Recipes

Easy Beef Stroganoff

This easy Beef Stroganoff can be made in less than 30 minutes and is a delicious, kid-friendly meal your entire family will love.

Beef stroganoff served over egg noodles, on a plate

Why This Recipe Works

30-minute meal — perfect for busy weeknights.
Ground beef — different from other stroganoff recipes but delicious, cheap, and easy.
Make ahead — make the sauce with the beef ahead of time and cook the noodles right before serving.

If you don't want to use cream of mushroom soup, use homemade cream of mushroom soup. Greek yogurt is a great substitute for sour cream.

[!note] Ingredients were not captured by the web clipper. Visit the source for exact quantities.

Based on the instructions:

Heat a large non-stick skillet over medium-high heat. Add ground beef and season with salt and pepper.
Add onion and garlic and cook, breaking the meat up into small pieces, until it is nearly browned but still slightly pink. Drain any excess grease.
Add sliced mushrooms and cook until the mushrooms are browned and slightly soft and the meat is cooked through.
Add the cream of mushroom soup and beef broth. Cook over medium heat, stirring occasionally, allowing the mixture to bubble and simmer, about 3–4 minutes.
Stir in the sour cream, parsley, and additional salt and pepper to taste.
Serve over cooked egg noodles or hot rice. Sprinkle with fresh parsley if desired.

You can substitute your favorite cut of beef:

Refrigerator: Leftovers keep 3–4 days. Reheat in the microwave or on the stovetop.
Make ahead: Make the sauce up until the last step of adding the sour cream. Store in the refrigerator for 1–3 days. Reheat on the stovetop over medium-low heat and stir in the sour cream.
Freezer: Make the sauce up until the last step of adding the sour cream. Cool completely, then store in a freezer-safe container for 2–3 months. Reheat on the stovetop and stir in sour cream once reheated.

Nutrition information does not include the egg noodles.

Gluten-free adaptation: Use gluten-free cream of mushroom soup and gluten-free egg noodles (or replace with rice).

1 lb lean ground turkey, ⅓ cup nonfat plain Greek yogurt, brown rice for serving.

Per serving: ½ cup cooked brown rice, 258 g stroganoff mixture Macros: 340 kcal | Fat 9 g | Carbs 29 g | Protein 33 g (serves 4)