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.
So grateful you shared this! I’ve been in such a recipe rut and this was the perfect easy recipe to try. My son had thirds! I doubled it and added extra better than bouillon, paprika, and Dijon as you suggested.
I finally found the recipe my mom made
Can this recipe be doubled?
Yes, this can be doubled.
I’m so sorry to say this, but I found this recipe pretty bland. I followed the instructions exactly, and ours was soupy and sadly lacking in flavor. We added extra sour cream, seasoned salt, garlic salt, and dill to the finished product, desperately trying to up the flavor. This was quick and easy on a weeknight, but I’ll go with a different recipe next time.
The trick is to cook the mushrooms separately as they give off water so could make the dish soupy. I added some paprika and a bit of dijon mustard also a tablespoon of onion soup mix to the beef while cooking. Turned out perfect.
Thanks for sharing Christine!
It says four servings—but what is the serving size? 1 cup?
Each serving is approximately 1 cup.
Great recipe. Made it today. Followed the directions mostly but after reading comments I decreased the amount of beef broth by one half cup. Then I added cooked penne at the end to make it a one skillet meal rather than serving over pasta. It turned out great with just the right amount of sauce for us. A definite keeper that I will make again. Thanks.
I am looking to make tonight… sounds delish and reviews look awesome. I am not a huge fan of parsley… should I just go for it or do you offer a different spice substitution?
You can leave the parsley off if you don’t like it. It adds a tiny bit of freshness but won’t affect the overall dish too much. Let us know how it goes!
I made this tonight and it was really, really good. Everyone enjoyed it. Thanks!
I made this with venison and it was delicious!! Thank you!
Really delicious and so easy to make. Mine was slightly runny but the flavor was fantastic so I just lapped up the broth with a spoon. No harm done. I will definitely make this in the future! Thank you!!
I like all your recipes.
Holly, My husband does not like mushrooms, can I omit them?
You sure can, Vera! You can omit them completely or substitute for a veggie he does like!
I didn’t have the noodles and was feeling lazy so omitted the flour and added an extra cup of broth and tossed rice in and simmered for 15 mins, removed from heat and added sour cream. Sooo good!
Great idea Tanya!
Really liked this recipe, I did add an envelope of Lipton onion soup mix for extra flavor but other then that it was a hit with my family. Will definitely make it again, it was really easy to make.
Made this as written and it was AMAZING! Even my picky toddlers wanted more. The sauce thickened beautifully and I did add some dijon mustard. Perfect!!!
Sauce came out runny and bland, had to double the sour cream and add balsamic vinegar & steak sauce.
I made it but had to add whipping cream to disguise sour cream. Very picky eaters and one of two love it!! Even asked for seconds. My daughter does not eat mushrooms but she did tonight!! Also added velveeta cheese to mix.
Do I have to have Worcester sauce to make ground beef stroganoff?
It does add flavor to the dish but you can leave it out if you don’t have it (or substitute with a small dash of soy sauce).
I made this for my wife. We both loved it. I added cream cheese. It made it even more rich and tasty. I have made this 3 to 4 times and I’m making it tonight. I highly recommend this to anyone, easy to follow directions.
Thanks foe the idea of the cream cheese. I did not have sour cream so the cream cheese worked great.
The ground beef stroganoff receipe was easy and delicious. It surprised me how good it is, because I am a terrible cook and 75 years old. Thank You Holly.