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. 

Ground Beef Stroganoff in a serving pan with pasta

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Hi, there! This is Natalya from Momsdish. 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!

Ground Beef Stroganoff in a serving dish with pasta

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. 

Ingredients for the Ground Beef Stroganoff

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

  1. Brown your ground beef in a dutch oven or deep skillet with olive oil. 
  2. To the ground beef add chopped onions and minced garlic. Cook until lightly browned.
  3. Add mushrooms to the skillet and cook for another 5 minutes.
  4. Add flour, stir to combine everything together and saute for another minute.
  5. 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. 
  6. Remove from heat. While stirring constantly, add in sour cream slowly. 

Step by step image instruction to making Ground Beef Stroganoff

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. 

Ground Beef Stroganoff in a cooking pan

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

Natasha's Kitchen Cookbook

Ground Beef Stroganoff

4.98 from 698 votes
Author: Natalya Drozhzhin
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. Serve it with pasta, rice or grains.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients 

Servings: 8 servings

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

257kcal Calories6g Carbs16g Protein19g Fat10g Saturated Fat81mg Cholesterol281mg Sodium499mg Potassium1g Fiber2g Sugar497IU Vitamin A2mg Vitamin C42mg Calcium2mg Iron
Nutrition Facts
Ground Beef Stroganoff
Amount per Serving
Calories
257
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
81
mg
27
%
Sodium
 
281
mg
12
%
Potassium
 
499
mg
14
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
16
g
32
%
Vitamin A
 
497
IU
10
%
Vitamin C
 
2
mg
2
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: ground beef stroganoff
Skill Level: Easy
Cost to Make: $$
Calories: 257

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

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Recipe Rating




Comments

  • Julie
    February 28, 2024

    I’d love to make some beef stroganoff; unfortunately, I need to remember a severe mushroom allergy. How necessary are the mushrooms to this dish? It seems like mushrooms are an integral part of traditional beef stroganoff. If mushrooms are omitted, will this still be good?

    Reply

    • Natashas Kitchen
      February 28, 2024

      Hi Julie, while mushrooms are a common ingredient in traditional beef stroganoff recipes, you can definitely make it without mushrooms if you prefer not to. We prefer it with mushrooms, I hope you love this recipe with out them.

      Reply

  • Deb K
    February 21, 2024

    Delicious! The family loved it and it was so easy. I doubled everything for next day’s lunch. I used 2 lbs. Ground Sirloin and did add one packet of dry Beefy Onion Soup mix to the beef when almost fully cooked. I cooked the flour in the mix for a good 5 minutes before adding liquids. I did not have any beef broth, so I added 4 packets of concentrated beef stock and water as substitute. I also added a tsp. brown mustard and went a little shy on the whipping cream, but added extra sour cream. This is going in our weekly rotation. LOVE!!!

    Reply

    • NatashasKitchen.com
      February 21, 2024

      Thanks for sharing, Deb!

      Reply

  • Fran
    February 20, 2024

    Can I use more sour cream instead of whipping cream.
    I plan on making this tonight

    Reply

    • NatashasKitchen.com
      February 20, 2024

      Hi Fran! I have not made this without the cream. I assume it could work, but you’ll have to experiment with it.

      Reply

  • Ashley B.
    February 20, 2024

    Hi, is the garlic supposed to be pressed or minced? The recipe ingredients say “minced”, but the directions in the recipe say “add pressed garlic”.

    Reply

    • Natasha
      February 20, 2024

      Thank you for pointing that out. Minced is correct and I fixed it in the recipe card.

      Reply

  • Richard
    February 19, 2024

    Made this tonight with ground moose meat instead of beef. Forgot to add the flour but it still turned out pretty good. Will definitely make this again

    Reply

    • NatashasKitchen.com
      February 20, 2024

      Thanks for sharing, Richard!

      Reply

  • Kay Robbins
    February 14, 2024

    Does it matter if I use beef stock or beef broth? Do you recommend one over the other for this recipe? Thanks.

    Reply

    • NatashasKitchen.com
      February 14, 2024

      Hi Kay. Either will work. I typically use broth or stock.

      Reply

    • Kay Robbins
      February 18, 2024

      I made this tonight. It might be one of my favorite recipes that I have made by you. I choose atleast 2 ‘Natasha recipes’ every weekend. Lol It was so delicious. Me and my fiancé loved it. Thanks again!

      Reply

      • Natasha's Kitchen
        February 19, 2024

        That’s nice to know! Thank you for your great comments and feedback, Kay.

        Reply

  • Tonya K
    February 8, 2024

    This recipe is so easy and delicious. I was hesitant on doubling and glad I didn’t. Mixed in 12oz bag of egg noodles. Fed all 4 of us, 2 of which, are hungry teenagers.

    Reply

    • Natashas Kitchen
      February 8, 2024

      I’m so glad it worked out, Tonya! Thank you so much for sharing that with me.

      Reply

  • Jacklyn Vo
    January 31, 2024

    Thinking of making this tonight, could I use a 1lb of ground mild Italian sausage instead of the ground beef?

    Reply

    • Natashas Kitchen
      January 31, 2024

      Hi Jacklyn, I haven’t tried that myself but it may work Here’s what one of my readers wrote: “I made this recipe tonight for dinner, but used pork sausage instead since I didn’t have ground beef and let me tell you! It actually turned out really good! Sooo flavorful!” I hope this helps.

      Reply

  • Val
    January 30, 2024

    Bland, needs tons more seasoning. And I thought a pound of mushrooms was a bit too much, that’s all I tasted.

