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
Just now made. So good. I am impressed.
Happy to hear you enjoy this recipe Donna!
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.
Easy to make but WAY to bland..I added a little extra spice but the sauce had no flavor. Not a keeper.
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…
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.
I am so glad that your family has enjoyed this recipe!
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!
So glad your family loved it!
Very good quick an easy loved it
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.
Quick and easy very flavorful. Would make it again and not change a thing!
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.
I am so glad that your family enjoyed this recipe Crystal!
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!
I made it. It was good the first day and great the second day!!!
I think it gets better as the days go… if it lasts that long!
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.
It’s a keeper…
I needed something quick for dinner.
This was a great recipe so tasty.
Thanks for sharing!!!
I am so glad you enjoyed this recipe Rita!
Love this made it in the pass, quick meal to make when you get home from work. I will be making it again some time
So glad to hear you loved it!
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!
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.
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.
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?
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
It came out so good , family loved it
I am so glad your family loved it!
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.
These sound like delicious variations for this recipe!
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.
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.