Ground Beef Stroganoff with Cream of Mushroom Soup
What makes this version especially appealing is the use of cream of mushroom soup, which gives the sauce a rich, velvety texture without extra effort.
Equipment
- Large skillet or frying pan
- Medium pot
- Wooden spoon or spatula
- Knife and Cutting Board
- Measuring cups and spoons
- Colander
Ingredients
- 1 lb ground beef
- 1 small onion finely chopped
- 2 –3 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup beef broth or water
- 1/2 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 8 oz egg noodles or pasta of choice
- 1 –2 tbsp oil or butter for cooking
Instructions
Step 1: Cook the pasta
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just tender.
- Drain and set aside. You can toss them with a tiny bit of butter so they don’t stick together while you prepare the sauce.
- Pro tip: Don’t overcook the noodles—they’ll absorb a bit more sauce later, so slightly al dente works best.
Step 2: Brown the ground beef
- Place a large skillet over medium-high heat. Add the oil or butter, then the ground beef.
- Break it apart with a wooden spoon as it cooks until it’s fully browned and no pink remains.
- Once cooked, carefully drain excess grease if needed.
- Pro tip: Let the beef sit undisturbed for a minute or two before stirring—this helps it brown properly and develop more flavor.
Step 3: Add onions and garlic
- Add the chopped onions to the cooked beef and sauté until they soften and become slightly translucent.
- Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
- Pro tip: Keep the heat at medium here so the garlic doesn’t burn—it should smell aromatic, not bitter.
Step 4: Build the creamy sauce
- Reduce the heat to medium-low. Stir in the cream of mushroom soup and beef broth.
- Mix everything until smooth and fully combined, making sure there are no thick clumps of soup left.
- Let it gently simmer for a few minutes so the flavors can come together.
- Pro tip: Whisk or stir continuously at the beginning of this step to ensure the sauce stays silky and lump-free.
Step 5: Season the sauce
- Add Worcestershire sauce, salt, black pepper, and paprika.
- Stir well and taste as you go, adjusting seasoning if needed.
- Let the sauce simmer for another 3–5 minutes until slightly thickened.
Step 6: Finish with sour cream
- Lower the heat to the lowest setting and gently stir in the sour cream.
- Mix until the sauce becomes creamy, smooth, and slightly lighter in color.
- Pro tip: Add the sour cream on low heat only—high heat can cause it to curdle, so patience here makes all the difference.
Step 7: Combine and serve
- Add the cooked egg noodles directly into the skillet and toss everything together until fully coated in the sauce.
- Let it sit for 1–2 minutes so the noodles absorb some of that creamy flavor.
- Serve warm and enjoy immediately.
Notes
Nutritional Value (Approx. per serving)
- Calories: 420–480 kcal
- Protein: 22–26g
- Carbohydrates: 28–35g
- Fat: 22–28g
- Saturated Fat: 9–11g
- Fiber: 2–3g
- Sugar: 3–4g
- Sodium: 700–900mg
- Cholesterol: 75–95mg
- Calcium: 70–100mg
- Iron: 3–4mg