There’s something wonderfully comforting about a homemade Ground Beef Stroganoff, isn’t there? This dish slid its way into my family’s rotation on a busy weeknight when I was hunting for a meal that felt satisfying but didn’t require hours in the kitchen. It quickly became our go-to because it hits that sweet spot—creamy, flavorful, and straightforward. What makes this Ground Beef Stroganoff special is how approachable it is to whip up, yet it delivers a richness that feels like a cozy hug on a plate.
A friend had shared a classic stroganoff recipe from her mom, and after a few tweaks and trials, I landed on this version that involves ground beef instead of the traditional strips. I love that this swap not only speeds things up but also keeps it budget-friendly without any sacrifice in depth of flavor. Whenever I make this creamy ground beef pasta, my kitchen fills with the smell of mushrooms and onions that just pulls everyone in. It’s become such an easy beef stroganoff dinner solution for my family on those weeknights full of hustle and bustle.
If you’re like me, juggling all kinds of things and craving a dish that’s reliable and delicious, I promise this Ground Beef Stroganoff will fit right into your routine. Think of it as that friendly recipe you’ll return to again and again. And if you fancy a peek at a similar quick take, Natasha’s Facebook post about ground beef stroganoff is a great inspiration Ground Beef Stroganoff is a delicious little spin on a classic.
Ready for a grounded, no-fuss stroganoff that feels like a warm family hug? Let’s get cooking.
What You’ll Need for This Ground Beef Stroganoff:
This Ground Beef Stroganoff keeps ingredients simple because good cooking should be accessible. Here’s what you’ll need to get started:
- 1 pound ground beef (80/20 is best for flavor and moisture)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (white button or cremini both work)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups beef broth (you can grab this in cartons at most grocery stores)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream (full fat adds creaminess, but light works too)
- 2 teaspoons all-purpose flour (or cornstarch for gluten-free)
- Salt and pepper to taste
- 8 ounces egg noodles or your favorite pasta
Don’t have Dijon mustard? A little yellow mustard or even a pinch of dry mustard will work perfectly in this Ground Beef Stroganoff too. If you want to make it budget-friendly, buying ground beef in family packs and freezing portions saves money and time later.
Here’s my little secret that makes this Ground Beef Stroganoff extra special: I always include a little extra garlic because it really plays up the rich mushroom sauce. For quick prep, chop the veggies while the water’s coming to a boil for the noodles—that way, everything flows smoothly.
If you have leftovers from this Ground Beef Stroganoff, they keep well in the fridge for up to 3 days. Just store the beef and sauce in an airtight container, and keep the noodles separate to avoid mushiness. This tip helps you enjoy a quick reheat without sacrificing texture.
For more budget-friendly tips and ideas, this Simple Beef Stroganoff Recipe is a great resource that reminded me how versatile this dish can be.
How to Make This Ground Beef Stroganoff:
I’ll take you through the steps one by one. This Ground Beef Stroganoff from start to finish takes about 30 minutes—perfect for a quick weeknight dinner.
- Cook your pasta: Bring a large pot of salted water to a boil and cook your egg noodles according to package directions until al dente. Drain and set aside. While those cook, you can prepare the sauce, saving time in the kitchen.
- Brown the ground beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. You want the beef nicely caramelized but not dry. This step gives depth to your Ground Beef Stroganoff.
- Sauté onions and mushrooms: Push the beef to one side of the skillet. In the empty side, melt the butter, then add the onions and mushrooms. Cook until soft and fragrant, about 5-7 minutes. This is where your kitchen will already start to smell amazing. If your Ground Beef Stroganoff looks a little dry here, trust the process—the moisture from broth and sour cream is coming up next.
- Add garlic and flour: Stir in minced garlic and sprinkle the all-purpose flour evenly over the mixture. Stir constantly for a minute to cook out the raw flour taste—this will thicken the sauce nicely.
- Pour in broth and seasoning: Slowly add the beef broth, continuously stirring to keep lumps at bay. Add Worcestershire sauce and Dijon mustard now. Bring this rich mushroom sauce to a gentle simmer. Let it cook for about 5 minutes until it thickens slightly.
- Finish with sour cream: Remove the skillet from heat and stir in the sour cream until creamy and smooth. Avoid cooking this on high heat after adding sour cream to prevent curdling. Taste and add salt and pepper as needed.
- Combine and serve: Toss the cooked noodles directly into the skillet with the beef and sauce mixture or serve the sauce ladled over the pasta on plates.
When I make this Ground Beef Stroganoff, I always take a moment to clean up the kitchen while it simmers—it helps me wind down and prevents the dreaded post-dinner mess.
If you want to speed things up, you can use pre-sliced mushrooms and jarred beef broth. On days I feel fancy, adding a splash of white wine with broth really lifts the flavor.
For additional inspiration and a slightly different take, check out this Gordon Ramsay Beef Stroganoff recipe—his version uses strips but shares a lot of tips I’ve adapted here.
Serving Your Ground Beef Stroganoff:
This Ground Beef Stroganoff truly shines when served with simple, comforting sides.
I love pairing it with a fresh green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette also makes a lovely partner for soaking up that rich mushroom sauce on the plate.
