Ground Beef Stroganoff

Why You’ll Love This Recipe

What I love most about this stroganoff is how easy it is to make—just one pan, a handful of ingredients, and about 30 minutes of cooking time. It’s a lighter twist on the traditional stroganoff made with steak, but still full of flavor and just as comforting. The beef cooks quickly, the mushrooms add earthy depth, and the sauce is creamy without being too heavy. It’s a crowd-pleaser and a meal I always feel good about serving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
8 oz cremini mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 cup full-fat sour cream
2 tbsp Worcestershire sauce
8 oz egg noodles (or pasta of choice)
2 tbsp all-purpose flour
Salt and pepper to taste
2 tsp olive oil

directions

1. I heat the olive oil in a large skillet over medium heat. Then I add the diced onions and minced garlic and sauté until they’re soft and fragrant.

2. I increase the heat to medium-high and add the ground beef. As it cooks, I break it up with a spoon until it’s browned. If there’s any excess fat, I drain it off.

3. I stir in the sliced mushrooms along with a pinch of salt, pepper, and the Worcestershire sauce. I cook everything until the mushrooms are soft and have released their moisture.

4. I sprinkle the flour over the beef mixture and stir until it’s fully absorbed. Then I slowly pour in the beef broth, stirring constantly until the sauce becomes smooth and begins to bubble.

5. I reduce the heat to low and stir in the sour cream until everything is well combined and the sauce is creamy and thickened—this takes about five minutes.

6. I toss the cooked noodles into the skillet or spoon the stroganoff over them on individual plates. A sprinkle of chopped parsley on top makes a nice finishing touch.

Servings and timing

This recipe serves 4 people and takes a total of 35 minutes to prepare—10 minutes of prep and 25 minutes of cooking. It’s a balanced, hearty dinner that’s ready in under an hour and makes a perfect main course any day of the week.

Variations

I love that this recipe is so adaptable depending on my mood or what’s in my kitchen:

• Meat swap: Ground turkey or chicken works just as well if I want something a bit leaner.

• Dairy-free: I’ve used dairy-free sour cream alternatives and plant-based butter with great results.

• Gluten-free: I substitute the flour with a gluten-free blend and use gluten-free pasta when needed.

• Extra veggies: Sometimes I stir in spinach or peas toward the end for more color and nutrition.

• Herb boost: A pinch of thyme or a dash of smoked paprika gives it extra depth.

storage/reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them in a skillet over low heat with a splash of broth or water to loosen the sauce. The microwave works too, but I stir it halfway through to keep the texture creamy. This dish also freezes well—I let it cool completely before freezing, and then reheat it on the stove when I’m ready to enjoy it again.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the sauce ahead and store it separately from the noodles. When I’m ready to serve, I just reheat and toss everything together.

What’s the best type of mushroom to use?

I prefer cremini mushrooms because they have more flavor than white mushrooms, but I’ve used both successfully. Even a mix of wild mushrooms works if I want something more gourmet.

Can I use Greek yogurt instead of sour cream?

I’ve swapped in full-fat Greek yogurt and it works well, though the flavor is a bit tangier. I add it off the heat to avoid curdling.

What sides go well with beef stroganoff?

I usually serve it with a simple green salad, steamed green beans, or roasted carrots. Garlic bread is also a great addition.

Is this a freezer-friendly meal?

Yes, I portion out the stroganoff into containers (without noodles) and freeze for up to 2 months. It reheats beautifully when I need a quick meal.

Conclusion

Ground beef stroganoff is one of those meals I know I can count on for comfort, flavor, and ease. It’s quick enough for a weeknight, yet satisfying enough to serve for guests. The creamy sauce, hearty beef, and savory mushrooms all come together in a dish that feels like home—and it’s one I love making again and again.