Easy Stroganoff with Cream of Mushroom Soup
Ground beef, mushrooms, and onions in a creamy sauce made with cream of mushroom soup and beef broth, served over egg noodles.
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.
Notes
Nutrition is an estimate per serving. Ground beef should reach 160 degrees F. Refrigerate leftovers within 2 hours and keep 3 to 4 days, adding a splash of broth when reheating.