Ground Beef Stroganoff Recipe
Creamy, comforting, and ready in under 30 minutes, this Ground Beef Stroganoff Recipe is the ultimate family-friendly weeknight meal.
Whether it’s a chilly autumn evening or a busy Wednesday night scramble, this one-pot pasta dish hits all the right notes. I’ve always loved classic beef stroganoff, but swapping in ground beef makes it even easier on your wallet—and your schedule. In fact, lean ground beef cooks about 25% faster than sliced steak and still delivers that rich, hearty flavor. Picture tender noodles bathed in a dreamy creamy sauce, with savory mushrooms and onions bringing it all together—this recipe checks every box for an easy dinner that feels special.
Why You’ll Love This Ground Beef Stroganoff Recipe
• One-pot meal – tidy up takes seconds, so you can focus on dessert.
• Ready in 30 minutes or less – ideal for a speedy weeknight meal.
• Budget-friendly – ground beef keeps costs down without skimping on flavor.
• Creamy sauce – tangy sour cream plus a hint of Dijon for silkiness.
• Family-friendly – mild spices please both kids and grown-ups.
• Easy dinner – basic pantry ingredients, no fancy gadgets needed.
• Flexible pasta dish – serve with egg noodles, fusilli, or even mashed potatoes.
• High protein – roughly 28 grams per serving with lean ground beef.
Ingredients
• 1 lb 85/15 lean ground beef (I like Laura’s Lean for flavor balance)
• 8 oz egg noodles (or fusilli, cavatappi—any sturdy pasta)
• 2 Tbsp unsalted butter (Land O’Lakes or sub olive oil)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cups sliced cremini mushrooms (button mushrooms work too)
• 2 garlic cloves, minced (≈1 tsp jarred if you’re in a pinch)
• 2 Tbsp all-purpose flour (spoon and level for best results)
• 2 cups beef broth (low-sodium if you’re watching salt)
• 1 Tbsp Worcestershire sauce
• 1 tsp Dijon mustard (adds subtle depth)
• 1 cup sour cream (or ¾ cup plain Greek yogurt for extra tang)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
Prep tips:
– Choose 85/15 ground beef for enough fat to stay juicy, without excess grease.
– Rinse mushrooms quickly and pat dry so they brown, not steam.
– Bring sour cream to room temp so it blends without breaking.
Directions
- Heat a large skillet over medium-high heat. Crumble in the ground beef, season with salt and pepper, and cook until lightly browned—about 5 minutes—breaking it into bite-size pieces with your spoon. (Tip: Drain any excess fat, but leave a tablespoon for flavor.)
- Push beef to one side. Add butter, then toss in onions and mushrooms. Sauté until onions are translucent and mushrooms release their juices, about 4–5 minutes—those golden edges are pure magic.
- Stir in garlic and cook 30 seconds until fragrant—watch it closely so it doesn’t burn.
- Sprinkle flour over the pan; stir constantly for about 1 minute to create a roux that thickens the sauce.
- Slowly whisk in beef broth, scraping up any browned bits. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer, and you’ll see it thicken in 2–3 minutes.
- Meanwhile, cook noodles in salted boiling water per package directions (7–8 minutes usually). Drain, reserving a splash of pasta water for later.
- Turn off the heat under your skillet. Stir in sour cream (or Greek yogurt) until the sauce turns velvety—avoid high heat now to keep it smooth. If it seems too thick, add a tablespoon of the reserved pasta water at a time.
- Fold in drained noodles, tossing gently to coat every strand. Taste, adjust salt and pepper, then sprinkle with parsley. Serve immediately and bask in the compliments.
Servings & Timing
Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30–35 minutes (including a brief rest)
Variations
• Swap ground turkey for a leaner protein.
• Stir in smoked paprika for a subtle smoky note.
• Use Greek yogurt instead of sour cream for extra protein.
• Toss in baby spinach at the end for color and nutrients.
• Add ½ cup of frozen peas for pops of sweetness.
• Finish with a splash of dry white wine in step 5 for a gourmet twist.
Storage & Reheating
• Refrigerator: keeps 3–4 days in an airtight container.
• Freezer: up to 2 months; thaw overnight in the fridge.
• Stovetop: reheat over low heat, adding broth if sauce is too thick.
• Microwave: heat in 30-second bursts, stirring each time.
• Make-ahead tip: brown beef and chop veggies a day ahead; finish cooking when ready.
Notes
• Letting the sauce rest off-heat for 2 minutes makes it extra silky.
• A pinch of turmeric brightens the color if it looks pale.
• For a cheesy crust, sprinkle Gruyère on top and broil 1 minute.
FAQs
Q: Can I use ground turkey?
A: Yes—ground turkey gives a lighter flavor; just boost your seasonings.
Q: How do I fix a thin sauce?
A: Mix 1 tsp cornstarch with 1 Tbsp cold water, stir into simmering sauce, and cook 1–2 minutes.
Q: What noodles are best?
A: Egg noodles are classic, but fusilli or shells hold sauce beautifully too.
Q: Is this freezer-friendly?
A: Absolutely—freeze in portions and enjoy within 8 weeks for best texture.
Q: Can I make it dairy-free?
A: Swap sour cream for coconut cream and add a hit of mustard for tang.
Q: How do I add more veggies?
A: Toss in diced bell peppers or peas with the mushrooms; they cook quickly.
Q: My sauce broke—help!
A: Lower heat immediately, whisk in broth or water, then stir in room-temp sour cream gradually.
Conclusion
This Ground Beef Stroganoff Recipe brings together tender pasta, savory ground beef, and a dreamy creamy sauce that feels like a cozy hug at the table. It’s easy, flexible, and perfect when you need a fast, comforting dinner. Give it a whirl, let me know how it turned out, and be sure to explore more hearty recipes right here—happy cooking!
Ground Beef Stroganoff
Ingredients
- 1 lb 85/15 lean ground beef I like Laura’s Lean for flavor balance
- 8 oz egg noodles or fusilli, cavatappi—any sturdy pasta
- 2 Tbsp unsalted butter Land O’Lakes or sub olive oil
- 1 cup sour cream
- 3 cups sliced cremini mushrooms button mushrooms work too
- 1 medium yellow onion diced (about 1 cup)
- 2 garlic cloves garlic minced (≈1 tsp jarred if you’re in a pinch)
- 2 Tbsp all-purpose flour spoon and level for best results
- 2 cups beef broth low-sodium if you’re watching salt
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard adds subtle depth
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat a large skillet over medium-high heat. Crumble in the ground beef, season with salt and pepper, and cook until lightly browned—about 5 minutes.
- Add butter, onions, and mushrooms to the skillet. Sauté until onions are translucent and mushrooms release their juices, about 4-5 minutes.
- Stir in garlic and sprinkle flour over the pan. Stir constantly for about 1 minute to create a roux that thickens the sauce.
- Slowly whisk in beef broth, scraping up any browned bits. Add Worcestershire sauce and Dijon mustard. Bring to a gentle simmer to thicken.
- Cook noodles in salted boiling water per package directions. Drain and reserve pasta water.
- Turn off heat under skillet and stir in sour cream until velvety. Add a splash of pasta water if needed. Fold in drained noodles.
- Sprinkle with parsley and adjust salt and pepper. Serve hot and enjoy!
