This easy ground beef stroganoff is a 30-minute dinner made with seasoned ground beef, cream of mushroom soup, sour cream, and wide egg noodles. The sauce is creamy and savory, and using ground beef keeps the prep simple.
I especially like this stroganoff recipe for busy weeknights because the beef mixture cooks in one skillet while the noodles boil. Condensed mushroom soup does most of the work for the sauce, so you get a creamy dinner without a long ingredient list.
If you like easy ground beef dinners like this one, try my One-Pot Ground Beef and Egg Noodles for another simple stovetop meal. My Italian Ground Beef Noodle Casserole is another cozy option.
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Shortcut Notes
- Ready in 30 minutes: With 10 minutes of prep and 20 minutes of cooking, this is an easy dinner for busy nights. I like to serve it with steamed green beans.
- Cream of mushroom soup: Condensed soup creates a creamy mushroom sauce without making anything from scratch.
- Ground beef: There's no steak to slice, and the beef cooks quickly right in the skillet.
What Is Beef Stroganoff?
Traditional beef stroganoff is made with strips of beef cooked in a savory mushroom and sour cream sauce, often with onion and sometimes beef broth or Worcestershire sauce. My version keeps those creamy, savory flavors but uses ground beef and condensed cream of mushroom soup to make the recipe faster, easier, and more practical for a weeknight dinner.
Ingredient Breakdown
- Wide egg noodles: Look for dried egg noodles in the pasta aisle.
- Ground beef: I recommend 85/15 lean ground beef for a good balance of flavor and less excess grease. Drain any excess fat after browning if needed.
- Yellow onion: Diced.
- All-purpose flour: Helps thicken the sauce.
- Seasoning: Salt, garlic powder, paprika, and ground black pepper.
- Cream of mushroom soup: Condensed soup is the main shortcut in this recipe.
- Sour cream: Stirred in at the end for tangy, creamy flavor.
See the recipe card for quantities.
How to Make Ground Beef Stroganoff
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender. Reserve ½ cup of the pasta water, then drain the noodles.
While the noodles cook, heat a large skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain excess grease if needed.
Sprinkle the flour, salt, garlic powder, paprika, and black pepper over the beef. Stir until the beef is evenly coated, then cook for 1 to 2 minutes, stirring frequently.
Stir in the cream of mushroom soup and ¼ cup of the reserved pasta water. Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally.
Remove the skillet from the heat. Stir in the sour cream until smooth. If needed, stir in additional reserved pasta water one splash at a time until the sauce reaches your desired consistency.
Spoon the ground beef stroganoff over the cooked egg noodles and serve warm.
Substitutions
- Egg noodles: Use another type of pasta, or mashed potatoes also work well as a base.
- Ground beef: Ground turkey, ground chicken, or another ground meat can be used, although the flavor will be different.
- Cream of mushroom soup: Another condensed cream soup can work if you do not like mushrooms, although it will change the flavor of the finished stroganoff.
- Sour cream: Plain Greek yogurt can work in a pinch.
Behind the Recipe
This easy ground beef stroganoff recipe has the comfort of classic beef stroganoff, but using ground beef makes it faster and easier to prepare.
This hamburger stroganoff is inspired by Skid Road Stroganoff from Peg Bracken's The I Hate to Cook Book, published in 1960. This version keeps that same practical, no-fuss spirit while simplifying the ingredient list.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, cook sliced mushrooms with the onion before or while browning the ground beef. Make sure any extra liquid they release has cooked off before adding the flour. You can also use canned mushrooms which you can add at the same time as the flour and seasoning.
Sour cream can separate or become grainy when exposed to high heat. Stirring it in after the skillet comes off the heat helps the sauce stay creamy.
📖 Recipe
Ground Beef Stroganoff
Ingredients
- 8 ounces wide egg noodles
- 1 pound ground beef
- ½ yellow onion diced
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender. Reserve ½ cup of the pasta water, then drain the noodles.
- While the noodles cook, heat a large skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain excess grease if needed.
- Sprinkle the flour, salt, garlic powder, paprika, and black pepper over the beef. Stir until the beef is evenly coated, then cook for 1 to 2 minutes, stirring frequently.
- Stir in the cream of mushroom soup and ¼ cup of the reserved pasta water. Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally.
- Remove the skillet from the heat. Stir in the sour cream until smooth. If needed, stir in additional reserved pasta water one splash at a time until the sauce reaches your desired consistency.
- Spoon the ground beef stroganoff over the cooked egg noodles and serve warm.
Notes
Nutrition
Food Safety
- Cook ground beef to an internal temperature of at least 160°F (71°C).
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
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Carol R says
I'll try your version! It warms my heart that you remember this as one of your favorite recipes. My mom gifted me Peg's book when I married and I gifted one to you when you married. Nana would be delighted!
Kelsey Smith says
I hope y'all enjoy this one. This is based on the recipe my mom made when I was a kid, out of the I Hate to Cook Book. If you make it, I'd love it if you'd take the time to leave a review.