Ground Beef Stroganoff

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Simple, 30-minute Ground Beef Stroganoff with sautéed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal.

Serve this stroganoff alongside a garden Italian salad or with some roasted vegetables.

Overhead shot of Ground Beef Stroganoff over egg noodles.

30-minute pantry staple meal

Another day, another pantry staple recipe! I hope these “pantry staple meals” are helpful for you at this time. If there are any specific recipes you’d like me to work on, please send me an email or leave a comment on this recipe. I want to help however I can!

Two of the most common ingredients many of you have (when polled on Instagram) are ground beef and noodles.

This goulash I shared the other day features both beef and noodles just like this Ground Beef Stroganoff does.  The rest of the ingredients in this recipe rely on pantry/fridge staples like beef stock/broth, beef bouillon, spices, and Dijon mustard. And with the fresh ingredients required, most of them are shelf stable for quite a good amount of time — onions, garlic, sour cream, butter, and heavy cream.

This meal comes together quickly; it’s ready in about 30 minutes and is a meal the whole family will enjoy. 

How to make Ground Beef Stroganoff

  • Sauté the onion and garlic until translucent (about 3-4 minutes). Be sure to use a nice, heavy pan, such as this one.
  • Cook the ground beef, crumbling as you go, until browned through. To get a nice browning on the meat (browning = flavor), leave the beef undisturbed for about 30 seconds per side before breaking it up.
  • Cook the mushrooms. Once the meat is browned through, the mushrooms are added in, along with some butter. Once the mushrooms are beginning start to get tender, add in the seasonings and flour. The flour will thicken the sauce we’re about to make.
  • Create the sauce. After the seasonings and flour have been added, it’s time to finish the sauce. Pour in beef stock (or broth) and then stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer everything until thickened and tender.
  • Finish the dish. Remove the pan from the heat, stir in the sour cream and then finish it with fresh herbs. Read below for a few options on how to serve this tasty dinner.

Serve with

  • Egg noodles: Our personal favorite way to enjoy Ground Beef Stroganoff! Boil the egg noodles separately in salted water and then serve the creamy  stroganoff on top.
  • Over mashed potatoes: Cook up a batch of your favorite potatoes and spoon this beef stroganoff right on top.
  • Over rice: Ladle this stroganoff over some warm cooked rice.

Process shots: browning the onions and garlic; cooking the beef; adding mushrooms; mixing in seasonings and stock; adding cream; stirring in sour cream.

Ground Beef Stroganoff tips

  • Add the sour cream into the cream sauce off the heat to keep the sauce from curdling.
  • If you have fresh parsley to top this stroganoff, add it; it adds such a nice flavor and cuts down the richness of the sauce.
  • Don’t forget to season this dish (and taste for additional seasoning at the end), or it will taste flat. It’s also important to add salt to the pasta water. (Read about how to properly salt your pasta water here.)

Variations

  • Switch up the mushrooms. We like cremini mushrooms best, but white mushrooms or portobello would also work. You can even use a combination of a few different kinds.
  • Use plain Greek yogurt in place of sour cream if needed; it will slightly change the flavor though. I personally like fat free or light sour cream in this dish best!
  • Add in 1 teaspoon paprika and/or a pinch of red pepper flakes for a little spice.
  • Add in 2-3 sprigs of fresh thyme in place of dried if you have it on hand.

A shot of the finished stroganoff, still in the pan, and then a photo of the stroganoff served over egg noodles and garnished with parsley.

Storing leftovers

Store any leftovers in an airtight container in the fridge for 3-5 days.

Because of all the dairy in the sauce, I don’t recommend freezing this dish; it won’t thaw well and is likely to curdle when re-heated. I’d recommend halving the recipe instead!

Close-up view of a plateful of Ground Beef Stroganoff and egg noodles.

More recipes that use ground beef 

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Ground Beef Stroganoff

5 from 2 votes
Simple, 30-minute Ground Beef Stroganoff with sauteed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal.
Print Recipe

Ground Beef Stroganoff

5 from 2 votes
Simple, 30-minute Ground Beef Stroganoff with sauteed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal.
Course Dinner, Main Course
Cuisine American
Keyword ground beef stroganoff
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 533kcal
Cost $6.81

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely diced yellow onion (~1 small onion)
  • 2 teaspoons minced garlic (~2 cloves)
  • 1 pound lean (90/10) ground beef
  • 1 tablespoon unsalted butter
  • 1 package (8 ounces) sliced cremini mushrooms
  • Fine sea salt and pepper
  • 1/2 teaspoon dried thyme
  • 3 tablespoons white, all-purpose flour
  • 1 cup beef stock (or beef broth)
  • 1 cup heavy cream
  • 1/3 cup light (or regular) sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon beef bouillon powder
  • 8 ounces medium egg noodles
  • Optional: fresh flat leaf parsley

Instructions

  • PASTA: If serving over pasta, start by bringing a large pot of water to boil. Once boiling, add in a generous amount of salt (about 1/2 tablespoon). Once boiling and salted, add in the pasta and cook according to package directions. Drain when cooked through (I try to time pasta cooking to when the meat sauce will be done).
  • ONIONS, GARLIC, AND BEEF: Preheat a large, deep, cast iron skillet or pot over medium-high heat. Add the 1 tablespoon olive oil and once shimmering, add in the 1 cup diced yellow onion and 2 teaspoons minced garlic. Stir until onion is translucent and beginning to get golden, about 3-4 minutes; reduce the heat if needed. Press onions and garlic to the side and increase the heat to high. Add the 1 pound ground beef to the middle of the pot. Let stand, undisturbed for 30 seconds and then flip and break up. Let the other side stand for about 30 seconds and then continue to cook the beef, breaking it up into small pieces until no longer pink. Season the beef to preference with salt and pepper. If anything is burning/sticking to the pot, add an extra drizzle of olive oil or slightly reduce the heat.
  • MUSHROOMS: Once beef is cooked through (no longer pink) add in the 8 ounces of sliced mushrooms and the 1 tablespoon butter. Sauté for 3-4 minutes, stirring constantly. Add the 1/2 teaspoon dried thyme and stir for 30 seconds. Then mix in the 3 tablespoons flour and stir. Cook for 1 minute to rid the dish of a floury taste.
  • GRAVY : Add 1 cup beef broth and scrape up any browned bits that may have formed at the bottom of the skillet. Stir in the 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and season everything to taste with salt and pepper. Add in the 1/2 teaspoon beef bouillon powder. Reduce the heat to low and simmer for 3-5 minutes or until thickened, stirring frequently.
  • FINISHING: Remove pan from the heat and stir in the 1/3 cup sour cream. Stir to combine everything together and season to taste if any more is needed. Serve over cooked noodles and top with fresh parsley.

Nutrition Facts

Calories: 533kcal

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Nutrition facts in ground beef stroganoff

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6 Comments

    1. I haven’t tried it but it should work, you might want to amp up the seasonings a bit! Let me know how it goes! Enjoy! 🙂

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