Introduction

Beef Stroganoff is a comforting and creamy dish that’s perfect for a cozy dinner. This simplified version uses just five ingredients to bring together rich flavors without the fuss. It’s quick to prepare and pairs wonderfully with egg noodles.

A close-up view of a dark brown bowl filled with creamy stew, showing thick light brown sauce covering several chunks of browned meat and sliced mushrooms. A dollop of white mashed potatoes sits near the center, partially covered by the sauce. Small green chives are sprinkled on top, adding a pop of color. A silver spoon rests inside the bowl, partially submerged in the stew. The bowl sits on a soft, textured grey cloth, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef stew meat
1 can cream of mushroom soup
1 packet onion soup mix
1 cup sour cream
8 oz egg noodles (cooked separately)

Instructions

Step 1: In a large skillet over medium heat, brown the beef stew meat until it is cooked through and browned on the outside.
Step 2: Add the can of cream of mushroom soup and the packet of onion soup mix to the skillet, stirring well to combine with the beef.
Step 3: Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Remove the skillet from heat and stir in the sour cream until fully incorporated, making the sauce creamy and rich.
Step 5: Serve the beef mixture over cooked egg noodles and enjoy immediately.

Tips & Variations

For extra flavor, you can sauté some sliced onions or mushrooms before browning the beef.
Use ground beef instead of stew meat for a quicker option.
If you prefer a thicker sauce, simmer a little longer or add a teaspoon of flour with the beef to thicken during cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, stirring occasionally to maintain creaminess. Avoid boiling during reheating to prevent sour cream from curdling.

How to Serve

A close-up of a white bowl filled with a creamy beige mushroom and beef stew, showing several large dark brown chunks of beef, sliced light brown mushrooms, and a few bright green chopped herbs sprinkled on top. There is a silver spoon resting inside the bowl on the left side. The surface underneath is a white marbled texture, partially covered by a dark gray cloth. The stew looks thick and rich, with visible pieces of meat and mushrooms floating in the sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, egg noodles are traditional, but you can substitute with pasta like fettuccine, pappardelle, or even rice for a gluten-free option.

Is it possible to freeze beef stroganoff?

Beef stroganoff can be frozen, but the texture of the sour cream sauce may change slightly upon reheating. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently.

Easy 5-Ingredient Beef Stroganoff Recipe

Print Recipe

★★★★★

4.8 from 62 reviews

This simplified Beef Stroganoff recipe delivers a creamy, comforting classic with just five ingredients. Tender beef stew meat is cooked with savory cream of mushroom soup and onion soup mix, then enriched with sour cream to create a rich sauce served over tender egg noodles. Perfect for a quick and satisfying meal with minimal prep and maximum flavor.

Author: Bella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Russian-American

Ingredients

Scale

Main Ingredients

1 lb beef stew meat
1 can (10.5 oz) cream of mushroom soup
1 packet (1 oz) onion soup mix
1 cup sour cream
8 oz egg noodles, cooked separately

Instructions

Prepare the beef: In a large skillet over medium heat, add the beef stew meat and cook until browned on all sides, about 5-7 minutes. This seals in the flavor and starts tenderizing the meat.
Add the soup mixes: Stir in the can of cream of mushroom soup and the packet of onion soup mix with the browned beef, mixing well to combine and create a flavorful sauce base.
Simmer the mixture: Reduce the heat to low and let the beef and sauce mixture simmer for about 10-15 minutes, allowing the flavors to meld and the beef to become tender.
Incorporate sour cream: Remove the skillet from heat and stir in 1 cup of sour cream until the sauce is creamy and smooth. Be careful not to boil after adding sour cream to prevent curdling.
Cook the noodles: Meanwhile, cook the egg noodles according to package instructions in a separate pot until al dente. Drain well.
Combine and serve: Serve the creamy beef stroganoff sauce over the cooked egg noodles. Garnish with fresh parsley if desired and enjoy immediately.

Notes

For a more tender beef, consider simmering longer on low heat.
You can substitute sour cream with Greek yogurt for a lighter option.
Add sautéed mushrooms or onions for extra flavor and texture.
Use wide egg noodles or pasta shapes like pappardelle for an authentic feel.
Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.

Keywords: Beef Stroganoff, Creamy Beef Pasta, Easy Dinner, 5 Ingredient Recipe, Comfort Food