Nothing beats a skillet of creamy noodles when you need dinner on the table fast. This down‑home easy Beef Stroganoff leans on pantry helpers like cream of mushroom soup, brown gravy, and a sprinkle of onion‑mushroom dip mix for big flavor with very little fuss. Grab one pot for the noodles, one skillet for the sauce, and dinners done before you finish setting the table.
What makes this Stroganoff a keeper? First off, that silky, “stick‑to‑your‑ribs” sauce clings to every noodle, so each bite is downright delicious. You’re working with pantry staples; nothing exotic or pricey so you can whip it up without a special grocery run. The whole meal takes about 30 minutes.
Ingredients Notes
- Ground Beef: I generally use an 80/20 and drain off any excess fat. You can also substitute ground turkey but would suggest increasing the seasoning a bit.
- Soup: The cream of mushrooom makes this a super easy dinner, I use the cream of mushroom with roasted garlic, however, the plain cream of mushroom works just fine.
Shortcuts & Variations
- Skip fresh chopping—use frozen diced onions and tube minced garlic.
- Toss in a cup of sliced mushrooms or frozen peas during the simmer.
- Stir in ½ cup sour cream off heat for an even creamier Stroganoff.
Step-by Step Photos
Beef Stroganoff
American version of Beef Stroganoff features ground beef cooked with onions and garlic for rich flavor. The mushroom with roasted garlic soup and brown gravy creates a creamy sauce that perfectly coats the egg noodles.
Estimate Recipe Cost $12.26 /$3.06 per serving
Ingredients
Step by Step Directions
- Cook the egg noodles according to the directions. Reserve 1/2 cup of pasta water.
- In a skillet, add the ground beef and onions. Cook over medium heat for 7 minutes or until the juices run clear. Drain the excess fat and discard.
- Add the minced garlic and dried seasonings. Mix for 1 minute.
- Add the mushroom soup, gravy, and 1 tablespoon to a full envelope of the onion dip mix. Mix until combined. Taste until you reach the desired onion flavor. You can add up to the full packet of dip mix.
- Add the drained egg noodles. Stir until combined.
- Add the pasta water. Stir until combined. Allow the pasta to simmer for 5 minutes.
Nutrition
Notes
- You can easily double or reduce the recipe.
- You can place this in the slow cooker on warm to keep it warm before serving.
- If you have lean ground beef, that will reduce the excess grease.
- You can substitute ground chicken or ground turkey.
- Add mushrooms, sour cream, or change the type of pasta.
- Serve this with garlic bread or rolls.
- Goes great with a garden salad or with a side of peas or green beans.
Tried this recipe?
Let us know how it was!| Ingredient | Quantity | Estimated Price | Cost |
|---|---|---|---|
| Egg noodles | 12 oz (5 cups dried) | $1.50 / bag | $1.50 |
| Ground beef | 1 lb | $5.99 / lb | $5.99 |
| Onion | ½ cup (about ½ medium) | $0.50 each | $0.25 |
| Garlic cloves | 3 cloves | $0.50 / head | $0.15 |
| Garlic powder | 1 tsp | $0.25 / oz | $0.05 |
| Onion powder | 1 tsp | $0.25 / oz | $0.05 |
| Black pepper | ¼ tsp | $0.35 / oz | $0.02 |
| Condensed mushroom soup | 10.5‑oz can | $1.25 each | $1.25 |
| Brown gravy (canned) | 10.5‑oz can | $1.25 each | $1.25 |
| Lipton Onion‑Mushroom Soup Mix | 1 packet | $1.50 each | $1.50 |
| Fresh parsley | 2 Tbsp | $0.99 / bunch | $0.25 |
| Total Cost | $12.26 |
