Ground Beef Stroganoff is a hearty and comforting dish that brings together tender ground beef, creamy mushrooms, and a rich sour cream sauce. It’s the kind of meal that feels warm and filling, perfect for cozy nights when you want something familiar and satisfying on your plate.
I love making this recipe because it’s simple yet full of flavor. The ground beef cooks quickly and teams up perfectly with the mushrooms and onions, all simmered in a sauce that’s smooth and just a little tangy thanks to the sour cream. I usually stir in some egg noodles at the end, which soak up all that delicious sauce — it’s one of my favorite ways to eat it.
This dish always reminds me of family dinners where everyone comes together around the table. It’s such a crowd-pleaser, easy to whip up after a busy day, and always feels like a little treat. I’d recommend serving it with a side of steamed veggies or a simple green salad to balance out all the creamy goodness.
Ground Beef Stroganoff Staples & Smart Swaps
Ground Beef: Using 80/20 beef gives you good flavor and enough fat to keep the dish juicy. For leaner options, try ground turkey or chicken, but add a bit of olive oil to keep it moist.
Mushrooms: Button or cremini mushrooms work great here. They soak up flavors well and add a nice texture. If you want a deeper taste, try baby portobello mushrooms.
Sour Cream: It gives the stroganoff its creamy tang. Greek yogurt can be a lighter alternative but add it off the heat to avoid curdling.
Egg Noodles: These are classic for stroganoff with their soft, wide shape. You can swap for other pasta types like fettuccine or even mashed potatoes for a twist.
How Do You Get the Sauce Smooth and Creamy Without Lumps?
Thickening the sauce evenly is key for a cozy stroganoff. Here’s how to handle it:
- Cook onions, garlic, and mushrooms until soft, which builds a flavorful base.
- Sprinkle flour over the beef and vegetables and stir well—it helps the sauce thicken without lumps.
- Add beef broth gradually, stirring constantly to mix the flour evenly and prevent clumps.
- Simmer until the sauce thickens before adding sour cream off heat; this keeps it creamy without curdling.
Patience in these steps leads to that rich, smooth sauce everyone loves. I find stirring slowly and in small circles helps combine everything nicely.
Equipment You’ll Need
- Large pot – perfect for boiling the egg noodles without crowding them.
- Large skillet or sauté pan – gives you space to cook ground beef and veggies together easily.
- Wooden spoon or spatula – great for stirring and breaking up the ground beef.
- Colander – helps you drain the noodles quickly after cooking.
- Measuring cups and spoons – for adding broth, sour cream, and seasonings accurately.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still tastes great.
- Add fresh thyme or rosemary to the mushrooms to give an herby boost.
- Stir in a handful of frozen peas or spinach at the end for extra color and nutrients.
- Try swapping sour cream for cream cheese for a richer, thicker sauce option.
How to Make Ground Beef Stroganoff?
Ingredients You’ll Need:
- 12 oz egg noodles
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes in total, including about 10 minutes for prepping the ingredients and 20 minutes for cooking. It’s a quick and satisfying meal perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook them according to the package instructions until they are al dente, usually about 7-9 minutes. Once cooked, drain the noodles and set them aside while you prepare the sauce.
2. Sauté Vegetables:
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms are tender and start to brown.
3. Cook the Ground Beef:
Push the cooked vegetables to the side of the skillet. Add the ground beef to the center and cook until it’s browned all over, breaking it apart with a spoon as it cooks. If there’s a lot of fat, carefully drain the excess before moving on.
4. Make the Sauce:
Sprinkle the flour over the beef and vegetables, stirring well to combine. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly pour in the beef broth while stirring constantly, so the sauce thickens without lumps. Add Worcestershire sauce, Dijon mustard if using, salt, and pepper to taste.
5. Finish and Serve:
Let the sauce simmer for 5-7 minutes until it thickens nicely. Remove the skillet from heat and stir in the sour cream until the sauce is creamy and smooth. Taste and adjust the seasoning if needed. Add the cooked egg noodles to the sauce and toss gently until everything is well coated. Serve hot with chopped fresh parsley and a sprinkle of Parmesan cheese if you like.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. This ensures even browning and prevents extra moisture from making the sauce watery.
Can I Substitute Sour Cream in Stroganoff?
Absolutely! Greek yogurt or crème fraîche are great alternatives that add creaminess while keeping the tangy flavor. Just stir them in off the heat to avoid curdling.
How Should I Store Leftovers?
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water if the sauce thickens too much.
What Can I Use Instead of Egg Noodles?
If you don’t have egg noodles, wide pasta like fettuccine or pappardelle works well. For a lower-carb option, mashed potatoes or cauliflower rice make tasty bases for the creamy sauce.
