Beef Stroganoff with Cream of Mushroom Soup
Ground beef, mushrooms, and onions simmer in a rich, creamy sauce built from cream of mushroom soup and sour cream, then toss with egg noodles for a comforting one-skillet dinner ready in about 40 minutes.
Equipment
- Large skillet
- Separate pot (for noodles)
- Wooden spoon
- Colander
Ingredients
- 1 lb ground beef
- 2 tbsp butter
- 1 small onion diced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream
- 8 oz egg noodles
- Fresh parsley chopped, for garnish
Instructions
- Brown the Beef, Soften the Vegetables, and Add the GarlicHeat a large skillet over medium high heat and cook the ground beef, breaking it apart with a spoon, until fully browned, about 6 to 8 minutes.Drain any excess grease, then add the butter along with the diced onion and sliced mushrooms. Cook, stirring occasionally, until the onions are soft and the mushrooms have released their liquid and started to brown slightly, about 5 to 7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the Creamy SaucePour the cream of mushroom soup, beef broth, and Worcestershire sauce into the skillet with the beef and mushrooms, along with the salt and pepper. Stir well and let the mixture simmer for about 5 minutes so the flavors meld together.Reduce the heat to low and stir in the sour cream until the sauce turns smooth and creamy, being careful not to let it boil once the sour cream is added.
- Cook the Noodles and Bring It All TogetherWhile the sauce simmers, bring a separate pot of salted water to a boil and cook the egg noodles according to the package instructions until al dente, then drain. Add the noodles directly into the skillet with the beef and mushroom sauce and toss until everything is evenly coated. Finish with a sprinkle of fresh chopped parsley over the top before serving.
Notes
- Don't boil the sauce after adding sour cream, or it may become grainy.
- Slice mushrooms evenly for even cooking.
- Save some pasta water to thin the sauce if needed.
- Add a splash of beef broth or milk when reheating leftovers to loosen the sauce back up.
- A little lemon juice can add a bright, tangy finish if the sauce tastes flat.