Creamy Ground Beef Stroganoff
Ground beef stroganoff with mushrooms, beef broth, and a sour cream finish served over egg noodles. A creamy, budget-friendly twist on the classic, ready in about 35 minutes.
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Ground Beef Stroganoff takes the classic steak-and-mushroom dinner and makes it a weeknight option. Ground beef browns fast and costs a fraction of the strip steak the original calls for, without giving up the creamy sauce that makes stroganoff worth making.
Beef browns and drains first, then onion and mushrooms cook down in the same pan before beef broth and Worcestershire build the sauce. Sour cream stirs in at the very end, off the heat, so the sauce stays smooth instead of curdling.
That last step matters more than it seems like it should. Sour cream stirred into a pot that’s still at a hard simmer tends to break, going grainy instead of staying silky, so pulling the pan off the heat first is what keeps the sauce the way stroganoff sauce should be.
Why You’ll Love This Recipe
- All the stroganoff flavor, a fraction of the cost. Ground beef swaps in for steak without losing the creamy, savory sauce.
- One pan, minimal cleanup. Beef, mushrooms, and sauce all cook in the same skillet.
- A smooth sauce every time. Sour cream goes in off the heat, so it never breaks or turns grainy.
- On the table in about 35 minutes. Faster than the classic version, with the same comfort-food payoff.
Ground Beef Stroganoff Ingredients
Full-fat sour cream holds up to heat better than light or fat-free versions, which are more likely to break when they hit the hot pan.
- 1 1/2 lbs ground beef (85/15)
- 1 tbsp butter
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup sour cream
- 12 oz egg noodles
- Fresh parsley, chopped, for serving
Recipe Variations
- Stir in a spoonful of Dijon mustard with the Worcestershire for a little tang.
- Swap the egg noodles for mashed potatoes or rice if that’s what’s on hand.
- Use cremini mushrooms instead of white button for a deeper, earthier flavor.
How to Make Ground Beef Stroganoff
- Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Drain and set aside.
- Brown the beef: While the noodles cook, brown the ground beef in a large skillet over medium heat until no pink remains, about 6-7 minutes. Drain the excess grease and set the beef aside.
- Cook the vegetables: In the same skillet, melt the butter and add the onion and mushrooms. Cook for 5-6 minutes, until softened and the mushrooms release their liquid, then stir in the garlic and cook 1 minute more.
- Build the sauce: Sprinkle the flour over the vegetables and stir to coat. Slowly whisk in the beef broth and Worcestershire sauce. Return the beef to the skillet, add the salt and pepper, and simmer for 5-7 minutes, until slightly thickened.
- Finish with sour cream: Remove the skillet from the heat and stir in the sour cream until smooth. Keep it off direct heat, a hard simmer at this point can cause the sauce to break.
- Serve: Spoon the stroganoff over the egg noodles and top with fresh parsley.
Recipe FAQs
Why Does My Stroganoff Sauce Break or Curdle?
It’s almost always heat. Sour cream that goes into a pot that’s still at a hard simmer, or gets simmered again after it’s added, is the most common cause. Pull the pan off the heat before stirring it in.
Can I Use Ground Turkey Instead of Ground Beef?
Yes, it works the same way. Brown and drain it just like you would the beef, though the sauce will taste a little lighter.
Is This the Same as Classic Beef Stroganoff?
It’s a ground beef version of the same idea. Classic stroganoff uses strips of steak, this swaps in ground beef for a faster, more budget-friendly weeknight version with the same creamy mushroom sauce.
Can I Make This Ahead?
You can make the beef and sauce base a day ahead and reheat it gently, adding the sour cream fresh once it’s warm.
What Should I Serve with Ground Beef Stroganoff?
Egg noodles are classic, but mashed potatoes or rice work too. A simple green vegetable like steamed broccoli rounds out the plate.
Cooking Tips
- Don’t skip draining the beef, excess grease left in the pan can make the sauce greasy instead of creamy.
- Let the mushrooms cook until they release their liquid and it mostly evaporates, that’s what builds real flavor instead of a watery sauce.
- Take the pan off the heat before adding the sour cream, and keep it there. Reheating after it’s stirred in raises the risk of breaking the sauce.
Storage and Freezing
To store: Store in an airtight container in the fridge for up to 3 days.
To freeze: Freezing isn’t recommended, sour cream sauces tend to separate once thawed. If you want a freezer stash, freeze the beef and mushroom mixture before adding the sour cream, then finish that step fresh after reheating.
To reheat: Reheat gently on the stovetop over low heat, stirring often. Avoid a hard boil, which can cause the sauce to break.
How to Serve Ground Beef Stroganoff
Ladle it over warm egg noodles right before serving so the noodles don’t soak up all the sauce. This is one of the recipes in our 30 Easy Ground Beef Dinners collection, and more quick, budget-friendly ground beef dinners for busy weeknights are on the way.
Loved This Recipe?
Ground Beef Stroganoff gives you the same creamy, savory payoff as the classic version, in about half the time and cost.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Ground Beef Stroganoff
Equipment
Ingredients
- 1 1/2 lbs ground beef 85/15
- 1 tbsp butter
- 1 small onion diced
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup sour cream
- 12 oz egg noodles
- fresh parsley chopped, for serving
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Drain and set aside.
- Brown the beef: While the noodles cook, brown the ground beef in a large skillet over medium heat until no pink remains, about 6-7 minutes. Drain the excess grease and set the beef aside.
- Cook the vegetables: In the same skillet, melt the butter and add the onion and mushrooms. Cook for 5-6 minutes, until softened and the mushrooms release their liquid, then stir in the garlic and cook 1 minute more.
- Build the sauce: Sprinkle the flour over the vegetables and stir to coat. Slowly whisk in the beef broth and Worcestershire sauce. Return the beef to the skillet, add the salt and pepper, and simmer for 5-7 minutes, until slightly thickened.
- Finish with sour cream: Remove the skillet from the heat and stir in the sour cream until smooth. Keep it off direct heat, a hard simmer at this point can cause the sauce to break.
- Serve: Spoon the stroganoff over the egg noodles and top with fresh parsley.
