Some nights you just need a big bowl of comfort, and this Ground Beef Stroganoff delivers. Browned ground beef, tender mushrooms, onion, and garlic simmer together in a rich, creamy sauce made with beef broth, heavy cream, and a swirl of tangy sour cream at the end.
Spoon it over a pile of buttery egg noodles and you’ve got a cozy, old-fashioned dinner that’s on the table in about 35 minutes. It’s an easy, budget-friendly twist on the classic, and the whole family will be asking for seconds.
You’ll find more easy, hearty ground beef dinners in my beef recipes.
Why You’ll Love This Recipe
- Ready in about 35 minutes: Perfect for busy weeknights.
- Rich and creamy: Heavy cream and sour cream make a silky, luscious sauce.
- Budget-friendly: Ground beef stands in for pricier steak.
- One pan: The whole sauce comes together in a single deep pan.
- Serve it your way: Over noodles, rice, or potatoes.
Ingredients Breakdown
Here’s what goes into this beef stroganoff. You’ll find exact amounts in the recipe card at the bottom of the page.
- Olive oil: For browning the beef.
- Lean ground beef: One pound makes the hearty base.
- Onion and garlic: Cooked until golden for lots of savory flavor.
- Mushrooms: A whole pound, sliced. They’re a classic part of stroganoff and add an earthy, meaty bite.
- All-purpose flour: Two tablespoons help thicken the sauce.
- Beef broth and heavy cream: They make the rich, creamy sauce.
- Sour cream: Stirred in at the end for that signature tangy flavor.
- Worcestershire sauce, salt, and pepper: They season the sauce and add depth.
Step-by-Step Instructions
1. Brown the beef
Heat the oil in a heavy, deep pan over medium-high heat. Add the ground beef and break it into small crumbles as it cooks. Add the onion and garlic and cook until the onion is translucent and golden.
2. Cook the mushrooms
Add the mushrooms and cook for about 5 minutes, until they’re soft. If they release a lot of liquid, let it cook off.
3. Stir in the flour
Sprinkle the flour over everything and stir until it’s fully mixed in, breaking up any lumps.
4. Make the sauce
Pour in the beef broth and cream, then add the Worcestershire sauce, salt, and pepper. Bring it to a simmer, turn the heat to low, and let it simmer for about 5 minutes.
5. Finish with sour cream
Take the pan off the heat and stir in the sour cream. Taste, adjust the seasoning, and serve over noodles, rice, or potatoes.
Tips and Variations
- Cook off the mushroom liquid: Letting it evaporate keeps the sauce from turning watery.
- Add sour cream off the heat: Stirring it in after you take the pan off the burner keeps it smooth and creamy.
- Taste at the end: Adjust the salt and pepper once the sour cream is in.
- Use a deep pan: A heavy, deep pan gives you room for all the sauce.
- Go classic: Egg noodles cooked according to the package are the traditional pairing.
- Add fresh herbs: A sprinkle of chopped parsley or dill brightens it up.
How to Serve This Recipe
Spoon the stroganoff over a bowl of hot egg noodles, fluffy rice, or a big scoop of Creamy Mashed Potatoes. Sprinkle with a little parsley for color.
To round out dinner, add a green vegetable like Roasted Broccoli and Carrots, and pass a basket of Soft, Buttery Dinner Rolls for soaking up the sauce.
Frequently Asked Questions
What do you serve with ground beef stroganoff?
Egg noodles are the classic choice, but rice and potatoes are delicious too.
Why do you add the sour cream off the heat?
Taking the pan off the heat first helps the sour cream stay smooth and creamy as you stir it in.
What if my mushrooms release a lot of liquid?
Just keep cooking until the liquid cooks off before you add the flour.
How long does beef stroganoff take?
About 35 minutes from start to finish, with about 10 minutes of prep.
Can I adjust the seasoning?
Yes. Start with 1/2 teaspoon each of salt and pepper, then taste at the end and add more if needed.
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Ground Beef Stroganoff
Equipment
- Large, deep heavy pan or skillet
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium onion diced
- 1 lb mushrooms sliced
- 2 garlic cloves minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt adjust to taste
- 1/2 tsp ground black pepper adjust to taste
Instructions
- Heat the oil in a heavy, deep pan over medium-high heat. Add the ground beef and break it into small crumbles as it cooks. Add the onion and garlic and cook until the onion is translucent and golden.
- Add the mushrooms and cook for about 5 minutes, until softened. If they release a lot of liquid, let it cook off.
- Sprinkle in the flour and stir until fully mixed in, breaking up any lumps.
- Add the beef broth, cream, Worcestershire, salt and pepper and bring to a simmer. Turn the heat to low and simmer for about 5 minutes.
- Take the pan off the heat and stir in the sour cream. Taste and adjust the seasoning, then serve over noodles, rice or potatoes.
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- Serving: Egg noodles cooked according to the package are classic.
- Nutrition: Estimated per serving from the ingredients (90% lean beef), sauce only, without noodles or rice.
