Beef Stroganoff is a classic comfort food dish made with tender beef, a creamy mushroom sauce, and hearty egg noodles. This version keeps things simple and budget-friendly by using ground beef, cream of mushroom soup, and gravy mix while still delivering rich flavor and a creamy texture the whole family will love.
Ingredients
- 2 bags egg noodles (12–16 oz each)
- 1 lb ground beef
- 1 can cream of mushroom soup
- 2 packets brown gravy mix
- 2 cups water (for gravy)
- Salt & pepper, to taste
- Optional: ½ cup sour cream (for creamier sauce)
- Optional: fresh parsley, for garnish
Step-by-Step Instructions
1. Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside. To prevent sticking, drizzle with a small amount of olive oil or butter and toss gently.
2. Brown the Beef
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a wooden spoon as it cooks. Drain excess grease to prevent the sauce from being oily. Season lightly with salt and pepper.
3. Make the Sauce
Prepare the gravy mix in a saucepan using about 2 cups of water (follow package directions for best results). Once the gravy thickens, stir in the can of cream of mushroom soup. Mix until smooth and creamy.
4. Combine Meat and Sauce
Add the cooked ground beef to the mushroom gravy sauce. Stir well and let simmer on low for 5 minutes to blend flavors. For a richer taste, stir in ½ cup of sour cream just before serving.
5. Serve
Place a generous portion of egg noodles on each plate and ladle the beef stroganoff mixture on top. Garnish with freshly chopped parsley for a touch of freshness and color. Serve warm.
Tips for the Best Beef Stroganoff
- Use wide egg noodles – they hold the creamy sauce better than thin pasta.
- Cook noodles al dente – slightly firm so they don’t get mushy when mixed with sauce.
- Brown the beef properly – let it sear instead of stirring constantly for deeper flavor.
- Drain excess fat – keeps the sauce rich without being greasy.
- Enhance flavor with onions – sauté diced onions with the beef for a sweeter, savory base.
- Add fresh mushrooms – even if using cream of mushroom soup, fresh mushrooms boost texture and taste.
- Deglaze the pan – use beef broth, red wine, or Worcestershire sauce to scrape up browned bits after cooking the beef.
- Use sour cream – stir it in at the end for authentic creaminess.
- Avoid boiling after adding sour cream – heat gently or the sauce may curdle.
- Make it richer – add a splash of heavy cream or a spoonful of cream cheese.
- Boost seasoning – a dash of paprika, garlic powder, or Dijon mustard adds depth.
- Fresh herbs – parsley or dill add color and brighten the flavor.
- Balance saltiness – gravy mix and soup are salty; taste before adding extra salt.
- Swap proteins – try ground turkey, chicken, or pork for a lighter version.
- Vegetarian option – replace meat with sautéed mushrooms and lentils.
- Stretch the meal – add frozen peas, carrots, or green beans to bulk up servings.
- Double the sauce – if you like extra creamy stroganoff, use an extra can of mushroom soup or more gravy.
- Meal prep friendly – store sauce and noodles separately so pasta doesn’t absorb all the liquid.
- Reheat gently – stovetop is best with a splash of milk or broth to revive creaminess.
- Serve with sides – garlic bread, salad, or roasted vegetables make it a complete meal.
What to Serve with Beef Stroganoff
- Steamed green beans or broccoli – add freshness and balance to the creamy sauce.
- Garlic bread or dinner rolls – perfect for soaking up extra sauce.
- Simple side salad – crisp greens with a light vinaigrette contrast nicely with the richness of the dish.
- Roasted vegetables – carrots, Brussels sprouts, or mushrooms pair beautifully with the savory beef.
Storage & Reheating
Beef Stroganoff is best enjoyed fresh, when the sauce is silky and the noodles are tender. But if you have leftovers, here’s how to store and reheat them while keeping the texture creamy and delicious:
Refrigerating
- Allow stroganoff to cool completely before storing to avoid condensation.
- Store in an airtight container in the refrigerator for up to 3 days.
- For best results, keep the sauce and noodles in separate containers if you know you’ll have leftovers. This prevents the noodles from soaking up too much sauce.
Freezing (Optional)
- Beef stroganoff can be frozen, but it’s best to freeze the sauce only without the noodles. Pasta tends to get mushy after thawing.
- Place cooled sauce in freezer-safe containers or bags. Freeze for up to 2 months.
- Thaw overnight in the fridge before reheating. Cook fresh noodles and combine when ready to serve.
Reheating
- Stovetop (best method): Warm stroganoff gently in a skillet or saucepan over low-medium heat. Add a splash of beef broth, milk, or cream to loosen the sauce and restore creaminess. Stir frequently until hot.
- Oven method: Place stroganoff in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 15–20 minutes, stirring once halfway. Add a little liquid before covering to prevent drying out.
- Microwave method: Heat leftovers in short 30-second intervals, stirring between each. Add a splash of broth or cream. Be careful not to overheat, as the sauce may separate and the beef can dry out.
Extra Tips
- Always reheat slowly and gently—cream-based sauces are delicate and can curdle if overheated.
- Refresh the flavor with an extra sprinkle of fresh parsley, black pepper, or Parmesan before serving.
- If frozen, add a spoonful of sour cream after reheating to bring back creaminess.
This Beef Stroganoff with Egg Noodles is creamy, hearty, and satisfying—a perfect family meal that comes together with just a few pantry staples. Serve it with fresh veggies or a side of bread for a well-rounded comfort dinner everyone will love.