This easy Ground Beef Stroganoff is a super fast weeknight meal great served over mashed potatoes or noodles.
Lean ground beef (hamburger) is cooked with onion and mushrooms in a silky beef broth and sour cream sauce.
Serve over pasta with a side salad and some crusty bread for a great 30 minute meal.
A Quick Comfort 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 shortlist 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!
Ingredients in Ground Beef Stroganoff
Lean ground beef is our choice in this recipe. It’s got a little bit of fat for flavor but not too much! If you choose another ground meat (such as chicken or turkey) you’ll need to add some extra seasonings and a bouillon cube for flavor.
Mushrooms stretch the meal a bit and add some earthy flavor. I prefer brown or cremini mushrooms for flavor but any mushrooms you have will work in this recipe!
The sauce in this recipe is super simple with just a few ingredients. Be sure you do not use low sodium beef broth or the recipe won’t have enough flavor. This is a beef stroganoff without mushroom soup but of course, you can add a can of condensed soup or up to 4 oz of cream cheese if you’d like.
Seasonings are simple with salt, pepper, onion and garlic. Add your favorites, we love fresh thyme and/or a pinch of poultry seasoning!
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!
- Brown beef, onions and garlic.
- Add mushrooms, sauce & seasonings. Simmer a few minutes.
- Start your egg noodles cooking!
- Stir in sour cream and serve over egg noodles.
Beef Stroganoff Tips
Beef: This recipe can be slightly tweaked based on the ingredients you have on hand. 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!
Mushrooms: Of course, fresh mushrooms are best, use any combination of white, cremini, or portobello all with great results. In a pinch, you can use canned mushrooms as well.
Sauce:
- 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.
- No sour cream? Greek yogurt is a good substitute (or if you just prefer it).
- To Thicken Sauce: You can add a little bit of extra cornstarch slurry to reach desired consistency. Mix equal parts cornstarch and cold water and pour a little bit at a time while stirring the sauce.
Variations
We love this stroganoff exactly as written but if you’d like to spice it up a bit, add one of the following:
- Stir in a teaspoon or so of dijon mustard
- Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
- Add a couple of slices of chopped raw bacon along with the onion & beef
- Add a small dash of smoked paprika and a dash of hot sauce
We typically serve this over egg noodles but it’s great over 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!
Got Leftovers?
Refrigerate leftovers in a sealed container 3-4 days.
Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.
Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes cause separation). Heat in the microwave or on the stovetop on low heat until warm.
More Stroganoff Inspired Meals
- Easy Beef Stroganoff – with steak
- Herbed Turkey Stroganoff – great for leftovers
- Easy Mushroom Stroganoff – shortcut with cream of mushroom soup
- Chicken Stroganoff – 30 minute meal
- Crock Pot Beef Stroganoff – extra tender with stewing beef or chuck
- Instant Pot Beef Stroganoff – so easy to make
Ground Beef Stroganoff (Hamburger)
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 clove garlic minced
- ¾ pound fresh mushrooms sliced
- 3 tablespoons flour
- 2 cups beef broth *see note
- 2 teaspoons Worcestershire sauce
- salt & pepper to taste
- ¾ cup sour cream
- 2 tablespoons fresh parsley
Instructions
- Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
- Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
- 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.
- Remove beef mixture from the heat, stir in sour cream and parsley.
- Serve over egg noodles.
Video
Notes
- Stir in a teaspoon or so of dijon mustard
- Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
- Add a couple of slices of chopped raw bacon along with the onion & beef
- Add a small dash of smoked paprika and a dash of hot sauce
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.
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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.