Beef stroganoff is a classic. And by classic, we are talking super old-fashioned. It is thought to have been invented in the 1800s by a French cook and served to a wealthy Russian family, the Stroganovs (who apparently loved it). Versions of beef stroganoff then made their way throughout Europe and China and came to the US after World War II. There are several variations throughout the world. Different countries and regions use different types and cuts of meat. A variation of spices and seasonings is used and it is even served over rice in Japan. In Finland, pickles are an ingredient.

It was made infamous in the US by the left-hand-man of home cooks everywhere, Hamburger Helper, in the 1970s. All around it’s a standard, with cheap-ish ingredients—some of which you might just have in your pantry. It was also featured in a Russian cookbook from the 19th century called A Gift to Young Housewives. Yikes. I mean, how old-timey can you get? But, there’s a reason this recipe has hung around so long. Beef stroganoff is flavorful, customizable, and a favorite meal of kiddos and parents alike.

For busy midweek meals, stroganoff is certainly a winner for the whole family. The only real prep work is cooking the bacon and chopping an onion. Most of the cooking time is letting everything come together and simmer. If you have difficulty getting the whole family to sit down together to eat a meal, this dinner may just do the trick. The smell of bacon may entice even the pickiest of eaters, and this delish meal might even have them coming back for seconds. Growing up, I was the pickiest eater out of three girls, and I rarely ate anything with meat. I devoured beef stroganoff.



  • 1 lb ground beef
  • 5 strips bacon, crumbled
  • 1/2 small onion
  • 1 can cream of mushroom soup
  • 1 Cup sour cream
  • 1/2 package egg noodles
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 Tbsp Italian parsley, chopped (optional)


  1. Add one teaspoon olive oil to the pan and add ground beef. Add salt and pepper, and brown on medium heat until cooked through.

  2. As the meat is browning, bring water to a boil and add egg noodles. Cook noodles per the instructions on the package.

  3. Remove meat from the pan and drain the grease, set meat aside in the bowl.

  4. Add the other teaspoon of olive oil to the pan and add chopped onion. Cook until the onion is translucent, about 3-5 minutes on medium heat.

  5. Stir in meat, crumbled bacon, and mushroom soup and let simmer for 15 minutes.

  6. Add paprika and sour cream and let simmer for 5 more minutes.

  7. Serve over egg noodles and top with parsley if desired.


  • large sauté pan
  • large saucepan or stockpot
  • medium bowl

Recipe Notes

This creamy, noodle-y, mushroom-y, bacon-y heap of deliciousness will comfort your tastebuds and warm your nostalgic heart. You can always switch out ingredients in beef stroganoff. If you’re not a ground beef fan, you can chop your favorite cut of beef, like sirloin, ribeye, or even flank steak. Don’t love egg noodles? Serve your stroggie over rice or whatever starch you prefer.

Plan ahead and have bacon for breakfast or brunch, and if you can muster the self-control, set aside five pieces for this dish; it’ll make the cooking process quicker. Otherwise, you can cook the bacon on the stovetop or bake it in the oven; it’s up to you. The oven will save you some room on the stove though, as you’ll have noodles boiling and meat browning and simmering.

If you want to add some veggies to this dish or on the side, we recommend broccolini, asparagus, or a side of green beans or Brussels sprouts. Something green may help you even out the savoriness, but you can’t really go wrong when it comes to veggies.

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