There’s nothing quite like a plate of Ground Beef Stroganoff to transport you straight into comfort-food bliss. With tender mushrooms, melt-in-your-mouth beef, and a creamy, savory sauce hugging every noodle, this is a dinner that appeals to all ages and appetites. Whether you’re serving it for a cozy weeknight or a relaxed family gathering, Ground Beef Stroganoff delivers homey flavors, belly-filling satisfaction, and the kind of aroma that draws everyone to the kitchen before the meal even hits the table.

Ground Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity: each ingredient is thoughtfully chosen for its unique role in flavor, texture, or color. Every item not only brings something special to the table but also makes prepping Ground Beef Stroganoff a breeze. Here’s what you’ll need:

Lean ground beef: This is the heart of the dish, providing protein and a savory base for the sauce — opt for lean to keep things light but flavorful.
Cremini mushrooms: Sliced fresh, these deepen the umami profile and soak up all the luscious sauce.
Yellow onion: Diced for sweet, aromatic undertones that enhance every bite.
Garlic cloves: Minced to add a punch of warmth and depth to the sauté base.
Low-sodium beef broth: Lets you control the saltiness while delivering all the rich beefy notes needed for the sauce.
Full-fat sour cream: For that classic creamy tang and the velvet-smooth finish that defines Ground Beef Stroganoff.
Worcestershire sauce: A splash of this gives a complex savory boost, balancing out the richness.
Egg noodles (or pasta of choice): Twirly, tender, and ideal for soaking up the creamy sauce.
All-purpose flour: Just enough to help transform your broth into a thick, luscious sauce.
Salt and pepper: For the perfect seasoning — taste and adjust as you go.
Olive oil: A touch for sautéing and rounding out the base flavors.

How to Make Ground Beef Stroganoff

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, then let them sizzle and soften. You’ll know they’re ready when the whole kitchen smells incredible, and the onions go translucent. This is the flavor foundation for your Ground Beef Stroganoff, so take a couple of minutes to let those aromatics truly shine.

Step 2: Brown the Beef

Bump up the heat to medium-high and crumble in the ground beef. Break it up with a spatula as it cooks, getting as much browning as you can — this brings delicious depth. If there’s excess fat, feel free to drain it off. You want the beef juicy, but not greasy.

Step 3: Add the Mushrooms and Seasonings

Toss in the sliced cremini mushrooms, then season everything with a generous pinch of salt, some freshly ground black pepper, and the Worcestershire sauce. Let the mushrooms meld in and cook down until softened and slightly golden, which makes the whole mixture savory and hearty.

Step 4: Thicken the Sauce

Sprinkle the flour evenly over your beef and mushroom mixture, stirring well to coat. Then, gradually pour in the beef broth, stirring constantly so you don’t get lumps. Watch as the sauce transforms, becoming silky and thickened — it’ll already smell like the Stroganoff of your dreams!

Step 5: Creamy Finish

Turn the heat to low and gently stir in the full-fat sour cream until it’s utterly smooth and beautifully pale. Let it simmer for about five minutes to thicken just right. The sauce should cling lovingly to your spoon, and the beef will be cozy in its new creamy home.

Step 6: Combine and Serve

If you’re a “sauce all over noodles” fan, toss the cooked pasta right into the skillet and mix it all together. Prefer to plate it fancy? Mound some noodles onto plates and ladle the savory Ground Beef Stroganoff sauce over the top. A sprinkle of fresh parsley never hurt for a pop of green!

How to Serve Ground Beef Stroganoff

Garnishes

Classic Ground Beef Stroganoff shines even brighter with a handful of fresh parsley scattered on top. If you want to step it up, try a dash of smoked paprika or some chives for color and an extra whiff of freshness. Of course, a good crack of black pepper never hurts.

Side Dishes

To round out the meal, serve Stroganoff alongside a crisp salad in a zingy vinaigrette or simply-steamed green beans for a bright crunch. If you want something even homier, warm crusty bread is perfect for sopping up every drop of creamy sauce.

Creative Ways to Present

For something a little different, try serving Ground Beef Stroganoff in individual ramekins for a rustic dinner party vibe, or spoon it over rice, mashed potatoes, or even buttery toasted bread for an open-faced stroganoff sandwich. There are no wrong ways — only delicious ones!

Make Ahead and Storage

Storing Leftovers

Leftover Ground Beef Stroganoff keeps beautifully in a sealed container in the fridge for up to three days. Let it cool completely before transferring to containers, making sure you get a good mix of sauce and beef in each one to keep things moist and flavorful.

Freezing

If you want to freeze portions for later, let the Stroganoff cool and then pack it into freezer-safe containers or bags (hold off on adding noodles until serving, if possible). It’ll keep for up to three months. Thaw overnight in the fridge before reheating.

Reheating

When you’re ready to enjoy again, gently reheat your Ground Beef Stroganoff in a saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if it’s thickened up. Avoid high heat to keep the sour cream from separating for the creamiest results.

FAQs

Can I substitute yogurt for sour cream?

Absolutely! Full-fat Greek yogurt makes a great swap for sour cream if you’re looking for a bit of tang and less fat. Just add it off the heat to prevent curdling and keep the sauce silky.

Is Ground Beef Stroganoff gluten-free?

By default, the recipe uses all-purpose flour and egg noodles, which aren’t gluten-free. Simply substitute the flour for a gluten-free blend and serve it over gluten-free pasta to accommodate dietary needs.

Can I make this with other types of mushrooms?

Definitely. Button mushrooms or baby bellas both work well if cremini isn’t available. Feel free to experiment — each kind gives a slightly different earthy note to your stroganoff.

How can I make the sauce thinner or thicker?

If your sauce is too thick, splash in a little more beef broth and stir. If it’s too thin, simmer a bit longer uncovered or add an extra dusting of flour, whisked with a bit of water to avoid lumps.

What’s the best way to reheat leftovers?

Reheat gently in a skillet on the stovetop over low or medium-low, stirring frequently and adding a splash of broth if needed. This keeps the sauce creamy and the beef tender.

Final Thoughts

If you’re craving cozy, deeply flavorful comfort food, Ground Beef Stroganoff should absolutely be on your must-make list. It’s fuss-free, endlessly satisfying, and always gets rave reviews around the dinner table. Give it a try — you’ll want to make it again and again!

Ground Beef Stroganoff Recipe

★★★★★

5 from 15 reviews

Author: Lily
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A comforting and flavorful Ground Beef Stroganoff recipe that is perfect for a satisfying weeknight meal. Tender ground beef cooked with savory mushrooms and onions in a creamy sauce, served over egg noodles. This classic dish is sure to become a family favorite!

Instructions

Heat olive oil: In a large skillet over medium heat, add olive oil. Sauté onions and garlic until translucent.
Cook ground beef: Increase heat to medium-high, add ground beef, and cook until browned. Drain excess fat if needed.
Add mushrooms and seasonings: Stir in mushrooms, salt, pepper, and Worcestershire sauce. Cook until mushrooms are soft.
Thicken sauce: Sprinkle flour over the mixture and gradually pour in beef broth, stirring until smooth. Simmer until thickened.
Finish with sour cream: Reduce heat, add sour cream, and simmer for 5 minutes until incorporated and thickened.
Serve: Toss cooked pasta in the sauce or plate individually. Garnish with parsley.