This recipe takes the classic beef stroganoff and simplifies it for a weeknight meal that's both comforting and delicious. Using cream of mushroom soup as a base makes it incredibly quick and easy, perfect for busy cooks who still crave a flavorful, satisfying dinner. While purists might balk at this shortcut, the results are surprisingly good, offering a rich and creamy sauce that clings beautifully to tender beef.
What Makes This Ground Beef Stroganoff Different?
This isn't your grandmother's stroganoff (unless your grandmother was a master of efficiency!). We're leveraging the convenience of cream of mushroom soup to cut down on prep time and still achieve a wonderful, creamy texture. This method is perfect for those who want a delicious stroganoff without spending hours in the kitchen. The key is to balance the cream of mushroom soup with other flavors to prevent it from tasting too one-note. We'll accomplish this with sautéed onions, garlic, and a touch of Worcestershire sauce for depth.
Ingredients You'll Need:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup sour cream or plain Greek yogurt (optional, for extra creaminess)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 8 ounces egg noodles or wide egg noodles
Step-by-Step Instructions:
- Brown the beef: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Sauté aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine ingredients: Stir in the cream of mushroom soup, beef broth, sour cream (if using), Worcestershire sauce, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Simmer and thicken: Reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally.
- Cook the noodles: While the sauce simmers, cook the egg noodles according to package directions.
- Combine and serve: Drain the noodles and add them to the skillet with the beef stroganoff. Toss to coat. Serve immediately.
Can I Use Different Types of Soup?
H2: Can I substitute cream of celery soup or another cream soup?
Yes, you can experiment with different cream-based soups. Cream of celery soup would offer a slightly different flavor profile, adding a hint of vegetal sweetness. Cream of chicken soup would also work, creating a richer, more savory sauce. However, cream of mushroom soup provides the most classic stroganoff flavor base. Remember to adjust seasoning accordingly depending on the soup you choose.
What Kind of Noodles Work Best?
H2: What type of pasta is best for ground beef stroganoff?
Wide egg noodles are a classic pairing with beef stroganoff, as they hold the creamy sauce well. However, other pasta shapes like fettuccine or even pappardelle could also work well. Avoid small pasta shapes, as they may get lost in the sauce.
How Can I Make it Healthier?
H2: How can I make this recipe healthier?
To make this recipe healthier, consider using lean ground beef or a ground turkey substitute. You can also reduce the amount of cream of mushroom soup by adding an extra half cup of beef broth or even some unsweetened applesauce to lighten the sauce. Adding more vegetables like mushrooms or peas also increases nutritional value.
Can I Make it Ahead of Time?
H2: Can I make this stroganoff ahead of time?
Yes, you can prepare the beef stroganoff ahead of time. Simply make the sauce and store it separately from the cooked noodles in the refrigerator for up to three days. Reheat gently on the stovetop and toss with freshly cooked noodles before serving.
This easy ground beef stroganoff recipe is a perfect weeknight meal. It’s quick, easy, and adaptable to your preferences. Enjoy!
