Some of my most cherished childhood memories revolve around food, and this 3-Ingredient Beef Stroganoff tops the list. I can still remember the excitement I felt whenever I caught that distinctive aroma wafting from the kitchen. It was my requested birthday dinner for years, and now it’s become a staple in my own home when time is short but hunger is real.

What makes this recipe a true lifesaver is its simplicity ground beef, cream of mushroom soup, and egg noodles transform into a comforting meal in just 15 minutes. It’s perfect for those hectic weeknights when cooking feels like a mountain to climb. The beauty lies in its versatility too; enjoy it in its basic form or dress it up with additions like milk, fresh peas, or a dollop of sour cream.

If you enjoy quick, budget-friendly meals like this Beef Stroganoff recipes, you might also love my [Sheet Pan Sausage and Pierogies] or [Lazy Lasagna]—both follow the same philosophy of maximum flavor with minimal effort.

Ingredients

Ground Beef

Quantity: One pound
Preferred Type: 80%/20% offers the best flavor-to-fat ratio, but use whatever fits your budget
Substitutions: Ground turkey or pork work beautifully, or try two cups of cooked lentils for a meat-free version that still delivers on protein

Cream of Mushroom Soup

Quantity: One (10.5 ounce) can
I know condensed soup has its critics, but it’s intentionally frugal and creates that silky texture we’re after
Mix with an equal part of water (simply fill the empty can) or upgrade to milk if your budget allows for added creaminess

Egg Noodles

Quantity: One (12 to 16 ounce) bag dried
While egg noodles are traditional and grip the sauce perfectly, any pasta shape in your pantry will work just fine
Cook according to package instructions for best results

Optional Flavor Boosters

Spices: A half teaspoon each of onion powder and garlic powder elevates the dish if you have them on hand
Salt and pepper to taste

Equipment You’ll Need

Nothing fancy required—just the basics:

Large pot for cooking pasta
Strainer or colander
Large skillet or pan
Wooden spoon or meat chopper

How to Make 3-Ingredient Beef Stroganoff

Step 1

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the egg noodles and cook according to package directions until al dente—typically 7-9 minutes.

Step 2

While the pasta cooks, place a large skillet over medium-high heat. Add the ground beef and break it into smaller pieces as it browns. This usually takes about 5-7 minutes until no pink remains.

Step 3

Once the beef is browned, reduce heat to medium and stir in the cream of mushroom soup and water (or milk). If using, add the onion powder and garlic powder now. Stir to combine everything into a smooth sauce.

Step 4

Drain the cooked noodles thoroughly and add them directly to the pan with the beef mixture. Gently fold everything together until the noodles are completely coated in the sauce. Let the dish sit for about a minute to allow the flavors to meld.

Step 5

Give it a final taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot!

Delicious Variations

The base recipe is fantastic on its own, but here are some ways to switch things up:

Add color and nutrition by tossing in a bag of frozen peas during the last minute of cooking
Switch the protein to ground turkey for a lighter option or cooked lentils for plant-based power
Amp up the mushroom flavor by sautéing fresh mushrooms alongside the browning meat
Create more authentic stroganoff flavor with a teaspoon each of dijon mustard and Worcestershire sauce
Go traditional with a sprinkle of chopped parsley and a generous dollop of sour cream on top

More 20-Minute Dinner Recipes

When time is tight but you still want something delicious, try these other quick meals:

Tuna Pesto Pasta
Ham and Cheese Crescent Ring
Teriyaki Ham Stir-Fry
Blended Cottage Cheese Pasta
Rigatoni Pomodoro
Vegetarian Broccoli Pasta

Budget-Friendly Beef Stroganoff Recipe

Yield: 4 hearty servings Cook Time: 15 minutes Total Time: 15 minutes

Ingredients (Quick Reference)

1 pound ground beef
1 (12 to 16 ounce) bag dried egg noodles
1 (10.5 ounce) can cream of mushroom soup
10.5 ounces water (or milk)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
Salt and pepper to taste

Recipe Notes

This extremely budget-friendly meal can be made with as few as three ingredients from your pantry
For a creamier version, substitute milk or your favorite milk alternative for water
Bulk up the nutritional value by adding frozen peas or sautéed mushrooms
A dollop of sour cream adds wonderful tanginess to each serving
Any ground meat works well—turkey and pork are excellent alternatives
While egg noodles are traditional, any pasta shape you have on hand will do
For a partially meat-free option, substitute one cup of cooked lentils for half the ground beef, or go completely meat-free with two cups of lentils

Storing Leftovers

This dish keeps beautifully in the refrigerator for up to 4 days. When reheating, you might want to add a splash of milk to revive the creaminess, as the noodles tend to absorb sauce over time.

Nutrition Information (Per Serving)

Calories: 469
Total Fat: 26g
Saturated Fat: 9g
Trans Fat: 1g
Unsaturated Fat: 13g
Cholesterol: 119mg
Sodium: 745mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 5g
Protein: 36g

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