Beef stroganoff is an iconic Russian dish that consists of beef in a creamy sauce. According to legend, it was created by chefs who worked for the Stroganov family in the 1800s. The dish is often made with mushrooms and served over rice or egg noodles.
What Makes This Recipe So 'Simple?'
Traditional beef stroganoff is made with steak, a roux-based sauce, and sauteed mushrooms. But, as the title suggests, this recipe is simplified. It relies on shortcut ingredients, such as ground beef and canned cream of mushroom soup, to keep the cook time down and to cut down on extra steps.
How to Make Beef Stroganoff
You'll find the full, step-by-step recipe below — but here's a brief overview of what can you can expect when you make this ground beef stroganoff:
Sauté ground beef until brown, then drain the fat. Add the canned soup and garlic powder. Simmer for about 10 minutes, then remove from heat. Stir cooked egg noodles and sour cream into the meat mixture. Season with salt and pepper to taste.
What to Serve With Beef Stroganoff
Since this ground beef stroganoff is a rather heavy dish, you may not need a side dish at all. A simple side salad, though, is a great way to round out your meal and to add a pop of color.
Of course, if you want something a little different, you could leave out the egg noodles and serve the ground beef and sauce mixture over white rice or mashed potatoes.
How to Store Beef Stroganoff
Store leftover beef stroganoff in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stove.
Can You Freeze Beef Stroganoff?
Unfortunately, cooked egg noodles don't freeze well. If you'd like to freeze this ground beef stroganoff recipe, it's best to prepare it without the noodles.
Freeze the beef-sauce mixture in a freezer-safe container for up to three months. Thaw on the stove and stir in cooked egg noodles before serving.
Ingredients
1 (8 ounce) package egg noodles
1 pound ground beef
1 (10.5 ounce) can fat-free condensed cream of mushroom soup
1 tablespoon garlic powder
½ cup sour cream
salt and ground black pepper to taste
TIP FROM THE COOK:
You can double the meat on this recipe and then use more beef broth with flour to cut down on the thickness of the dish. I also on occasion add a can of cream of onion soup to give it additional flavour.
Directions
1. Step 1
Gather all ingredients.
Step 2
Sauté ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.
Step 3
At the same time, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
Step 4
Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.
Step 5
Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.
Step 6
Serve hot and enjoy!
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