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Lean ground beef is cooked with onion and mushrooms in a beef broth and sour cream sauce. Serve over pasta with a side salad and some crusty bread for an easy 30 minute meal.
- Flavor: Ground beef is cooked in a creamy, savory sauce with rich mushroom and beef flavor, balanced with a touch of tangy sour cream.
- Skill Level: You truly will not believe how crazy easy this is! You’re just minutes away from getting this beef stroganoff on the table.
- Serving Suggestions: Serve this with a side of egg noodles, mashed potatoes, or riced cauliflower.
Ingredient Tips for Ground Beef Stroganoff
- Lean Ground Beef: It has a little bit of fat for flavor, but not too much. If you choose another ground meat (such as chicken or turkey), you’ll need to add some extra seasonings and a bouillon cube for flavor.
- Mushrooms: I prefer brown or cremini mushrooms for their flavor, but any type of mushroom will work in this recipe.
- The Sauce: Be sure you do not use low-sodium beef broth, or the recipe won’t have enough flavor. To make the sauce extra creamy add a can of condensed mushroom soup or up to 4 ounces of cream cheese.
- Seasonings: These are simple with salt, pepper, onion, and garlic.
- Variations: Stir in a teaspoon or so of Dijon mustard. Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried). Add a couple of slices of chopped raw bacon along with the onion & beef. Include a small dash of smoked paprika and a dash of hot sauce.
How to Make Ground Beef Stroganoff
- Brown beef, onions, and garlic (full recipe below).
- Add mushrooms, sauce, & seasonings. Simmer.
- Stir in sour cream and serve over egg noodles.
- Keep in mind that sour cream may curdle if it boils, so the sauce is thickened and removed from the heat before it is added.
- No sour cream? Greek yogurt is a good substitute.
- To thicken the sauce, you can add a little bit of extra cornstarch slurry to reach the desired consistency. Mix equal parts cornstarch and cold water, and pour a little bit at a time while stirring the sauce.
Got Leftovers?
- Refrigerate: Place leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze: If freezing this ground stroganoff, leave out the noodles or potatoes and freeze just the stroganoff itself.
- Reheat: If frozen, defrost leftovers in the fridge overnight. Drain off any liquid that has separated from the sauce (the cornstarch can sometimes cause separation). Heat in the microwave or on the stovetop on low heat until warm.
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Ground Beef Stroganoff
This easy ground beef stroganoff is quick and delicious, making it the perfect weeknight meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- ▢ 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
- ▢ 2 teaspoons Worcestershire sauce
- ▢ salt and black pepper to taste
- ▢ ¾ cup sour cream
- ▢ 2 tablespoons chopped fresh parsley
Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
Add broth, Worcestershire sauce, salt, & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
Remove beef mixture from the heat, stir in sour cream and parsley.
Serve over egg noodles.
*Do not use low sodium beef broth. You can use boxed broth or condensed broth; canned condensed broth has more flavor.
Ground beef gives the best flavor. If you substitute another type of ground meat, such as ground turkey or pork, add some extra beef bouillon for a richer flavor!
Fresh mushrooms are best; use any combination of white, cremini, or portobello, all with great results. In a pinch, you can use canned mushrooms as well.
Sour cream can curdle if it boils, so remove the thickened sauce from the heat before stirring in sour cream. No sour cream? Greek yogurt is a good substitute (or if you just prefer it).
For a thicker sauce, combine equal parts cornstarch and cold water. Pour a little bit at a time into the sauce while stirring the sauce.
Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Variations
- Stir in a teaspoon or so of Dijon mustard
- Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
- Add a couple of slices of chopped raw bacon along with the onion & beef
- Add a small dash of smoked paprika and a dash of hot sauce
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
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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