Our Tested and Easy Ground Beef Stroganoff Recipe (The Ultimate Weeknight Comfort Food)

Ground Beef Stroganoff is a quick, budget-friendly version of the classic dish, offering all the rich, creamy, savory flavors of traditional stroganoff in a simple weeknight format. This streamlined recipe uses everyday ingredients—ground beef, mushrooms, broth, and sour cream—to create a velvety sauce that coats each bite of pasta or rice. The combination of tangy dairy, deep umami, and tender beef makes it a reliable comfort meal that comes together fast without sacrificing flavor.

Why This Recipe Works: Culinary Science for Perfect Flavor

The magic of great stroganoff lies in three key culinary steps we employ in this recipe:

• The Maillard Reaction: We ensure the ground beef stroganoff is browned properly—not just steamed. This is achieved by using a high-heat pan and not overcrowding the beef. Browning creates hundreds of new, complex flavor compounds that form the deep, savory foundation (umami) of the entire dish.
• Controlling the Moisture: Mushrooms contain a high percentage of water. We cook the mushrooms before adding the beef broth and sour cream. This initial sautéing step allows the water to evaporate, concentrating their earthy flavor and preventing the final sauce from becoming thin or watery.
• Tempering the Sour Cream: Sour cream is acidic and can split or curdle if added directly to a boiling hot liquid. We always reduce the heat and stir the sour cream in gently at the very end. This process, known as tempering, gives the sauce its signature smooth, velvety texture and tangy finish.

Essential Ingredients for the Best Ground Beef Stroganoff

Using quality ingredients, even for a simple dish, makes a significant difference. Here’s what you need and why:

Understanding the Ground Beef: Lean vs. Fat

We recommend using 85/15 ground beef. This blend provides enough fat (15%) to enhance the flavor and keep the beef moist without making the dish excessively greasy. If you use a leaner cut (like 93/7), you may need to add a touch more butter or olive oil when browning.

The Secret to Flavor: Sautéing Aromatics and Mushrooms

• Mushrooms: Cremini or button mushrooms work perfectly. Slice them consistently to ensure even cooking.
• Aromatics: Diced yellow onion and garlic form the foundational flavor base.
• Seasoning: We use Worcestershire sauce—a critical ingredient that adds a deep, fermented, savory punch. It’s non-negotiable for authentic flavor.

The Creamy, Tangy Finish: Sour Cream and Broth

• Broth: Use low-sodium beef broth to control the overall saltiness.
• Sour Cream: Full-fat sour cream delivers the richest flavor and texture. For the best result, let the sour cream sit at room temperature for about 15 minutes before using, which prevents temperature shock and splitting.

Step-by-Step: How to Make Ground Beef Stroganoff

After testing this recipe multiple times, I have refined these steps for maximum efficiency and flavor.

Prep: Getting Started Efficiently

1. Chop: Finely dice the onion and mince the garlic. Slice the mushrooms thinly.
2. Cook Pasta: Start a large pot of water to cook your egg noodles (or pasta of choice) according to package directions. Drain and toss with a pat of butter to prevent sticking.

Step 1: Browning the Beef for Maximum Flavor

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
2. Add the ground beef stroganoff meat and break it up with a spoon. Season lightly with salt and pepper.
3. Cook until deeply browned, approximately 6–8 minutes. Drain off any excess fat from the pan.

Step 2: Building the Signature Sauce Base

1. Reduce the heat to medium. Add the diced onion and cook until softened, about 3 minutes.
2. Add the sliced mushrooms and cook for about 5 minutes, until they have released their liquid and begun to brown. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in 2 tablespoons of all-purpose flour until it coats the mixture (this is the thickener). Cook for 1 minute.
4. Pour in the beef broth and Worcestershire sauce. Scrape up any browned bits from the bottom of the pan—this is called fond and contains intense flavor. Bring to a low simmer.

Step 3: Simmering and Creamy Perfection

1. Let the sauce gently simmer, uncovered, for 5 minutes, allowing it to thicken slightly.
2. Reduce the heat to low. Stir in the sour cream until the sauce is completely smooth and uniform.
3. Do not boil the sauce after adding the sour cream. Taste and adjust seasoning with salt and pepper as needed.
4. Serve immediately over the cooked egg noodles.

Substitutions and Variations: Tailoring Your Stroganoff

This flexible Ground Beef Stroganoff recipe can be easily adapted to fit different dietary needs or ingredients you have on hand.

