Ground Beef Stroganoff
This easy ground beef stroganoff is creamy, cozy, and made in just one pot with egg noodles. It’s quick to toss together on a busy night and always hits the spot as a family favorite dinner.
Ingredients
- 1 pound ground beef I used 80/20
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- ¼ cup onion diced small
- 4 cups beef broth low sodium
- 1 cup water
- .87 ounces brown gravy mix packet about 1 3/4 tablespoons
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper
- 10.5 ounces cream of mushroom soup
- 12 ounces egg noodles
- 1 cup sour cream set on the counter 5 minutes before you start cooking
Instructions
- Place ground beef in a large pot or large deep pan over medium high heat. Cook the ground beef until brown, about 4-5 minutes until it's no longer pink. Drain any excess grease, drain on paper towels if it is extra oily. Set the ground beef to the side.1 pound ground beef
- To the pot add the olive oil, mushrooms and onion. Cook until softened over medium heat, about 5 minutes.1 tablespoon olive oil, 8 ounces mushrooms, ¼ cup onion
- Add beef broth, water, Worcestershire sauce, gravy mix, garlic powder, salt and pepper to the mushrooms and onions. Mix well until combined. Then add the cream of mushroom soup and mix well together.4 cups beef broth, 1 cup water, .87 ounces brown gravy mix packet, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper, 10.5 ounces cream of mushroom soup
- Place the browned ground beef into the pot with the mushroom mixture, then the egg noodles. Turn the heat to high and bring the mixture to a boil. Turn the heat down until the mixture is simmering, then cook for about 8 minutes stirring often. The noodles should be tender when done.12 ounces egg noodles
- Turn off heat. Mix the sour cream into the mixture until combined. Serve and enjoy.1 cup sour cream
Notes
I like to make this with low sodium beef broth when I can, as the beef gravy packet combined with the cream of mushroom soup can already be on the salty side. If you're unsure about the saltiness you can also try adding salt and pepper at the very end to taste to avoid the dish becoming too salty for you.
Let the sour cream sit out a few minutes before cooking or stir in a little warm broth so it blends smoothly.
Nutrition
Calories: 544kcal | Carbohydrates: 51g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1257mg | Potassium: 771mg | Fiber: 4g | Sugar: 4g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 5mg