Ground Beef Stroganoff

A Comforting and Easy Dinner Classic

There’s nothing better than a warm, creamy, and hearty meal at the end of a long day, and that’s exactly what you get with ground beef stroganoff! This dish is a quicker, budget-friendly twist on the traditional beef stroganoff, making it perfect for busy weeknights.

With its rich and savory sauce, tender ground beef, and comforting noodles, it’s a meal that brings a little joy to the dinner table.

One of the best things about this recipe is how easy it is to make. Unlike the classic version that requires slicing steak and cooking it just right, this one uses simple ground beef, which cooks up quickly and absorbs all the delicious flavors of the sauce.

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It’s a one-pan wonder that saves time and cleanup—ideal for when you want something homemade without spending hours in the kitchen.

I love making this dish because it checks all the right boxes: it’s creamy, satisfying, and packed with flavor. Plus, it’s kid-friendly! Even picky eaters tend to love the combination of beef, mushrooms, and a creamy sauce over noodles.

Whether you need a quick dinner option or a cozy meal to enjoy on a chilly evening, ground beef stroganoff is always a great choice.

About Ground Beef Stroganoff

Ground beef stroganoff is a simpler, more affordable take on the traditional beef stroganoff, which is typically made with strips of steak. Instead of using pricier cuts of beef, this version uses ground beef, making it quicker to cook and easier on the budget.

The creamy, savory sauce is made with mushrooms, onions, and a rich sour cream base, all served over tender egg noodles for a meal that’s both satisfying and comforting.

Unlike other creamy pasta dishes, ground beef stroganoff has a unique tanginess from the sour cream, which balances the richness of the sauce. It also has a depth of flavor thanks to Worcestershire sauce, beef broth, and seasonings that make each bite absolutely delicious.

Why You’ll Love It

1. Quick & Easy – This dish comes together in just 30 minutes, making it perfect for busy weeknights when you don’t have a lot of time to cook.
2. Budget-Friendly – Ground beef is an affordable protein, and the rest of the ingredients are pantry staples, so you won’t have to spend a fortune to make a delicious homemade meal.
3. One-Pan Wonder – Fewer dishes mean less cleanup! Everything is cooked in one pan, which makes this recipe even more convenient.
4. Super Comforting – The rich, creamy sauce and hearty beef make this a cozy, feel-good meal that’s perfect for chilly nights or when you need a little comfort food.
5. Kid-Approved – The mild, creamy flavors make it a hit with kids and picky eaters, so you won’t have to fight to get everyone to eat dinner.

Ingredients

For the Stroganoff:

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 1 cup sour cream

For Serving:

• 12 oz egg noodles, cooked according to package instructions
• Fresh parsley, chopped (optional, for garnish)

Ingredient Notes

• Ground beef: I prefer using lean ground beef (80/20 or 85/15) to keep the dish rich but not too greasy. If using fattier beef, drain the excess fat after browning.
• Mushrooms: White button or cremini mushrooms work great, but if you’re not a fan, you can leave them out or swap them for extra onions.
• Sour cream: This gives stroganoff its signature creamy tang. For a lighter option, you can use Greek yogurt.
• Beef broth: Use low-sodium beef broth if you want more control over the saltiness.
• Worcestershire sauce: This adds depth and umami—don’t skip it!
• Egg noodles: Classic and comforting, but you can swap them for rice, mashed potatoes, or even zucchini noodles for a low-carb version.

Kitchen Tools Needed

1. Large Skillet or Sauté Pan – You’ll need a deep skillet to cook the ground beef, sauté the mushrooms, and make the sauce all in one pan. A non-stick or stainless steel pan works best.
2. Wooden Spoon or Spatula – Perfect for breaking up the ground beef and stirring the sauce without scratching your pan.
3. Measuring Cups and Spoons – Helps get the right balance of flavors, especially for the broth, Worcestershire sauce, and seasonings.
4. Knife and Cutting Board – For chopping onions, slicing mushrooms, and mincing garlic. A sharp chef’s knife makes prep easier!
5. Colander – To drain the cooked egg noodles before adding them to the stroganoff.
6. Whisk – Useful for stirring the flour into the broth and ensuring a smooth, lump-free sauce.

Personal Recommendation

I love using my OXO Good Grips non-stick skillet for this dish—it heats evenly and is easy to clean. If you’re looking for a solid whisk, OXO’s balloon whisk does a great job blending the sauce smoothly!

