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.
I absolutely love your easy, affordable recipes & delightful flavor they are. I have made this one a couple times now and never a complaint. We prefer over noodles, a hit every time! Thank you!!
This is absolutely delicious and am saving the recipe!! Thank you!!
Loved this recipe! My new favorite!
My family loves this recipe!!! We especially enjoy it over egg noodles.
Absolutely delicious!
I used beef stew meat cut into small cubes, seasoned it and browned it. I basically followed the recipe and I did add Dijon mustard and the thyme. I dumped everything in the crockpot on low for 7.5 hours. I added the uncooked noodles to the mixture after it was done cooking, put the lid back on for another 20 minutes. Once that was done, I added the sour cream and enjoyed every bite.
Thanks for sharing this yummy recipe! Your recipes are always a hit!
Easy to follow recipe, and I really enjoyed it! I decided to serve mine over boiled potatoes, and it was so good!
what size pan do you use here? I doubled and after simmering for 25 minutes it was still very thin. Or should I have added butter or olive oil? love your recipes.
If you are doubling the recipe, you will probably need a larger pan.If the sauce is still thin, you could try adding a bit more flour and whisking for a slightly longer time in step 2. I hope that helps!
I doubled up the basic recipe (we didn’t add any of the suggestions) and it was absolutely delicious! I added a dollop of sour cream no my bowl before eating and it was amazing. The whole family loved it! Especially my son which is important. We had it over egg noodles.
We loved it! Couple of things I changed.
1. I don’t like mushrooms, but still wanted some of the mushroom flavor. So I added a can of cream of mushroom soup (condensed) to the mixture when it said to add mushrooms.
2. I didn’t want the sour cream to curdle, so I just added a little dollop to the bowl and let the person stir it in themselves.
3. I didn’t have any beef broth on hand so I made my own using Better than Bullion.
We tried this with mashed potatoes AND no yolk egg noodles. The potatoes washed out the flavor of the gravy, so I would recommend you use the noodles. It is really delicious.
Very tasty and easy!
I’ve been in the mood for stroganoff, but committed to eating from items in my pantry. Normally I use round steak, but only had ground beef on hand. Pleasantly surprised as to flavor and liked the quick cooking time. Served over medium egg noodles, but just about any pasta will probably work. I always make the recipe exactly as written the first time; may tweak a little in the future for personal preference. Definitely will go into my rotation.
Just made this and it was great!! I used truffle salt instead of regular salt, delicious and will definitely make again!
Great recipe! I added the smoked paprika and thyme and it was fantastic! My wife was extremely skeptical, but she loved this recipe. Her comments were “This is awesome!”, and she said it repeatedly. This is a winner in our home, and I will be making it again. Thank you for a flavorful and easy recipe!
That makes me so happy to hear, Stan!
May I suggest adding pasta with its quantity to your list of ingredients?
Thanks for the suggestion!
Does this require 12 oz. of egg noodles, or 1 pound…there is no mention in the ingredients list, but it says to cook the egg noodles in the directions??
Hi Patricia, you can serve this recipe over any pasta that you prefer. But for four servings I would prepare 8-12 ounces of egg noodles.
super easy and delicious! exactly what I was looking for!
This is a great recipe. I did things in a different order, tho. I browned the ground beef and set aside. Sauted the onion and mushrooms then added the garlic. I added some red wine to deglaze the pan. I whisked together 1.5 cups beef broth, w-sauce, and flour then added it to the veggies in the hot pan. (if it looked dry, i could add the remaining .5 cup of broth.) Sauce was thick and flavorful. Added ground pepper to taste. removed from heat. waited 8-10 min to cool before stirring in full fat greek yogurt. Served with spaetzle and a glass of red wine. Since I had it out…
I appreciate that I usually have all these ingredients in my pantry and fridge and it makes for a relatively low cost family meal that tastes great. Thanks!!
If any sauce is left over, you could drink it!
I love that ” any sauce left over you can drink it”. I’ll have to use that one.
Great easy recipe! Adds variety to supper meals without too much work. Thank You