Ground Beef Stroganoff (Hamburger)

This post may contain affiliate links. Please read my disclosure policy.

This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  Just like our favorite Chicken Stroganoff, this dish is served over tender egg noodles.

This simple stovetop beef stroganoff recipe is quick and delicious making it the perfect weeknight meal!

Loads of tender mushrooms add tons of flavor, while I most often use white mushrooms, portebello or cremini are a great addition as well.This easy Ground Beef Stroganoff uses lean hamburger and tender mushrooms cooked in a rich silky sauce. It's quick and delicious, making it the perfect weeknight meal!

Ground beef stroganoff is one of those comforting meals that is quick and easy to make, plus it can feed your whole family with a short list of ingredients! How about a hearty meal of beef stroganoff in less than 25 minutes? Count me in, this is perfect for a busy weeknight!

This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (and without cream of mushroom soup). I love dishes that come together so quickly (like Cabbage and Noodles or 20 Minute Fajitas) and even more so when everyone at the table wants seconds!

This Ground Beef Stroganoff brings lean hamburger and tender mushrooms together in a rich sauce. It's easy and delicious, making it the perfect weeknight meal!

How to Make Ground Beef Stroganoff

You truly will not believe how crazy easy this is!  You’re literally just  minutes away from getting this beef stroganoff on the table!

  1. Brown beef, onions and garlic.
  2. Add mushrooms, sauce & seasonings.  Simmer a few minutes.
  3. Start your egg noodles cooking!
  4. Stir in sour cream and serve over egg noodles.

This recipe can be slightly tweaked based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork.  If using something other than beef, you’ll likely want to add some extra beef bouillon for a richer flavor! I highly suggest using the condensed beef broth in a can (instead of the box) for the best flavor!

Of course fresh mushrooms are best and while this recipe calls for white mushrooms, I’ve used a combination of white, cremini or portobello all with great results. In a pinch, you can use canned mushrooms as well.

This Ground Beef Stroganoff combines lean hamburger and tender mushrooms together in a delicious sauce. It makes it the perfect weeknight meal!Keep in mind that sour cream may curdle if it boils so the sauce is thickened and removed from the heat before it is added. If you don’t have sour cream on hand, Greek yogurt is a good substitute (or if you just prefer it).

We typically serve this over egg noodles but it’s great over rice, mashed potatoes, sweet potatoes or even spooned into a roll sloppy joe style!  Add a side salad and a loaf of crusty bread (to sop up any sauce left on your plate) for a great meal in under 30 minutes!

4.51 from 51 votes
Review Recipe

Ground Beef Stroganoff

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 servings
Author Holly
Course Main Course
Cuisine American
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce. It’s quick and delicious, making it the perfect weeknight meal!


  • 1 lb lean ground beef
  • 1 small onion diced
  • 1 clove garlic minced
  • 3/4 lb fresh mushrooms sliced
  • 3 tablespoons flour
  • 2 cups beef broth
  • salt & pepper to taste
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup sour cream
  • 2 tablespoons fresh parsley

avatarFollow Spend with Pennies on Pinterest


  1. Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
  2. Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
  3. Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
  4. Remove beef mixture from the heat, stir in sour cream and parsley.
  5. Serve over egg noodles.
Nutrition Information
Calories: 274

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword ground beef stroganoff

More Recipes You’ll Love

Slow Cooker Philly Cheesesteak Sloppy Joes (made with ground beef)!

Cabbage Roll Casserole

Cabbage Roll Casserole! Layers of meat sauce, rice and cabbage topped with cheese and baked in the oven!

This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  It's quick and delicious, making it the perfect weeknight meal!
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce.  It's quick and delicious, making it the perfect weeknight meal!

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. I just made this for my fiancé and I. It was SO good. The only thing I switched was adding more garlic and not until the beef stock went in (I don’t like how garlic gets bitter when sautéed). I will definitely make this again!

    1. I’ve make this recipe while keto. You can skip the flour, and add a few splashes of heavy cream. Just cook until it reduces to the right consistency.

  2. We have been making this for a year now and i just wanted to let you know my whole family gets so excited when I tell them we are having this. It’s honestly so bad they request it weekly! Thanks for this awesome recipe!