Cooking Instructions

1. Cook the Egg Noodles – Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions (usually 7-9 minutes). Drain and set aside.
2. Brown the Ground Beef – In a large skillet over medium heat, cook the ground beef until browned and fully cooked (about 5-7 minutes). Break it up with a wooden spoon as it cooks. If there’s excess grease, drain it.
3. Sauté the Onions and Mushrooms – Add the butter to the same skillet, then toss in the diced onions and sliced mushrooms. Cook for about 4-5 minutes until they soften and start to caramelize. Stir in the minced garlic and cook for another 30 seconds until fragrant.
   • Pro Tip: Don’t rush this step! Let the mushrooms brown properly for the best flavor.
4. Make the Sauce Base – Sprinkle the flour over the mushroom and onion mixture, stirring well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
5. Add the Broth and Seasonings – Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce, Dijon mustard, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes until slightly thickened.
   • Pro Tip: Whisk continuously as you add the broth to ensure a smooth, velvety sauce.
6. Stir in the Sour Cream – Reduce the heat to low and gently mix in the sour cream until smooth and creamy. Let it warm through for 1-2 minutes but don’t let it boil, or it might curdle.
7. Combine with Noodles – Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated in the sauce. Cook for another minute to let the flavors meld.
8. Serve and Enjoy – Garnish with fresh chopped parsley if you’d like, and serve hot. Pair it with a side of steamed veggies or a simple salad for a complete meal.

This dish is best enjoyed fresh, but leftovers reheat well too!

Tips and Tricks for Success

• Don’t Skip the Browning! – Let the ground beef develop some color before draining any excess grease. That caramelization adds extra flavor to the dish!
• Use Full-Fat Sour Cream – It makes the sauce extra creamy and rich. If you use low-fat or Greek yogurt, it might not be as smooth.
• Control the Thickness – If your sauce is too thick, add a splash of beef broth to loosen it up. If it’s too thin, let it simmer for an extra minute or two.
• Season to Taste – The flavors deepen as the stroganoff cooks, but feel free to adjust the salt, pepper, or Worcestershire sauce at the end to get it just right.
• Make It a One-Pot Meal – If you want to skip extra dishes, cook the noodles first, drain them, and then use the same pot to make the stroganoff. Less cleanup = more time to enjoy dinner!

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Ingredient Substitutions and Variations

Substitutions:

• Ground Beef Alternative: Swap ground beef for ground turkey or chicken for a leaner option.
• Dairy-Free Option: Use coconut cream or a dairy-free sour cream alternative.
• Gluten-Free Version: Replace flour with cornstarch (mix 1 tbsp with a little cold water before adding) and use gluten-free pasta.

Variations:

• Extra Veggies: Add bell peppers, spinach, or peas for a boost of color and nutrition.
• Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce.
• Cheesy Upgrade: Sprinkle shredded Parmesan or Gruyère cheese on top for a cheesy twist.
• Slow Cooker Version: Brown the beef first, then add everything except the noodles and sour cream to a slow cooker on low for 4-5 hours. Stir in sour cream at the end and serve over cooked noodles.

Serving Suggestions

• Classic Comfort: Serve over buttered egg noodles for the ultimate traditional stroganoff experience.
• Garlic Bread & Salad: I love serving this with warm garlic bread and a crisp green salad—it balances the richness perfectly!
• Mashed Potatoes: Swap the noodles for creamy mashed potatoes for an extra comforting twist.
• Steamed Veggies: Broccoli, green beans, or roasted Brussels sprouts add a fresh contrast to the creamy sauce.
• Rice or Cauliflower Rice: If you’re looking for a gluten-free or low-carb option, stroganoff is tasty over rice or cauliflower rice.

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Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get better as they sit!
• Freezing: This dish can be frozen, but I recommend freezing the sauce separately from the noodles. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. If the sauce has thickened, add a splash of beef broth or milk to bring back the creaminess.
  • Personal Tip: I like to add a little extra sour cream when reheating to refresh the flavor and texture!
• Microwave: Heat in 30-second intervals, stirring in between, to avoid overcooking the noodles.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can make the sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, reheat it on the stove and toss it with freshly cooked noodles for the best texture.

What if I don’t have Worcestershire sauce?

No problem! You can substitute it with soy sauce, balsamic vinegar, or a mix of both to add a similar depth of flavor.

Can I use a different type of pasta?

Absolutely! While egg noodles are classic, you can use any pasta you have on hand—penne, fettuccine, or even spaghetti all work well.

Why did my sauce turn out too thick/thin?

If it’s too thick, add a splash of beef broth or milk to loosen it up. If it’s too thin, let it simmer a bit longer to reduce, or mix in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I make this without mushrooms?

Yes! If you’re not a fan of mushrooms, just leave them out or replace them with diced bell peppers, zucchini, or extra onions for more flavor.

Is there a way to make this healthier?

Of course! Use ground turkey instead of beef, swap sour cream for Greek yogurt, and serve it over whole wheat noodles or cauliflower rice for a lighter version.

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I’d love to hear how this turns out for you! Let me know in the comments—do you like your stroganoff extra creamy or with a little spice? If you made any fun swaps or tweaks, share them below!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!