Easy Ground Beef Stroganoff with Cream of Mushroom Soup
Easy Ground Beef Stroganoff with Cream of Mushroom Soup is a easy American recipe that serves 4. 450 calories per serving. Recipe by Cara's Recipes on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $11.89 total, $2.97 per serving
Ingredients
- 1 lb Ground Beef (80% lean, broken into small pieces)
- 12 oz Egg Noodles (Dry, broken in half for easier stirring)
- 2 Tbsp Butter (Unsalted, cut into pieces)
- 2 Tbsp All-Purpose Flour (For the roux)
- 2 cup Beef Broth (Low‑sodium preferred)
- 1 can Cream of Mushroom Soup (10.5 oz can)
- 1 cup Sour Cream (Full‑fat for best texture)
- 1 tsp Salt
- 0.5 tsp Black Pepper (Freshly ground)
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 8 oz Fresh Mushrooms (Sliced; optional but adds texture)
- 1 medium Onion (Diced; optional)
- 2 Tbsp Fresh Parsley (Chopped for garnish; optional)
Instructions
Cook Egg Noodles
Bring a large pot of salted water to a rolling boil, add the egg noodles and cook according to the package directions until al dente. Drain in a colander and set aside.
Time: PT8M
Temperature: 212°F
Brown Ground Beef (and Optional Veggies)
In a large cast‑iron skillet over medium heat, add the ground beef. Break it up with a spoon and cook until no pink remains, about 5‑6 minutes. If using, add sliced mushrooms and diced onion halfway through and sauté until softened.
Time: PT6M
Temperature: medium
Make the Roux
Remove the cooked beef (and veggies) from the skillet and set aside. In the same skillet, melt the butter over medium heat, then sprinkle the flour over the butter. Stir continuously for about 1 minute until the mixture turns a light golden color.
Time: PT2M
Temperature: medium
Add Beef Broth and Thicken
Gradually whisk in the beef broth, stirring vigorously to dissolve any lumps. Increase the heat to high and bring the mixture to a boil. Boil for 2‑3 minutes until the sauce thickens.
Time: PT3M
Temperature: high
Incorporate Cream of Mushroom Soup
Reduce heat to medium and stir in the can of cream of mushroom soup until fully combined.
Time: PT1M
Temperature: medium
Cool Slightly
Remove the skillet from the heat and let the sauce cool for 1‑2 minutes. This prevents the sour cream from curdling when added.
Time: PT2M
Add Sour Cream and Seasonings
Stir in the sour cream, then add salt, black pepper, garlic powder, and onion powder. Mix until the sauce is smooth.
Time: PT1M
Combine Beef with Sauce
Return the cooked ground beef (and mushrooms/onion) to the skillet, stirring to coat evenly. Reduce heat to low and let simmer for 5 minutes so flavors meld.
Time: PT5M
Temperature: low
Add Noodles and Finish
Add the drained egg noodles to the skillet and toss until the noodles are fully coated with the creamy sauce. Heat for another 2 minutes to ensure everything is hot.
Time: PT2M
Temperature: low
Garnish and Serve
Sprinkle chopped fresh or dried parsley over the top for color and a hint of freshness. Plate and enjoy.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground chicken
- Instead of Egg Noodles: Pasta shells, Fettuccine
- Instead of Butter: Margarine, Olive oil
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Beef Broth: Chicken broth, Vegetable broth
- Instead of Cream of Mushroom Soup: Homemade mushroom sauce, Mushroom gravy
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Onion Powder: Finely diced fresh onion (1 tbsp)
- Instead of Fresh Mushrooms: Canned mushrooms, No mushrooms
- Instead of Onion: Shallot, Onion powder (extra)
- Instead of Fresh Parsley: Dried parsley
Equipment Needed
- Large Pot
- Cast Iron Skillet
- Whisk
- Wooden Spoon or Spatula
- Colander
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Ensuring the ground beef is fully browned with no pink remaining
- Creating a smooth roux without lumps
- Cooling the sauce slightly before adding sour cream to prevent curdling
- Simmering after adding sour cream to meld flavors without boiling
Chef Tips from the Video
- For extra richness, use half heavy cream and half sour cream.
- A splash of Worcestershire sauce adds depth without overpowering the classic flavor.
- If you like a little heat, stir in a pinch of smoked paprika or cayenne pepper with the seasonings.
