Beef stroganoff, the ultimate comfort food that’s made with simple ingredients. My one-pot, stovetop recipe is made with ground beef and relies on a simple, homemade mushroom soup base for great flavor. No canned soup here! The egg noodles cook right in the homemade sauce and everything comes out super creamy and decadent. Plus, it takes less than 20 minutes to make!
Stroganoff Without the Can of Soup
Growing up, stroganoff always started with a can of cream of mushroom soup. My mom kept a stack of them in the pantry, and that’s just how all casseroles were made. I still make stroganoff, but these days I build the sauce myself, right in the same pot, with chicken broth, a little wine, and a spoonful of flour to thicken it.
It looks thin when you first add the noodles, but give it those last few minutes of simmering and it turns creamy, no watery sauce left behind. This is the version I reach for now instead of the can, and it’s one my family asks for by name.
Let the Noodles Cook in the Sauce
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When I first started making this without the can of soup, I realized the real trick wasn’t the sauce itself, it was how the noodles got into it. Instead of boiling the egg noodles separately and pouring the sauce over them, they go into the pot raw and simmer right in the broth with the browned ground beef and mushrooms already in there. That’s what pulls all that meaty, savory flavor into every noodle instead of just coating the outside of it. It also means one pot, so there’s nothing extra to wash.
If you like the idea of noodles soaking up flavor right in the pot, you’ll want to try my cheesy homemade hamburger helper with bacon next.
Wine and Worcestershire Keep It From Tasting Flat
The first few times I made this without the canned soup, it tasted like plain hamburger and noodles, nothing more. A splash of dry white wine and a tablespoon of Worcestershire sauce fixed that, giving the sauce the savory depth the canned version used to fake. Skip either one and you’ll notice, the sauce turns bland fast without something acidic and something salty to balance the richness of the beef and sour cream.
It’s taken about ten years of making this recipe to land on that exact balance, and it’s still not something I make every week, just the dinner just the dinner I reach for when I want something good without a lot of effort.
A Few Things Worth Knowing Before You Start
- Using stew meat or beef tips instead of ground beef? Salt and pepper it first, then add it at the same step you’d add the ground beef.
- Skip the wine if you don’t cook with it. Use extra chicken broth in its place, it won’t have the same flavor but you could add a bit more Worcestershire sauce to make up for it.
- If the sauce still looks thin after simmering, let it sit off the heat for a few minutes before serving. It keeps thickening as it cools, even after you take the pot off the stove.
- Want to ditch the can in another recipe? Use my homemade cream of mushroom soup anywhere a recipe calls for the canned version.
Everything That Goes Into This Stroganoff
This is just a brief list of the key ingredients. For the full list of ingredients, make sure to check the recipe card below.
- Cremini mushrooms are the best choice here. They hold their shape better than white button mushrooms and bring more flavor to the sauce. White button will work in a pinch, but cremini is what I use.
- Regular egg noodles, not the wide kind. They cook through in about 10 minutes right in the broth. Wide egg noodles need more time and more liquid, so they’ll throw off the timing in this recipe.
Simple Steps for a Beef Stroganoff Recipe Using Ground Beef
Step One: Cook the Mushrooms
A Dutch oven works best for this dish but you cold also use a large skillet.
Step Two: Cook the Ground Beef
Step Three: Make the Sauce
The sauce will be watery when you add the noodles, but it’ll thicken as the starch from the noodles releases.
Step Four: Assemble
Remove from heat and add sour cream and the cooked mushrooms. Season with salt and pepper to taste and sprinkle with fresh parsley for a pop of color. You can also add a spoonful of extra sour cream to each serving.
Skipping the can doesn’t mean more work, just a better bowl of stroganoff for the same effort. If you’re looking for more dinners like this one, take a look through our full collection of from-scratch Southern dinner recipes.
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Creamy Ground Beef Stroganoff (Without Canned Soup)
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces white cremini mushrooms sliced
- 1 cup onion chopped
- 2 cloves garlic
- 1 pound ground beef
- 3 tablespoons flour
- 4 cups chicken broth
- ¼ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 8 ounces egg noodles about 4 cups
- ½ cup sour cream
- salt and pepper
Instructions
- Heat 1 tablespoon of oil in a Dutch oven or large pot over medium-high heat. When hot, add sliced mushrooms and ¼ teaspoon salt. Cook for 2-3 minutes until browned. Remove to a bowl.
- In the same skillet, add 1 tablespoon of oil, onions, garlic, and a ½ teaspoon each of salt and pepper. Cook until softened, about 2-3 minutes. Add ground beef and break it apart with a wooden spoon. Add ¼ teaspoon salt and ¼ teaspoon pepper. Cook until browned, about 2-3 minutes.
- Add flour and cook for a minute. Then add chicken broth, wine, and Worcestershire sauce. Cook over medium heat for about 3 minutes. It will still be watery. Add uncooked egg noodles and reduce temperature to medium. Cook until the noodles have softened, about 10 minutes.
- Remove from the heat and add sour cream and cooked mushroom. Salt and pepper to taste.
Barbara’s Tips + Notes
- If using lean ground beef, you won’t need to drain it. If using 85%, drain the grease before adding the flour.
- Cremini mushrooms give the best flavor and texture here. White button mushrooms work as a substitute if that’s what you have
- The sauce will look thin right after you add the noodles. It thickens as it simmers, then continues to thicken as it sits.
- Store leftovers covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
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Colete Root says
I’m trying my hand at cooking after years of junk and processed food. Is there a reason for using chicken broth when using ground beef? I’ve always assumed it would be beef broth for a beef dish. I haven’t tried the recipes yet, but I have 6 lined up over the next couple of weeks.
Thank you
Barbara Curry says
You can use either, I just always have chicken broth handy and so that’s what I use.
Suzanne Perry says
It was delicious! My husband ate 3 helpings and I had 2. My only comment is that I had to add a whole cup of sour cream because it was still runny. But it was quite enjoyable!
Barbara Curry says
I’m glad you enjoyed this recipe, thanks for taking the time to write a review. More sour cream is always a good thing!
Amy says
What would I do if I wanted to use beef tips or stew meat instead of ground beef? I love all your recipes so far!
Barbara Curry says
Just add the beef tips when you would add the hamburger. I would salt and pepper it first.
Amy says
Thank you! I will be using my pressure cooker for the tips..