This Beef Stroganoff with Ground Beef is a quick and budget-friendly twist on the classic dish, made in under 30 minutes. It’s the perfect weeknight dinner with tender ground beef in a creamy mushroom sauce served over egg noodles. Comforting, hearty, and loaded with flavor, this is sure to be a family favorite!
If you like trying different variations of Beef Stroganoff, you should also try my Slow Cooker Meatball Stroganoff! This recipe is filling, tasty, and a recipe the entire family will love.
My Healthy Beef Stroganoff recipe is a lighter, more nutrient-dense version of the traditional dish.
Wanting a hearty meal without noodles? Try my Old Fashioned Beef Stew! This recipe is packed with veggies and a comforting broth.
Table of Contents
Why You’ll Love This Recipe
- Ready in 30 Minutes: A quick dinner option perfect for busy weeknights.
- One-Pan Meal: Less cleanup and maximum flavor.
- Budget-Friendly: Uses ground beef instead of steak, making it more affordable.
- Simple Ingredients: Uses easy-to-find ingredients for a classic comfort food flavor.
- Quick & Easy: Ready in 30 minutes with minimal cleanup.
- Family-Friendly: Creamy and savory, even the pickiest eaters will enjoy it.
Ingredients & Substitutions
- Olive Oil: You can substitute it with any neutral oil like avocado oil or canola oil, or you can even use butter for a richer flavor.
- Lean Ground Beef: I recommend using 85/15 or 90/10 ground beef for a good balance of flavor and less grease. You can substitute with ground turkey or chicken for a lighter option.
- Baby Bella Mushrooms: Baby bellas (also known as cremini mushrooms) add a deep, earthy flavor. You can also use white button mushrooms or even portobello mushrooms for a heartier bite.
- Yellow Onion: Adds sweetness and depth to the dish. You can substitute with a white onion or shallots if needed.
- Garlic: Fresh garlic brings a robust flavor to the sauce. If you’re short on time, substitute with 2 teaspoons of garlic powder, but fresh is best!
- Dried Thyme: Adds an herbal, earthy note to the sauce. If you don’t have dried thyme, you can use Italian seasoning, dried oregano, or fresh thyme (use about 1 tablespoon of fresh thyme).
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Smoked Paprika: Adds a subtle smoky flavor that complements the beef. You can use regular paprika or sweet paprika if you prefer a milder flavor.
- Black Pepper: Freshly cracked black pepper adds a bit of heat and depth. Adjust to your liking.
- All-Purpose Flour: Helps thicken the sauce.
- Beef Broth: The base of the sauce, adds savory flavor. Use low-sodium beef broth if you prefer to control the salt content. For a vegetarian option, use vegetable broth.
- Worcestershire Sauce: Adds umami and a touch of tanginess. If you don’t have Worcestershire sauce, substitute it with soy sauce and a splash of vinegar.
- Dijon Mustard: Adds a subtle tang and depth of flavor. If you don’t have Dijon, use yellow mustard or whole-grain mustard for a different texture.
- Soy Sauce: Enhances the umami flavor of the dish. You can use tamari or coconut aminos for a gluten-free option.
- Sour Cream: Full-fat sour cream provides the creamy texture and signature tang of stroganoff. For a lighter option, use plain Greek yogurt.
- Egg Noodles: Classic for stroganoff, as they soak up the creamy sauce perfectly. You can substitute with other pasta shapes like fettuccine or serve the stroganoff over rice or mashed potatoes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Beef Stroganoff with Ground Beef
Quick Overview
- Cook beef.
- Saute veggies.
- Thicken sauce.
- Add flavor & pasta.
- Add sour cream.
Step by Step Instructions
Quick Tip From Bri
Browning the ground beef well adds a deep, savory flavor to the stroganoff.
Quick Tip From Bri
To avoid curdling, make sure the sour cream is room temperature before adding it to the sauce. Turn off the heat and stir the sour cream in gently.
- Cook the Beef: Place a large skillet on the stove and heat 2 Tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef to the skillet. As the beef cooks, use a wooden spoon to break it up into small pieces. Continue cooking until the beef is mostly browned, with only a bit of pink remaining. Don’t drain any grease from the skillet, as it will add flavor to the sauce.
- Sauté the Vegetables: Reduce the heat to medium. In the same skillet with the beef, add the sliced mushrooms and diced onions. Cook for about 5 minutes, stirring occasionally, until the onions are soft and the mushrooms are golden. Add the minced garlic, dried thyme, kosher salt, smoked paprika, and a few cracks of fresh black pepper. Stir well, and cook for another 1-2 minutes, or until you can smell the garlic and spices.
- Thicken with Flour and Broth: Sprinkle 2 Tablespoons of flour over the vegetables and beef mixture. Stir constantly for 1-2 minutes to ensure the flour is fully absorbed, forming a thick paste. Slowly pour in 2 cups of beef broth, stirring continuously to avoid any lumps. Scrape any brown bits off the bottom of the pan. Increase the heat slightly to bring the mixture to a gentle boil, then cook for about 2 minutes, allowing the sauce to thicken slightly.
- Add Flavorings & Pasta: Add the Worcestershire sauce, Dijon mustard, and soy sauce to the skillet, stirring until everything is combined. Add the cooked egg noodles to the skillet and gently stir them into the sauce, making sure the noodles are coated evenly.
