Quick & Easy Beef Stroganoff
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Looking for a budget-friendly meal that’s both easy and delicious? This quick & easy beef stroganoff is your answer! Made with just five affordable ingredients—cream of mushroom soup, egg noodles, ground beef, salt and pepper, and milk—this dish is perfect for those nights when you need a quick and hearty dinner without breaking the bank.
Who doesn’t love a creamy, comforting plate of beef stroganoff? This quick and easy recipe brings the classic flavors of tender beef, savory mushrooms, and rich, silky sauce together in no time. It’s perfect for those busy weeknights when you need something warm and satisfying but don’t want to spend hours in the kitchen.
In just a few simple steps, you’ll have a rich, creamy meal that’s sure to satisfy the whole family, without any fuss or fancy ingredients. This beef stroganoff skips the complicated methods and sticks to straightforward, reliable techniques, so you can whip it up even on your busiest nights. It’s budget-friendly, too, using ingredients you likely already have in your pantry.
Whether you serve it over noodles, rice, or even mashed potatoes, this dish is a guaranteed crowd-pleaser. The hearty flavors and creamy sauce create a meal that feels indulgent without a lot of extra effort.
What You’ll Need to Make Quick & Easy Beef Stroganoff:
Ingredients:
- Cream of Mushroom soup (you can use fat free if you like)
- egg noodles (you can also use spaghetti, rice, or other noodles)
- ground beef
- milk (just a little bit!)
- pepper
**Meal Prep Tip: I always cook up batches of ground beef and put them in little baggies in the freezer when I’m meal prepping! This allows me to have ground beef ready to go whenever I want to use it to cook, so that cuts out an extra cooking step right there.
How to Make Quick & Easy Beef Stroganoff:
Brown your ground beef (if you don’t already have some ready to go!). Use this amazing ground beef chopper tool to make this step so easy!
Place your cream soup, milk, and ground beef in a sauce pot.
Add pepper to taste. I like a good bit of pepper in my beef stroganoff but you can add pepper to suit your taste. Remember, your guests can always add more pepper but they can’t take it out so it is best to under season if cooking for someone you’re not used to cooking for.
Stir that up good and cook over medium heat until nice and bubbly.
This won’t take long at all so go ahead and get your noodles cooking according to the package directions, and get your rolls a-browning! I am using brown and serve rolls for this but Jordan Rolls go great, too, if you want to make homemade!
Serve the quick & easy beef stroganoff over egg noodles. You can also use rice or potatoes or whatever pasta you have on hand.
Serve with a roll on the side and enjoy!!
Storing Quick & Easy Beef Stroganoff:
Can I make it ahead of time?
Absolutely! Quick & easy beef stroganoff can be made ahead and stored in the fridge for 3-4 days. Just reheat it on low heat to prevent the sauce from separating.
Can I freeze leftovers?
Yes, beef stroganoff freezes well! Just allow it to cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove.
Ingredients
- 1 can cream of mushroom soup can use fat free
- 1 cup milk
- 1 pound or so ground beef, browned and drained
- Pepper to taste
- egg noodles
Instructions
- Place all ingredients in a large sauce pot over medium heat. Stirring often, cook until bubbly. Serve over egg noodles, rice, or whatever pasta you have on hand. Enjoy!
I used to make this when my kids were little..they are all grown now. I miss those days. Thanks for the story and the recipe.
That’s one that we enjoy too. Except that we also add sour cream, just before serving. Makes it that much better. I love your story of growing up. Ah heck, I love all your stories! I had a fun run-around-the-neighborhood kind of childhood too, riding bikes and playing in sand lots. Good memories.
Yum! That’s a favorite of ours, too! I flavor mine with Ranch dressing at the table, though, just to give it a little zing!
This is one of my favorite meals. I start by cooking onions and garlic than add the rest of ingredients. My favorite way to eat it is on top of mashed potatoes. My son likes to serve it in buttered biscuits. We have always called it S.O.S.
Christy, You’ll never know just how close to home this precious story is to me. The description of your childhood is like a sister to mine. Thank you for allowing God to use you in the way that you do…as much through your sharing of stories as your recipes.
I am saving to get Southern Plate and in the meantime I am cherishing this website. I love your recipes and looking forward to this simple version of beef stroganoff.
God’s blessings to you!
Christy, your childhood sounds almost identical to mine, right down to the scar (I got mine on a nail sticking out from a fence board). Your recollections did make me remember something I hadn’t thought of in a while, and wonder if I was the only one. On those seemingly endless summer evenings, all us kidswanted to stay outside as long as we possibly could. We’d only go home if everybody else had been called home, or if our mama came out and hollered for us. We ALL knew not to go inside the house for ANY reason till you had to, cause if you did, you wouldn’t get to go back out again. I can remember peeing my pants at least two times (and at an age I CERTAINLY knew better) just because I knew if I went in the house to use the bathroom, Mama would say, “That’s enough for tonight. You need to stay in now.” Of course, having wet britches pretty much meant I had to go in anyway, so I figured out pretty quick it wasn’t worth it! 😉
Oh, and the smell of grape Kool-Aid instantly transports me back to being a hot, sweaty 8-year old with granny beads on my neck!
My mama made this, and I make it too. But we used a cut up cheapie steak instead of hamburger and add a small carton of sour cream at the end. (My mama always used a tiny can or jar of cut up mushrooms too, but I just leave them out.)