Can I make this dish ahead of time?

Yes! You can prepare the stroganoff sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stovetop, adding a splash of milk or beef broth if it thickens too much. Cook the noodles fresh for the best texture.

What can I use instead of sour cream?

If you don’t have sour cream, you can substitute plain Greek yogurt for a similar tangy flavor. You can also use heavy cream or a plant-based alternative for a dairy-free version.

How can I make this dish more flavorful?

Adding a splash of Worcestershire sauce or Dijon mustard can enhance the depth of flavor. Fresh garlic, sautéed mushrooms, or a dash of smoked paprika can also add more richness to the dish.

Easy Ground Beef Stroganoff

Description

This Easy Ground Beef Stroganoff is a quick and comforting weeknight meal featuring a creamy mushroom sauce, tender egg noodles, and savory seasoned beef. Made in just 30 minutes with pantry staples, this beginner-friendly dish delivers rich flavor without the hassle of traditional stroganoff recipes.

Ingredients

Scale

1 lb lean ground beef
1 small onion, finely diced
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 packet (0.87 oz) brown gravy mix
1 cup cold water
1 can (10 oz) cream of mushroom soup
½ cup sour cream
2 teaspoons dried parsley
12 oz wide egg noodles

Cook Mode Prevent your screen from going dark

Instructions

Boil the water: Fill a large pot with water and bring it to a boil over high heat. Add salt to enhance the flavor of the noodles, and keep the pot covered to speed up the process.
Cook the ground beef: In a large skillet over medium-high heat, cook the ground beef and diced onion together until the beef is browned and no longer pink. Stir occasionally to break the beef into crumbles. Once fully cooked, drain excess grease to prevent the dish from becoming too oily.
Season the meat: Sprinkle the garlic powder, onion powder, salt, and black pepper over the beef mixture and stir well. Let the seasonings cook into the meat for about a minute to release their flavors.
Prepare the gravy: In a small bowl, whisk together the brown gravy mix and cold water until smooth. Pour this mixture into the skillet with the seasoned beef, stirring to combine. The sauce will start to thicken as it cooks.
Add the creamy ingredients: Stir in the cream of mushroom soup and sour cream until the mixture is fully blended. Reduce the heat to medium-low and let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to reach a creamy consistency.
Cook the noodles: While the sauce is simmering, add the egg noodles to the boiling water. Cook according to package instructions until al dente. Drain the noodles but do not rinse them to help the sauce cling better.
Combine and serve: Add the cooked noodles to the skillet with the stroganoff sauce. Sprinkle in the dried parsley and gently stir everything together until well coated. Serve warm, garnished with extra parsley if desired.

Notes

For extra richness, add a splash of Worcestershire sauce or a tablespoon of Dijon mustard.
To make it lighter, use ground turkey instead of beef and replace sour cream with Greek yogurt.
For a homemade touch, substitute the canned cream of mushroom soup with a homemade mushroom sauce made from butter, flour, broth, and fresh mushrooms.
Storage tip: Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 ⅓ cup
Calories: 420
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 24g
Cholesterol: 75mg