Ground Beef Stroganoff Recipe
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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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!
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 scarp 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
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.
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 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
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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 pressed garlic. Saute until the onion is translucent and golden brown.
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Add sliced mushrooms and saute for another 5 minutes.
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Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natalya Drozhzhin
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Beef Stew Recipe (VIDEO) 
Russian Beef Stroganoff 
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Salisbury Steak Recipe (Easy, 30-Min Meal) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I skipped the mushrooms, replaced the flour with a little cornstarch and water and used Impossible Burger instead of meat (for our gluten free, vegetarian diet).
This recipe totally help up!
I’m so glad you enjoyed it!
Delicious as always! I followed the recipe exactly and it was perfect! Thanks for another great recipe
You’re welcome! I’m so happy you enjoyed it, Jenny!
Made this once and loved it! But was wondering if I could substitute the cream for more sour cream? I have a lot of extra sour cream…
Hello Stacy, I havent tried that to advise. If you do an experiment, please share with us how you liked that version.
Hi Stacy, I haven’t tested that with sour cream to advise but it may work. If you experiment I would love to know how you like that.
Yum! Delicious! I made this using what we had and it was sooo good! Even my two toddlers happily asked for seconds! My daughter doesn’t even like mushrooms or onions, still ate it! Adding this to our rotation.
Hello Cheryl, yay that is so wonderful! Great to hear that even your toddlers enjoyed this recipe. Thank you for your great feedback!
Hello! This came out delicious but it didn’t thicken as much as I thought it would. Could I add another tablespoon of flour, maybe?
Yes, you may try that to thicken the sauce.
Just cooked this for lunch and it came out perfect. So yummy!!! Kids and husband loved it. I have tried several recipes of beef stroganoff, and this is the BEST!
That’s so great! It sounds like you have a new favorite!
Made this tonight and it is delicious. I added a handful of parmesan cheese ate the end and tossed! The children even ate the mushrooms!
Perfect! Thanks for your great feedback, Felicia.
This was really good. I added 1/2 of an orange pepper as I had just under 1lb of ground beef. Also used canned condensed milk to cut down on fat and calories and used extra onion. Made 1.5x the amount of seasonings and sauces. My family really liked it. Ty for the recipe! Will definitely make again.
Hello Kim, I’m so happy that you loved this recipe! Thank you for sharing your experience and some tips with u. We appreciate it.
Hi, can I use chicken broth instead of beef broth?
Hi Angie, it will change the flavor profile a bit but it may work! Here’s what one of our readers wrote trying this with chicken broth: “This was amazing! I made it tonight and my husband said we definitely have to make it again. I did use the red wine and chicken broth because I couldn’t find beef broth where I am. Thanks for posting this recipe!” I hope this helps
I made this for dinner tonight and it was excellent!! I even topped with the fresh parsley. Thank you, again!!
Hello Jenny, thanks for your great comments and feedback. So happy to know that you enjoyed this recipe for dinner!
Love it!!! My 1st Stroganoff
I’m so glad you enjoyed this recipe Mari! Thank you for that great review!
This was so delicious omg. I needed to use up some ingredients before going bad so I ended up using them all in this recipe yay! I didn’t have whipping cream so I used evaporated milk and coconut aminos rather than Worcestershire sauce. Also I used my homemade bone broth and grass fed beef…amazing. Thank you so much for sharing.
So nice to know that the substitutes that you used worked great too. Thank you for sharing that with us!
Added a can of sweet peas as the final ingredient… perfect
That’s so awesome Kenneth! Thank you for sharing that with me!
Very good. I replaced the cream with half-in-half fat free to cut down the fat grams and I used lite sour cream. Also used low sodium beef broth.
Great idea! Thank you for sharing that Pam!
So good even my toddler will eat it!
What a lovely comment, thank you Michelle!
I doubled this recipe for our big family and it was perfect. I did add a bit of dijon mustard as a lot of reviewers suggested. I didn’t have heavy whipping cream on hand so I used equal parts whole milk and half & half. I substituted water and beef bouillon for the stock with no issues. The sauce came out perfect, not too runny and not too thick. Small dicing the mushrooms hid them well. My kids had no idea and asked for seconds Thank you for this recipe Natasha!
I’m so happy you enjoyed that Sara! Thank you for that wonderful review!
Delicious!
I’m so happy you enjoyed that Val!
This is sooo good I make it literally once a week!
That’s so great! It sounds like you have a new favorite!
Is this freezable? If so, how should I go about it?
Can I freeze it with the noodles mixed in it already?
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. 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!
How much noodles do you need to make this recipe?
Hi Jatasha it depends on what type of noodles you are going to use but this does not have too much sauce, so you won’t be using much.
Excellent !!! Better than Hamburger Helper by far !
So great to hear that, thank you Judi!