Troubleshooting
Sauce is lumpy after adding flour.
Whisk continuously while slowly pouring the broth; if lumps persist, strain through a fine mesh sieve.
Sauce curdles after adding sour cream.
Make sure the sauce is off the heat and has cooled for at least 1‑2 minutes before stirring in the sour cream.
Dish is too thick.
Thin with a little extra beef broth, milk, or reserved pasta water until desired consistency is reached.
Noodles are mushy.
Cook noodles al dente and add them at the very end; avoid over‑cooking after they are combined with the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently and add a splash of broth if needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to step 7, let it cool, then refrigerate. Reheat gently and add a splash of broth before finishing.
- Cook the noodles ahead of time, rinse under cold water, and toss with a little oil to prevent sticking.
Frequently Asked Questions
What is the cultural significance and history of ground beef stroganoff in American comfort food cuisine?
Stroganoff originated in Russia as a beef and sour‑cream dish for aristocratic gatherings, but American cooks adapted it in the mid‑20th century using ground beef and pantry staples, turning it into a quick, family‑friendly comfort meal.
What are the traditional regional variations of stroganoff in American cuisine?
In the United States, variations include using ground turkey instead of beef, adding mushrooms or onions, and serving over egg noodles, rice, or even mashed potatoes, reflecting regional ingredient availability and taste preferences.
How is ground beef stroganoff traditionally served in American households?
It is typically spooned over buttered egg noodles or rice, garnished with fresh parsley, and enjoyed as a hearty main course for lunch or dinner, often accompanied by a simple green salad or steamed vegetables.
What occasions or celebrations is ground beef stroganoff traditionally associated with in American culture?
Ground beef stroganoff is a popular weeknight dinner, but it also appears at pot‑lucks, family gatherings, and casual holiday meals because it can be made quickly in large batches and appeals to a wide range of palates.
What makes ground beef stroganoff special or unique in American comfort food cuisine?
Its creamy, tangy sauce combined with tender ground beef and soft noodles creates a rich, satisfying texture that feels indulgent yet is quick to prepare, embodying the American love for easy, hearty meals.
What are the authentic traditional ingredients for ground beef stroganoff versus acceptable substitutes?
Traditional ingredients include beef broth, sour cream, and mushrooms. Acceptable substitutes are ground turkey for the beef, Greek yogurt for sour cream, and canned mushroom soup or fresh mushrooms for the mushroom component.
What other American dishes pair well with ground beef stroganoff?
A crisp green salad with vinaigrette, steamed broccoli, or garlic‑buttered green beans complement the richness of stroganoff, while a simple loaf of crusty bread helps soak up the sauce.
What are the most common mistakes to avoid when making ground beef stroganoff?
Common errors include overcooking the beef, not whisking the flour and broth well enough, adding sour cream to a boiling sauce (which causes curdling), and letting the noodles sit too long, which makes them mushy.
Why does this ground beef stroganoff recipe use a roux instead of cornstarch as a thickener?
A butter‑flour roux provides a richer, velvety texture that complements the creamy sour‑cream base, whereas cornstarch would give a glossy but less buttery mouthfeel.
Can I make ground beef stroganoff ahead of time and how should I store it?
Yes, you can prepare the sauce up to step 7, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently, add a splash of broth if needed, and stir in the noodles just before serving.
What texture and appearance should I look for when making ground beef stroganoff?
The sauce should be smooth, glossy, and coat the back of a spoon without clumps. The beef should be fully browned but still moist, and the noodles should be evenly coated and warm but not soggy.
How do I know when ground beef stroganoff is done cooking?
The dish is finished when the sauce has thickened to a creamy consistency, the beef is no longer pink, and the noodles are heated through and well‑mixed with the sauce.
What does the YouTube channel Cara's Recipes specialize in?
Cara's Recipes focuses on quick, family‑friendly American comfort meals, offering step‑by‑step video tutorials that emphasize easy techniques, budget‑friendly ingredients, and approachable flavors for home cooks.
How does the YouTube channel Cara's Recipes' approach to American comfort cooking differ from other cooking channels?
Cara's Recipes prioritizes minimal equipment, short prep times, and clear visual cues, often using one‑pan methods that make cleanup easy, whereas many other channels may feature more elaborate plating or specialty tools.
Last updated: September 2, 2026
