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.
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I’m super picky 11 year old loves it!!! We did jasmine rice instead of egg noodles and broccoli instead of mushrooms (she doesn’t like mushrooms) as we are trying to make it a little healthier.
Great substitutions Tara! Happy to hear your picky eater loved it!
The kids loved this! I chopped up the mushrooms to hide them but followed the rest of the recipe exactly. Hubby really loves it…I’m saving this one! Thanks Holly!
So glad this was a hit with your family Courtney!
I have not made this yet, but was wondering about options for the Worcestershire? I really don’t care for it and it is in a LOT of recipes…
Hi Debra, feel free to omit the worcestershire sauce! It is definitely an acquired taste!
Followed exactly. Came out very thin (like soup). 2 cups of broth is way to much.
Sorry to hear that you found it thin Erin. In the future, you may want to try adding more flour, or thickening it to your liking with cornstarch.
You have to add the flour right after you sauté the mushrooms for a few minutes, during that step. Otherwise, the flour won’t thicken the sauce, like ever. I made that mistake the first time I made the dish, but the second time it turned out perfectly. I double the dish usually for my big family, and it still works with 4 cups of liquid.
As written, this is has little flavor. Only after making did I read the reviews. I saved this by adding a package of Beefy Onion Recipe Secrets as recommended and simmering for an additional 30 minutes to allow the sauce to reduce and thicken.
Sue, I’m sorry to hear that you didn’t love this stroganoff as much as my family and other readers do. Great idea to add the flavoring.
Just made this tonight and followed the recipe as written. It was so yummy. All my kids enjoyed it…even the pickiest one. This is definitely a keeper. Thank you so much!!!
I am so glad your family enjoyed this recipe Kimberly!
Asiago cheese tastes frickin fantastic on top! Good recipe!
Ummm YUM! I never thought of that. Thank you Michael!
Followed the recipe but added at least a full pound of sliced fresh button mushrooms. I keep beef and chicken base to make stock as needed. Everything else, we followed to the “T”. My son helped make the stroganoff and it was a good recipe to cook together. He got to see how what started out as straight ground beef and onions slowly but surely morphed into the creamy, beefy-mushroom sauce he recognized. The stroganoff turned out absolutely delicious. I don’t understand how reviewers can claim that it is bland if it has beef stock, seasoning (garlic salt and pepper over here) and the addition of a couple of teaspoons of Worcestershire–which is pure UMAMI. We will definitely make this again!
I am so glad you guys loved this recipe! Definitely a great recipe to learn to cook with. Enjoy!
My picky kid LOVED this – thank you for sharing! Made as is and served with mashed potatoes. I am making it again per family’s request tonight.
So glad you loved it Adrienne!
Just made this. Added 1 envelope of Lipton beefy onion soup mix and used beef stock instead of broth. Really really good.
Thank you for sharing your ideas Nancy. So happy to hear you love the stroganoff!
I did that too! I added it to the hamburger and cooked them together, then continued on with the recipe. I also used stock instead of broth but this has a great flavor, we all enjoyed it.
Very bland even after adding salt and pepper after cooking it, dont think i will be making this one again.
Sorry you didn’t enjoy it Robin.
I made it initially as written, with the only difference being that I substituted nonfat plain greek yogurt for the sour cream. The amount of flour was simply not enough. It was pretty watery and thin. So I had to keep adding more and more cornstarch slurry, and cook it down for another 30 mins. It was also pretty bland as written. So I added more salt, pepper, worcestershire, a bit of soy sauce and some more beef boullion. As written, I don’t think the recipe is very good. It wasn’t horrible, but I think it definitely needed some work! Next time I’d add more seasonings and boullion, but less water to make it much less liquidy so that the beef and mushrooms are the main part of the sauce.
Sorry it didn’t work out for you Holly, our family loves this recipe. If you added more cornstarch slurry, I’m surprised it didn’t thicken up as it usually thickens within a couple minutes.
I didn’t alter the recipe and it was absolutely delicious!! Best stroganoff recipe I have tried. I used portobello mushrooms and they complimented it well. My husband had seconds and said it was delicious. Thanks for sharing your recipes! They always turn out well when I make them and everyone likes them.
I’m so happy to hear that! I’m glad you are enjoying the recipes!
Tried this recipe last night and it was pretty good.
I had an issue with the amount of salt/pepper, so it came out quite bland. Out of curiosity, how much of each did you use in yours? I used low sodium beef stock, which probably meant I should have added much more salt later, even though I added close to 2.5 tsp and 1-2tsp of pepper. We wound up adding salt and pepper while we were eating, and every so often we would get a bite that was absolutely delicious! I’ll probably make this recipe again, with normal beef stock or broth, and adjust the seasonings.
Overall, good recipe! Just make sure you season it and taste a lot along the way! Thank you for sharing this recipe!
Great tip on seasoning along the way Clare, glad you enjoyed it!
Your recipes are my favorite,I always find something good to fix. Thank you.
I am so glad you love them Patricia
I just made this for my fiancé and I. It was SO good. The only thing I switched was adding more garlic and not until the beef stock went in (I don’t like how garlic gets bitter when sautéed). I will definitely make this again!
So glad you both loved it Caroline!
What can I swap the flour for? I’m keto so cornstarch won’t work.
I’ve only made this recipe as written.
I’ve make this recipe while keto. You can skip the flour, and add a few splashes of heavy cream. Just cook until it reduces to the right consistency.
Tapioca or arrowroot starch are very low carb thickeners and can be applied like cornstarch, if you’re trying to avoid dairy as well. But if not, heavy cream or whole milk and some butter should do the trick, you just need to simmer it longer.
I used cream cheese for Keto and the used zucchini noodles instead of egg noodles
We have been making this for a year now and i just wanted to let you know my whole family gets so excited when I tell them we are having this. It’s honestly so bad they request it weekly! Thanks for this awesome recipe!
YAY!! I’m so glad your family loves this dish Katherine! :)
Trying this today. I am Russian so i know what real Stroganoff tastes like and when i read people use ANY sort of sauces or Mushrooms soups for that it makes me cringe! Must be American thing :)