5.0 from 6 votes
Easy Ground Beef Stroganoff
If you're looking for a hearty meal your whole family will love, you can't go wrong with this easy ground beef stroganoff. A slight variation on a classic favorite, it's made with simple ingredients in just 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 485 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 12 ounces wide egg noodles cooked per package directions
- 1 pound lean ground beef
- 3 tablespoons butter unsalted
- 1 medium onion diced
- 12 ounce mushrooms baby bella, sliced
- 4-5 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups beef broth low sodium, divided
- 10.5 ounces cream of mushroom soup
- ½ cup sour cream
- 1 ½ tablespoons Worcestershire sauce
- salt and pepper to taste
- fresh chopped parsley for garnish (optional)
Instructions
- In a large pot of water, boil water and cook the egg noodles according your package instructions until just al dente. Then drain into a colander in the sink and place noodles to a bowl.
- While cooking the egg noodles, add the ground beef to a large skillet and brown over medium-high heat for approximately 5 minutes until not longer pink. Break up the ground meat as you are cooking it into fine pieces. Drain any excess grease and place in a bowl.
- In the same skillet, add the butter and melt over medium high heat. Then add the onions and sliced mushrooms.
- Sauté for about 4-6 minutes until the onions become translucent and soften. Then add the minced garlic and sauté for an additional 1-2 minutes.
- Sprinkle the flour evenly over top and stir continuously for another 1-2 minutes. Be careful not to burn.
- Gradually add in the broth and using a wooden spoon, scape any bits off the bottom of the skillet.
- Stir in the cream of mushroom soup and cook for 5 minutes until the sauce thickens.
- Remove the skillet from the heat. Then add in the sour cream, Worcestershire sauce and salt and pepper to taste.
- Finally, add the browned meat and cooked and drained egg noodles and stir to coat in the sauce.
- Garnish with fresh parsley if desired.
- Serve with a side of crusty bread and soak up all the delicious sauce!
Cup of Yum
Notes
- Use ground turkey, ground chicken or ground chuck.
- Use plain greek yogurt instead of sour cream.
- Swap the heavy cream for cream of mushroom soup or a roux of a cup of cold water and 2 tablespoons of flour. You may want to add a beef bouillon or paste for extra flavor if you choose this swap.
- Serve over any favorite pasta like penne, fusilli, bowtie or even mashed potatoes or brown or white rice.
- If the sauce is too thick, add a little more broth.
- Be sure to remove the skillet from the heat before adding in the sour cream or it will likely curdle. It is still edible but will have a slightly different texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 2 months.
Nutrition Information
Serving
1serving
Calories
485kcal
(24%)
Carbohydrates
52g
(17%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
821mg
(34%)
Potassium
784mg
(22%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
333IU
(7%)
Vitamin C
4mg
(4%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 485
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 821mg | 34% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.