Incredibly comforting, savory, creamy, and simple to make, this recipe for Ground Beef Stroganoff will become a family favorite in no time. Stroganoff with ground beef rather than sliced beef is easier to make, less expensive, and still just as delicious as the traditional recipe.
It’s back to school time, and that means that it’s time to leave carefree summer meals behind and really get serious about having dinner on the table for everyone every day. Kids have clubs and sports practices and sometimes only have a short period of time to eat – that’s where a recipe like hamburger stroganoff really comes in handy.
This meal is ready in only about 30 minutes, and uses simple ingredients so it’s easy to whip up quickly. Served over egg noodles, this stroganoff will bring everyone to the table for a filling, comforting, and nutritious meal.
I love making comfort food dinners for my family, and try to make at least one every week! Try Velveeta Mac and Cheese, my Tater Tot Casserole made from scratch, or Homemade Hamburger Helper to increase your comfort food menu options.
Looking for a chicken recipe? Try my Chicken Stroganoff instead!
Why you’ll love this recipe
- No Canned Soup. Processed cream soup is not needed to make this easy ground beef stroganoff. We get creaminess from sour cream and butter, and thickness from a bit of flour.
- Fast and Easy. This one-pan meal comes together in about a half hour, leaving you plenty of time to help with homework or put your feet up after a long day. A one-pot meal means less dishes to clean up after dinner too.
- Delicious and Comforting. Creamy beef plus buttery egg noodles equals the ultimate comfort food for me. We almost never have leftovers of this dish, and the kids might fight over the last scoop!
Here’s what you will need:
- Egg Noodles: I prefer using egg noodles to soak up all of the delicious sauce from ground beef stroganoff. Mashed potatoes, rice, or quinoa can be used too. All starches are acceptable!
- Ground Beef: I like to use a lean ground beef blend in this recipe, but any type will work. We’ll be draining off any excess fat once it’s cooked.
- Salt and Pepper: Simple seasonings make this a meal that everyone will enjoy.
- Onion and Garlic: These aromatic vegetables add tons of flavor and give the dish that home-cooked, slow simmered taste.
- Mushrooms: You can use white button mushrooms or cremini mushrooms. Clean your mushrooms and slice them thinly.
- Butter and Flour: We’ll thicken the gravy using a quick roux of butter and flour.
- Beef Broth: This is the base of the sauce in the stroganoff. Either packaged or homemade will work perfectly.
- Worcestershire Sauce: This is the secret ingredient that adds an extra bit of beefy, salty flavor.
- Sour Cream: Traditional stroganoff uses this to add creamy texture and a bit of tang. Don’t skip it.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Stroganoff with Ground Beef
- Make Noodles: Cook the egg noodles in salted water, according to the package directions.
- Cook Beef: In a large skillet or dutch oven, heat oil and add the ground beef. Season it with salt and pepper and cook while crumbling it with a wooden spoon until it’s no longer pink. Drain away the fat.
- Cook Veggies: Add the onion to the pan with the beef and cook until it’s translucent. Then add the mushrooms and cook for a few minutes, until they soften. Add the garlic and cook for just 30 seconds.
Be careful not to burn the garlic! It only needs to saute for 30 seconds for best flavor.
- Make Roux: Add the butter to the pan, melt it, and then add the flour and cook it while stirring for 2 minutes.
- Make Sauce: Add in the beef broth gradually while stirring continuously. Then add the Worcestershire sauce. Bring to a boil, then lower the heat and simmer until slightly thickened.
- Finish: Remove from the heat. Stir in the sour cream and season with salt and pepper. Serve over cooked egg noodles (or stir them together). Garnish with fresh chopped parsley.
Recipe Success Tips
- Don’t leave anything out. Every ingredient in this recipe contributes to the flavor that you’ll recognize as a delicious, tangy, savory stroganoff.
- Swap the Protein.You can use ground turkey, game meats, or even vegetarian meat substitutes in this recipe. To make this recipe completely vegetarian, swap both the meat and the broth with vegan substitutes.
How to Serve Ground Beef Stroganoff
Add Veggies: Aside from the egg noodles, which are a requirement for me, I like to add a vegetable side dish to make this a full and nutritious meal. Try Brown Sugar Glazed Carrots, Roasted Radishes, or Instant Pot Garlic Green Beans.
If you aren’t as attached to egg noodles as I am, you might want to use a different base for your beef stroganoff. You really have so many options!
Switch it up: For a low carb meal, enjoy ground beef stroganoff with cauliflower rice, or air fryer roasted cauliflower. Interested in a different pasta? Garlic Butter Pasta would be delicious with this, or another pasta like orzo or vermicelli. Finally, eat this with potatoes. Mashed Potatoes, Baked Potatoes, or Crushed New Potatoes will all be amazing.
Frequently Asked Questions
Leftovers can be stored in an airtight container for up to 5 days. I suggest keeping the sauce separate from the noodles to avoid mushiness. You can reheat in the microwave or in a saucepan.
To freeze ground beef stroganoff, make the recipe without the sour cream added. Freeze in an airtight container for up to 4 months. Allow to thaw before serving. Reheat on the stove, adding sour cream in before serving.
Fresh mushrooms are definitely preferred, but in a pinch you can use canned mushrooms. Drain them well before adding to the pan.
If you have plain greek yogurt – without sugar or flavorings – you can use it in place of the sour cream here. The flavor will be slightly less tangy, but still delicious and creamy.
This can happen sometimes. No worries though! Just add a bit more beef broth to the sauce, stirring to combine. Keep adding a few tablespoons at a time until you’re happy with the thickness.
There should be enough thickening power in the flour we add to the gravy, but if it’s not quite enough, you can add a slurry of equal parts cornstarch and water while the sauce is still on the heat. Add a small amount at a time, simmering until the sauce is thickened the way you like.
Enjoy this amazing, flavorful ground beef stroganoff for dinner! I know your family will love it too. Make sure to Pin this recipe for later!
- 8 ounces egg noodles
- 2 teaspoons olive oil
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium yellow onion finely diced
- 8 ounce mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- ¾ cup sour cream
- salt and pepper to taste, if needed
- Parsley finely chopped for garnish
- Cook the egg noodles according to package instructions in salted water until al dente.
- In a dutch oven, or a skillet, heat the oil and add the ground beef. Season it with salt and pepper and cook while crumbling it with a wooden spoon until it’s no longer pink. Drain fat.
- Add the onion, and cook for 2 minutes or until it’s translucent.
- Add mushrooms and cook for 3-4 more minutes.
- Add garlic and sauté for 30 seconds.
- Add the butter, melt it, then add the flour and cook it while stirring for 2 minutes.
- Add in the beef broth gradually while stirring continuously, add the Worcestershire sauce. Bring to boil, lower the heat and simmer for 5 minutes.
- Remove from the heat. Stir in the sour cream and season with salt and pepper.
- Serve over cooked egg noodles (or stir them together). Garnish with chopped parsley.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen