Jump to Recipe

Miah (who is my husband) LOVES stroganoff, especially with ground beef, so I whipped up this recipe the other day. It was so easy and so good…. neither of us could get over it.

We loved it more than we love our 9th child.

Kidding, we don’t have 9 children but if we did we would love them more than this….I think.

If you’re craving cozy comfort food but short on time (or just not in the mood for a kitchen marathon), this French Onion Ground Beef Stroganoff is your new weeknight best friend. Plus, it is better for you than the stuff with heavy cream. Not only is it quick and budget-friendly, but it’s also packed with rich, savory flavor that tastes like you spent hours slow-cooking something fancy. Spoiler alert: you didn’t.

I highly recommend it.

✨ Why You’ll Love It

It’s FAST. This comes together in about 20 minutes, making it perfect for busy weeknights or “don’t feel like cooking” days.
It’s EASY. No need to babysit a roux or roast anything — just a handful of pantry staples and boom: magic.
It’s FLAVORFUL. With sweet sautéed onions, sherry, and beefy richness from Minor’s Beef Au Jus, this dish doesn’t just hit—it sings.

🍄 What’s In It?

This recipe keeps things simple without skimping on taste. Here’s what gives it that classic French onion-meets-Stroganoff flavor:

Ground beef – economical and cooks up in minutes.
Lots of onions – the star of the show! Caramelized slightly to bring out that sweet depth.
Sherry – adds that signature French onion flair and Stroganoff richness.
Cream of mushroom soup – creamy shortcut that brings everything together.
Canned mushrooms – easy and no chopping required.
Minor’s Beef Au Jus liquid – brings the umami punch that makes it taste like a restaurant meal. You can add strong beef broth or bouillion instead but I love Minor’s Liquid Au Jus concentrate. Try it and you’ll see why. (I’m not paid to endorse them, I just really love it. The flavor tastes like it was made from scratch.)

Serve it over egg noodles, rice, or even mashed potatoes. Sprinkle on a little parsley if you’re feeling fancy. Boom. Dinner’s done.

📝 Pro Tips

Want to elevate it a little more? Sauté fresh mushrooms with the onions instead of using canned.
No sherry? A splash of white wine or even a bit of balsamic vinegar can stand in, but sherry gives it that delicious, restaurant-quality flavor.
This reheats like a dream. Double the batch and enjoy easy leftovers.

Super Pro Tip

When you get home from the store with a giant five-pound package of ground meat (because you’re a planner and it was on sale), go ahead and brown the whole thing. Freeze it in portions, and future you will thank present you.
That’s what I did—so there’s no meat-browning step in this video. We’re skipping straight to the garlic like pros.
I like to keep browned meat in the freezer because it saves time and means I only have to clean beef splatter off my stove once. Tacos? Done. Chili? Bam. This dish? We skip straight to browning garlic.

Beefy Noodle Madness

If you’re still here, bless your heart—you either love dysfunction or butter. Either way, welcome. Let’s get into it:

First, dice your onions…to the size of the little square fella all alone on the left side down there. Make it weep-worthy. I did. I cried so much, I sniffled through the whole video.

Next, mince eight cloves of garlic. Yes, eight. It sounds like a lot, but trust me—it’s worth every fragrant bit. On the bright side, this is the perfect dish if you’re expecting a vampire… or a guy you’re not particularly excited about. Garlic: nature’s boundary.

Add some butter or oil to your pan (you pick: olive, vegetable, or whatever’s within arm’s reach) and toss in the garlic. You don’t have to wait until it’s hot. If you start with cold oil, it helps to draw out the flavor.

Toast it like you mean it.

It’s not a party until the onions are involved. Give them a good stir, coat them in oil, and cover the pan. They’ll cook faster—and you’ll dodge a surprise facial from the oil splatter. I didn’t. I was splattered so you don’t have to be.

Next, add in your browned beef.

Then, for the love of gravy, grab a bigger pan than I did before the soup blob splashes down.

Add a splash of sherry. Season generously with salt, pepper, and a wee bit of garlic powder. Taste and adjust. Pretend you’re on a cooking show.

At the end, if it needs a little more sherry, splash with abandon.

As you can see, I really did get a bigger pan in which to add me mushrooms.

Once it’s all bubbly and delicious, remove it from the heat before adding your sour cream because sour cream can break when it’s boiled. It’s fragile, like me. And broken sour cream is gross.

Final Warning

This dish is like that friend who says “just one drink” and somehow you end up singing karaoke in a sequined jumpsuit. It starts innocently enough… but by the end, you’ll be licking the pan and questioning everything you thought you knew about moderation.

But again, it is so incredibly delicious—I wouldn’t be a friend if I didn’t share. 💕

🎥 Watch It Happen

Curious to see how it all comes together? Watch the full video here and cook along with me: