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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I added a couple Bay Leaves for extra flavor! Such a yummy recipe!
I made this exactly as the recipe calls for (usually I need to adjust ingredients) and it came out perfect. Served it with a salad, crusty batard and a good Italian white. Outstanding!
I’m so happy to hear it was perfect for you, CM!
Soooo creamy. Blasted with stimulating seasoning. It is a Warm meal, creamy and fulling.
This us SO good that I’ve made it twice in the last few weeks and my family requested it for Christmas. Have you ever made it with steak instead of ground beef? If so, how do I modify to do that?
Hello! Thank you for this review. I have another recipe for Classic Beef Stroganoff.
Absolutely delicious. I don’t like mushrooms so left them out. But used everything else. Easy and so tasty!
Love, love, love this recipe! A family favorite for sure.
That’s just awesome! Thank you for sharing your wonderful review, Tracey!
Didn’t disappoint. Made it as directed and would definitely be make it again.
I’ve made it several times … great recipe
It was very good we made it tonight. I would recommend it.
Thank you for the feedback, Arlene!
i used a half bag of egg noodles and doubled the gravy aspect of the recipe. without doubling the gravy portions, it wasn’t what i wanted. once i doubled it, it was perfect.
We’ve made this recipe so many times! We absolutely love it! Thank you!!
I’m so happy to hear you love this recipe, Haley! Thank you for sharing that with us!
I thought this was great except no one in my house is a huge sour cream fan and we all thought the sour cream flavor was too strong. I made half a bag of egg noodles with this, perhaps if id made the whole bag the flavor would have been spread out more and wouldn’t seem so strong? Or maybe I’ll just use half a cup next time. The only thing I have to compare this to is hamburger helper, I say this is way better but the kiddo says hamburger helper 🤦🤷
You had that problem because the recipe called for 1/3 cup of sour cream, not one cup. Naturally it didn’t turn out like it should have!
What can I use instead of heavy whipping cream
You can use a lighter cream, such as whipping cream, or half-and-half, but it was the sauce won’t be as thick or rich and creamy,
I put three tablespoons of ketchup in with it. Really kicked it up taste wise. Great recipe!
I really love this recipe—it’s so easy to make and super delicious. My kids love it too, and they always gobble it up. However, they keep picking out the mushrooms. (I use less than what the recipe calls for, and I cut them into quarters instead of slices, so it’s easier for the kids.)
My question is: is there a way to keep the mushroom flavor without wasting them when they toss them out? Maybe mince them or add a bit of mushroom soup (along with the beef broth)?
What do you think?
Hi Dana. I haven’t tried this without the mushrooms but usually chopping them up smaller helps with kids.
I just made this recipe tonight, and it was delicious, though I will reduce the sour cream next time. That being said, my husband isn’t a mushroom fan, but I love them. I saute my mushrooms up separately, then put them in the food processor to really get those pieces small, than add it back to the mince. I do this with a lot of mushroom recipes, and it’s a great way to hide the texture, but kept all the flavor.
Can you make this ahead of time? Perhaps not add the cream and sour cream until ready to serve?
Hi Allison. Yes- see my note above for storing leftovers. You can add the cream. When you want to reheat it, you can reheat it in a saucepan over medium heat or in the microwave.
Natasha I made this and it’s the best I ever had! It’s dangerous for me because it was hard to stop…mmmmm
Absolutely delicious! Quick and easy. Doubled it so we would have left overs. Only thing I changed was I used half and half as I didn’t have whipping cream; and it was still rich and delicious. Thank you for a great recipe
So good. Added peas at the end and made some sourdough toast. Great dinner. Reminded me of the stroganoff my mom made.
The only thing different I did was to add a can of Cream of Mushroom soup. This was an excellent recipe! Thank you so much!
When did you add the cream of mushroom soup?
Did you substitute the cream of mushroom or just add? Thank you!
If using cream of mushroom soup, I recommend substitution. Use one can concentrated and you can omit the flour and cream entirely. You should also reduce your beef broth to one or two T and add later if you need to thin it out. Some thyme and sage adds a special kick of flavor to this sauce. It’s delicious.
When did you add the cream of mushroom soup? I was thinking of doing that, but was a little apprehensive? Did you leave out the broth or the cream?