This easy ground beef stroganoff is quick and easy to make all while being homemade and from scratch, using only simple ingredients. This simple one-pan meal, and comes together in less than 30 min! Making it one of the easiest from-scratch meals you’ll ever make and one the entire family will enjoy!
“Laughter is brightest where food is best.” -Irish Proverb
Beef stroganoff is a great and easy dinner idea and there are many different ways to make it, in the crock pot, in the Instant pot, in the oven, and of course on the stove! I guess you could call this version lazy beef stroganoff. It’s super easy to make, is ready in only half an hour, and makes enough to feed a large group!
It almost feels like cheating to be able to make something from scratch that tastes so good, yet is so effortless to make. Somehow this meal seems to check all the ideal boxes, it’s easy, fast, requires few ingredients, and very little effort, and is the perfect meal for busy weeknights.
This stroganoff is a great and super easy meal that will satisfy everyone in your family including the picky eaters. All while being from scratch, homemade, fast, and easy!
I’m not sure what else one needs in a recipe, and I’m not sure what else can be said about it, other than you really should give this stroganoff a try!
This is honestly one the best and easiest dinner recipes out there. Its creamy sauce and rich flavor won’t disappoint and it’s sure to be an easy meal that the whole family will enjoy!
What is stroganoff?
Traditional beef stroganoff is a dish that originated in Russin in the mid-19th century and soon became popular around the world with many different variations.
Today stroganoff is best described as a stovetop casserole. A dish that has all the characteristics of a casserole but is made completely on the stovetop rather than being cooked in the oven. There are also many different types of stroganoff, some are creamy, others are closer to gravy. And some have little to no sauce at all. But regardless of how you make it, it should have beef, mushrooms, of course, good spices!
This recipe is a cross between a traditional recipe we used to make and a creamy slow cooker version my mum made once.
Substitutions and Serving
Though beef is traditionally the meat of choice for stroganoff, shredded chicken, ground or shredded turkey, and pork would all work well too. You can use ground beef, shredded roast, sirloin steak, chuck roast, stew meat, or whatever else you happen to have on hand!
Stroganoff is usually served over egg noodles. (like it is here.) But It can also be served over mashed potatoes, rice, and cauliflower rice. Or by itself with some crusty bread to dip in it. Personally, I love all these options, but noodles always seem to come out on top!
How to make stovetop beef stroganoff
- Ground Beef
- White Button Mushrooms
- Yellow Onion
- Soft Cream Cheese
- Sour Cream
- Beef Broth (or beef stock)
- Dried Parsley
- Sea Salt
- White Pepper
- Egg Noodles
In a large dutch oven(or very large skillet) over medium heat, cook the ground beef and onions, until the beef is browned and cooked through. Drain and set aside
In the same pan melt the butter, add the mushrooms, and cook until soft. Add the seasoning and mix well. Pour in the broth and stir. Cut in the cream cheese and cook, stirring often until the chunks begin to melt.
While the cream cheese is melting, bring a large pot of water to a boil. Cook the noodles according to package directions, drain and set aside.
Once the cream cheese is melted, add the sour cream. Then using a whisk, beat the mixture until everything is well combined.
Add the cooked beef, stir and bring to a low simmer.
When the mixture is hot, add the egg noodles, stir just until combined, and remove from the heat. Enjoy!
If you are in a hurry you can also use 2 cans of cream of mushroom soup in place of the mushrooms and cream cheese. Greek yogurt can also be used in place of sour cream.
Leftover stroganoff can be stored in an airtight container in the fridge for up to 1-week.
This recipe can be made ahead of time, just keep the noodles and stroganoff separate until you are ready to eat.
You can also use rice in place of the egg noodles or serve your stroganoff over mashed potatoes.
Stovetop beef stroganoff
- 3 lbs ground beef
- 2 16 oz containers of white button mushrooms washed, and sliced
- 1 yellow onion diced
- 2 blocks cream cheese, softened
- 2 cups sour cream
- 4 cups beef broth
- 2 tbsp butter
- 2 tbsp dried parsley
- 1 tsp sea salt
- 1/2 tsp white pepper
- 2 12oz bags egg noodles, cooked according to the package instructions
- In a large dutch oven over medium heat, cook the ground beef and onions, until the beef is browned and cooked through. Drain and set aside
- In the same pan melt the butter, add the mushrooms, and cook until soft. Add the seasoning and mix well. Pour in the broth and stir. Cut in the cream cheese and cook, stirring often until the chunks begin to melt.
- While the cream cheese is melting, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and set aside.
- Once the cream cheese is melted, add the sour cream. Then using a whisk, beat the mixture until everything is well combined.
- Add the cooked beef, stir and bring to a low simmer.
- When the mixture is hot, add the egg noodles, stir just until combined, and remove from the heat. Enjoy!
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