Ground Beef Stroganoff is my go-to on busy weeknights when I’m craving the comfort of classic beef stroganoff without the extra time and effort. I like keeping the beef in larger crumbles for a heartier texture and serving over egg noodles to soak up every bit of the creamy sauce.
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Holly’s Recipe Highlights: Ground Beef Stroganoff
- Flavor: Savory ground beef and earthy mushrooms simmer in a rich, creamy sauce with a hint of tang from sour cream and Worcestershire sauce.
- Why Make It: This is a quick, budget-friendly take on classic beef stroganoff. It swaps sliced steak for ground beef while keeping the comforting combination of mushrooms, savory sauce, and tender egg noodles.
- Why It Works: Cooking the flour with the beef and mushrooms thickens the broth into a smooth, flavorful gravy and gives the sour cream a rich base to blend into.
Total Time: 30 Mins Servings: 4 Cooking Method: Stovetop
Ingredient Notes
- Lean Ground Beef: Ground turkey also works, but adding the optional bouillon adds extra richness and depth.
- Mushrooms: Fresh white, cremini, or portobello mushrooms all work. Pre-sliced mushrooms make prep even easier, while drained canned mushrooms are a convenient option when you’re in a pinch.
- Beef Broth: Regular beef broth gives the sauce its best flavor and seasoning. Skip the low-sodium broth, as the sauce relies on the broth for much of its savory flavor.
- Sour Cream: Full-fat sour cream provides the richest texture, but can be replaced with plain Greek yogurt.
How to Make Ground Beef Stroganoff
- In a skillet, brown the ground beef, onion, and garlic.
- Add the mushrooms and cook. Then add the flour and cook for 1 minute.
- Add the broth, bouillon, and Worcestershire, then finish cooking. Remove from heat and top with sour cream.
- Stir and serve over egg noodles or mashed potatoes (full recipe below).
For a dinner that cooks while you’re busy, try my slow cooker beef stroganoff.
Storing Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store the egg noodles separately.
- To freeze, freeze without the sour cream. Thaw overnight.
- Reheat on the stovetop over low heat and add a splash of broth to loosen the sauce. Avoid boiling once the sour cream has been added.
Easy Comfort Foods for Busy Nights
Did you enjoy this Ground Beef Stroganoff Recipe? Leave a comment and rating below.
Ground Beef Stroganoff
Ground beef stroganoff combines tender beef and mushrooms in a rich, creamy sauce. Serve it over egg noodles for an easy 30-minute dinner.
Equipment
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
- ⅛ salt or to taste
- ⅛ black pepper or to taste
- ½ to ¾ cup sour cream
- 2 tablespoons chopped fresh parsley for garnish, optional
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 garnish with parsley if using. 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.
- 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
Calories: 432 | Carbohydrates: 12g | Protein: 25g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 581mg | Potassium: 765mg | Fiber: 1g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 3mg
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.
Loved this so much! Followed pretty closely, but used one tsp A1 because I like it better than wolly sauce and beef bone broth. Sauce was the perfect thickness and we will make this again just like this!
THis was really soooooo good. My husband loved it. It was easy, too! I was worried there was not much flavor but it was perfect. I was looking for a ecipe to use up some ground beef and this was a winner! tyty!!
Great base recipe. I added a packet of onion mushroom soup mix and a little thyme since all i had was reduced sodium broth. Phenomenal!!
Always nice to find recipes that are easy, tasty, made *from scratch* and affordable. This one fits the bill. Tho I do recommend making two cups of broth and starting with 1.5 cups and add more if it’s too thick, rather than making it too thin and having to add a cornstarch slurry. Thanks!
Turned out great! Was impressed, wish I had this recipe sooner. All those times I made hamburger helper…. This was far better & made it with farmers market beef.
I just made this tonight and it was very, very good. I followed the recipe as written with the exception of adding 2 tablespoons of cream cheese, as one person had mentioned.
I will definitely be making this again.
Delicious! I followed the recipe as written, the only changes I made was during the thickening process I used mccormick brown gravy mix to thicken. I didn’t have fresh mushrooms so I had to use the canned ones. I drop in about 2 teaspoons of cream cheese.
This is a very easy, great recipe for a hearty dish for weekday quick meals or great crowd pleaser.
Thank you.