  3. Trying this today. I am Russian so i know what real Stroganoff tastes like and when i read people use ANY sort of sauces or Mushrooms soups for that it makes me cringe! Must be American thing :)

  4. I saw someone mentioned freezing this.. could I put leftovers in a freezer bag? That would be amazing. Has anyone done that?

  5. I mostly followed this recipe last night. Used cornstarch instead of the flour and used my brand new Veggetti to make some zucchini noodles. Kiddo asked for 2nds then 3rds. He happily raved about it for an hour when I took him to Grandpa’s today :) Will make this again and again

    1. 8 oz of dry egg noodles will yield about 2 cups cooked so it depends how large you want your pasta servings. I usually do about 12 oz for 4 people.

  6. This was delicious! I used greek yogurt and served it over quinoa instead of noodles. Will definitely make it again!

  7. I made this with a few variations for a gluten-free diet. I used sliced potatoes in it instead of noodles and swapped corn starch for the flour. It was very good!

  8. Made this for my husband to take out of town with him for work. Got rave reviews!!!! He wants me to make it again for him next week. I will take a pic next time!!!!

  9. I just made this tonight! And it turned out very runny! I was hoping to be a bit more creamy. Smells amazing though! 

  10. Great stroganoff recipe but I only used half of the sour cream. three quarters of a cup is overwhelming. I had the same problem with another stroganoff recipe there was way too much sour cream. Much better with less.

  11. My (almost) 10 year old wanted to make dinner and chose this recipe. Delicious, except I would use WAY LESS worcestershire sauce. It monopolized and that was all you could taste, so I had to add more sour cream. Will try again with less, and I’m certain it will be incredible. Thank you for this recipe! 

  12. My husband liked it, he gave it three (3) stars. I did not care for it. The only taste that stuck out was the worchestershire sauce. That’s the only thing I tasted besides that, I thought it to be quite bland. I made it as directed but used greek yogurt as the recipe stated it could be substituted. Peoples taste are different so the thing to do is try it. My husband gets the leftovers. I doubled the receipt.

  13. This was pretty terrific, especially for how easy and quick it was to prepare. I used proportions that varied a bit from the original, such as more onion and garlic, more Worcestershire, plus I had to use chicken stock, so I added a generous tablespoon or so of “Better than Bouillion” in beef flavor (so did not add any other salt) I felt it all took a bit longer than the stated times, by perhaps an extra 10-20 minutes or so. But still, it was fast enough and easy, and I happened to have thin spaghetti noodles, so that’s what I served it over. We all loved it and wanted more…alas…

  14. I’ve made this to the letter every time and everyone I’ve ever made it for absolutely loves it. My sister won’t eat food that’s white in color or even slightly. So I actually only use about 2 tablespoons. What’s great about this recipe is the texture of the sauce. It’s light and not overwhelming. Very clean flavors. Just love it. Thanks for the recipe. Oh and the use of beef broth gives it a nice bold flavor.

  15. Made this tonight, followed the recipe, no changes, no substitutions. Came out absolutely delicious, my husband went wild over it, so did I! Served over egg noodles, will make again & again! Thanks for sharing, Holly!

  16. Really like this. Trying to lower our salt intake so I made it with no salt beef broth and added my own salt & pepper. Only used 1/2 cup of sour cream. What I liked most is that it tastes fresh instead of the artificial tastes you get when you use cream of whatever soups.

  17. I made this for my husband tonight. He gave it an A+ and said his father would have given it two thumbs up. They are from Michigan, but we live in Louisiana, and this is comfort food for them. He grew up eating Beef Stroganoff. 

  18. I have a stroganoff recipe I have made for quick meals for YEARS but never liked the thick consistency of the cream of mushroom soup based sauce. I am so thankful I finally looked up this recipe- very good and the guys liked it! I wanted it a bit thicker – will work on that next time. Thank you for the great recipe!

  19. Wonderful recipe! Definitely quick and easy, flavored just right. I have made this twice and would just like to say, although not as healthy, use regular sour cream. The light cream that I used the second time, did not give me the smoothness it consistency I liked before. I will definitively keep making and add to my menu rotation. 

