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!
Sounds delish! I use beef tips or stew meat, 1 can each of cream of celery, crean of mushroom and cream of chicken soup. Season to desired taste and serve over noodles or rice. I like Lisa’s idea of adding the soy sauce to season.
Loved the story from your childhood. Thank you for sharing.
Any plans to come to the Central Valley in California? I’m in Bakersfield, CA.
Thanks for the (always) interesting story. My mom grew up in Temple, TX in the 20’s and 30’s and she said she never felt poor, because EVERYBODY was poor. Stories like yours and hers make me appreciate what I have always had in life.
Christy, I have been making this recipe for years (we have been married for 60 years) and I brown the ground beef with onion and then just before serving I add a cup or so of sour cream. We usually eat it over mashed potatoes but, of course, we are Yankees. Love you blog and memories of home.
Bless your heart, Christy, I’m sure that’s a yummy dish but it *looks* pretty awful! I doubt, though, I would have trouble closing my eyes and eating it all up!
Up here in the great white north of Michigan, my mom would make what we non-creatively called “Hamburgers n Gravy.” Same premise as your recipe, but with the added step of making hamburger patties out of the ground beef. She’d brown the patties and then simmer them in water and add the mushroom soup and simmer more and then thicken with cornstarch. She always served it with white rice and it has been my very favorite comfort food for all my growing up years and into adulthood. My 15 yr old son has claimed it for his favorite, as well, and I must make it every year on his birthday!
Thank you for this heartfelt glimpse into your childhood, Christy. It was a beautiful read and I feel as though I was a part of it all. Thank you for another way to make our favorite meal … I will definitely try this out on my son soon!
Blessings!
Christy:
I have a similar recipe, except instead of milk, I put in sour cream. Yum! Of course I think a little sour cream is good with just about everything!
My mama used to make this a lot growing up. If she didn’t have the soup she’d mix sour cream and onion soup mix with the beef and milk. Yummy!