Ground beef stroganoff is a budget friendly, one-pan dinner made with simple ingredients. Lean ground beef, onion, and mushrooms are simmered in a rich creamy homemade sauce. Serve over egg noodles with a simple side salad for an easy 30 minute meal.
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Holly’s Recipe Highlights
- What it tastes like: Beef and mushrooms add flavor while the sauce is creamy with a savory taste from the broth a little bit of tang from the sour cream.
- Fresh ingredients: Skip the condensed mushroom soup, the stroganoff sauce is made with broth and sour cream.
- Test kitchen notes: This ground beef stroganoff recipe has been made hundreds of times and is best made with lean ground beef. Condensed broth will add extra richness. If using low-sodium broth, add a beef bouillon cube.
- Kitchen tip: When browning ground beef, I like to let it brown for 3 to 4 minutes before breaking it up. This gets a nice brown crust on one side adding extra flavor.
Ingredient Notes for Ground Beef Stroganoff
- Ground Beef: Use lean beef as it has a bit of fat for flavor.
- Mushrooms: I prefer brown or cremini mushrooms for a deeper mushroom flavor, but any type of mushrooms will work in this recipe.
- Stroganoff Sauce: Do not use low-sodium beef broth, or the sauce will taste flat.
- Seasonings: Simple but delicious salt, pepper, onion, and garlic. Feel free to add other seasonings to taste.
Variations
- Stir in a teaspoon or so of Dijon mustard.
- Add a sprig or two of fresh thyme or 1/4 teaspoon of dried thyme leaves.
- To make the sauce extra creamy, add a can of condensed mushroom soup or up to 4 ounces of cream cheese.
Serving Suggestions
Any starchy, carby pasta, potato or rice is great with stroganoff.
Serve this with a side of egg noodles, mashed potatoes, or riced cauliflower.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the stroganoff without noodles.
- Reheat: If frozen, thaw leftovers in the fridge overnight. Heat in the microwave or on the stovetop on low heat until warm.
More Quick Ground Beef Dinners
Did you enjoy this Ground Beef Stroganoff Recipe? Leave a comment and rating below.
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 clove garlic minced
- 12 ounces mushrooms sliced
- 3 tablespoons all-purpose flour
- 2 cups beef broth see note, not low sodium
- 2 teaspoons Worcestershire sauce
- 1 beef bouillon cube optional
- salt and black pepper to taste
- ¾ cup sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- Brown the ground beef, onion, and garlic in a large skillet over medium-high heat, trying not to break the beef up too much, until no pink remains. Drain any fat.
- Add the mushrooms and cook for 3 minutes. Stir in flour and cook 1 minute more.
- Add broth, Worcestershire sauce, bouillon cube, salt, & pepper and bring to a boil. Reduce to a low boil and cook uncovered for 10 minutes until thickened.
- Meanwhile, cook the egg noodles according to package directions.
- Remove skillet from the heat and stir in sour cream and parsley. Serve over egg noodles.
Video
Notes
- *Do not use low sodium beef broth. You can use boxed broth or condensed broth.
- If using canned condensed broth, it has more flavor and the beef bouillon cube is not needed.
- Ground beef gives the best flavor. If you substitute another type of ground meat, such as ground turkey, add a beef bouillon cube for a richer flavor.
- Fresh mushrooms are best but canned will work too. Use any combination of white, cremini, or portobello.
- Do not simmer or boil the sour cream or it may curdle. Greek yogurt can be used in place.
- Stir in a teaspoon or so of Dijon mustard
- Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Stroganoff Favorites
Delicious!!! Another wonderful recipe!! The only thing I added was red pepper flakes and this is just our personal preference we really enjoy spice.
Overall decent- but I found it was lacking in flavour. I made with mashed potatoes instead of noodles. Definitely needed some more seasoning. Next time I guess I will try the smoked paprika. Also thought the recipe called for too much sour cream. I will add this but by bit next time, so as to not make this mistake again. Worth making again, but definitely with adjustments.
I made this recipe for tonight’s dinner. Very easy to follow if read correctly. Like another one of your followers she put the lid on the pan during summer time of ten minutes… ops! Once I remembered to leave the lid off simmer time had only three minutes left so I did exactly as you suggested, I added just a tbs of corn starch to 1 tbs of water and added to mixture, perfect thickness!!
After the sauce was completed with sour cream we made adjustments to taste with salt and pepper. I also took your suggestion of adding smoked paprika. When the noodles were done I simply added them to the sauce in the pan due to a last minute call from my husband that he would be about 45 minutes late for dinner. After all was said and done your recipe was delicious even after 45 minutes wait time. When my husband goes back for a third serving of a new recipe I know it’s a winner. Will be adding this to our monthly rotating dinners.
I use this recipe always. It’s delicious and my family agrees. Delicious but easy! Thank you.