Really really good. Deglaze with about 1/4 white zinfandel after adding the flour and mixing and sauteeing about 3-4 minutes. Add 2Tbs Dijon mustard at the end before serving. You’ll thank me.
Nice one! Thanks for your tip Matt.
Can I freeze this? would it be ok?
Hi Gail, I have not tried freezing this recipe, its never lasted long enough for that. I worry the sauce may separate. If you experiment please let me know how you like this recipe.
It’ll last in the fridge for about a week. Freezer I’d guess 2 – 3 before the flavor starts to go.
Yummy! My family loved this simple, savory and satisfying meal. I did add red wine to deglaze the pan since I was low on mushrooms (I didn’t want to be low on flavor.) I added extra onion to make up the bulk it was excellent.
Yum! The perfect comfort food! I’m so glad you enjoyed this recipe.
Great recipe. Added to the keepers collection.
Thank you for sharing.
Awesome! Thanks for checking it out
Delicious and easy meal! We loved this one over mashed potatoes. Thanks!
You’re welcome! I’m so glad you enjoyed this recipe!
Could you use Zucchini noodles instead of pasta ?
Candace
Hello Candace, I haven’t tried using zucchini noodles yet to advise but I imagine that should work too. Please share with us how it goes if you give it a try!
I am all out of beef broth. Can I use beef bullion instead with some water?
Hi Felicia, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi, what can you use in place of the whipping cream?
Hi Debra, I haven’t tested that but here is what one of our readers wrote “This was great. I added an extra tablespoon of flour and deglazed with a cup of red wine before adding the need broth. I also ommited the heavy whipping cream. Delicious.” I hope that helps – also, there are more comments with other substitutions in the comment thread.
This was great. I added an extra tablespoon of flour and deglazed with a cup of red wine before adding the need broth. I also ommited the heavy whipping cream.
Delicious.
Great to hear that you loved it, Rebecca! Thank you for sharing that with us, that is very useful information.
How much more broth would be needed if I’m adding the noodles to the mixture?
Hi Paul, it depends on what type of noodles you are going to use but you may add slightly more depending on how many more noodles you add.
So, here’s a question I wouldn’t usually ask, BUT, I’m out of fresh mushrooms and with the order in place, I’d rather not go to the store. I have canned mushrooms. How do you think they’ll work, and how much do you think I should use?
Hi Mary, I haven’t tested that with canned mushrooms but it should work.
Have you ever made this with a dairy free option like using full fat coconut cream instead of whipping cream? I do not NEED to be dairy free, but find my body is generally happier without it lol. I love stroganoff and this sounds fantastic!
I haven’t personally tried that to advise, Heidi. But if you do an experiment please let us know how you liked that version!
Delicious! Another quick, easy meal that my whole family enjoyed. Will be making again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made this. Used gluten free flour since the hubbs has celiac. Turned out great!
That’s so great! Thank you for sharing that with me Charlotte!
I’m a vegetarian and was looking for a dish that included ground beef and found this one. I substituted the ground beef with a vegetarian “ground beef” and used vegetable broth instead of beef. YUM! Thank you for an easy and very tasty recipe.
Very Nice Sue. Great job and thank you for sharing some tips!
Very very good! Easy and quick. Everyone loved it! Enough food for 2 days.
Thank you for sharing this recipe
You’re welcome Polina! I’m so glad you enjoyed this recipe.
Natasha, would I be able to omit the mushrooms and still have good flavor. My boys despise mushrooms or fungus as they say. Is there something I should substitute? Please kindly advise your thoughts
Hi Marci, we love this recipe with mushrooms & omitting them will alter the flavor. I haven’t tested this in this recipe, but in other recipes, peas were a great substitute. You are also welcome to omit the mushrooms.
Thank you 😊
I just made this..So easy and good
Isn’t it amazing! Thank you for sharing that awesome review with me, Diane!
I made this tonight with ground turkey and doubled the recipe plus added a little Dijon mustard. Perfect!
I’m so glad you liked that, Tina! Thank you for that awesome review!
such a great dinner!
Isn’t the flavor amazing! Thank you for stopping by!
This was such an easy and satisfying meal! Adding this one to the frequent flyers on our menu!
That’s so great! It sounds like you have a new favorite!
Delicious! Just like my mom always made it
Awww that’s the best! Thank you so much for sharing that with me.
This was amazing! I made it tonight and my husband said we definitely have to make it again. I did use the red wine and chicken broth because I couldn’t find beef broth where I am. Thanks for posting this recipe!
Lovely to hear that Chelsea! Thank you so much for sharing that with us.
One of our favorite go-to dinner recipes!! Everyone in the family loves it. It’s easy, creamy, & so good!
Hi Natalie, I am so happy to hear that! thank you for sharing your great review!
Quick, Easy & Delicious!!!
Isn’t that the best! Thank you for stopping by, Irina!