Easy Beef Stroganoff

Easy Beef Stroganoff is a hearty main dish that’s easy to make with simple ingredients.

It contains browned ground beef, tender egg noodles and onions in a delicious creamy sauce. 

Perfect for lunch or a weeknight meal.

Pairs well with broccoli, green beans and salads. 

HOW TO PREPARE FIRM NOODLES (NOT MUSHY)

The egg noodles should be cooked until al dente (firm, not mushy).  Overcooked, mushy noodles are not good in this dish or any dish.

Watch the noodles closely to make sure they’re firm.   Refuse to be distracted.

Overcooked noodles have an unpleasant mushy texture.  Avoid.  

SERVING SUGGESTION

Serve Easy Beef Stroganoff warm or hot with your favorite side dishes.  

Pairs well with garlic bread, 3-ingredient biscuits or homemade self-rising cornbread.

 

ENJOY!

PIN here on Pinterest.

Calories and nutritional information not included with recipes on this site. 

A popular online nutritional calculator is myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Easy Beef Stroganoff

No ratings yet

Easy Beef Stroganoff is a hearty main dish that contains browned ground beef, tender egg noodles and onions in a delicious creamy sauce.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 1 package (12 ounces) egg noodles
• 2 tablespoons unsalted butter, divided
• 1 pound ground beef ground chuck or ground turkey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1-1/2 teaspoons Liquid Smoke optional
• 1-1/2 teaspoons Worchestershire Sauce optional
• 1 small onion, peeled and diced I used a white (savory) onion.
• 2 cans (10.5 ounces) cream of mushroom soup
• 3 tablespoons sour cream, divided
• 1 cup grated parmesan cheese optional

Method

 

1. Cook egg noodles as instructed on package until al dente (firm and not mushy).
2. In a medium bowl, thoroughly combine ground beef, garlic powder, onion powder, black pepper, salt, Liquid Smoke (if using) and Worcestershire sauce (if using). Set aside.
3. Warm 1-1/2 tablespoons unsalted butter (not margarine) and olive oil in a 9" skillet over low-medium heat. Add chopped onion. Stir constantly until onions are semi-translucent.
4. Add beef mixture. Cook 7-10 minutes over medium-high heat. Stir constantly until meat is crumbled and brown.
5. Drain cooked ground beef on paper towels. Wipe skillet clean with paper towels. Return drained meat to skillet.
6. Add remaining 2 tablespoons of unsalted butter (not margarine). Turn heat up to medium-high. Stir until butter is melted.
7. Add 2 cans (10.5 ounces each) cream of mushroom. Stir occasionally. Simmer until sauce is thickened as preferred. Turn heat off.
8. Drain noodles.
9. Adding drained noodles to skillet filled with creamy beef mixture. Stir in sour cream until well combined. Make sure heat is off. If sour cream boils, it will curdle. Taste a sample. If desired, add more salt and black pepper.
10. Serve hot. Sprinkle each serving with grated Parmesan cheese (optional).

Tried this recipe?

Let us know how it was!