Easy Stroganoff Ground Beef with Cream of Mushroom

This stroganoff ground beef cream of mushroom dish simmers ground beef, condensed soup, broth and egg noodles in one skillet. It costs $11.69 total, or about $1.95 per serving, makes 6 servings and takes under 35 minutes from start to finish.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Ground Beef

This recipe uses 80/20 ground beef, whose fat adds flavor to the sauce. Leaner 90/10 beef works too, but may need a little extra oil when browning to prevent sticking. Ground turkey is another swap and may cost less, depending on sales.

Cream of Mushroom Soup

Condensed cream of mushroom soup gives the sauce its body. Cream of chicken or cream of celery soup can be used instead, though the flavor will be slightly different.

Egg Noodles

Egg noodles are classic for stroganoff because they are tender and absorb the sauce. Instead of egg noodles, any short pasta like penne, rotini, or even spaghetti broken into smaller pieces would work; adjust the cooking time according to the package directions.

How to Make Stroganoff Ground Beef Step by Step

Brown the ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until no pink remains. Drain off any excess fat.

Stir in the minced garlic, garlic powder, onion powder, black pepper, Worcestershire sauce and Cajun seasoning, and cook for about a minute until fragrant.

Stir in the condensed cream of mushroom soup and beef broth until smooth. Add the dry egg noodles, making sure they are submerged. Bring to a simmer, then cover, reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the noodles are tender.

Remove the lid and stir in the heavy cream and sour cream. Season with salt and pepper to taste and garnish with parsley flakes just before serving. For full ingredient quantities and detailed instructions, please refer to the recipe card below.

Tips for the Best Results

• Don’t Overcook the Noodles: Check the egg noodles during the simmer; they can go from al dente to mushy quickly.
• Adjust Seasoning: Taste and adjust the salt and pepper at the end. The amount can vary depending on the saltiness of the beef broth and cream of mushroom soup.
• Use Full-Fat Dairy: Full-fat sour cream and heavy cream give the most stable sauce. Low-fat versions can curdle when heated.
• Let it Rest: Let the stroganoff sit off the heat for 5 minutes before serving. This allows the sauce to thicken slightly.

Storing, Freezing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, refrigerating within two hours of cooking.

Reheat individual servings in the microwave or gently on the stovetop over low heat, adding a splash of milk or broth if the sauce is too thick. The dish can be frozen, but the egg noodles turn soft after thawing; to freeze, cook the noodles separately and add them fresh when reheating.

Serving Ideas and Variations

• Classic Comfort: Serve with a simple side salad and crusty bread for the sauce.
• Vegetable Boost: Stir in some frozen peas, corn, or diced carrots during the last 5-10 minutes of cooking.
• Creamy Pasta: For another budget-friendly meal, try a creamy pasta without cream recipe.
• Make it a Meal Prep: Divide it into individual portions and store in containers like these Basics Glass Food Storage for quick lunches or dinners throughout the week.

Emily Carter

Creamy Ground Beef Stroganoff

A hearty and budget-friendly ground beef stroganoff made with cream of mushroom soup, perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 335

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon vegetable oil
• 1 lb ground beef 80/20 lean
• 1 tablespoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ⅓ cup Worcestershire sauce
• 1 teaspoon Cajun seasoning optional
• 1 can condensed cream of mushroom soup 10.5 ounces
• 4 cups beef broth
• 3 cups dry egg noodles
• ¼ cup heavy cream
• 1 tablespoon sour cream
• salt to taste
• black pepper to taste
• ½ teaspoon parsley flakes for garnish

Equipment

• 1 Large Skillet or Dutch oven
• 1 wooden spoon
• 1 measuring cups
• 1 measuring spoons

Method

 

1. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it is completely browned and cooked through, ensuring no pink remains. Drain off any excess fat.
3. Stir in the minced garlic, garlic powder, onion powder, Worcestershire sauce, and optional Cajun seasoning. Cook for 1 minute until fragrant.
4. Add the condensed cream of mushroom soup and beef broth to the skillet, stirring until well combined and smooth.
5. Stir in the dry egg noodles, ensuring they are submerged in the liquid.
6. Bring the mixture to a simmer, then cover the skillet and reduce the heat to medium-low. Cook for 15-20 minutes, or until the egg noodles are tender, stirring occasionally to prevent sticking.
7. Remove the lid and stir in the heavy cream and sour cream.
8. Taste the stroganoff and add salt and black pepper to taste, adjusting as needed.
9. Garnish with parsley flakes before serving hot.

Notes

For the creamiest sauce, use full-fat dairy products.

If you plan to freeze leftovers, consider cooking the noodles separately and adding them fresh when reheating for best texture.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions

Share this recipe