I love how this beef stroganoff comes together with simple, everyday ingredients that I usually already have in my kitchen. It’s creamy, hearty, and comforting, making it one of my favorite go-to dinners when I want something filling without a lot of effort.
Why You’ll Love This Recipe
I like this recipe because it’s quick, budget-friendly, and perfect for feeding a family. I don’t need fancy cuts of meat or complicated steps, and the flavors still come together in a rich, cozy way. I also enjoy how flexible it is, since I can tweak it depending on what’s in my pantry.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 packs egg noodles
1 lb ground beef
1 can cream of mushroom soup
2 packets gravy mix
Directions
I start by bringing a large pot of salted water to a boil and cooking the egg noodles according to the package directions. Once they’re tender, I drain them and set them aside.
While the noodles cook, I brown the ground beef in a large skillet over medium heat. I break it up as it cooks and drain off any excess grease.
I lower the heat and stir in the cream of mushroom soup and the gravy mix packets. I mix everything well until the sauce is smooth and creamy. If the sauce feels too thick, I add a small splash of water to loosen it.
I fold the cooked noodles into the beef and sauce mixture, stirring until everything is evenly coated. I let it heat through for a couple of minutes before serving.
I like adding sour cream at the end for a more classic stroganoff flavor. Sometimes I mix in sautéed onions or mushrooms to add extra depth. When I want more seasoning, I sprinkle in garlic powder or black pepper. I also occasionally swap the ground beef for ground turkey when I want something a bit lighter.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it on the stove or in the microwave and add a splash of water or milk to bring the sauce back to a creamy texture.
FAQs
Can I add sour cream to this recipe?
Yes, I often stir in sour cream at the end for extra creaminess and a tangy flavor.
Do I need to add water to the soup?
I only add water if the sauce feels too thick. A little goes a long way.
What size egg noodle packs do I use?
I usually use standard-sized packs, about 12 ounces each.
Can I make this ahead of time?
I do make it ahead sometimes, but I prefer it fresh since the noodles can soak up the sauce as it sits.
Can I freeze beef stroganoff?
I don’t recommend freezing it because the creamy sauce can change texture after thawing.
Conclusion
I keep coming back to this beef stroganoff because it’s simple, comforting, and made with ingredients I trust. It’s the kind of meal I enjoy making on busy nights, knowing it will always turn out satisfying and family-approved.
This easy beef stroganoff made with pantry staples like ground beef, cream of mushroom soup, and gravy mix is a quick, budget-friendly dinner that’s creamy, comforting, and perfect for busy weeknights.
Ingredients
2 packs egg noodles (about 12 ounces each)
1 lb ground beef
1 can cream of mushroom soup
2 packets gravy mix
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions, then drain and set aside.
While noodles cook, brown ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain excess grease.
Reduce heat and stir in the cream of mushroom soup and gravy mix. Stir until smooth and creamy. Add a splash of water if the sauce is too thick.
Add cooked noodles to the skillet and stir to coat evenly with sauce.
Heat through for a few minutes, then serve warm.
Notes
Add sour cream at the end for a more classic stroganoff flavor.
Sauté onions or mushrooms for extra depth.
Season with garlic powder, black pepper, or paprika for added flavor.
Swap ground beef for ground turkey for a lighter option.
Add a splash of milk or water when reheating to revive the sauce.
