There’s something so comforting about a big bowl of Ground Beef Stroganoff — tender noodles coated in creamy sauce with hearty beef and savory mushrooms. It’s cozy, classic, and ready faster than you’d think.
The first time I made this, I was trying to stretch one pound of ground beef into a full meal for the family. I had noodles, a little sour cream, and a handful of mushrooms left in the fridge. A quick sauté, a simple sauce, and suddenly dinner felt like something special. Now this easy stroganoff sits right next to my Old-Fashioned Southern Meatloaf and Cheesy Scalloped Potatoes as one of my go-to comfort dinners.
Ground Beef Stroganoff
Ingredients
Equipment
Method
- In a large skillet, heat olive oil or butter over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Add chopped onion and garlic to the beef. Cook for 2–3 minutes, stirring until softened and fragrant.
- Stir in sliced mushrooms and cook until softened, about 5 minutes.
- Sprinkle flour over the mixture and stir to coat. Slowly pour in the beef broth, stirring constantly to prevent lumps.
- Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer for 5–7 minutes until thickened slightly.
- Reduce heat to low. Stir in sour cream and let it warm through gently — don’t boil, or the sauce may curdle.
- Add the cooked egg noodles and toss to coat in the creamy sauce. Garnish with chopped parsley before serving.
Nutrition
Notes
• Don’t boil after adding sour cream to avoid curdling.
• Skip mushrooms if you prefer — it’s still delicious.
• Reheat with a splash of broth to keep it creamy.
Tried this recipe?
Let us know how it was!Why You’ll Love Ground Beef Stroganoff
It’s everything you love about classic stroganoff — creamy sauce, tender beef, and hearty noodles — but simplified into a quick one-pan version. It’s budget-friendly, satisfying, and ready in less than 30 minutes.
If you love cozy, easy dinners like my Beef and Chickpea Skillet or Chicken Cordon Bleu Casserole, this one will fit right in your comfort-food lineup.
Ingredients You’ll Need
For the Stroganoff:
- 1 pound ground beef (80/20 works best)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional but traditional)
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
For Serving:
- 12 oz egg noodles, cooked and drained
- Fresh parsley for garnish
If you love creamy sauces like this, my Cajun Seafood Alfredo delivers that same silky satisfaction with a seafood twist.
How to Make Ground Beef Stroganoff
Step 1: Cook the Beef
In a large skillet, heat olive oil or butter over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Step 2: Add Onions and Garlic
Add chopped onion and garlic to the beef. Cook for 2–3 minutes, stirring until softened and fragrant.
Step 3: Add Mushrooms
Stir in sliced mushrooms and cook until softened, about 5 minutes.
Step 4: Make the Sauce Base
Sprinkle flour over the mixture and stir to coat. Slowly pour in the beef broth, stirring constantly to prevent lumps.
Step 5: Add Seasonings
Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer for 5–7 minutes until thickened slightly.
Step 6: Stir in Sour Cream
Reduce heat to low. Stir in sour cream and let it warm through gently — don’t boil, or the sauce may curdle.
Step 7: Combine with Noodles
Add the cooked egg noodles and toss to coat in the creamy sauce. Garnish with chopped parsley before serving.
This quick stovetop recipe is every bit as simple as my Cajun Potato Soup — comfort food made fast.
Tips for the Perfect Ground Beef Stroganoff
- Don’t rush the onions: They add deep flavor to the sauce.
- Use full-fat sour cream: It makes the sauce rich and creamy.
- Add a splash of broth when reheating: Keeps it silky.
- For a thicker sauce: Simmer uncovered a bit longer before adding sour cream.
These simple tips are the same approach I use to get perfect flavor balance in my Cheesy Broccoli Rice Casserole.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container up to 4 days.
Freeze: Freeze without noodles for up to 2 months. Add cooked noodles when reheating.
Reheat: Warm gently on the stovetop with a splash of broth or milk.
Like my Christmas Bread Recipe, this one tastes even better the next day — the flavors meld beautifully.
Flavor Variations
- Mushroom Lovers: Double the mushrooms for extra umami.
- Creamy Chicken Version: Swap beef for shredded rotisserie chicken.
- Cheesy Stroganoff: Stir in shredded mozzarella or Parmesan.
- Vegetarian Option: Use lentils or crumbled tempeh instead of beef.
If you love flexible recipes that fit your mood, try my Hearty Pasta Fagioli Soup next.
Frequently Asked Questions
1. Can I use Greek yogurt instead of sour cream?
Yes! Use plain Greek yogurt for a lighter option — add it off the heat.
2. Can I skip the mushrooms?
Absolutely — the dish still tastes rich and creamy without them.
3. What’s the best pasta to use?
Egg noodles are classic, but rotini or penne work too.
4. Can I make it gluten-free?
Yes — use gluten-free flour and pasta.
The Final Bite
This Ground Beef Stroganoff is creamy, hearty, and the ultimate easy comfort meal. It’s the kind of recipe that makes dinner feel like a hug — simple ingredients, one pan, and pure satisfaction in every bite.
Serve it with a side of Cranberry Apple Coleslaw or roasted veggies for a complete, balanced meal that’s sure to become a weeknight favorite.