A quick steamed veggie like green beans or broccoli adds some bright color and texture. Sometimes, I swap noodles for mashed potatoes, which soak up the sauce beautifully and make the dish feel even cozier.
This creamy ground beef pasta works great for family dinners, casual get-togethers, or when you want an easy beef stroganoff dinner that still feels special. Friends often ask for seconds when I serve it, so it’s always a hit.
Leftover Ground Beef Stroganoff reheats well, and I like to turn it into a baked pasta casserole the next day—just pop it in a baking dish, sprinkle with mozzarella, and bake until bubbly.
Seasonal variation tip: In fall, I add a splash of apple cider vinegar to brighten the flavors and toss in fresh thyme leaves. It brings a unique twist that’s great with comfort foods this time of year.
My family’s favorite way to enjoy this dish is on a cozy evening at home, wrapped up in blankets with bowls of warm, creamy Ground Beef Stroganoff—pure comfort.
For more fall-inspired meals, you might enjoy this Beef Stroganoff with Sour Cream that has a touch more traditional flair.
Common Questions About This Ground Beef Stroganoff:
Can I make parts of this Ground Beef Stroganoff ahead of time?
Absolutely! You can brown the ground beef and sauté the veggies a day ahead; cool and refrigerate. When ready, add broth and finish the sauce before serving. Even cooking the noodles in advance is fine if you keep them separate and toss with a little oil to prevent sticking.
What can I substitute for sour cream in this Ground Beef Stroganoff?
Greek yogurt is a great swap—you get creaminess with a little tang and fewer calories. Just be sure to mix it in off the heat to avoid curdling. Cream cheese or even a mild cream substitute works too.
Can I adjust this Ground Beef Stroganoff for more or fewer people?
This recipe scales easily. Double it for a crowd, or halve it for two. Just be sure your skillet is large enough if making a big batch so ingredients cook evenly.
Is ground turkey or chicken a good substitute for ground beef?
Yes, but because those are leaner, I suggest adding a tablespoon of olive oil or butter to keep it from drying out. The flavor will be lighter but still delicious.
What if I don’t like mushrooms?
You can leave them out or replace them with finely chopped bell peppers or even zucchini. The rich mushroom sauce is part of the classic stroganoff recipe, but you can customize it.
Can I freeze leftovers of this Ground Beef Stroganoff?
You can freeze the beef sauce portion (without noodles) in an airtight container for up to 2 months. Thaw before reheating gently. I recommend cooking fresh noodles when you’re ready to eat for best texture.
What noodles work best with this Ground Beef Stroganoff?
Egg noodles are classic, but wide pasta like pappardelle or even rigatoni hold up well too. I like to go with whatever I have on hand for a quick stroganoff dinner. For gluten-free, brown rice or chickpea pasta work nicely.
How can I make this Ground Beef Stroganoff more flavorful?
Try adding a splash of soy sauce for umami or sprinkle a little smoked paprika near the end. Fresh herbs like parsley or dill brighten it up too.
If you’re curious about another great quick take on this, Natasha’s Facebook page has a fun twist (Recipe in Comments) Ground Beef Stroganoff is a delicious little …
Final Thoughts on This Ground Beef Stroganoff:
This Ground Beef Stroganoff has earned a forever spot in my recipe collection because it blends ease with satisfying flavor. It reminds me of those evenings when you want something cozy but not complicated, and everyone around the table feels full and happy.
My Top Tips for This Ground Beef Stroganoff:
– Brown your ground beef well for the best flavor and color.
– Add the sour cream off the heat to keep the sauce silky and smooth.
– Cook noodles separately and combine just before serving to avoid soggy pasta.
I enjoy mixing things up here—sometimes adding a splash of white wine to the broth, or tossing in a handful of fresh spinach at the end. For fans of the classic stroganoff recipe, you can’t go wrong by sticking close to the traditional cream and mushroom base. My most requested version is this easy beef stroganoff with ground beef though—it’s just so reliable.
I encourage you to make this Ground Beef Stroganoff your own, by adjusting flavors or sides to what your family loves. What I hope you’ll appreciate most is how it makes weekday cooking feel doable and satisfying, not a chore.
For more grounded recipe ideas, you might like my Korean twist on a Ground Beef Dish here: Korean Ground Beef Delicious Main Dish.
Happy cooking, friends. I can’t wait to hear how this Ground Beef Stroganoff fits into your dinner rotation. Enjoy every bite!
Ground Beef Stroganoff
Ground Beef Stroganoff is a creamy, comforting dish combining savory beef with tender noodles, perfect for a quick and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook egg noodles according to package instructions; drain and set aside.
- In a large skillet, melt butter over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and mushrooms, cook until mushrooms are tender.
- Add ground beef, breaking it apart, and cook until browned. Drain excess fat if necessary.
- Sprinkle flour over the beef mixture and stir well to combine.
- Gradually add beef broth while stirring, allowing sauce to thicken.
- Stir in Worcestershire sauce, salt, and pepper.
- Remove skillet from heat and mix in sour cream until fully incorporated.
- Return to low heat to warm through but do not boil.
- Serve stroganoff over cooked egg noodles and garnish with chopped parsley if desired.
Notes
For extra richness, try adding a tablespoon of Dijon mustard to the sauce or serve with a side of steamed green vegetables.