This Classic Ground Beef Stroganoff is the ultimate comfort food that comes together in just 30 minutes. It's creamy, savory, and packed with flavor, making it a family favorite that you can whip up on any busy weeknight.
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Using ground beef instead of traditional strips of beef makes this recipe budget-friendly and quick-cooking, without sacrificing any of the rich, tangy taste you love. Serve it over egg noodles, rice, or mashed potatoes for a hearty meal everyone will enjoy.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (90% lean)
Lean ground beef keeps the dish from being greasy. You can substitute ground turkey or chicken, but add a tablespoon of olive oil if using extra lean.
1 medium onion, finely chopped (about 1 cup)
Yellow or sweet onion works best. If you only have shallots, use 2-3 shallots instead.
8 oz (225g) cremini mushrooms, sliced
Cremini mushrooms add earthy flavor. White button mushrooms or a mix of wild mushrooms also work well.
2 cloves garlic, minced
Fresh garlic is best, but in a pinch you can use 1/2 teaspoon garlic powder.
2 tablespoons all-purpose flour
Flour thickens the sauce. For a gluten-free option, use cornstarch mixed with 2 tablespoons cold water.
1 cup (240ml) beef broth
Use low-sodium beef broth to control salt. If you don't have broth, chicken broth or water with a bouillon cube works.
1 tablespoon Worcestershire sauce
Adds umami and depth. Soy sauce or balsamic vinegar can be substituted in a pinch.
1 teaspoon Dijon mustard
Adds a subtle tang. Yellow mustard or a pinch of dry mustard powder works too.
1/2 cup (120ml) sour cream
Full-fat sour cream gives the creamiest texture. Greek yogurt is a lighter substitute.
Salt and freshly ground black pepper, to taste
Season generously. Kosher salt and freshly cracked pepper enhance all flavors.
12 oz (340g) egg noodles, cooked according to package directions
Wide egg noodles are classic, but any pasta, rice, or mashed potatoes work.
Fresh parsley, chopped, for garnish (optional)
Adds a fresh pop of color. Chives or dill also complement the dish.
Tips & Tricks
Don't overcook the ground beef
Cook just until no longer pink, about 5-7 minutes, to keep it tender. Overcooking makes it dry and crumbly.
Season in layers
Add a pinch of salt and pepper when browning the beef, then adjust at the end. This builds deeper flavor.
Thicken the sauce properly
Whisk the flour into the fat and cook for 1 minute before adding broth to avoid lumps. If the sauce is too thin, simmer a bit longer.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large skillet over medium-high heat (375°F/190°C). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Season with a pinch of salt and pepper. Use a slotted spoon to transfer beef to a plate, leaving about 2 tablespoons of drippings in the pan.
2. Sauté Aromatics
In the same skillet, add the onion and mushrooms. Cook over medium heat (350°F/175°C) until the onions are translucent and mushrooms have released their moisture and are golden brown, about 6-8 minutes. Add garlic and cook for 1 minute until fragrant.
3. Make the Roux
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, until the flour is lightly toasted and no raw taste remains.
4. Add Liquids
Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a simmer, then reduce heat to low (300°F/150°C) and let it thicken slightly, about 3-4 minutes.
5. Incorporate Sour Cream
Turn off the heat and let the sauce cool for 1 minute. Stir in the sour cream until fully incorporated. The sauce should be smooth and creamy. If it's too thick, add a splash of broth.
6. Combine and Serve
Return the beef to the skillet and stir to combine. Cook over low heat (275°F/135°C) for 2-3 minutes until heated through, but do not boil. Serve immediately over hot egg noodles, garnished with parsley.
Delicious Variations
Mushroom-Free
Omit mushrooms and add 1/2 cup of finely diced bell peppers for extra crunch.
Spicy Kick
Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper with the garlic.
Lighter Version
Use ground turkey and replace sour cream with plain Greek yogurt, and serve over zucchini noodles.
How to Store Classic Ground Beef Stroganoff
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Avoid boiling to prevent curdling.
Frequently Asked Questions
Q: Can I use ground turkey instead of ground beef?
Yes, ground turkey works well, but it's leaner, so add a tablespoon of olive oil when browning to prevent sticking and keep it moist.
Q: How do I prevent the sour cream from curdling?
To prevent curdling, make sure the heat is off and let the sauce cool slightly before stirring in the sour cream, and never boil the sauce after adding it.
Q: Can I make this gluten-free?
Yes, replace the all-purpose flour with cornstarch mixed with 2 tablespoons of cold water, and use gluten-free pasta or serve over rice.
Q: What can I serve with beef stroganoff?
Egg noodles are classic, but it's also delicious over rice, mashed potatoes, or even roasted vegetables for a low-carb option.
If you loved this easy ground beef stroganoff, please leave a rating and comment below! Don't forget to share your creations on social media and tag me so I can see your delicious dinners.
Classic Ground Beef Stroganoff
Classic Ground Beef Stroganoff is a creamy, comforting one-pan meal ready in 30 minutes, perfect for busy weeknights.
🧂 Ingredients
- 1 lb (450g) lean ground beef (90% lean)
- 1 medium onion, finely chopped (about 1 cup)
- 8 oz (225g) cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup (120ml) sour cream
- Salt and freshly ground black pepper, to taste
- 12 oz (340g) egg noodles, cooked according to package directions
- Fresh parsley, chopped, for garnish (optional)
📋 Instructions
- 1Brown the Beef — Heat a large skillet over medium-high heat (375°F/190°C). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Season with a pinch of salt and pepper. Use a slotted spoon to transfer beef to a plate, leaving about 2 tablespoons of drippings in the pan.
- 2Sauté Aromatics — In the same skillet, add the onion and mushrooms. Cook over medium heat (350°F/175°C) until the onions are translucent and mushrooms have released their moisture and are golden brown, about 6-8 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Make the Roux — Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, until the flour is lightly toasted and no raw taste remains.
- 4Add Liquids — Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and Dijon mustard. Bring to a simmer, then reduce heat to low (300°F/150°C) and let it thicken slightly, about 3-4 minutes.
- 5Incorporate Sour Cream — Turn off the heat and let the sauce cool for 1 minute. Stir in the sour cream until fully incorporated. The sauce should be smooth and creamy. If it's too thick, add a splash of broth.
- 6Combine and Serve — Return the beef to the skillet and stir to combine. Cook over low heat (275°F/135°C) for 2-3 minutes until heated through, but do not boil. Serve immediately over hot egg noodles, garnished with parsley.
