Ground Beef Stroganoff is a delicious little spin on a classic. In under 30 minutes, you will have a rich and creamy mushroom sauce that is PACKED with savory, ground beef. Yum!
During these colder months, there is nothing more soothing than a hearty meal of beef in a cream sauce. We love Classic Beef Stroganoff and this ground beef version is even easier.
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I love simple dishes that don’t use too many ingredients. That being said, I don’t like to skimp on flavor either! My Ground Beef Stroganoff is the perfect example of a dish that’s both low-maintenance and tasty. I’m so excited to bring it into your home!
I love to cook, but I don’t love cleaning up big messes. Therefore, I am a huge fan of one-pot meals. It’s also really easy to double or triple the recipe since it’s cooked in one pot. Meal-preppers rejoice!
Best Ground Beef for Stroganoff
Since the base of your sauce is cream, you are going to want to use leaner ground beef so you don’t have too much fat. I recommend using 90% lean beef. If you must, you can ground beef with a higher fat content but it will release more fat.
Tip: If your ground beef has a higher fat content, brown it first and strain out the liquid fat that cooks off before you combine it with your sauce.
What is Stroganoff?
Beef Stroganoff has graced the tables of many over the centuries. But, who can take credit for this lusciously creamy, beefy dish? Authentic Beef Stroganoff was dreamt up in Russia in the early 1800s by the personal chef of Count Stroganoff, a dignitary in the court of Alexander III at the time. The chef then named his creation after the Count and the rest is history.
How to Make Ground Beef Stroganoff
- Brown your ground beef in a dutch oven or deep skillet with olive oil.
- To the ground beef add chopped onions and minced garlic. Cook until lightly browned.
- Add mushrooms to the skillet and cook for another 5 minutes.
- Add flour, stir to combine everything together and saute for another minute.
- Pour in your broth and scrape any bits stuck to the bottom of the pan. Add in your heavy whipping cream, Worcestershire sauce, salt, pepper and bring to a simmer.
- Remove from heat. While stirring constantly, add in sour cream slowly.
How to Serve Ground Beef Stroganoff
Ground Beef Stroganoff is just as versatile as the classic version. You can serve it with noodles, rice, buckwheat or my favorite, mashed potatoes. You could even slather the meat sauce over some roasted potatoes.
If you want to skip the carbs, pour your beef stroganoff on top of some roasted veggies. My roasted Brussels sprouts will do the trick.
For a garnish, chop up some fresh parsley or dill and sprinkle it right on top. Herbs add a nice pop of color, but more importantly, a welcome contrast to the beefy flavor.
Storing Leftover Beef Stroganoff
Refrigerate your leftovers by storing them in an airtight container for up to a week. You can reheat in a saucepan over medium heat or in the microwave.
Freeze stroganoff in an airtight container or a freezer-safe bag. Allow it to thaw overnight before serving. Reheat in the microwave or in a saucepan over medium heat.
Cook’s Tip: If you serve your stroganoff with noodles, make sure to store the pasta separately from the sauce. Noodles have a tendency to absorb liquid and will suck up your sauce overnight!
More Top-Rated Beef Recipes
- Beef Stew Recipe– just melts in your mouth
- Beef Chili Recipe– hearty and comforting
- Beef and Broccoli– made with the best sauce Ever!
- Beef Lo Mein– a total classic & reheats amazingly
- Beef Gravy Recipe– easy make-ahead dinner
Ground Beef Stroganoff
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt, adjust to taste
- 1/2 tsp ground black pepper, adjust to taste
Instructions
- Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and minced garlic. Saute until the onion is translucent and golden brown.
- Add sliced mushrooms and saute for another 5 minutes or until the mushrooms soften. If they release a lot of juice, let it evaporate.
- Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
- Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
- Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.
Nutrition Per Serving
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Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Bland. Had to double all the seasoning and add more sour cream. Still kind of bland. I think it would have been better with the addition of beef boullion.
I’m sorry you didn’t enjoy it, Terri.
Quick and easy! and yummy! added some steak seasoning to the burger and a little extra W sauce in place of the worscestershire Also added a heaping helping of honey saracha in my own portion. Thanks for posting
Pretty easy to make, good flavor, but way too thin, I would like it to be much more creamier
Hi Lori! Make sure to use cream that’s labeled “heavy” whipping cream. If you used a lighter cream it won’t get as thick. It could also be that it needed to simmer just a while longer to thicken up.
Love this recipe. Using ground beef makes it taste even better the next day. We’ve found using steak or sliced beef doesn’t taste as good the next day as it gets over cooked in microwave. We make this weekly as we double it and have it for at work lunches the following day. Easy, taste amazing. Thank you.
I’m not done cooking this and I’m absolutely drooling! Of course I’ve taste tested it and I can not wait to dig in!! So delicious.
I made it exactly as written and the entire family finished their plates. Delicious!
That’s when you know it’s good! I’m so glad the family loved it, Donna!
My mom use to make this a lot but she used either stew meat or sirloin cut into smaller and thinner portions it was a family and friends favorite around our house so now I’m going to make it which I haven’t in yrs
Thank you for sharing that with me, Carlotta. I hope you try our recipe and love it!
How much noodles do? I add to it I wast them to absorb the juices as noodles cook
Hi! It depends on your preference so you can add the pasta/noodles depending on how much you like.
Bland. Essential to add additional seasonings! I would use 1.5 lb burger if I made this again. But, It’s not a recipe I would use again.
Hi Ja, this normally has plenty of flavor but you definitely want to season to taste at the end. Proper salting will make all the difference. Also, make sure to cook the noodles in salted water which really amps up the overall flavor from within.
Im wondering if I can safely reduce the heavy cream or use half n half without really messing with texture and flavor too much.
Hi Heidi, it really is best with heavy cream. If you use a lighter cream like whipping cream or half and half the sauce won’t get as thick. Also- make sure to simmer it long enough so it has time to thicken.
Only thing I didn’t do exactly as written was to drain the pan after browning the ground beef. There was 5-6 TBS of juices/grease and I was using lean ground beef. It came out super delicious!
What’s a good substitute for sour cream?
Greek yogurt would be the next best thing.