Ground Beef Stroganoff

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I’ve been making this ground beef stroganoff since college — it’s fast, comforting, and stretches well for leftovers. This version keeps the creamy, mushroom-forward flavor of classic stroganoff but swaps beef strips for 1 pound of ground beef so it’s quicker to cook and easier on the budget. If you want a longer walkthrough or photo steps, I also cross-reference my full ground beef stroganoff guide for extra tips and serving ideas.

Why you’ll love this dish

This ground beef stroganoff is a weeknight hero. It’s:

• Quick: Ready in about 30 minutes from start to finish.
• Budget-friendly: Ground beef and pantry staples keep cost low.
• Kid-approved: Creamy sauce and tender mushrooms pair well with noodles or rice.
• Flexible: Serve it over egg noodles, mashed potatoes, or rice depending on what you have.

“Comfort food with minimal fuss — rich, creamy, and on the table in 30 minutes.” — a satisfied midweek dinner reviewer

Perfect for busy weeknights, potlucks, or a cozy Sunday dinner when you want something warm without lots of hands-on time.

How this recipe comes together

Before you start, here’s the quick process so you know what to expect:

• Brown the ground beef with onions and garlic to build savory depth.
• Sauté mushrooms until they release their juices and start to brown.
• Sprinkle in flour to make a roux-like base, then deglaze with beef broth to form the sauce.
• Simmer briefly to thicken, then remove from heat and stir in sour cream for creaminess.
• Serve immediately over egg noodles, mashed potatoes, or rice.

This overview helps you pace your prep: cook the starch while the sauce simmers so everything comes together hot and fresh.

What you’ll need

• 1 pound ground beef (choose 80/20 for flavor; leaner if you want less fat)
• 1 cup fresh mushrooms, sliced (button or cremini)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sour cream (full-fat for best texture; Greek yogurt can substitute)
• 2 tablespoons all-purpose flour
• 2 cups beef broth (low-sodium is fine; adjust seasoning)
• Salt and freshly ground black pepper, to taste
• Cooked egg noodles, mashed potatoes, or rice, for serving

Substitutions/notes:

• For a lighter sauce use half sour cream and half plain Greek yogurt. Add yogurt off heat to avoid curdling.
• If you don’t have beef broth, use chicken broth and add a splash of Worcestershire sauce for depth.
• Out of fresh mushrooms? Use 1/2 cup dried mushrooms rehydrated in hot water, plus a little of the soaking liquid (strained).

If you’d like a different comfort-dish using ground beef, try the baked beans and ground beef casserole for another cozy option.

Step-by-step instructions

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1. Prep: Chop the onion, slice mushrooms, and mince garlic. Bring your chosen starch (egg noodles, potatoes, or rice) to a simmer so it finishes as the sauce is ready.
2. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until mostly browned (about 6–8 minutes). Drain excess fat if there’s more than you want.
3. Add aromatics: Push beef to one side and add the chopped onion. Cook 3–4 minutes until translucent, then stir in minced garlic and cook 30 seconds until fragrant.
4. Cook mushrooms: Add the sliced mushrooms. Sauté until they release liquid and brown slightly, about 5 minutes.
5. Thicken: Sprinkle the flour over the meat and vegetables and stir to coat. Cook 1 minute to remove raw flour taste.
6. Build the sauce: Gradually pour in the beef broth while stirring to avoid lumps. Bring to a gentle simmer and cook until sauce thickens slightly, 3–5 minutes.
7. Finish with sour cream: Remove the pan from heat and stir in the sour cream until smooth. Taste and season with salt and pepper. (Avoid boiling after adding sour cream to prevent separation.)
8. Serve: Spoon the stroganoff over warmed egg noodles, mashed potatoes, or rice. Garnish with chopped parsley or a sprinkle of paprika if desired.

If you prefer step-by-step photos and timing tips for cooking noodles to al dente, my guide to another simple ground beef casserole shows a similar timing strategy that’s helpful.

Best ways to enjoy it

• Classic: Over buttered egg noodles with a sprinkling of chopped fresh parsley.
• Hearty: Spoon over creamy mashed potatoes for a stick-to-your-ribs meal.
• Lighter: Serve over steamed rice or cauliflower rice for lower carbs.
• Add crunch: Top with toasted bread crumbs or quick fried onions for texture contrast.
• For a dinner party: Serve in shallow bowls, garnish with fresh chives, and present a salad on the side for brightness.

Pair with a crisp green salad, steamed green beans, or roasted carrots to balance the richness. A modest red wine (merlot or pinot noir) complements the beef well.

Storage and reheating tips

• Refrigerate: Cool to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
• Freeze: Freeze in airtight containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently: Warm on the stovetop over low heat with a splash of broth to loosen the sauce. Avoid high heat — sour cream can break if boiled.
• Safety: Reheat to at least 165°F (74°C) before serving. Do not leave cooked food at room temperature for more than 2 hours.

If the sauce looks separated after storing, whisk in a tablespoon of cream or sour cream off heat to bring it back together.

Pro chef tips

• Brown well: Proper browning of the ground beef and mushrooms adds depth. Don’t crowd the pan — if needed, brown in batches.
• Control fat: Drain excess fat after browning if using 80/20 to keep the sauce from becoming greasy.
• Flour trick: Sprinkle the flour evenly and cook it briefly to avoid a raw taste; it’s the thickening agent here, not heavy cream.
• Heat management: Add sour cream off heat and stir to prevent curdling.
• Make-ahead: You can fully prepare the sauce a day ahead and rewarm it gently; cook the noodles fresh and toss together just before serving for best texture.

Flavor swaps

• Swap proteins: Use ground turkey or chicken for a lighter version; increase seasoning (salt and umami) to compensate.
• Dairy-free: Replace sour cream with full-fat coconut milk and thicken with a slurry of cornstarch and water.
• Wine boost: Deglaze with 1/4 cup dry white wine or dry sherry before adding broth for extra flavor.
• Herb variations: Add a teaspoon of Dijon mustard or a splash of Worcestershire for depth; fresh thyme or dill can change the profile.
• Vegetarian: Replace beef with firm tofu crumbles or lentils and use vegetable broth.

Common questions

Q: How long does this take to make?
A: Active time is about 25–30 minutes. If you include boiling noodles or mashing potatoes, plan on 30–40 minutes total.

Q: Can I make it ahead and reheat?
A: Yes — you can prepare the sauce up to 24 hours in advance. Reheat gently, adding a splash of broth if it has thickened too much.

Q: Why did my sauce separate?
A: Sour cream can curdle if boiled. Remove the pan from heat before stirring in sour cream and reheat gently. Using full-fat sour cream reduces separation risk.

Q: Can I thicken without flour?
A: Yes — make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it into simmering broth until it thickens.

Q: What’s the best ground beef to use?
A: 80/20 ground beef gives the most flavor; if you prefer less fat, use 85/15 and drain excess fat after browning.

Conclusion

If you want more tested variations and visuals, check out Natasha’s Kitchen ground beef stroganoff for a slightly different take, or read the classic version at The Country Cook’s beef stroganoff for plating ideas. For another simple ground beef stroganoff adaptation, see the write-up at Essen Recipes Simple and Delicious Ground Beef Stroganoff.