- Finish with Sour Cream: Turn off the heat and add the sour cream to the skillet. Stir until the sour cream is fully incorporated into the sauce, creating a smooth and creamy texture. If the sauce seems too thick, add a splash of broth or pasta water to thin it out to your desired consistency.
Recipe Serving Suggestions
Some warm bread would be the perfect pair for this beef stroganoff. Here are some yummy recipes:
- Garlic Bread Rolls: Perfectly golden on the outside and tender on the inside, they are filled and finished with savory garlic parsley butter.
- Cheddar Chive Muffins: These savory muffins are buttery, cheesy, moist, flavorful, and addictive.
- Rustic Bread: This artisan crusty bread can be made start to finish in a few hours.
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and delicious.
Expert Tips
- Don’t Skip Browning: Browning the ground beef well adds a lot of flavor to the final dish.
- Salt Pasta Water: Be generous when salting the pasta water.
- Use Room Temperature Sour Cream: To prevent curdling, use room-temperature sour cream and add it off the heat.
- Adjust Consistency: If the sauce is too thick, thin it out with a splash of beef broth or pasta water.
Additions & Variations
- Extra Creamy Sauce: Add a splash of heavy cream along with the sour cream for an extra creamy, luxurious sauce.
- For Some Spice: For a hint of spice, add ½ teaspoon of crushed red pepper flakes with the spices or drizzle a bit of hot sauce into the sauce.
The 10 Best Worcestershire Sauce Substitutes
Worcestershire sauce, with its unique blend of flavors, adds depth and richness to many dishes. It enhances everything, from marinades…
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Beef Stroganoff with Ground Beef
This Beef Stroganoff with Ground Beef is a quick and budget-friendly twist on the classic dish, made in under 30 minutes. It’s the perfect weeknight dinner with tender ground beef in a creamy mushroom sauce served over egg noodles. Comforting, hearty, and loaded with flavor, this is sure to be a family favorite!
Ingredients
- 2 Tablespoons olive oil
- 1 pound lean ground beef
- 8 ounces baby bella mushrooms, sliced
- 1 yellow onion, diced
- 8 cloves garlic, minced finely
- 2 teaspoons dried thyme
- 1 teaspoon Morton kosher salt*
- 1/2 teaspoon smoked paprika
- fresh cracked black pepper
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon dijon mustard
- 1 Tablespoon soy sauce
- 1 8-ounce container full fat sour cream
- 8 ounces egg noodles, prepared according to package instructions
Instructions
- Cook the Beef: Place a large skillet on the stove and heat 2 Tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef to the skillet. As the beef cooks, use a wooden spoon to break it up into small pieces. Continue cooking until the beef is mostly browned, with only a bit of pink remaining. Don’t drain any grease from the skillet, as it will add flavor to the sauce.2 Tablespoons olive oil, 1 pound lean ground beef
- Sauté the Vegetables: Reduce the heat to medium. In the same skillet with the beef, add the sliced mushrooms and diced onions. Cook for about 5 minutes, stirring occasionally, until the onions are soft and the mushrooms are golden. Add the minced garlic, dried thyme, kosher salt, smoked paprika, and a few cracks of fresh black pepper. Stir well, and cook for another 1-2 minutes, or until you can smell the garlic and spices.8 ounces baby bella mushrooms, sliced, 1 yellow onion, diced, 8 cloves garlic, minced finely, 2 teaspoons dried thyme, 1 teaspoon Morton kosher salt*, 1/2 teaspoon smoked paprika, fresh cracked black pepper
- Thicken with Flour and Broth: Sprinkle 2 Tablespoons of flour over the vegetables and beef mixture. Stir constantly for 1-2 minutes to ensure the flour is fully absorbed, forming a thick paste. Slowly pour in 2 cups of beef broth, stirring continuously to avoid any lumps. Scrape any brown bits off the bottom of the pan. Increase the heat slightly to bring the mixture to a gentle boil, then cook for about 2 minutes, allowing the sauce to thicken slightly.2 Tablespoons all-purpose flour, 2 cups beef broth
- Add Flavorings & Pasta: Add the Worcestershire sauce, Dijon mustard, and soy sauce to the skillet, stirring until everything is combined. Add the cooked egg noodles to the skillet and gently stir them into the sauce, making sure the noodles are coated evenly.1 Tablespoon worcestershire sauce, 1 Tablespoon dijon mustard, 1 Tablespoon soy sauce, 8 ounces egg noodles, prepared according to package instructions
- Finish with Sour Cream: Turn off the heat and add the sour cream to the skillet. Stir until the sour cream is fully incorporated into the sauce, creating a smooth and creamy texture. If the sauce seems too thick, add a splash of broth or pasta water to thin it out to your desired consistency.1 8-ounce container full fat sour cream
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Salting Pasta Water: Be generous when salting the pasta water.
- Room Temperature Sour Cream: To prevent curdling, use room-temperature sour cream and add it off the heat.
- Adjust Consistency: If the sauce is too thick, thin it out with a splash of beef broth or pasta water.
Nutrition
Calories: 252kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 735mg | Fiber: 2g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a classic! I love how you hit all the right notes with this easy to follow instructions. My family is already asking for a repeat for dinner!
Perfect dish for the cold weather! Thanks!
This stroganoff is outstanding. My whole family loved it.
This is my new favorite. It has a classic flavor, but making it with ground beef is so much easier!