This quick and easy beef stroganoff is a recipe you’ll turn to again and again. Made with ground beef and a few pantry staples, it delivers rich, comforting flavor in about 30 minutes—perfect for busy weeknights when you want something satisfying without a lot of fuss.
Sautéed mushrooms and sweet onion lend savory depth, while condensed cream of mushroom soup and sour cream create a creamy, tangy sauce that clings to tender egg noodles. The dish comes together in a single skillet for minimal cleanup, and a sprinkle of chopped parsley or sliced green onions adds a fresh finish. This family-friendly meal appeals to both kids and adults and is easy to modify to suit preferences or what you have on hand.
What You’ll Like About This Dish
Fast and flavorful. Ready in roughly 30 minutes, it uses accessible ingredients you likely already have.
Comforting and creamy. Sour cream and cream of mushroom soup create the signature silky sauce.
Family-friendly. Hearty and familiar, it’s a crowd-pleaser that suits most tastes.
One-skillet convenience. Everything cooks in a single pan, keeping preparation and cleanup simple.
Step-by-Step How to Make It
- Brown the ground beef and chopped sweet onion in a large skillet over medium heat until the meat is no longer pink. Transfer the cooked beef and onions to a plate and set aside.
- In the same skillet, sauté sliced mushrooms in butter until they are tender and their liquids have evaporated.
- Return the beef and onion mixture to the skillet. Stir in the minced garlic, all-purpose flour, kosher salt, and freshly ground black pepper. Cook for about 2 minutes, stirring, to blend flavors and thicken slightly.
- Add the condensed cream of mushroom soup and stir to combine. Bring the mixture to a gentle simmer and cook for about 5 minutes so the flavors meld.
- Reduce heat to medium-low and stir in the sour cream. Warm through gently—avoid boiling once the sour cream is added to prevent curdling.
- Spoon the stroganoff over hot cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley or sliced green onion tops and serve immediately.
⏲️ Make-Ahead Tip
Prepare the beef and mushroom mixture up to a day in advance and refrigerate in an airtight container. Reheat gently on the stovetop and stir in the sour cream just before serving to keep the sauce smooth.
Recipe Variations
- Use a different ground meat. Substitute ground turkey or chicken for a lighter version while keeping the same method and proportions.
- Add extra vegetables. Fold in frozen peas, baby spinach, or steamed green beans in the last few minutes of cooking to boost color and nutrition.
- Make the sauce from scratch. For a from-scratch option, replace the condensed soup with a simple homemade mushroom sauce or a classic white sauce made with butter, flour, and milk.
Serving Suggestions
- Serve over: egg noodles, mashed potatoes, or steamed rice to soak up the creamy sauce.
- Pair with: steamed green beans, roasted broccoli, or glazed carrots for a balanced plate.
- Add a salad: a crisp green salad provides a fresh contrast; a simple vinaigrette or classic Caesar-style salad complements the richness.
How to Store and Reheat
Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: Freeze the stroganoff sauce (omit the noodles) in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over low heat or in short bursts in the microwave, stirring occasionally. Add a splash of milk, broth, or water if the sauce becomes too thick to reach the desired consistency.
30-Minute Skillet Beef Stroganoff Recipe
Ingredients
- 1 ½ pounds ground beef (85% to 90% lean)
- 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
- Cook the ground beef and onion: Heat a large skillet over medium heat. Add ground beef and chopped onion and cook, stirring and breaking up the meat, until beef is no longer pink. Transfer mixture to a plate and set aside. If desired, drain excess fat, leaving a thin coating in the skillet.
- Sauté the mushrooms: Add butter to the skillet and stir in sliced mushrooms. Cook about 3 to 4 minutes, until mushrooms are tender and most of their liquid has evaporated.
- Combine and thicken: Return the cooked beef and onion to the skillet. Stir in the minced garlic and sprinkle the flour over the mixture. Add salt and pepper, then cook and stir for about 2 minutes to combine and slightly thicken.
- Add soup and simmer: Pour in the condensed cream of mushroom soup and stir until smooth. Bring to a gentle simmer and cook for about 5 minutes, allowing flavors to meld and the sauce to thicken.
- Finish with sour cream: Lower the heat to medium-low and stir in the sour cream. Warm the sauce gently—do not boil after adding sour cream—to keep it smooth and creamy.
- Serve: Spoon the stroganoff over hot cooked egg noodles or your preferred base. Garnish with chopped parsley or sliced green onion tops and serve immediately.
Nutrition
Disclaimer
The nutritional information above is an estimate based on the ingredient list. Actual values may vary depending on specific brands, measurements, and preparation methods.