Cheater’s Beef Stroganoff

Why You’ll Love This Recipe

This recipe is perfect for busy weeknights when you want a hearty, satisfying meal in under 30 minutes. It uses everyday ingredients like ground beef or sliced steak and pantry staples like sour cream and beef broth, so there’s no need for fancy cuts or specialty shopping. It’s rich, creamy, and incredibly comforting — everything you want from stroganoff, but with a quicker, simpler method.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or thinly sliced steak (like sirloin or flank)
• Egg noodles
• Onion
• Mushrooms (button or cremini), sliced
• Garlic
• Olive oil or butter
• All-purpose flour
• Beef broth
• Sour cream
• Dijon mustard (optional)
• Worcestershire sauce
• Salt
• Black pepper
• Fresh parsley (for garnish)

Directions

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat oil or butter over medium heat. Add onions and cook for 3–4 minutes until softened.
3. Add mushrooms and cook for another 5–6 minutes, until browned and their moisture has evaporated.
4. Stir in garlic and cook for 30 seconds, then add the ground beef or sliced steak. Cook until browned, breaking up the meat if using ground beef. Drain excess fat if needed.
5. Sprinkle flour over the meat mixture and stir to coat. Cook for 1–2 minutes.
6. Gradually pour in the beef broth, stirring constantly until the sauce thickens slightly.
7. Reduce heat to low. Stir in sour cream, Worcestershire sauce, and Dijon mustard (if using). Simmer for a few more minutes until heated through. Do not boil once the sour cream is added.
8. Season with salt and pepper to taste.
9. Serve over cooked egg noodles and garnish with fresh parsley.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use Leftover Roast: Thinly slice leftover roast beef for an even quicker meal.
• Mushroom-Heavy Version: Double the mushrooms for a more plant-forward meal.
• Low-Carb Option: Serve over cauliflower rice or steamed vegetables instead of noodles.
• Greek Yogurt Swap: Substitute sour cream with plain Greek yogurt for a lighter version.
• Cheesy Version: Stir in a handful of shredded Swiss or Parmesan for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce.
Avoid microwaving on high, as it can cause the sour cream to curdle. Use low power or stovetop when possible.

Freezing is not recommended due to the dairy-based sauce, which may separate when thawed.

FAQs

What kind of beef works best?

Ground beef is the easiest shortcut, but thinly sliced sirloin, flank steak, or even leftover roast beef work well for a more traditional feel.

Can I use canned mushrooms?

Fresh mushrooms are best for flavor and texture, but in a pinch, canned mushrooms can be used — just drain and rinse them well.

Do I have to use sour cream?

Sour cream gives the stroganoff its signature tang and creaminess. You can substitute with Greek yogurt, crème fraîche, or even cream cheese if needed.

What if my sauce is too thick?

Add a splash of beef broth, milk, or pasta water to thin the sauce to your desired consistency.

Can I make it ahead of time?

Yes, you can make the sauce ahead and reheat gently before serving over fresh noodles. Add more broth to loosen it if needed.

Is Worcestershire sauce necessary?

It adds great depth and a slightly tangy flavor, but if you don’t have it, you can use soy sauce or skip it entirely.

Can I use a different pasta?

Absolutely. While egg noodles are classic, stroganoff is great over rice, mashed potatoes, fettuccine, or even polenta.

Can I make this gluten-free?

Yes, use cornstarch instead of flour to thicken the sauce, and serve with gluten-free pasta or rice.

How do I avoid curdling the sauce?

Reduce the heat to low before adding sour cream and avoid boiling after it’s added. Stir gently until smooth and heated through.

What sides go well with beef stroganoff?

A simple green salad, steamed green beans, or roasted vegetables pair perfectly with this rich dish.

Conclusion

Cheater’s Beef Stroganoff is the ultimate quick comfort meal — creamy, savory, and full of flavor with minimal effort. Whether you’re cooking for a crowd or just need something cozy after a long day, this shortcut version delivers classic taste with a fraction of the work. It’s a reliable go-to recipe you’ll keep coming back to.

Cheater’s Beef Stroganoff

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Cheater’s Beef Stroganoff is a quick, comforting take on the classic Russian dish, made with everyday ingredients like ground beef, mushrooms, and sour cream. Served over egg noodles, it’s a creamy, hearty meal ready in under 30 minutes — perfect for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Russian-Inspired
• Diet: Low Lactose

Ingredients

• 12 oz egg noodles
• 1 lb ground beef or thinly sliced steak (sirloin or flank)
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 8 oz mushrooms (button or cremini), sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup sour cream
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook egg noodles according to package directions. Drain and set aside.
2. In a large skillet, heat oil or butter over medium heat. Add onions and sauté for 3–4 minutes until softened.
3. Add mushrooms and cook for 5–6 minutes until browned and moisture has evaporated.
4. Stir in garlic and cook for 30 seconds. Add ground beef or steak slices and cook until browned. Drain excess fat if needed.
5. Sprinkle flour over the meat and mushroom mixture. Stir to coat and cook for 1–2 minutes.
6. Gradually pour in beef broth, stirring constantly until sauce thickens slightly.
7. Reduce heat to low and stir in sour cream, Worcestershire sauce, and Dijon mustard (if using). Simmer gently for a few minutes. Do not boil.
8. Season with salt and pepper to taste.
9. Serve over cooked egg noodles and garnish with fresh parsley.

Notes

• Use Greek yogurt instead of sour cream for a lighter option.
• Double mushrooms for a more plant-forward meal.
• Serve over rice, mashed potatoes, or gluten-free pasta if preferred.
• To avoid curdling, stir in sour cream on low heat and avoid boiling.

Nutrition

• Serving Size: 1 plate
• Calories: 520
• Sugar: 4g
• Sodium: 690mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 95mg