Some recipes stick with you because they are simple, filling, and tied to a memory, and this 3-Ingredient Hamburger Stroganoff is exactly that kind of dinner. It is the sort of budget-friendly, back-pocket meal that comes together fast on a busy weeknight, with ground beef, condensed cream of mushroom soup, and egg noodles turning into a creamy skillet supper that feels straight out of a Midwestern family kitchen.
This is great served with a simple green salad, steamed green beans, or buttered peas if you want to round out the plate without adding much work. A slice of toast, garlic bread, or even saltine crackers on the side is also perfect for scooping up the extra sauce, and if you like a little brightness, a spoonful of sour cream or some chopped parsley on top works nicely.
Servings: 4
1 pound ground beef
1. Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until tender. Drain and set aside.
2. While the noodles cook, place the ground beef in a large skillet over medium heat and cook, breaking it up with a spoon, until browned and fully cooked. Drain off excess grease if needed.
3. Stir the condensed cream of mushroom soup into the cooked beef and cook for 2 to 3 minutes, stirring until the mixture is hot and creamy.
4. Add the drained noodles to the skillet and toss until everything is evenly coated. Serve hot.
Add a little richness: If you happen to have sour cream on hand, stir in a couple spoonfuls right before serving for a tangier, more classic stroganoff flavor.
Make it stretch: This is an easy one to bulk up with sautéed mushrooms, peas, or even a little extra cooked noodle if you are feeding a few more people than usual.
Season to taste: Even with just three ingredients, a little black pepper or garlic powder can wake up the whole skillet. Taste before serving and add a pinch if it needs it.
Meal prep tip: Leftovers keep well in the fridge for up to 3 days. Add a splash of milk or water when reheating so the sauce loosens back up and stays creamy.
