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.
This post may contain affiliate links. Please read our disclosure policy.
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.
Wow, cannot wait to try some of these. thanks.
This is a fantastic base recipe. I add sauteed multicolored peppers and heavy cream. This is one of the best base recipes I have tried.
Wow! This was super yummy. This will be my go to stroganoff recipe from now on. My husband even enjoyed it. Only change I made was adding more garlic, but it had great flavor and consistency. Highly recommend!
This is soooooooooooo good. Didn’t make any changes or additions, but did use crimini mushrooms. and served over egg noodles. Hubby is definitely a meat-and-potatoes man, but loved this option and had the leftovers for lunch the next day. So quick and easy. Great to serve this to guests on card night or a casual get together.
My southern soul was skeptical about not using cream of mushroom soup but you proved me wrong! Dare I say this version was better? The only thing I would change would be to add more garlic (we’re garlic lovers). Otherwise this is now my go to recipe for this dish. Thank you!
Does not say when to add flour for beef stroganoff
The flour is added in step 2.
I loved this receipe. It was so good that I could not eat it fast enough. The bonus was how easy it was to make. I am not much of a cook and am lazy about cooking, I have previously tried mixes and receipes that used cream of mushroom soup. I did not like the results. Yours is so good and easy for an old widower that I will be making it frequently. Thank You from the bottom of my stomach.
I am glad you enjoyed this recipe James!
Great simple dish! Was looking for a ground beef recipe and tried this one…. delish!
The recipe is missing the amount of egg noodles to use —- I tried about 8 oz and had more than enough. I used yogurt vs- sour cream and turned out fine, maybe sauce not as thick as sour cream, but great taste!
Thank you, I’m definitely putting this in my recipe box!
For such a recipe I use yours as a guide – added thyme and smoked paprika – just for background flavor. No Worcestershire sauce on hand. No troubles with wateriness- perfect with a bit of flour. I used a high fat ground beef that my spouse bought by accident and drained it but I am sure the fat helped with the sauce. I was kind of afraid to try yogurt even though I wanted to – it’s so different from sour cream and also was afraid it might curdle or separate. I’m a bit of a purist with stroganoff as a comfort food so don’t try to lighten it up. But peas sounded good, and zoodles. Wish I had been healthier!
So glad it worked out well for you Pamela, your version sounds great!
Quick and easy yet still flavorful!
Made this with Beyond Beef, added cayenne and lots of fresh ground pepper (I like spicy!), and added extra Worcestershire sauce. Delish!
Hey, Holly! I print, use and share more of your recipes than any other site or source!
Easy to follow directions, great advice and complete ingredient lists are things that make it the best.
I am also SO glad to see that the Nutrition is now included, when I print the recipes!
Thanks for all of it! Enjoying so many of your creations in our home!
Thank you so much for your kind words Matt! I’m glad you’re finding the nutrition info helpful!
These look lovely – can’t rate honestly until I try them.
This is a great recipe. The ingredients were perfectly proportioned and it was easy to make. I made it with ground venison instead of beef and it came out perfect.
This meal was excellent! Quick and simple to prepare and very delicious. I only “changed” one thing, I used a different type of noodle because egg noodles are hard to find. I also doubled it for my large family. Thanks Holly for this great recipe!
Could I use chicken broth if I don’t have beef broth?
It will change the flavor but you can definitely try making it that way Melissa. Enjoy!
My family devoured this meal! I chopped up the mushrooms and onions extra fine (to hide them from my kiddos) and no one had anything negative to say. I cooked it just as recommended and it turned out wonderfully. Thank you for this budget friendly, delicious meal idea! I will be making this again.
I made this recipe for the first time tonight and it was delicious. I made it exactly as shown, just left out the salt. It was a little runnier than I expected so next time I will either simmer it longer than 10 minutes or reduce the amount of beef broth by 1/2 cup. Definitely a keeper!
Way too watery with 2 cups of broth. A waste of other good ingredients. I can’t be bothered to make it again and tweak it. Disappointing.
Oh no, I am so sorry to hear that Ellen. That is truly disappointing. We have made this recipe many times without that happening. You could always try a mixture of flour and sauce, similar to a roux, to help thicken the sauce.
I would mince 5 cloves garlic, not just 1 clove and add 1 1/4 cup sour cream instead of just 3/4. Also a medium onion, not a small onion
The stroganoff was super creamy and delicious….exactly all the ingredients I wanted!!
I am so glad you enjoyed the stroganoff Michelle!
Very good and so cheap and easy! I am not a huge mushroom texture fan so I halved the amount and added half a can of cream of mushroom soup. I also love garlic so I used 3 cloves. Super good! Thanks for the recipe.
That sounds yummy Kristin, great additions.