream of mushroom soup is a one-skillet dinner that turns ground beef, mushrooms, and onions into a rich, savory sauce for egg noodles. Canned condensed soup does the heavy lifting, so you get a creamy sauce in about 35 minutes without making a roux or buying special ingredients.
This version leans on pantry staples: beef broth, Worcestershire sauce, garlic, and a can of soup. The sauce simmers right in the skillet while the noodles boil, then everything is tossed together so each noodle is coated. It is a dependable weeknight meal that feeds four hungry people.
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Why This Works
Ground beef cooks faster than steak and releases flavorful browned bits into the skillet. Those bits dissolve into the broth and soup as the sauce simmers, giving the dish a deep savory base that tastes like it cooked for much longer.
Cream of mushroom soup acts as both thickener and seasoning. It brings salt, body, and a mild mushroom flavor, and the fresh sliced mushrooms add texture on top of that. Worcestershire sauce adds a tangy, savory note that keeps the sauce from tasting flat.
Cooking the noodles separately keeps them from absorbing too much of the sauce and turning mushy. Tossing them with the sauce at the end lets the noodles pick up just enough to taste rich without becoming heavy.
Ingredients
- 1 lb ground beef, lean recommended
- 1 cup sliced mushrooms
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 8 oz egg noodles
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
How to Make Easy Stroganoff with Cream of Mushroom Soup
1. Brown the beef
In a large skillet over medium heat, cook the ground beef, breaking it into crumbles, until it is browned and no pink remains, about 5 to 10 minutes. Drain off the excess fat.
2. Cook the onion and garlic
Add the chopped onion and garlic to the beef. Cook until the onion turns translucent, stirring now and then so the garlic does not burn.
3. Add the mushrooms
Stir in the sliced mushrooms and cook until they are soft and have released most of their liquid.
4. Build the sauce
Add the cream of mushroom soup, beef broth, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pan. Simmer for 5 to 10 minutes, until the sauce thickens slightly.
5. Cook the noodles
While the sauce simmers, boil the egg noodles in salted water according to the package directions. Most egg noodles are tender after about 7 to 9 minutes. Drain well.
6. Combine and season
Add the drained noodles to the skillet and stir until they are coated in sauce. Season with salt and pepper to taste. If the sauce seems too thick, loosen it with a splash of broth.
7. Garnish and serve
Serve hot, topped with chopped parsley. A few extra grinds of black pepper add a nice finishing touch.
How to Serve
Stroganoff is a one-dish meal, but a simple side makes it feel complete. Bacon garlic mashed potatoes are a hearty choice if you serve the sauce over potatoes instead of noodles.
For something crisp and fresh, a Brussels sprout salad cuts through the richness. If you want bread for mopping up the sauce, air fryer tortilla garlic bread is quick, and garlic cheesy cornbread drop biscuits make a cozier plate.
You can also serve it over rice or buttered toast points for a different texture.
How to Store and Reheat
Let the stroganoff cool slightly, then transfer it to an airtight container and refrigerate within two hours of cooking. It keeps for 3 to 4 days in the refrigerator.
To reheat, warm it in a skillet over low heat or in the microwave in short intervals, stirring between each. Add a splash of broth or water to loosen the sauce, because the noodles absorb liquid as they sit.
Tips and Variations
Cook the beef until no pink remains and a thermometer reads 160 degrees F. When you rewarm the finished dish, aim for a hot, steaming center. The North Dakota State University ground beef stroganoff recipe heats the finished mixture to at least 165 degrees F before serving.
Lean ground beef keeps the dish from becoming greasy. If you use a fattier blend, drain it well. Ground turkey or ground chicken also work, but they should reach 165 degrees F.
For a tangier finish, remove the skillet from the heat and stir in a few spoonfuls of sour cream. Taking it off the heat first helps prevent curdling. Serving over rice, mashed potatoes, or wide pasta also works well.
FAQ
Can I use ground turkey instead of beef?
Yes. Ground turkey works, but cook it to 165 degrees F and add a little extra seasoning, since it is milder in flavor.
Do I have to use cream of mushroom soup?
It gives the sauce its body and flavor, but you can use another condensed cream soup if you prefer, such as cream of chicken. The flavor will change a little.
How do I stop the noodles from getting mushy?
Boil them separately and drain them well. Stop cooking when they are tender but still slightly firm, since they continue softening in the warm sauce.
Can I make this ahead?
You can cook the beef and sauce ahead and refrigerate them. Cook the noodles fresh and combine them when you reheat the sauce.
Can I add sour cream?
Yes. Remove the skillet from the heat before stirring it in so the sauce stays smooth, and avoid boiling it afterward.
Easy Stroganoff with Cream of Mushroom Soup
Ingredients
Main Ingredients
- 1 lb ground beef lean recommended
- 1 cup mushrooms sliced
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 8 oz egg noodles
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Cooking
- In a large skillet over medium heat, cook the ground beef until browned and no pink remains, about 5 to 10 minutes. Drain the excess fat.
- Add the onion and garlic and cook until the onion is translucent.
- Stir in the mushrooms and cook until soft.
- Add the soup, beef broth, and Worcestershire sauce. Stir well and simmer for 5 to 10 minutes.
- Meanwhile, boil the egg noodles in salted water according to the package directions and drain.
- Add the noodles to the skillet and stir to coat. Season with salt and pepper.
- Serve hot, garnished with parsley.
