Quick & Easy Beef Stroganoff
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Looking for a budget-friendly meal that’s both easy and delicious? This simple beef stroganoff is your answer! Made with just five affordable ingredients—cream of mushroom soup, egg noodles, ground beef, salt and pepper, and milk—this dish is perfect for those nights when you need a quick and hearty dinner without breaking the bank. In just a few simple steps, you’ll have a rich, creamy meal that’s sure to satisfy the whole family, without any fuss or fancy ingredients.
You’ll need: Cream of Mushroom (you can use fat free if you like), egg noodles (you can also use spaghetti, rice, or other noodles), ground beef, and a little bit of milk.
I cook up batches of ground beef and put them in little baggies in the freezer so that cuts out an extra step right there.
Place your cream soup, milk, and ground beef in a sauce pot.
I like a good bit of pepper in mine but you can pepper to suit your taste.
Remember, your guests can always add more pepper but they can’t take it out so it is best to under season if cooking for someone you’re not used to cooking for.
Stir that up good and cook over medium heat until nice and bubbly.
This won’t take long at all so go ahead and get your noodles cooking and rolls a browning! I am using brown and serve rolls for this but Jordan Rolls go great, too, if you want to make homemade!
Serve over egg noodles, rice, or whatever pasta you have on hand.
Enjoy and be thankful for the simple things in life 🙂
Ingredients
- 1 can cream of mushroom soup can use fat free
- 1 cup milk
- 1 pound or so ground beef, browned and drained
- Pepper to taste
Instructions
- Place all ingredients in a large sauce pot over medium heat. Stirring often, cook until bubbly. Serve over egg noodles, rice, or whatever pasta you have on hand. Enjoy!
I love love love your stories. They remind me of my childhood.
Thank you Tracye!
I made this last night and it was really good! Like some others mentioned, I browned the ground beef with diced onions and minced garlic. I also added some sliced mushrooms. And, I served it over egg noodles with a dollop of sour cream on each serving. It was so good, and fast and easy! Lol, my husband plans on having the leftovers over toast (SOS). Thanks so much for another recipe I will be making regularly, Christy!
I am so glad to hear that you liked it Samantha!!!!
Hey Christy! I remember eating lots of this when I was first out on my own at seventeen – along with tuna noodle casserole and Spanish rice! Now that I look back I grew up poor, but never knew it! We had a roof over our heads, clothes and food. Guess it’s all a matter of perspective.
Hey Dorothy!! It is all about perspective, isn’t it?!