Easy Mushroom Stroganoff


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Easy and oh so yummy, this mushroom stroganoff recipe is a short-cut meal that is practically effortless!

A perfect one-pot creamy sauce served over noodles is the best end to a busy day at work or school. Made with ground beef and cream of mushroom soup, this dish is full of savory flavors and ready in 30 mins!

A plate of mushroom stroganoff topped with sour cream

Why We Love This Recipe

Mushroom Stroganoff is an easy recipe made with pantry staples, no special trip to the grocery store required!

This budget-friendly meal is really easy to prep and is on the table in about 30 minutes.

Of course, we love that this meal tastes great and is so easy to make!

ingredients for mushroom stroganoff on a countertop

Ingredients & Variations

MUSHROOMS Any variety of mushrooms will do, it depends on how fancy you want the end result to be.

      • Pricier mushrooms like enoki, shiitake, porcinis, and chanterelles make for an excellent presentation.
      • Regular white button or ‘baby bellas’ that are more economical can be used as well.
      • Portobellos are large and meaty so slice them thinly.

You could even replace half the mushrooms with diced bell peppers or onions.

GROUND BEEF We love this recipe with ground beef, but it can easily be substituted for ground turkey, chicken, or pork. Just use whatever you have on hand.

mixing ingredients into ground beef and mushrooms in a pot

NOODLES We add cooked egg noodles into this recipe, it’s the perfect time to use up those leftovers! You can replace the egg noodles with any pasta you have on hand. Try adding macaroni, rotini, or penne.

Instead of noodles, you can also serve this dish over a bed of rice or garlic mashed potatoes.

SAUCE For an extra creamy sauce we use both sour cream and cream of mushroom soup mixed with beef broth.

In a pinch, you can replace the sour cream with heavy cream, the soup with any “cream of” soup you have on hand, and even the beef broth with a vegetable or chicken broth.

No “cream of” soup? No problem! You can make your own, or replace it with a half-and-half combination of heavy whipping cream and chicken stock and a dash of salt.

Egg noodles being mixed into mushroom stroganoff

How to Make Mushroom Stroganoff

Cooking this meal is as easy as 1, 2, 3!

  1. Saute beef with onion and garlic.
  2. Simmer with remaining ingredients (per recipe below), except sour cream and noodles.
  3. Gently stir in sour cream and serve over cooked pasta, simmering until heated through.

Serve with a slice of garlic bread to soak up every last drop!

Tips for the Best Creamy Stroganoff

For the best creamy sauce, gently simmer to thicken. If it gets too thick, slowly whisk in more broth or cream until it reaches your desired consistency.

To avoid the noodles over-cooking, pre-cook just until al dente. They will finish cooking when mixed into the creamy sauce.

If you will be eating this as leftovers, keep the noodles separate so they don’t get soggy in the fridge.

Leftovers?

This recipe can easily be frozen. For best results when freezing, leave the noodles out and add to your dish as serving. This will prevent then from getting mushy when reheating!

To reheat, just heat up on the stovetop or microwave and add a little water to loosen it up! Refresh flavors with salt and pepper and add your cooked noodles.

More Stroganoff Favorites

Did you enjoy this Creamy Mushroom Stroganoff? Be sure to leave a rating and a comment below!

A plate of mushroom stroganoff topped with sour cream
5 from 7 votes
Review Recipe

Easy Mushroom Stroganoff

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Author Holly Nilsson
Course Dinner
Cuisine American
This creamy one-pot dish is ready in 30 mins making it a quick and convenient spin on the original.

Ingredients

  • 1/2 pound lean ground beef
  • 1/2 onion chopped
  • 1 teaspoon garlic powder
  • 8 ounces mushrooms sliced, or 1 can sliced mushrooms, drained
  • 1 1/2 cups beef broth
  • salt & pepper to taste
  • 10.5 ounces cream of mushroom soup
  • 1/2 cup sour cream
  • 3 cups large egg noodles measured dry and cooked al dente

Follow Spend with Pennies on Pinterest

Instructions

  • Add beef to a 12" skillet saucepan with chopped onion and garlic powder. Cook over medium-high heat until the beef is browned and the onion is soft. Drain fat.
  • Add the mushrooms, broth, and salt & pepper to taste, simmer 10 minutes. Add mushroom soup and simmer 5 minutes more.
  • Stir in sour cream and cooked pasta. Cook on low just until heated through.
  • Garnish with parsley and serve.

Recipe Notes

For the best creamy sauce, gently simmer to thicken. If it gets too thick, slowly whisk in more broth or cream until it reaches your desired consistency.
To avoid the noodles over-cooking, pre-cook just until al dente. They will finish cooking when mixed into the creamy sauce.
If you will be eating this as leftovers, keep the noodles separate so they don't get soggy in the fridge.

Nutrition Information

Calories: 236, Carbohydrates: 21g, Protein: 13g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 54mg, Sodium: 321mg, Potassium: 757mg, Fiber: 2g, Sugar: 3g, Vitamin A: 131IU, Vitamin C: 2mg, Calcium: 76mg, Iron: 1mg
Keyword Easy Mushroom Beef Stroganoff, mushroom stroganoff, mushroom stroganoff recipe
Mushroom Stroganoff ingredients in a sauce pan with writing
Mushroom Stroganoff ingredients in a sauce pan with text
A serving of mushroom stroganoff with writing
A serving of mushroom stroganoff with text.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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