  20. Made it this evening for supper, went over really well! Made a few modifications which I was happy with:
    – used 5 cloves fresh garlic (love garlic)
    – added 1/2 tsp paprika
    – used 1.5 cups homemade chicken broth then added 1 cube beef bullion to 1/2 cup boiling water. Mixed together for the broth.
    – Am gluten-intolerant so used 3 tbsp brown rice flour in place of regular flour. Also used GF linguine noodles and GF Worcestershire sauce.
    – added 1 tbsp tamari sauce.
    – added handful of frozen green peas as started to boil.
    – Only used around 1/3 cup sour cream (mixed with hot liquid prior to adding to pan).
    Thanks for the recipe – love that there are real ingredients and no can soup! Will definitely make again!

    1. Thanks for YOUR recipe, Jolie, but you rated YOUR recipe with the “few modifications” you made. It’s nothing like the original, which is very good.

  21. Great recipe. I made some modifications. Used 2 cloves of garlic instead of one, subbed fresh dill for the parsely, and subbed dairy free sour cream instead of regular sour cream. Used 8oz mushrooms instead of measuring them out. I used Spelt flour instead of regular wheat flour. Served it on gluten free pasta, tossed with Kerry Gold butter and more fresh dill. (That’s how the egg noodles had been served to me, with beef stroganoff, in a Russian restaurant.) It turned out delicious. The flavors were even tastier the following day. 

    1. I fail to understand why people search out a recipe, presumably on purpose, then proceed to tell how they altered it or intend to. That seems rather pointless, no? Someone has crafted a dish, weighed, measured, proofed, published, perhaps paid to publish. Lots of work. And then the person is told, as are we all, how said recipe is being altered. What’s the point? If you can do better, do so on your own site perhaps?

      1. I happen to love hearing the variations. It may be a great recipe for many as is, but it is nice to hear about other variations, especially substitutions to make it gluten free etc

  22. Made this tonight and it was excellent! I used ground sirloin and 1 tsp of bacon grease…always have some handy…did not drain. I used baby portobellos and 1 tbsp of Worcester sauce. used 3 beef bouillon cubes instead of 2 to up the beef flavor. I will make this again and again. Served w egg noodles and roasted brussel sprouts.

  23. So, my wife is on a weird diet due to alternative cancer treatments. Currently cannot have any wheat flour, and no dairy. So I have some chickpea noodles and grass-fed hamburger. Also have organic broth. Trying to think of how to make this tasty. We can use coconut and almond flour. Any suggestions.

    1. Any kind of flour should work as it is just a thickener, but you could also use some cornstarch (possibly in lesser quantities, not sure about that part, did not do any research). Also check your Worcestershire sauce ingredients as some of them have wheat and some do not. There are some non-dairy yogurt options on the market, not sure about sour cream, but I think those often have soy products which she probably should not be eating either. I’ve heard of people making these types of things by blending up raw cashews, so you could try looking into that option. I’m not dairy-free and have not personally tried it, but Google will probably give you more info than you ever wanted to know!

      I hope this works for you, and I definitely hope your wife’s treatments are successful.

  24. This was a delicious and simple recipe, thank you. Since I made a few modifications based on what I had in the house, I was pleasantly surprised. :) I don’t like mushrooms, so I skipped them. I only had dehydrated onion and soy sauce, not worcestershire, but the flavor was still delicious. Oh, and it was served over brown rice instead of noodles. My husband requested that it be added to our dinner rotation.

  25. I made this tonight and took a few reviews into consideration regarding the bland flavor others have mentioned.

    I followed everything directly except two things:

    1. I took a reviewer’s advice and I deglazed with pan with 1/4 cup sherry (plus an additional splash) after the flour step and before the beef broth

    2. I tasted it before adding the sour cream and it WAS a little bland for my taste. I added a few sprinkles of Onion Powder to taste and it was exactly what it was missing.

    I was good, two thumbs up from my husband. Thank you for the recipe and the comments/reviews! We were in need of something new!

