beef stroganoff with ground beef and cream of mushroom soup…This decadent beef stroganoff dish is prepared with ground beef and paired with egg noodles. It is easy to make and can be ready in less than 30 minutes, making it a perfect option for hectic evenings. Top it off with some chopped parsley for extra flavor.
Ground beef beef stroganoff is a comforting dish that ranks high on my list of favorite comfort foods, along with fried chicken and okra. I appreciate the simplicity of stroganoff, as it is made with humble ingredients and is a budget-friendly option that can serve a large family. With just ground beef, seasonings, gravy mix, dinner can be quickly prepared and enjoyed.
This is a simplified and quick variation of the hearty beef stroganoff recipe that is also available on the blog. The other recipe requires stew meat and a minimum cooking time of one hour. This version is a speedy 30-minute one-pot meal that is more flavorful than the packaged version sold in stores. If you prefer, you can substitute ground turkey for ground beef. Cook 1 lb of ground meat in a pot until browned.
beef stroganoff with ground beef and cream of mushroom soup
INGREDIENTS
Beef Stroganoff
1 lb ground beef
1 10.5 oz can cream of mushroom
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
4 cups beef broth
3 cups egg noodles
1/2 tsp minced garlic
1 tbsp sour cream
1/3 cup Worcestershire Sauce
1/4 cup heavy cream
1/2 tsp parsley flakes
INSTRUCTIONS
Cook one pound of ground beef until it is fully cooked and browned.
Sprinkle garlic powder, onion powder, black pepper, Worcestershire sauce, and minced garlic on top.
Add the cream of mushroom and stir.
Add the egg noodles.
Add the beef broth and cover.
Simmer for 15-20 minutes or until the egg noodles are soft.
Take off the cover and pour in the heavy cream and sour cream.
Stir and add 1 tsp of salt and parsley.
Serve and ENJOY!
Adding the Cream of Mushroom Soup
The browning of the ground beef and the addition of the mushrooms, onions, and garlic come together to produce a very potent and appetizing smell, so much so that I was suddenly hungrier than I had thought. Trying to maintain a neutral position, I poured the contents of the Campbell’s Cream of Mushroom simmer soup into the pan.
From this point, my rating of the recipe nearly took a hit for the worse. While this may have been due to my impatient nature, waiting for the contents of the soup to heat and dissolve into the mixture appeared to take a little longer than I had expected. This might also be due to the simple fact that grease substances and watery mixtures do not mix or dissolve very well. After letting the combined mixtures heat to a gradual boil (typically 5-6 minutes), I followed the next step and brought the pan to a lower heat setting.
What resulted was a mushroomy meat medley smothered in a semi-mushy mix. This step of the recipe has been largely put up to personal preference of what one finds desirable. The mixture was well-primed for a fine proud display of mushroom and meat saucery. Now I regret not investing in the extra can or two of soup. Coating egg noodles with the mixture and serving it up as is can turn out to be a right pleaser for the kids.
This can also be served over rice, although not the finest food to be spooned over white or garden rice. The end result was a fine dirty rice dish that stained my rice a darker color with considerably more flavor. Although it is not as visually appealing as the initial dish, this is my favorite way to present the stroganoff.
Can You Freeze Beef Stroganoff?
Regrettably, egg noodles that have been cooked do not freeze well. If you wish to freeze this ground beef stroganoff dish, it is recommended to make it without the noodles. Freeze the beef-sauce combination in a container that is safe for the freezer for up to three months. When ready to serve, thaw on the stove and then add the cooked egg noodles.
How to Make Easy Beef Stroganoff with Cream of Mushroom Soup and Ground Beef
Preparing this dinner dish is quite simple. All that is required is a deep skillet and a pot for boiling the egg noodles.
Begin heating water for the pasta: I prefer to put my pot of water on the stove before I begin cooking the ground beef. This allows the water to come to a boil while the beef is browning. By the time the beef is fully cooked and simmering, the water will be ready for the noodles. This ensures that everything is prepared and cooked simultaneously.
To cook ground beef: Cook the ground beef, onion, and seasonings until the beef is browned and crumbled, and no longer pink. Remove any excess grease or liquid from the pan.
– Combine the brown gravy mixture with water, sour cream, and cream of mushroom soup in the cooked ground beef. Stir and bring to a gentle boil. Lower the heat to medium-low and simmer for 10 minutes while the egg noodles are being cooked.
Prepare the Egg Noodles: After the meat has been simmering for some time, add the egg noodles to the boiling water and cook them as per the instructions on the package. Once cooked, drain the noodles without rinsing them.
Mix together: Stir in cooked egg noodles and dried parsley into the creamy stroganoff mixture. It is now ready to be served!
Tips For Success
Below are some useful tips that will help ensure that this recipe is a success when you make it in your own kitchen.
Add salt to the boiling water when cooking pasta to enhance its flavor. Before adding the dry noodles, add about 1 teaspoon (or slightly more) of salt to the water.
Do not wash the cooked egg noodles after draining them. It is unnecessary to rinse the pasta with cold water. We want the beef stroganoff sauce to adhere to the noodles, so we should not remove the excess starch by rinsing.
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Beef Stroganoff With Ground Beef