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. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
First I want to say thank you, this is amazing!
I used 2 larger shallots as I forgot to grab more onions. I cooked my mushrooms first & sat to the side, then the garlic & shallots & Sat to the side & added them all in the last couple mins of browning the ground beef. Seriously this is so good! I am curious if you have a non dairy recommendation for the whipping cream?
I’m so glad you enjoyed it! You’re so welcome. You can try these substitutions – coconut cream, cashew cream, Silken Tofu and Plant-Based Milk. Hope that helps!
insane
I made this without the onions or mushrooms to appease picky eaters in our house, and it was great. I’ve made a couple beef stroganoff recipes I’ve found online, and this is by far the best.
What’s the serving size? 1 cup or perhaps 1/2 cup of sauce? This is cooking on the stove right now – it smells delish and I’m excited to try it!
Hi there! The serving size for this whole recipe is 8 servings, so I would just divide it to 8 for the per serving size.
I’m out of heavy cream can I use regular milk? I know it may not thinken the same so what could I do to make it the same consistency?
Hi Gloria, A few of my readers have reported use if milk, however, it will not thicken as much.You may also want to add a bit more sour cream to help keep it thick in place of some of the milk.
Delicious, easy recipe. I meal prepped this with egg noodles for my boyfriend for his work lunches, and he loved it! He’s picky and doesn’t like mushrooms, so I chopped them up finely, and he didn’t even notice them (and didn’t mind when I told him). I tasted it while cooking it, and the flavors were great.
Can you add cream cheese and no mushrooms?
Hi Kim! Some of my viewers have reported adding cream cheese to this recipe with good results. The mushrooms are traditional to the fish and add a savory Unami flavor. You can skip them, but it won’t be quite the same.
Another recipe in the books for my weeknight dinners. Seriously I found this just by searching for your green bean casserole recipe but when I put GR in, it brought up this first, and since I didn’t know what I was making for dinner, I made this my mom and my boyfriend all approved. Thanks again, Natasha I make one of your recipes at least once a week.
Hi Staci! I’m so glad you came across this recipe! Thank you for the feedback.
Really loved this recipe (as did my 11 year old, which was a huge win). Very tasty and easy to make. My only change when making it next time would be to sauté the onions, garlic and mushrooms first and then add the beef as I found it a bit difficult to determine if they’d cooked enough when they were already mixed with the beef. I also substituted two large shallots instead of the onion.
Thank you so much for sharing that with me, Beth! I’m so happy you found a recipe you love on my blog.