Swapping the Protein (Steak, Turkey, or Sausage)

• Traditional: Substitute the ground beef with 1 pound of thinly sliced sirloin or tenderloin steak. Brown quickly in batches before building the sauce.
• Lighter Option: Use ground turkey instead of beef. Be aware that ground turkey is leaner and may require adding extra savory flavorings, like dried herbs.

Gluten-Free and Dairy-Free Options

• Gluten-Free Thickeners: Use a 1:1 gluten-free flour blend or a tablespoon of cornstarch (mixed with a splash of cold water) instead of all-purpose flour.
• Dairy-Free Creaminess: Substitute the sour cream with a high-quality vegan sour cream alternative or use full-fat coconut cream (from a can, skimmed from the top) combined with a splash of lemon juice for tanginess.

Low-Carb Serving Alternatives

If you are following a low-carb diet, skip the egg noodles. This rich sauce is delicious served over:

• Zucchini Noodles (Zoodles): Lightly sautéed to remove excess moisture.
• Cauliflower Mash: A creamy, comforting base.
• Spaghetti Squash: For another great pasta alternative, try our recipe for Tuscan Chicken and Spaghetti Squash.

Serving, Storage, and Meal Prep Tips

What to Serve with Ground Beef Stroganoff

While classic stroganoff is best known served over egg noodles, the rich sauce pairs well with several comforting side dishes:

• Potatoes: Creamy mashed potatoes or simple baked potatoes are great for soaking up the sauce.
• Rice: Basmati or brown rice offers a nice texture contrast.
• Simple Green Salad: A simple side salad with a light vinaigrette cuts the richness of the beef and cream.
• Pasta Variety: If you enjoy experimenting with different pasta shapes, you might also like the flavor profile of our Pumpkin Cappellacci Pasta.

Safe Storage and Reheating Instructions

• Refrigeration: Store leftover ground beef stroganoff in an airtight container for up to 3–4 days. Store the sauce and noodles separately if possible.
• Reheating: Reheat gently on the stovetop over low heat. If the sauce has thickened too much or appears to be separating, whisk in a tablespoon of milk or beef broth until smooth. Avoid high heat, which can cause the sour cream to split.
• Freezing Warning: Freezing dishes that contain sour cream is generally not recommended as the sauce base tends to separate and become grainy upon thawing.

This content is for educational purposes only and does not replace professional dietary or medical advice.

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Frequently Asked Questions About Ground Beef Stroganoff

Our Tested and Easy Ground Beef Stroganoff Recipe (The Ultimate Weeknight Comfort Food)

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An ultimate weeknight comfort food, this easy Ground Beef Stroganoff recipe delivers a rich, creamy, and deeply savory mushroom sauce over tender beef and egg noodles.

• Author: Emily Parker
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American, Russian

Ingredients

Scale 1x2x3x

1 lb (450g) ground beef (85/15 recommended)

1 tbsp olive oil

1 tbsp unsalted butter

1 medium yellow onion, diced

8 oz cremini mushrooms, sliced

2 cloves garlic, minced

2 tbsp all-purpose flour

2 cups beef broth, low-sodium

2 tsp Worcestershire sauce

1 cup full-fat sour cream, at room temperature

Salt and black pepper to taste

12 oz egg noodles, cooked according to package

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Instructions

1. Heat oil and butter in a large skillet over medium-high heat. Add the ground beef and season with salt and pepper. Cook until deeply browned. Drain off excess fat.

2. Reduce heat to medium. Add diced onion and cook for 3 minutes. Add sliced mushrooms and cook for 5 minutes until liquid is released and evaporated. Stir in minced garlic and cook for 1 minute.

3. Stir in the flour until it coats the mixture and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Bring to a low simmer and cook for 5 minutes, allowing it to thicken.

4. Reduce the heat to low. Stir in the room-temperature sour cream until the sauce is smooth. Do not boil. Taste and adjust seasoning with salt and pepper.

5. Serve immediately over cooked egg noodles or your preferred pasta/base.

Notes

Use 85/15 ground beef for the best flavor and moisture balance.

Do not boil the sauce after adding the sour cream to prevent splitting.

Reheat leftovers gently on the stovetop with a splash of milk or broth.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sodium: 650mg
• Fat: 30g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 35g