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square image of my mom's ground beef stroganoff with cream of mushroom in a pot with a wooden spoon
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Mom's Beef Stroganoff Recipe

My mom's simple stovetop stroganoff - ground beef, egg noodles, sour cream, and cream of mushroom soup ready in under 30 minutes.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 783kcal
Author Julie

Equipment

Ingredients

  • 12 ounces egg noodles
  • 1 pound ground beef
  • 15 ounces sour cream
  • 10.5 ounces cream of mushroom soup (1 can)
  • ¾ teaspoon onion powder
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions

  • Bring a large pot of water to a boil. Add 12 ounces egg noodles and cook according to package directions. Drain and set aside.
    cooked egg noodles in a colander
  • While the noodles cook, brown 1 pound ground beef in a large skillet over medium-high heat until cooked through, breaking up the meat as it cooks. Drain any excess grease. Set aside.
    cooked ground beef broken into small pieces in a skillet with a wooden spatula
  • In the same pot you used for the noodles, combine 15 ounces sour cream, 10.5 ounces cream of mushroom soup, and ¾ teaspoon onion powder over medium-low heat. Cook for 2 to 3 minutes, stirring occasionally, until warmed through.
    sour cream, cream of mushroom soup, and seasonings mixed together in a large pot
    • Keep the heat gentle when warming the sauce. Medium-low is all you need. The sour cream can separate if it gets too hot.
  • Add the cooked egg noodles and ground beef to the pot. Stir gently until everything is well combined.
    cooked egg noodles and ground beef added to the pot with stroganoff sauce
  • Season with salt and pepper to taste. Sprinkle with chopped fresh parsley if desired. Serve warm.
    looking down at a pot of beef stroganoff with cream of mushroom topped with chopped parsley

Notes

  • Use 90/10 ground beef for the best flavor with minimal grease. If you use an 80/20 or 85/15 blend, drain well before combining with the sauce.
  • The sauce thickens as it sits and the noodles absorb moisture. Stir in a splash of milk to loosen it as needed.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Calories: 783kcal | Carbohydrates: 70g | Protein: 41g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 654mg | Potassium: 802mg | Fiber: 3g | Sugar: 5g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 5mg