Easy Beef Stroganoff
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Beef Stroganoff recipes are a dime a dozen these days, but this easy beef stroganoff is going to be a real keeper! Great for a quick weeknight dinner, yet fancy enough for company and even popular enough for an office potluck!
The best beef stroganoff recipe starts with quality boneless beef top round steak and the freshest of ingredients. Just like in a creamy chicken and mushroom casserole, the real secret is the cream of mushroom soup that binds all the flavors together.
Easy Beef Stroganoff
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What is Beef Stroganoff?
In a classic beef stroganoff recipe from 19th-century Russia, sautéed pieces of beef were served in a cream sauce and served over noodles. Although it has been varied over the years, beef stroganoff has been a household staple on dinner tables all across America.
Using ground beef, in place of steak or roast, to create a ground beef stroganoff is a very cost effective variation to this traditional recipe. It has also become a popular ground beef recipe that everyone loves!
How to Make Beef Stroganoff
Homemade beef stroganoff doesn’t mean you’ll spend all day in the kitchen. A few ingredient, a few steps and dinner will be on the table in no time at all!
- In a large skillet, cook sliced onions and mushrooms. Remove from pan and set aside.
- Cook thinly sliced steak (or optional ground beef) until browned.
- Mix in soup, broth, and seasonings. Add onions and mushrooms back in.
- Reduce heat and simmer until thickened.
- Reduce heat to low, add sour cream and heat through.
Serve this tasty recipe over cooked egg noodles or a bed of rice. Serve this rich and hearty meal with a simple and tangy spinach strawberry salad, cheesy breadsticks or even some lightly steamed veggies like broccoli or carrots.
Can You Freeze It?
Yes! The best way is to freeze the sauce and the noodles separately. Or simply freeze just the sauce and cook fresh noodles when you are ready.
- To Freeze: Label two zippered bags; one for the noodles and one for the sauce. Fill each and freeze flat. Freezing the contents flat will help speed up the thawing process.
- To Thaw: Thaw in the refrigerator until ready to reheat.
- To Reheat: You can choose to reheat the sauce in the microwave, in the oven or even on the stovetop. Noodles can be heated using the microwave or added to a pot of boiling water for 1 minute.
More One-Pot Meals To Try!
- Cheesy Taco Pasta Recipe – 30 min meal!
- Crock Pot Cheesy Chicken and Rice – set it and forget it!
- Creamy One Pot Pasta Recipe – only 5 ingredients
- Chicken Broccoli Rice Casserole – comfort food at its greatest
- Cheesy Crock Pot Lasagna Recipe – 2o mins prep!
Beef Stroganoff is an easy dish to serve over egg noodles or rice to create a hearty and filling meal.
- 1 tablespoon oil or as needed
- 1 onion sliced
- 8 oz mushrooms sliced
- 1 1/2 pounds boneless beef top round steak thinly sliced
- 1 can cream of mushroom soup
- 1 1/2 cups beef broth low sodium
- 1 1/2 teaspoons Worcestershire sauce
- salt & pepper to taste
- 1/2 cup sour cream
- Hot cooked noodles
- In a large skillet, cook onion until tender, about 5 minutes. Add mushrooms and cook until browned. Remove from pan and set aside.
Add beef (add more oil if needed) and cook over medium-high until browned. Stir in the soup, broth, seasonings and add in onions and mushrooms. Reduce heat and simmer covered about 15-20 minutes.
- Reduce heat to low, stir in sour cream and heat through. Serve with egg noodles.
Nutrition information does not include pasta.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
My recipe is very close to the same as yours, except instead of cream of mushroom soup, I use canned beef gravy—oh, and at least twice the mushrooms (I prefer fresh mushrooms, but have made it with canned mushrooms too and there’s very little difference)
That sounds delicious Joe! Thanks for sharing 🙂
Very delicious and easy recipie to make .
We love this stroganoff too Angela!
My cream of mushroom separated, any suggestions to prevent this in the future
Hmm Kari, we’ve never had that happen. Did you simmer it for the 15 minutes? When you added the sour cream, did you overheat it? It should be just warmed up. Hope that helps.
How many does this recipe serve?
Hi Sarah, this recipe serves 4 🙂
1/2 of a what of beef broth? Can, cup etc?
So sorry for the confusion April, it is 1 1/2 cups of beef broth. The recipe has been updated to reflect this!