    1. Which part are you having trouble with? The basics are brown your beef, cook your mushrooms and add flour. Stir in your sauce. Enjoy. There is a video to help with any other questions you may have!

  26. I loved this! I did do two things differently. 1. I used whole wheat noodles and they were excellent in this dish as the flavors are strong enough to compensate for the flavor of the wheat noodles. 2. I added 1/4 cup of sherry to it after the flour stage, i.e. deglazed the pan with the sherry. This gave the dish a truly authentic stroganoff flavor!

  27. I was making your recipe for ground beef stroganoff while making a lemon zest salad dressing. I accidentally put 1 tablespoon lemon juice in by mistake. Figured, “what the heck?” and tasted the resulting sauce. WOW! Gave my wife a taste. WOW! Your recipe is so easy and tastes great. I’d rate it at 5 stars – but try finishing with the lemon juice addition for extra credit! Thanks for taking the time to publish this great recipe!

  28. I am aways looking for recipes with ground beef and this recipe was not only easy to make but very good!  Family loved it!  I will make this again.  I added brocoli, any other vegetable would be fine.  I also served it with rice and it was perfect!  This is a keeper!  

  29. Please be careful when printing this recipe, it printed off 10 pages before the actual recipe! What a waste of paper! And there was still more to come ,  why do you feel the need to send all of this information, tasting the recipe is enough to tell us wether or not we like it not the whole of  the UK Very angry at the waste.

    1. There is a print button located just above the ingredients which will print out the recipe on a single page. Hope that helps.

  30. Great recipe! All four of my boys (bf included) and myself really enjoyed this. I forgot to add the worstershire which I think would have been even better but I did add some frozen green peas before the sour cream. Thanks for the new dish.

  31. If you’re a person who likes bland food, this recipe is for you. My family and I were underwhelmed by the flavour as we tend to enjoy adventurous new favours

  32. I really liked this recipe!

    For the lazy like me, I added the dry pasta in pan (covered) with an extra 1/2 cup beef broth and cooked it 2 minutes over pasta cook time.

    Prior to that, I added 1 tsp Better than Bouillion starter (for beefier flavor others noted was missing), tsp smoked paprika, 2 tsp umami powder.

    It was flavorful & EZ!

    Wouid totally make this again!

      1. I would use less water. I made it for supper tonight and doubled it..took some of the liquid out before adding the sour cream…it was delicious unfortunately no leftovers

  33. Hope this isn’t a repeat of someone else’s comment. Tip for adding sour cream: stir a few tablespoonsful of your hot mixture into the sour cream and THEN add back into hot mixture. Helps to keep the sour cream from separating. I do it this way all the time and never have a problem.

  34. I use this on baked mashed potatoes instead of noodles. Just boil your potatoes mash with butter and spread them in a baking pan bake at 350 till top is golden brown. when your waiting on the potatoes make this toping and just poor it on the potatoes when done let cool for 15 min. and enjoy.

  35. This was good, but very dry. I think I’ll add mushroom soup mix and milk next time. Other than that it was good. :)

  36. My easy beef stroganoff 2 cans mushrooms soup, 2cans milk, mushrooms, onion , flour butter, hamburger, egg noddles, salt, pepper,garlic, powder, pour o we noodles yummy

    1. It is always yummy & easy for anyone to use canned cream soups if no cares about the “extremely” high Sodium, fat and calorie. Some people look for more healthy ways of cooking if they have restricted health issues or wish to avoid future health issues. I have to look for lower sodium Recipes and am glad to find them far & few in between but know yours would be yummy also.

  37. Have made this tonight for my hungry “crew”, it smells amazing, can’t wait to tuck in! Having rice instead of noodles though! Thanks for sharing the recipe!

    1. I hope your hungry crew enjoyed the recipe! I think rice sounds like a yummy alternative, I will have to try it that way myself!

    1. Hi Cathy, You can always leave the cheese out if it doesn’t please your palate. Thanks for dropping by! I will keep the recipes coming!

  38. Going to try this tonite will let you know how it comes out!! Plus do you have any new ideas for chicken drumsticks? Would appreciate some different and very picky kid friendly. Lol Thank you