This 20-minute Easy Beef Stroganoff brings restaurant-quality comfort food right to your dinner table. With only 238 calories per serving and packed with 32g of protein, this classic dish perfectly balances nutrition and flavor.
The tender beef, wrapped in a rich sauce, creates a satisfying meal that’s both quick to prepare and budget-friendly. Perfect for busy weeknights when you need a reliable, crowd-pleasing dinner solution.
Ingredients for Classic Beef Stroganoff
- Ground Beef (1 pound): Lean beef for a healthier option, or substitute with turkey
- Aromatics: One small diced onion and minced garlic clove for flavor base
- Mushrooms (8 oz): Fresh white button mushrooms, cleanly sliced
- Sauce Components: Cream of mushroom soup, beef broth (low-sodium), sour cream
- Seasonings: Salt and freshly ground black pepper to taste
- For Serving: Cooked egg noodles or rice, fresh parsley for garnish
Step-by-Step Cooking Instructions
- Prepare the Base: Heat your non-stick skillet over medium-high heat and brown the meat with onion and garlic
- Cook Mushrooms: Add sliced mushrooms to the meat mixture until they become tender and golden
- Create the Sauce: Pour in mushroom soup and beef broth, let it simmer for 3-4 minutes until bubbly
- Finish the Dish: Stir in sour cream and season to taste with salt and pepper
- Serve: Ladle over warm egg noodles or rice, garnish with fresh parsley
Variations & Substitutions
This beef stroganoff recipe is super flexible! You can swap ground turkey for beef if you’re watching calories. No sour cream? Greek yogurt works great and adds extra protein. Want to mix up the mushrooms? Try baby bella or cremini – they add wonderful earthy flavors. For a veggie boost, toss in some frozen peas or green beans during the last few minutes of cooking.
Serving Suggestions
While egg noodles are the classic choice, this creamy stroganoff tastes amazing over all sorts of bases! Try it with fluffy white rice, tender mashed potatoes, or even cauliflower rice for a low-carb option.
Add a simple side salad or steamed green vegetables to round out your meal. A piece of crusty bread is perfect for soaking up every last bit of that yummy sauce!
Storage Tips
Keep your leftover stroganoff in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or beef broth to bring back the creamy texture.
The sauce might look separated at first, but gentle heating while stirring will bring it back together. For best results, store the noodles or rice separately from the sauce – this keeps them from getting mushy!
Easy Beef Stroganoff
Equipment
- Large non-stick skillet
Ingredients
Main Ingredients
- 1 pound lean ground beef you could also use ground turkey
- salt and freshly ground black pepper
- 1 small onion chopped
- 1 clove garlic minced
- 8 ounces white button mushrooms sliced
- 10.5 ounce cream of mushroom soup or homemade
- 1 1/2 cups low-sodium beef broth
- 1/3 cup sour cream or greek yogurt
- fresh chopped parsley for garnish
- Cooked egg noodles or rice for serving
Instructions
- Heat a large non-stick skillet over medium-high heat. Add ground beef and season with salt and pepper. Add onion and garlic and cook, breaking the meat up into small pieces, until it is nearly browned, but still slightly pink. Drain any excess grease.
- Add sliced mushrooms and cook until the mushrooms are browned and slightly soft and the meat is cooked through.
- Add the homemade or canned cream of mushroom soup and beef broth and cook over medium heat, stirring occasionally, allowing the mixture to bubble and simmer, about 3-4 minutes.
- Stir in the sour cream, parsley and additional salt and pepper to taste.
- Serve over cooked egg noodles or hot, cooked rice. Sprinkle with fresh parsley, if desired.