I am an 87 yr old cook for myself and my son. I tried because of 10 min prep. Well it took me all afternoon. I am very slow. Everything went together well. Taste was awful. To the trash. I like Spend with Pennies as a rule. Everyone else seemed to like it. Not me. It looked awful but appearance improved with addition of sour cream. I am exhausted and disappointed.
Oh no! I am sorry to hear you didn’t love this recipe as much as we do Jackie.
Might be one of the worst recipes I’ve ever made and trust me, I’m a really good cook. First of all, 90% ground beef tastes like dried out pebbles. The rest might have been okay with a much better grade of beef. We didn’t concern ourselves with refrigeration or freezing because we threw it out. I’ll stick to my beef stroganoff using filet of beef or sliced NY strip.
…helps if you purchase good grass fed 70/30 beef straight from the Rancher; not dry pebbles at all – maybe get creative since you are a great cook and add some tasty fat such as coconut milk. Sounds like you used some old frozen for years conventional purchased beef.
I found this recipe and then remembered that I had a printed version of this, but the recipe was doubled. I only made this once before and the sauce was very thin and the same thing again when I made this yesterday. I used corn starch, but could not get it to thicken. Would it be better to use less beef broth and then add more if it turns out too thick?
I never knew that condensed beef broth existed until I read this version of your recipe! I went to the store to buy it just for this recipe. I’ll never go back to regular broth again it did make a big difference in the taste!
Thank you.
I am so glad you enjoy this recipe Jer! I haven’t had this issue so I can’t say for sure, normally I would just thicken with cornstarch. If you are finding that’s not working you could try using slightly less broth (although the flavor might change slightly).
Had burger thawed out, but is the mood for stroganoff so started searching for recipes. Found this one and thought it looked inviting. Didn’t have egg noodles, so substituted penne noodles. Turned out great! Got complements from my wife. Recipe was easy to follow and easy to make. Side Note: paired nicely with a bottle of Saviah (Walla Walla, WA) GSM.
Good old ground beef! I’m not sure if it is the cheapest per ounce or whatnot, but it sure can extend the furthest for a meal when awaiting that pay day. You know you’ve reached a certain level in cooking at home when the thoughts of using mince beef for stroganoff (or as a substitute to any kind of meal) naturally come to your mind. This meal happened to hit that spot right at the right moment.
I was reminded a fair bit of a Salisbury steak. There was the same rich gravy, the unpretentious flavour palate and all-round vibe of the meal, plus the combination of mushroom and ground beef seems to match all-too-well. It was all made before any UberEats could wish to rock up to the front door.
When the time calls – short on time, low on cash, maybe a bit of both – this will certainly be within the arsenal yet again. Quoting Scott Hall: One more, for the good guys!
Divinely comforting and delicious! Made canned biscuits and simply seasoned their tops with ground garlic prior to baking
I can’t recall my family being so enchanted with a meal we had it twice this week
I loved this. I was hungry and cold after a workout and literally googled ground beef and mushrooms to see what I could easily make with the ingredients I had. I found this recipe, and you made the homemade cheeseburger hamburger helper recipe that I love, Holly (https://www.spendwithpennies.com/cheeseburger-macaroni-stove-top-youll-never-buy-the-boxed-kind-again/). I love this blog. I made this recipe and I loved it. It warmed me up and filled me up. Perfect.
I am so glad you are enjoying the recipes!
Not bad but definitely basic. Needs additional seasoning. I also think 2 cups of broth is too much.
Made this now Jan. 21, 2023. I used 2 pounds ground venison and 4 tsp of beef base for the broth in 4 cups of water. Let others salt and pepper the serving they took and used bow tie noodles. Very good.
I made this recipe twice already and it’s very good. Simple and easy to follow. Love this recipe. My family love this recipe. Thank you for sharing.
You’re very welcome Marilyn!
Turned out way better than I thought it would. Didn’t have beef broth so used French Onion Soup & 2/3 cup of water instead. Put the sour cream n parsley on top after put noodles in a bowl with the stroganoff on top. Very good.
Pretty disappointed with this recipe, it completely lacked flavor
very good. easy to make. especially because I already prepared the ground beef the night before. made homemade chili the 1st night and stroganoff the next. served with green beans.
very little flavor. I’ll look for a different recipe next time
This was easy to make but I think I’d prefer half cream of mushroom and have sour cream. Felt like too much Worcestershire but I doubled the recipe. A little bland for me but a good start. Will experiment more.