This ground beef stroganoff is classic creamy comfort food with tender ground beef, onions, mushrooms, and sour cream. It will satisfy your taste buds and leave you feeling full.
This quick and easy comfort-food meal can be prepared in less than 30 minutes, making it doable on busy weeknights. For a complete meal suitable for company, I love to serve this dish with garlic knots and green bean bacon bundles.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Ground beef: Use ground beef with a bit of fat. Fat gives the dish flavor. You can also substitute ground turkey, pork, or chicken.
- Butter: Salted or unsalted. If using salted butter, cut down on any added salt.
- Mushrooms: Both white button mushrooms and cremini mushrooms work well in this recipe. Heck, you can use some of each for more flavor.
- Seasonings: Dried thyme, fresh parsley, salt, and black pepper. Dill and mustard are other seasonings to try in moderation.
- Beef Broth: Preferably low-sodium.
- Sour cream: Use full-fat for flavor and texture.
How to Make Ground Beef Stroganoff
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a large skillet over medium heat, brown the ground beef. Halfway through, add the butter, onions, and mushrooms. Continue cooking until the beef is cooked through and the mushrooms have browned.
- Reduce the heat to low, add the garlic, thyme, and parsley. Sprinkle the beef mixture with flour and cook for a couple of minutes.
- Add the beef broth, Worcestershire sauce, and Dijon mustard, and stir to combine. Simmer over low heat. Stir in the sour cream.
Preparation Tips
- If you have excess grease after browning the ground beef, drain it before proceeding with the rest of the recipe.
- I like to use Amish egg noodles, but any egg noodle will work. You can also serve it over mashed potatoes, angel hair pasta, or rice.
- Wait until serving time to combine with the egg noodles, as the noodles tend to soak up too much of the gravy and get mushy.
- If the stroganoff becomes too thick, thin it with ¼ cup of beef broth until it reaches the desired consistency.
Serving Suggestions
- Starch: Egg noodles, angel hair pasta, garlic mashed potatoes, Dutch oven bread, or crusty baguettes.
- Salad: Garden salad, three bean salad, or pear salad.
- Vegetables: Roasted parmesan asparagus or sauteed green beans.
More Ground Beef Recipes
Ground Beef Stroganoff Recipe
Family-friendly and frugal, this Ground Beef Stroganoff with fresh mushrooms, onions, and garlic in a rich, creamy sour cream sauce is an easy dinner recipe that is sure to please. Serve it over egg noodles, mashed potatoes, or rice.
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Servings: 4 servings
Calories: 358kcal
Ingredients
- 1 lb lean ground beef
- 3 tablespoons unsalted butter
- 1 small onion chopped
- 16 ounces white button or cremini mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 2½ tablespoons all-purpose flour
- 2½-3 cups low-sodium beef broth till desired consistency
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream room temperature
- kosher salt and black pepper to taste
- fresh parsley garnish
- cooked egg noodles optional
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Once halfway browned, add the butter, onion, and mushrooms. Continue cooking until the beef is cooked through and the mushrooms are browned.
- Reduce the heat to low. Add garlic, thyme, and parsley. Cook for 1 minute, stirring constantly. Sprinkle with flour. Cook for 1-2 minutes, stirring to combine. Add the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine.
- Simmer over low heat for 7-10 minutes. Stir in sour cream and cook for an additional 1-2 minutes. Season with salt and pepper to taste. If desired, garnish with fresh parsley or fresh thyme.
- Serve over cooked egg noodles, mashed potatoes, or rice.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium-low heat or in the microwave at reduced power.
- To freeze, cool completely, then store in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in a pan over medium-low heat or the microwave at reduced power.
Nutrition
Calories: 358kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 436mg | Potassium: 1183mg | Fiber: 2g | Sugar: 5g | Vitamin A: 452IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 4mg
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Karen
This was so so good…I love beef stroganoff but I never knew how good and easy it would be with ground beef. Delicious! Thanks for the recipe.
Julie
I haven’t had ground beef stroganoff in forever, and I’m so happy to stumble across your recipe! It’s a favorite of my parents’, and I would love to surprise them soon by making this for a visit. Thanks for your fabulous recipes always!
Beth Pierce
The pleasure is all mine, Julie!
catherine jose
This is a simple, quick, yet delicious dinner to prepare and I am so excited to make this for them!
amy liu dong
I love this recipe! I made it and it was so delicious and easy to make.
Kristine
YUM I have made this when my kids were young! And we added green beans. But I didn’t use Worcestershire Sauce and Dijon mustard -I’ll need to try it! Thanks for the new twist on my recipe!
Beth Pierce
You are most welcome. Kristine! Enjoy!
Lisa
Man, this dish brings back a lot of memories back when my mom used to cook beef stroganoff. I haven’t had ground beef stroganoff since, maybe I’ll make some for the kids.
Beth Pierce
Thanks, Lisa! Enjoy!
Stacie
I love beef, absolutely my favourite food group. Added this onto my list of things to make. Thank you so much for this!
Beth Pierce
Thanks, Stacie! Enjoy!!
Ron
Another keeper! Cobbled this together somewhat impromptu with we had in the pantry: soya sauce instead of Worcestershire, plain yogurt instead of sour cream, yellow mustard instead of dijon, a bit of dried sage instead of parsley. Still very tasty!
Beth Pierce
Thank you, Ron! I love a good cook that can improvise.
Holly
My husband and I liked this very much. This recipe will be a keeper!
Linda
Simple and delicious. Subbed sliced zucchini for the mushrooms. YUMO!
Beth Pierce
So glad that you liked it, Linda!