There are lots of food blogger like this But the best food recipe “Ground Beef Stroganoff (Hamburger)” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.
Made this tonight and it was delicious. I cooked the ground beef separately, added Italian seasoning, deglazed with Marsala wine and set aside. I cooked the onions and mushrooms in the same pan, S&P, deglazed with Marsala wine and set aside. I used a can of mushroom soup and beef broth and added to the same pan. After simmering I added evaporated milk, French thyme, roasted garlic powder, cayenne pepper and white pepper. I shut off the burner and added sour cream and couple of shakes of Tabasco. After it thickened I added the cooked egg noodles and let them soak in the cream. I added the meat mixture, stirred and served. My husband loved it. This is a keeper!
This was really good! It was easy to make and I loved the variations that were given. I used the bacon in it along with a pinch of thyme and a few dashes of hot sauce. I will definitely make this again. Thoroughly enjoyed it!
So glad you enjoyed it!
Had it for dinner tonight, but added oven-baked scalloped potatoes instead of egg noodles, and used yellow mustard to add some zing. Great recipe, thank you!
I would be shocked if my review is posted. Thing is, I have LOVED every other recipe of hers I’ve ever made! (Omg spaghetti squash chicken parm is one of my favorite FOODS now- of everything!) this was just unbelievably disappointing. I doubt I am the only one to leave a bad review for it, yet I don’t see any posted. Hence, I’ll be shocked if it it posted.
I’m sorry you didn’t enjoy this recipe Elle1bee, we do post all reviews of the recipe that are respectful and don’t contain links, profanity etc. As you can see from the reviews most readers (myself included) really enjoy this recipe.
For the best results I would suggest the following:
I hope that helps!
So fabulously delicious and easy!
So freaking good
Where is the amount of egg noodles. I am not to boil the whole package!!
2 cups- 3 cups??
It can depend on the size of the package. The stroganoff mixture makes enough for 4 servings so you can use as many or a few noodles as you’d like. If using large dry egg noodles, I would suggest about 1 cup or so per serving (more for larger servings).
Perfect!! I had everything but did add a little cream cheese. Yum!
I left lid on when simmering and sauce was way too watery.
Sorry to hear that, Diane. Hopefully, you enjoyed it still!
Holly,
My husband and I had this last night and it was delicious!!!! Definitely a keeper and it will be in our regular rotation of meals!!! I always review notes and the blog portion of recipes as well as comments that others leave before making a new recipe. I basically halved the recipe ingredients except I used 12oz of meat as we like it Meaty ;-) and because I used 80/20 ground beef, I changed the order a bit on how I cooked it, but it was just modifying the order in how I cooked it for the same end results :-)
After browning, I removed the meat from the pan and placed it on a plate. I wiped the grease from the pan. I then added a little bit of butter – about 2 tsp and cooked my onions/garlic at that time along with the mushrooms and added flour after onions had softened a bit. Then, the broth, and rest of ingredients… in the order you stated. I had used “Better than Beef Bullion” and made it a bit stronger than the jar’s instructions. There was plenty of flavor!!!! YUMMY! I took your suggestion about using a little bit of cornstarch (Very little amount needed) and it was perfect! And, we had it on 4oz egg noodles for 2 people and WISHED we had made 3oz each as you had mentioned, you use 12oz for 4 people.
I added the details, not to criticize your recipe, yours is perfect and your instruction excellent! I’m just sharing how people can change a few things to tweak as needed.
Thanks for sharing your alterations, Cindy! It sounds delicious and I am so glad you enjoyed it.
I love love love this! So quick, easy, budget friendly and about all, DELICIOUS! Thank you for side notes, you made it so easy to follow recommendations for this recipe.
Easy to make, and easy to adapt. My husband liked it, but this being Texas, he added a dash of habanero sauce. I would guess that a little paprika or a smidgen of red pepper would do the trick.
I must have been a Texan in a previous life because I too am always adding habanero etc. etc. Thanks for the advice.
What quantity of egg noodles would the author recommend?
Hi Jay, We usually do about 12 oz dry pasta for 4 people.
Granted I did some substitutions, but the dish came out more liquid-y than I would have liked, and a little blander than I would have liked. The fact that that the beef broth should be regular-sodium (as opposed to low-sodium) should be mentioned in the ingredient list instead of as a note later, when it’s too late to do anything about it.
Sorry that you missed it Susan, the beef broth listed in the recipe does have a notation to review the recipe notes. This recipe is easily adaptable, feel free to add additional salt or spices if you’d like to adjust the flavoring to your liking. Thank you for trying it!
This is the best recipe, absolutely wonderful.
Made it for company, they loved it and I loved the ease of making it.
Warms up great, even froze a little leftover.
Thanks for the recipe.
So happy you enjoyed it, Fran!
Making the stroganoff recipe tonight. Can’t wait to try it.
Sounds yummy.