    Reply

    • Natasha
      January 31, 2024

      Hi Val, sometimes the mushrooms can release alot of juice, especially if they were soaked in water. I added a note to the recipe card which I think will help for next time – if the mushrooms release alot of juice on the stove, let it evaporate before going to the next step. That would explain why it may have seemed bland.

      Reply

  • Georgie Peschke
    January 25, 2024

    I made this last night and it was delicious! I let the sour cream sit out until it was room temperature so it doesn’t split when added to the mixture. I also added some Hungarian paprika and cayenne because I like the spice! I will def make this again.

    Reply

    • Natashas Kitchen
      January 25, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Georgie!

      Reply

  • Libbles
    January 23, 2024

    Made this for dinner tonight and it was a hit! Thank you so much for sharing this delicious recipe!♥️🤗♥️🤭😋

    Reply

    • NatashasKitchen.com
      January 23, 2024

      You’re very welcome! I’m so glad to hear that.

      Reply

  • Chaundra
    January 16, 2024

    I planned on trying this recipe for dinner tonight only thing is my daughter has a severe sea food/fish allergy there for I can not use worcestershire sauce. What could I use in place of then worcestershire sauce. Don’t want bland stroganoff because I leave that out. Thank you and I am open to all suggestion

    Reply

    • NatashasKitchen.com
      January 16, 2024

      Hi Chaundra! I haven’t tested an alternative but I found this information with a quick online search. “A good substitute for Worcestershire sauce is a combination of soy sauce, vinegar, and a pinch of sugar or molasses. This mixture can provide a similar savory and tangy flavor to your dish.”
      I hope that helps. I’ve also had some readers report adding Dijon mustard.

      Reply

    • Christine
      February 4, 2024

      I too am severely allergic to fish and am leary about using Worcestershire sauce. I found one brand that did not contain anchovies, Colgin Gourmet Worcestershire Sauce. That’s what I used. How it compares, I cannot say, but I thought it turned out good.

      Reply

  • P
    January 7, 2024

    I accidentally made it a little bit wrong I put the sour cream in with the heavy cream because I was in a rush and not reading correctly but it still turned it very good. All this means is the recipe is forgiving and idiot proof so thus you will have a tasty dinner either way lol

    Reply

    • Natasha's Kitchen
      January 7, 2024

      I’m glad it still went well! Thanks for this review, good to know that you liked it!

      Reply

  • Kathleen Dorsett
    December 30, 2023

    So creamy and delicious! I highly recommend this yummy dish…not complicated or messy to make 🙂

    Reply

    • NatashasKitchen.com
      December 31, 2023

      That you, Kathleen! I’m glad you loved it!

      Reply

  • Cher
    December 18, 2023

    I’ve made this 2 times since finding this Amazing recipe. Mahalo for sharing this. It’s definitely one of the recipes that’s on my go to list of recipes I Love. I’m going to b making this for my dinner 2nite.

    Reply

    • NatashasKitchen.com
      December 18, 2023

      Hi Cher! Thank you so much for sharing. I’m so glad you loved the recipe.

      Reply

  • BBJo
    December 15, 2023

    Outstanding recipe! Family loved it and wanted more :))) Thank you

    Reply

    • NatashasKitchen.com
      December 15, 2023

      So glad it was a hit! Thank you for sharing.

      Reply

  • Michele
    December 11, 2023

    I feel like this is too much flour. It was too “flour-y”. Other than that, it was just ok. I would do less flour, no cream, more beef broth, and replace the “heavy cream” with maybe a tad bit more sour cream, and it would be a lot better.

    Reply

    • May
      January 17, 2024

      Everyone else seemed to like it. Dont need your negativity if you hated this or that. If you dont like the ingredients in this recipe then go make your own cookbook. Dont bash someone elses recipe just because you didn’t like it. Rude!

      Reply

      • Chris Cals
        January 23, 2024

        Reviews are to give an honest opinion. She is not bashing the recipe maker and further, she is not rude about it. She is factual. You, ma’am are rude.
        When I look to recipes, I look for reviews. It helps to see if maybe I would change something. I think we can all value that! @ Michele Thank you for your honest review. I wonder, though, if you did not cook the flour thoroughly? Nevertheless, Just an suggestion.

        Reply

    • Mykarma13
      January 27, 2024

      You might just need to cook the flour a bit so it’s nutty and not raw flour taste. 🍀

      Reply

    • Robin
      February 5, 2024

      Thank you for your honest review! I’ve read many reviews to find out what I might need to add or alter to my preferences, so these types of reviews are very helpful to me!

      Reply

  • Matthew
    December 9, 2023

    Hello, I just wanted to let you know I made this tonight and it was so tasty, flavorful, and so so good! I also wanted to comment, that I added 1 teaspoon Paprika, 1/4 teaspoon each of Mustard Powder and Thyme and added an additional teaspoon of Worchestershire. Thank you so much!

    Reply

    • NatashasKitchen.com
      December 10, 2023

      Thank you for sharing, Matthew! I’m so glad you loved the recipe!

      Reply

  • JDauray
    December 9, 2023

    Very good recipe, but it could use a little extra spice/tang. I did add some paprika and parsley, but next time I think I will probably add a little mustard too. Overall, a very easy and reliable dish for any night of the week, particularly when it’s cold outside. Thank you for sharing it.

    Reply

    • NatashasKitchen.com
      December 9, 2023

      Thank you for sharing that with us!

      Reply

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