Easy Ground Beef Stroganoff with Cream of Mushroom Soup

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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