Description
Creamy, savory, and simple — this Ground Beef Stroganoff is a classic one-pan meal featuring tender egg noodles tossed in a rich mushroom gravy made with ground beef, mushrooms, and sour cream.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 2 cups cooked egg noodles
- Salt & pepper, to taste
Instructions
- Brown the beef, onion, and mushrooms: In a large skillet or pan over medium heat, cook the ground beef, diced onion, and sliced mushrooms together until the beef is browned and the onions and mushrooms are tender. Drain any excess fat from the pan to keep the dish from being greasy.
- Prepare the sauce: Stir in the can of cream of mushroom soup and the sour cream into the meat and mushroom mixture. Reduce heat to low and gently warm the mixture, ensuring it doesn’t boil to prevent curdling of the sour cream.
- Add the noodles: Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated with the creamy mushroom gravy.
- Season and serve: Season with salt and pepper to taste. Optionally garnish with fresh chopped parsley. Serve warm immediately for best flavor and texture.
Notes
- For extra flavor, add a splash of Worcestershire sauce into the beef mixture while browning.
- Use Greek yogurt instead of sour cream for a lighter version that’s still creamy.
- Use fresh mushrooms for the best texture and flavor, but canned mushrooms can also work in a pinch.
- Make sure to cook noodles al dente, as they will cook slightly more when tossed in the hot sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main / Pasta
- Method: Stovetop
- Cuisine: Russian-American
