Easy Ground Beef Stroganoff

This cozy skillet of ground beef stroganoff is the kind of dish that makes weeknights feel special without sending you into a cooking marathon. I first pulled it together on a rainy evening when the pantry was looking sparse and everyone was hungry. A pound of ground beef, a can of cream of mushroom soup, and a generous spoonful of sour cream were all I needed to turn a simple idea into a bowl-scraping dinner. The creamy texture clings to noodles just right, and the savory gravy has that classic, nostalgic flavor we all crave.

Over time, I learned little tricks to make it even better: sautéing the onion until sweet and golden, whisking a quick roux for body, and seasoning in layers so every bite tastes complete. The result is silky and rich without feeling heavy, with tender beef and a mellow mushroom backbone that pairs perfectly with egg noodles. When this hits the table, I always see everyone move a little faster to their seats. It is unfussy, filling, and it makes the kitchen smell like home.

Ingredients

• Ground beef: Choose 85 to 90 percent lean for the best balance of flavor and moisture. Drain well after browning so the sauce stays silky, not greasy.
• Yellow onion: Diced small for sweetness and aroma. Cook until translucent or lightly golden to deepen the sauces savory base.
• Garlic: Minced fresh or jarred works. A quick sauté unlocks mellow, nutty notes without sharpness.
• Salted butter: Adds richness and helps the roux develop flavor. If using unsalted, add a pinch more salt later.
• All-purpose flour: Whisked into butter to thicken the gravy. Cook briefly to remove raw flour taste.
• Beef broth: Provides savory depth and flow. Low-sodium lets you control seasoning more precisely.
• Sour cream: Creates classic stroganoff creaminess. Room temperature blends in smoothly without curdling.
• Cream of mushroom soup: Condensed and convenient, it amplifies mushroom flavor and body in the sauce.
• Salt and pepper: Season in layers, tasting as you go, for balanced savory notes.
• Egg noodles (for serving): Wide noodles catch the sauce beautifully. Cook just to al dente and toss with a touch of butter.

Instructions

Brown the beef and aromatics: Heat a large skillet over medium high. Add ground beef, diced onion, and minced garlic. Cook, breaking the meat apart, until the beef is browned and onions are tender, 6 to 8 minutes. Drain off excess fat to keep the sauce from becoming greasy. Build the roux: Return the empty skillet to medium heat. Add butter and melt until foamy. Sprinkle in the flour and whisk continuously for 60 to 90 seconds. The mixture should look smooth and lightly blond, which cooks off raw flour taste and prepares it to thicken the sauce. Add the broth and thicken: While whisking, slowly pour in the beef broth. Increase heat to high and whisk vigorously to remove lumps. Bring to a steady boil for 2 to 3 minutes until the gravy lightly thickens and coats the back of a spoon. Finish the creamy base: Lower heat to medium. Whisk in sour cream and the condensed cream of mushroom soup until fully combined and smooth. Avoid boiling once dairy is added to keep the texture velvety. Season and adjust consistency: Return the cooked beef mixture to the skillet and stir to coat. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of broth; if too thin, simmer gently for 2 to 3 minutes. Serve: Spoon the stroganoff over hot, cooked egg noodles. Garnish with parsley if you like and serve immediately while the sauce is creamy and glossy.

Storage Tips

Cool the stroganoff to room temperature for about 20 minutes, then transfer to shallow, airtight containers. Refrigerate for up to 3 days. Reheat on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce and keep it silky. If reheating in the microwave, use 50 percent power in 60 to 90 second intervals, stirring between bursts. Freeze the beef and sauce without noodles for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and cook fresh noodles for the best texture. Avoid high heat when reheating to prevent the sour cream from separating.

Ingredient Substitutions

Ground turkey or chicken can replace beef at a 1:1 ratio; add a teaspoon of Worcestershire sauce for deeper flavor. If you prefer no condensed soup, skip it and increase broth to 2 cups, then simmer and finish with an extra tablespoon of flour whisked into 2 tablespoons water. Greek yogurt can stand in for sour cream (use full-fat for the creamiest result). Gluten-free? Swap the flour with a gluten-free all-purpose blend and serve over gluten-free noodles or rice. For a mushroom boost, add 1 cup sliced fresh mushrooms when sauteing the onions and cook until browned.

Serving Suggestions

Wide egg noodles are classic, but this creamy sauce is also wonderful over buttered rice, mashed potatoes, or steamed cauliflower for a lower-carb direction. Add a crisp green salad with a tangy vinaigrette to balance the richness, and a side of roasted green beans or buttered peas for color. For a finishing touch, sprinkle with chopped parsley or chives and a crack of black pepper. Warm, crusty bread is perfect to swipe up the last of the gravy, and a light sparkling water with lemon keeps the meal feeling fresh.

Cultural Background

Stroganoff began as a Russian beef dish, traditionally made with sautéed beef strips in a sour cream sauce. Over time, it traveled and adapted, finding a beloved spot in American kitchens, especially in the mid-20th century when pantry-friendly cooking took off. The ground beef version became popular for its ease and affordability, capturing the essence of the original while fitting busy schedules and family budgets. Today, it sits comfortably among classic American comfort foods, a reliable, creamy skillet dinner with unmistakable nostalgia.

Seasonal Adaptations

In winter, add a handful of sliced cremini mushrooms and a pinch of nutmeg for warmth. Spring invites tender peas or asparagus tips folded in at the end for a pop of green. Summer calls for fresh herbs like dill and parsley for brightness. In the fall, stir in sautéed onions until deeply golden and add a spoonful of Dijon for complexity. Around holidays, serve over buttery mashed potatoes and garnish with chives for a cozy, crowd-pleasing table.

Meal Prep Tips

Cook the beef and sauce ahead and refrigerate separately from the noodles. Reheat the sauce gently with a splash of broth, cook fresh noodles in salted water, and combine right before serving. For individual lunches, portion the sauce into microwave-safe containers and keep noodles in a separate compartment to maintain texture. Label with the date and reheat at medium power, stirring once or twice. If the sauce thickens in the fridge, a tablespoon or two of broth restores the ideal creaminess without dulling flavor.

There is something about this skillet that brings people to the table quickly and keeps conversation easy. When you need a dependable, hearty dinner that tastes like comfort from the first bite, this stroganoff delivers every time. Make it once and you will find it slipping into your regular rotation.