I come back to this ground beef stroganoff again and again. It’s quick to make, loaded with flavor, and gives me that cozy, creamy sauce I’m always craving. Leftovers? Even better the next day!
Table of Contents
Why I Love This Recipe
Most of the recipes I share don’t include canned soup, but sometimes it’s nice to go back to a classic Campbell’s-style dinner. This one was a big hit for dinner, and the leftovers froze well over egg noodles. It was just as delicious when reheated.
- It’s simple and comforting. This is one of those recipes that comes together with pantry staples but tastes like something special, just like this sloppy joes recipe!
- The creamy sauce is so good. Between the beef broth, cream of mushroom soup, and seasonings, it’s rich, flavorful, and coats every noodle perfectly.
- It’s flexible. I usually serve it over egg noodles, but it’s just as good with rice. You can even swap the beef for ground turkey, chicken, or venison, and it still turns out great.
- Leftovers are even better. I always make a big batch because it reheats beautifully and makes the next day’s lunch a breeze, a lot like my skillet lasagna recipe!
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Key Ingredients and Substitutions
- Ground Beef: This is the hearty base of the stroganoff. Ground chuck or 80/20 beef gives rich flavor and tender texture. You can substitute ground turkey or chicken if you prefer a lighter version.
- All-Purpose Flour: Helps thicken the sauce and bind everything together.
- Dried Onions: Add flavor and convenience without the need for chopping.
- Black Pepper and Garlic Powder: These basic seasonings add warmth and flavor. Feel free to adjust the amounts to your taste.
- Nonfat Dry Milk: When mixed with broth, it adds creaminess and body to the sauce.
- Beef Broth: This gives the sauce its deep, savory base. You can use canned broth, homemade stock, or a bouillon concentrate like Better Than Bouillon.
- Cream of Mushroom Soup: Adds richness and creaminess while keeping the recipe simple. Cream of chicken or celery soup can be used as alternatives.
- Egg Noodles or Rice: These are perfect for soaking up the creamy sauce. Egg noodles are the classic choice, but white rice works just as well.
How to Make Ground Beef Stroganoff
Preparation
Cook and drain the egg noodles or rice according to package directions so they’re ready when the stroganoff is finished.
Step 1 – Brown the Beef
In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat from the pan.
Step 2 – Add Seasonings and Flour
Sprinkle the flour over the cooked beef and stir well to coat. Add the dried onions, black pepper, and garlic powder. Stir everything together and cook over low heat for 5 minutes.
Step 3 – Mix the Sauce
In a separate bowl or measuring cup, combine the nonfat dry milk with the beef broth, whisking until smooth. Pour the broth mixture and cream of mushroom soup into the skillet with the beef. Stir until the sauce is fully blended.
Step 4 – Simmer and Thicken
Bring the mixture to a gentle boil. Then reduce the heat to low, cover, and let it simmer for about 40 minutes, or until the sauce reaches your desired thickness.
Step 5 – Serve and Enjoy
Serve the creamy ground beef stroganoff warm over cooked egg noodles or rice. Leftovers reheat beautifully for another meal.
Lynette’s Tip
I keep better than bouillon in my refrigerator to make broth. Not only is it easy, but it allows you to control the depth of flavors. One jar will last you a long time.
Recipe FAQs
Yes! Ground turkey or chicken are great substitutes. Just keep in mind they’re leaner and milder in flavor. I suggest adding extra beef bouillon or seasoning to bring back that rich, savory taste.
Dry milk helps create a creamy sauce without thinning it out too much. If you don’t have dry milk, you can use regular milk, but reduce the beef broth slightly to keep the sauce thick.
Both are great options. I usually serve it over egg noodles, but rice works just as well. Use whatever your family prefers or whatever you have on hand.
The size of the noodle is up to you. Medium or wide egg noodles both work well. It’s just personal preference.
If the sauce is too runny, simmer it uncovered for a few more minutes. You can also stir in a small amount of flour or cornstarch mixed with cold water to help it thicken.
More Ground Beef Recipes You’ll Enjoy
Ground Beef Stroganoff
Equipment
- medium to large skillet
Ingredients
- 2 lbs ground beef
- 1/8 Cup all-purpose flour
- 1/8 Cup dried onions
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 Cup nonfat dry milk
- 3 Cups beef broth
- 2 cans cream of mushroom soup
Serve Over:
- 1 lb egg noodles or 5 cups cooked rice
Instructions
- Brown the ground beef in a skillet over medium heat until it is fully cooked. Drain. In the skillet, sprinkle flour over the ground beef and stir. Add the remaining seasonings and stir to combine. Cook for five minutes over low heat.
- In a small bowl, whisk together the dry milk and beef broth. Add the broth and cream of mushroom soup to the beef mixture. Stir until well blended. Bring to a boil. Reduce the heat and cover.
- Simmer for 40 minutes or until desired thickness.
- While the stroganoff sauce is simmering, cook the egg noodles or rice according to package directions.
- When the stroganoff is to the desired thickness, serve over the egg noodles or rice.
Notes
My Favorite Variations:
- Protein Swap: You can substitute ground turkey or ground chicken in this recipe. I prefer the rich flavor of beef, but a substitute would give you the same texture. I would probably up the beef bouillon if using something other than beef to maintain the same great flavor.
- Add Mushrooms: Stir in a handful of fresh sliced mushrooms with the ground beef for added texture and earthy depth. Sauté them first for the best flavor.
- Creamier Sauce: For a silkier finish, add ½ cup of sour cream or cream cheese just before serving. It makes the sauce extra creamy and smooth.
