Ground Beef Stroganoff
Hearty, creamy, weeknight-fast. This ground-beef take on classic stroganoff delivers tender mushrooms and savory beef in a silky sour-cream sauce that’s ready in about 30 minutes—no steak required.
Why you’ll love this dish
- 30-minute skillet dinner: One pan, simple steps, big flavor.
- Budget-friendly classic: Uses lean ground beef instead of pricier cuts.
- Versatile: Serve over egg noodles, rice, mashed potatoes, or roasted veg.
“Good easy recipe… browned mushrooms separately so they actually caramelize. Would make again!”
Step-by-step overview
- Brown beef in oil, breaking it up finely.
- Add aromatics (onion, garlic) until golden.
- Cook mushrooms until softened and most liquid evaporates.
- Make a quick roux with flour; cook 1 minute.
- Simmer sauce with broth, cream, Worcestershire, salt & pepper.
- Finish off-heat with sour cream. Taste and adjust seasoning. Serve hot.
What you’ll need
- 1 Tbsp olive oil
- 1 lb lean ground beef (≈90% lean; drain extra fat if using fattier)
- ½ medium onion, diced
- 2 garlic cloves, minced
- 1 lb mushrooms, sliced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- ⅓ cup sour cream (stir in off-heat)
- ½ tsp salt, ½ tsp black pepper, to taste
Sub notes: Lighten with half-and-half; Greek yogurt can replace some sour cream (add off-heat). Add thyme or paprika for a classic note.
Step-by-step instructions
- Brown & sauté: Heat oil in a large deep skillet over medium-high. Add beef; cook, crumbling, until no pink remains. Stir in onion and garlic; cook until onion is translucent and lightly golden.
- Mushrooms: Add mushrooms; cook ~5 minutes until softened and most juices evaporate (let them sizzle so they brown).
- Roux: Sprinkle in flour; stir 1 minute to coat and cook off raw taste.
- Simmer: Whisk in broth, cream, Worcestershire, salt and pepper, scraping browned bits. Bring to a gentle simmer; reduce heat and cook ~5 minutes until slightly thickened.
- Finish: Remove from heat. Stir in sour cream until smooth. Taste and adjust seasoning. Serve over hot noodles, rice, or potatoes.
Best ways to serve it
- Classic: Buttered egg noodles with chopped parsley or dill.
- Comfort: Creamy mashed potatoes + steamed green beans.
- Lower-carb: Spoon over roasted cauliflower or broccoli.
- Texture boost: Top with crispy shallots or a sprinkle of paprika.
Storage & reheating
- Fridge: Airtight up to 4 days (store noodles separately).
- Freeze: Up to 2–3 months; thaw overnight.
- Reheat: Low heat on stovetop or 50–60% power in microwave; loosen with a splash of broth/cream. Avoid boiling to prevent curdling.
Helpful cooking tips
- Go lean: 90% beef keeps the sauce silky, not greasy. Drain if needed.
- Brown mushrooms right: If the pan’s crowded or beef is fatty, remove beef mixture, brown mushrooms in a little fat, then recombine.
- Sour cream last: Always off-heat to keep the sauce from splitting.
- Season at the end: Worcestershire and broth vary; salt after tasting.
- Thicker/thinner: Simmer 2–3 minutes longer to thicken, or add a splash of broth to loosen.
Recipe variations
- Paprika Stroganoff: 1–2 tsp smoked or sweet paprika + pinch of cayenne.
- Herby: Add a thyme sprig during simmer; remove before finishing.
- Umami boost: 1 tsp Dijon and 1–2 tsp soy sauce.
- Veg-forward: Add peas or baby spinach in the last minute.
- Lighter: Swap half-and-half for cream; use 2 Tbsp yogurt + 2 Tbsp sour cream to finish.
- Gluten-free: Thicken with 1 Tbsp cornstarch slurry instead of flour; GF noodles.
Common questions
Can I freeze it?
Yes. Cool completely, pack sauce (without noodles) airtight, freeze up to 3 months. Thaw overnight; reheat gently and whisk in a spoon of sour cream if it looks dull.
Why did my sauce curdle?
Sour cream was added over high heat or the sauce boiled after adding it. Remove from heat first, stir in slowly, and keep it below a simmer.
What can I use instead of heavy cream?
Half-and-half works; the sauce will be slightly thinner. For richness, stir in an extra spoon of sour cream off-heat.
Best side to stretch the meal?
Egg noodles or rice; plus a bright salad (lemony vinaigrette) to cut the richness.
Print
Ground Beef Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-free option available
Description
Hearty, creamy, weeknight-fast ground beef stroganoff with tender mushrooms in a silky sour-cream sauce, ready in about 30 minutes.
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef (≈90% lean)
- ½ medium onion, diced
- 2 garlic cloves, minced
- 1 lb mushrooms, sliced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Heat olive oil in a large deep skillet over medium-high heat. Add ground beef, crumbling until no pink remains. Stir in the diced onion and minced garlic, cooking until the onion is translucent and lightly golden.
- Add sliced mushrooms and cook for about 5 minutes until softened, allowing them to brown.
- Sprinkle in flour, stirring for 1 minute to coat and cook out the raw taste.
- Whisk in beef broth, heavy cream, Worcestershire sauce, salt, and pepper, scraping any browned bits from the bottom. Bring to a gentle simmer and reduce the heat, cooking for about 5 minutes until slightly thickened.
- Remove from heat, stir in sour cream until smooth, taste, and adjust seasoning. Serve hot over buttered egg noodles, rice, or potatoes.
Notes
Use 90% lean beef for a silky sauce. Always add sour cream off-heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American