This quick, easy beef stroganoff is a recipe you’ll return to again and again. Made with ground beef and common pantry staples, it delivers a satisfying dinner without fuss.
Sautéed mushrooms and onions build savory depth, while sour cream and condensed cream of mushroom soup create the creamy, tangy sauce that defines stroganoff. Serve it over egg noodles and finish with a sprinkle of parsley or sliced green onions for a simple, comforting one-skillet meal.
What You’ll Like About This Dish
Fast and flavorful. Ready in about 30 minutes using everyday ingredients.
Comforting and creamy. Sour cream and mushroom soup make a rich, velvety sauce.
Family-friendly. A hearty meal that appeals to both kids and adults.
One-pan convenience. Everything cooks in a single skillet for easy cleanup.
Step-by-Step How to Make It
- Brown the ground beef and onions in a large skillet until the meat is no longer pink; transfer to a plate and set aside.
- Sauté the mushrooms in butter in the same skillet until they are tender and the liquid has evaporated.
- Return the beef and onion mixture to the skillet. Stir in the garlic, flour, salt, and pepper and cook briefly to combine.
- Add the condensed cream of mushroom soup and simmer until the mixture is heated through and slightly thickened.
- Reduce heat to medium-low, stir in the sour cream, and warm gently without boiling to keep the sauce smooth.
- Serve the stroganoff over hot cooked egg noodles and garnish with chopped parsley or green onion tops.
⏲️ Make-Ahead Tip
Prepare the beef and mushroom mixture up to a day in advance and refrigerate in an airtight container. Reheat gently and stir in the sour cream just before serving for best texture.
Recipe Variations
- Use a different ground meat. Substitute ground turkey or chicken for a lighter version.
- Add extra vegetables. Stir in frozen peas, fresh spinach, or steamed green beans near the end of cooking.
- Make it from scratch. Replace the condensed soup with a homemade mushroom sauce or a simple white sauce for a more traditional, scratch-made option.
Serving Suggestions
- Serve over egg noodles, mashed potatoes, or steamed rice.
- Pair with steamed green beans, glazed carrots, or roasted broccoli for a balanced plate.
- Add a crisp green salad to lighten the meal, or a classic Caesar-style salad for something more substantial.
How to Store and Reheat
Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: Freeze the stroganoff (without noodles) in a sealed container for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth, milk, or water if the sauce has thickened too much.
30-Minute Skillet Beef Stroganoff Recipe
Diana Rattray
Ingredients
- 1 ½ pounds ground beef, 85% to 90%
- ½ cup finely chopped sweet onion
- 6 to 8 ounces sliced mushrooms
- 1 tbsp butter
- 1 clove garlic, minced
- 2 tbsp all-purpose flour
- ½ tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 8 ounces sour cream
- 12 ounces egg noodles (cooked), for serving
- Chopped parsley or sliced green onion tops, for garnish
Instructions
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Cook the ground beef and onions. Heat a large skillet over medium. Add the ground beef and chopped onion, breaking the meat up as it cooks, until no pink remains. Transfer to a plate and set aside. Wipe out the skillet, leaving a thin coating of fat for flavor.
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Sauté the mushrooms. In the same skillet, add the sliced mushrooms and butter. Cook, stirring, for 3 to 4 minutes until the mushrooms are tender and most of the liquid has evaporated.
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Combine and simmer. Return the cooked beef and onions to the skillet. Stir in the flour, minced garlic, salt, and pepper and cook for about 2 minutes to remove the raw flour taste. Add the condensed cream of mushroom soup, blend well, and bring to a gentle simmer. Cook for about 5 minutes until slightly thickened.
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Reduce the heat to medium-low and stir in the sour cream. Warm through gently; do not boil to prevent the sour cream from separating.
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To serve: Spoon the stroganoff over hot cooked egg noodles and garnish with chopped parsley or sliced green onion tops.
Nutrition
Disclaimer:
Nutritional information is an estimate based on ingredient data and may vary with brands, measurements, and preparation. Use it as a guide.