Short, Catchy Intro
So you want comfort food without the drama of a whole roast or a three hour recipe, huh? Same. This beef stroganoff is the perfect mix of cozy and lazy. It comes together fast, tastes like you cared a lot, and requires only a handful of ingredients. Win win.
Why This Recipe is Awesome
First off, it is stupidly simple. Like so simple I almost feel guilty calling it a recipe. You brown some beef, throw in onions and mushrooms, add a creamy mushroom soup base, simmer, and boom dinner.
Second, it hits that savory creamy spot without needing a million pots or weird specialty ingredients. No fancy moves, no elite knife skills required. It is friendly to busy folks and rookie cooks alike.
Finally, it plays well with leftovers. Make extra, reheat the next day, and pretend you are a gourmet meal-prep wizard.
Ingredients You’ll Need
- 1 lb ground beef
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
- Chopped parsley for garnish
Want a quicker spin or a different proportion plan? Check this handy 30 minute beef stroganoff recipe for a slightly sped up version. FYI this recipe keeps things deliberately low fuss.
Step-by-Step Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked.
- Add the chopped onion and garlic, cooking until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are softened.
- Mix in the cream of mushroom soup, beef broth, and Worcestershire sauce.
- Season with salt and pepper.
- Reduce heat and let simmer for 15-20 minutes.
- Serve over cooked egg noodles or rice and garnish with parsley.
Tip time Keep your pan hot enough to brown the meat but not so hot that things burn. Browning adds flavor so do not skip it. Also give the mushrooms a little color before adding the soup for better taste.
Common Mistakes to Avoid
- Crowding the pan when browning meat. If you dump all the beef in at once the meat will steam instead of brown. Browning equals flavor so do it right.
- Skipping the mushrooms. Mushrooms bring umami to the party. Leave them out only if you are being punished.
- Over seasoning at the start. The soup and broth carry a lot of salt. Taste before you go wild with salt. Add pepper liberally because pepper is life.
- Rushing the simmer. A short simmer yields thin sauce and flabby flavors. Give it at least 15 minutes to marry the flavors.
- Serving on cold noodles. Warm your noodles or rice first so the sauce does not stiffen on contact.
Alternatives & Substitutions
- Ground beef swap If you want a leaner option try ground turkey or chicken. Texture changes a bit IMO but the flavor still plays nice.
- Soup choice No cream of mushroom on hand Use cream of celery or cream of chicken for a slightly different vibe. Not the same but still good.
- Make it more elegant Replace ground beef with thinly sliced sirloin or flank steak. Brown quickly and reduce the simmer time to avoid toughness. Fancy move, I approve.
- Dairy boost Want richer sauce Stir in a splash of sour cream or a couple tablespoons of cream at the end off the heat. Do not boil once you add dairy or it might split.
- Vegetarian version Swap plant based crumbles and use vegetable broth and a vegetarian cream soup. You still get that cozy sauce feel.
FAQ (Frequently Asked Questions)
Q Will this freeze well?
A Yes. Freeze in airtight containers for up to three months. Thaw overnight and reheat gently on low. Sauce can thicken so add a splash of broth when reheating.
Q Can I use fresh cream instead of the canned soup?
A Totally. Mix heavy cream with a little mushroom powder or finely chopped cooked mushrooms. You might need a cornstarch slurry to thicken it if it stays too thin.
Q Is this recipe kid friendly?
A Absolutely. Most kids love the creamy sauce and noodles. Keep the Worcestershire light if you worry about stronger flavors.
Q Can I make this gluten free?
A Yes. Use a gluten free cream of mushroom soup and gluten free pasta or rice. Most Worcestershire sauces contain gluten so pick a gluten free brand.
Q How do I keep mushrooms from getting rubbery?
A Cook them without crowding and let them get some color. If they look watery, stir-fry on higher heat until the liquid reduces.
Q Can I double this recipe for a crowd?
A Sure. Use a bigger pan or do two batches so you still get proper browning on the meat and mushrooms. Crowding kills flavor.
Q How long does it take to make from start to finish?
A About 25 to 35 minutes depending on how fast you chop and how long you let it simmer. Pretty speedy.
Final Thoughts
This beef stroganoff is proof that comforting food does not need a long laundry list of ingredients or tiny chef-level moves. It is forgiving, cozy, and surprisingly impressive when you serve it up with warm noodles and a little parsley. Want to impress someone or just treat yourself after a long day Go for it. You earned this.
Conclusion
If you want a video walkthrough check out this Beef Stroganoff Recipe VIDEO – NatashasKitchen.com for a visual guide. For another classic take with reviews and tips see this Beef Stroganoff Recipe on Allrecipes for extra ideas and variations.
Now go toss some mushrooms in a pan and make dinner that hugs you back.
Print
Easy Beef Stroganoff
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Paleo-friendly
Description
This quick and comforting beef stroganoff comes together in just under 30 minutes, featuring tender beef, mushrooms, and a creamy sauce served over egg noodles or rice.
Ingredients
- 1 lb ground beef
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
- Chopped parsley for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked.
- Add the chopped onion and garlic, cooking until the onion is translucent.
- Stir in the sliced mushrooms and cook until they are softened.
- Mix in the cream of mushroom soup, beef broth, and Worcestershire sauce.
- Season with salt and pepper.
- Reduce heat and let simmer for 15-20 minutes.
- Serve over cooked egg noodles or rice and garnish with parsley.
Notes
Keep your pan hot enough to brown the meat but not so hot that things burn. To prevent the mushrooms from becoming rubbery, avoid crowding the pan during cooking.