Easy comforting ground beef stroganoff in a creamy, savory sauce over egg noodles- it's a family favorite that’s quick and delicious!
Recipe Overview
This ground beef stroganoff is a lifesaver for busy weeknights! You can whip it up in about 30 minutes with just a few simple ingredients. First, you cook the egg noodles, then brown the ground beef, and whip up a creamy sauce that’s delicious. Just mix it all together, and dinner is served!
Recipe Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 packet brown gravy mix
- 1 cup cold water
- 10 ½ oz cream of mushroom soup
- ¼ cup sour cream - room temperature
- 4 cups cooked wide egg noodles
How To Make Ground Beef Stroganoff
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Bring a pot of water to a boil and cook 4 cups wide egg noodles for 10 minutes until soft. Drain and set aside.
STEP 2: In a small bowl, mix together 1 packet brown gravy mix and 1 cup cold water.
STEP 3: In a frying pan over medium-high heat, cook 1 lb ground beef until crumbled and no longer pink. Drain excess grease.
STEP 4: Add in 1 cup chopped onion, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp ground black pepper. Cook for 2 minutes.
STEP 5: Pour the gravy water mixture into the pan along with 1 can cream of mushroom soup and ¼ cup sour cream. Cook for 1-2 more minutes.
STEP 6: Stir in the 4 cups cooked egg noodles and heat for 1 more minute until everything is warmed through. Now it’s ready to serve.
Recipe Tips
- The longer you cook the ground beef in the gravy sauce, the more it reduces, so try to keep that cooking time short.
- Feel free to adjust the amount of egg noodles based on your preference—more or less, it’s all good!
- If you’re a fan of mushrooms, toss in some chopped ones while you’re cooking the onion for extra flavor.
- And don’t forget to let the sour cream come to room temperature before mixing it in; this helps prevent curdling when it hits the hot pan!
How To Store Leftovers
- Refrigerate - Leftovers can be stored in an airtight container for up to 3-4 days.
- To Reheat - Just reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 packet brown gravy mix
- 1 cup cold water
- 10 ½ oz cream of mushroom soup
- ¼ cup sour cream
- 4 cups cooked wide egg noodles
Instructions
- Bring a pot of water to a boil and cook 4 cups wide egg noodles for 10 minutes until soft. Drain and set aside.
- In a small bowl, mix together 1 packet brown gravy mix and 1 cup cold water.
- In a frying pan over medium-high heat, cook 1 lb ground beef until crumbled and no longer pink. Drain excess grease.
- Add in 1 cup chopped onion, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp ground black pepper. Cook for 2 minutes.
- Pour the gravy water mixture into the pan along with 1 can cream of mushroom soup and ¼ cup sour cream. Cook for 1-2 more minutes.
- Stir in the 4 cups cooked egg noodles and heat for 1 more minute until everything is warmed through. Now it’s ready to serve.
Recipe Notes:
- Noodle Options: Regular egg noodles, brown rice noodles, or any pasta shape works. Use gluten-free noodles if needed.
- Soup Substitute: If you don’t have cream of mushroom soup, cream of chicken or celery are great swaps.
- Make It Ahead: This dish reheats well—just store the sauce and noodles separately for best texture.
- Stir in cooked mushrooms or peas for extra flavor
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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