This Easy Beef Stroganoff recipe is rich, hearty, and filling. Ready in less than 30 minutes and the perfect meal for busy weeknights.
Today we are talking about Easy Family Dinner Ideas again. I don’t think you can ever have too many & the quicker they come together the more I like them.
One thing we always keep on hand is ingredients for Easy Beef Stroganoff. I love this recipe because I can get dinner on the table in less than 30 minutes & the whole family LOVES it. (Don’t miss our easy Frito Chili Pie too!)
This recipe was originally published in February of 2015. It has been updated with new images and FAQ’s since then.
This is definitely something that we make when we have company. I’m not talking fancy company – but more like family who is staying a while company.
It’s fast, easy & inexpensive to make in large quantities. We usually do a batch & a half when people are joining us for this dish.
Here are some commonly asked questions
How should I store the beef stroganoff?
Store this easy dinner in an airtight container in the refrigerator for up to 3-4 days.
Do I have to use egg noodles?
Stroganoff is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or a different variety of pasta such as small shells, rotini, or elbows.
Keep in mind that if you are mixing in a different type of noodle, you may need to increase the milk to keep this recipe from becoming too dry. The other types of noodles tend to absorb more moisture.
Can freeze beef stroganoff?
Yes, beef stroganoff can be frozen. Simply place it in a freezer-safe container and it will keep for 3-4 months. When you’re ready to eat it, thaw it overnight in the refrigerator then reheat it on the stove.
When reheating – place it in a large stockpot and heat over low on the stovetop. You can also pop the lid of the container. add a splash of milk and reheat in the microwave if you are using a microwave-safe dish.
Be sure to not over-cook so the noodles don’t get too soggy.
Ingredients for Beef Stroganoff
- egg noodles – dry – medium-sized
- lean ground beef
- chopped onion
- cream of mushroom soup
- milk or half and half or heavy cream
- sour cream or plain Greek yogurt
- salt
- pepper
- chopped fresh parsley for garnish
Can I add mushrooms?
Yes! If you like mushrooms, you can drain and add 1 small can of mushrooms, or 1 pound of fresh, sliced mushrooms. Add them after you drain the meat. Cook for about 5 minutes before adding the other ingredients.
What to serve with beef stroganoff
Egg noodles and white rice are both common sides to beef stroganoff. I recommend serving it with a side salad or steamed vegetables. Here are a few other recipes we often pair with this one.
- One Hour Disappearing Fat Rolls
- Oven Roasted Mushrooms
- Balsamic Brussels Sprouts
- Buttermilk Biscuits
How to Make Beef Stroganoff
- Cook the noodles according to the package directions. Drain and set aside.
- In a large saucepan, brown the ground beef over medium heat until no longer pink, breaking it into small pieces as it cooks; drain the fat.
- Add the onion and cook until translucent (about 1 minute).
- Stir in the soup, milk, sour cream, salt, and pepper into the meat.
- Cook over medium heat for just a few minutes, stirring often, until hot and bubbly.
- Add the noodles into the sauce and mix.
- Top with the chopped parsley and serve.
What are substitutions that I can make?
To make things easier, use frozen chopped onion. You can also use 1 tablespoon of dehydrated minced onion, but it will alter the flavor a bit.
A Brief History of Beef Stroganoff (Stroganov)
Although creamy beef stroganoff bowls are typically associated with your parents’ or grandparents’ generation, they may just as easily remind you of the previous century. Steak stroganoff was popular in the 1950s and ’60s in the United States, this sour cream-tinged quick-to-make classic beef stroganoff recipe has roots.
It’s as Russian as the name “stroganoff” implies. The beefy recipe was most likely developed in the early 1800s for members of the wealthy Russian Stroganov family to enjoy.
It’s more than likely that the dish was created by a French chef, as browning the meat quickly and making a pan sauce flavored with Dijon are both classic French techniques, but working in St. Petersburg with Russian ingredients, of course!
What is Beef Stroganoff?
Beef stroganoff is a dish made with beef and mushrooms in a sour cream sauce. It is typically served over egg noodles or rice.
make this in the slow cooker
You bet! You will love this recipe when made in the slow cooker. To make – follow these instructions.
- Spray the bottom of a 6-quart or larger slow cooker with nonstick cooking spray.
- Add the beef that has been cooked along with the seasonings and onion.
- Remove the lid and simmer on low for 4-6 hours. Break apart the meat with a spoon once again.
- Then add in the sour cream. The sauce will thicken in just a few minutes. Salt and pepper to taste.
- Serve over hot cooked egg noodles and garnish with chopped green onion.
Tips:
- If preferred, the sauce can be spooned over the noodles instead of being combined in the pan.
- More milk can be added to thin the sauce.
- Use fresh chopped parsley for the best flavor.
What is stroganoff sauce made of?
The sauce for beef stroganoff is typically made with beef broth and seasonings. Some recipes also call for tomato paste or Worcestershire sauce, sour cream, or Greek yogurt.
ground beef stroganoff
Products I love when making beef stroganoff…
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy dinner recipe, you’re going to love these other quick dinner recipes too. Please click each link below to find the easy, printable recipe!
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Easy Beef Stroganoff
Ingredients
- 4 cups egg noodles dry – medium-sized
- 1 lb lean ground beef
- ½ cup chopped onion
- 1 can cream of mushroom soup 10.5 ounces
- ¾ cup milk or half and half or heavy cream
- ½ cup sour cream or plain Greek yogurt
- ½ tsp salt
- ¼ tsp pepper
- chopped fresh parsley for garnish
Instructions
- Cook the noodles according to the package directions. Drain and set aside.
- In a large saucepan, brown the ground beef over medium heat until no longer pink, breaking it into small pieces as it cooks; drain the fat.
- Add the onion and cook until translucent (about 1 minute).
- Stir in the soup, milk, sour cream, salt, and pepper into the meat.
- Cook over medium heat for just a few minutes, stirring often, until hot and bubbly.
- Add the noodles into the sauce and mix.
- Top with the chopped parsley and serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
heather @french press says
beef stroganoff is a favorite of my husbands, but I almost b=never make it – I love your easy version
Tiffany says
Yum! This looks really good!