Oh, hello there! Come on in and pull up a chair. You know, there are some recipes that just feel like a warm hug on a chilly evening, and for me, that’s absolutely my Ground Beef Stroganoff. It’s the kind of dish that makes the whole house smell incredible, beckoning everyone to the table with just the aroma alone. I remember my grandma making this for us on Sundays after church – it was always the highlight of the week. Now, my own kids practically beg me for it, especially when the weather turns a bit grey outside. It’s so much more than just a meal; it’s a tradition, a memory, and pure comfort in a bowl. If you’ve ever had a moment where you just craved something rich, savory, and utterly satisfying, this Ground Beef Stroganoff is your answer. It’s like a more accessible, down-to-earth cousin to the classic beef version, but with all the same cozy charm and deliciousness that makes you feel instantly happy. Seriously, this one’s a lifesaver on busy weeknights and a guaranteed crowd-pleaser, even with the pickiest eaters.
What is ground beef stroganoff?
So, what exactly is this magical dish we call Ground Beef Stroganoff? Think of it as a hearty, flavor-packed skillet meal that takes all the best elements of traditional Stroganoff and makes them super approachable for everyday cooking. Traditionally, Stroganoff is made with tender strips of beef, but in this version, we’re swapping that out for good old ground beef, which is not only more budget-friendly but also cooks up incredibly quickly. The real heart of Stroganoff lies in its creamy, dreamy sauce – a luscious blend of sautéed mushrooms, onions, a touch of tangy sour cream (or Greek yogurt, if you prefer!), and often some savory beef broth. This sauce is what makes it sing! We’ll serve it all over a bed of fluffy noodles, usually egg noodles because they’re the perfect vehicle for soaking up all that deliciousness. It’s essentially a complete, comforting meal all in one pan, perfect for when you want something delicious without a whole lot of fuss. It’s simple, it’s satisfying, and it’s pure home-cooked goodness.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Ground Beef Stroganoff recipe has become a staple in my kitchen, and I just know you’re going to love it too. First off, the **flavor** is just out of this world. We’re talking rich, savory notes from the beef and mushrooms, a delightful tang from the sour cream, and a hint of sweetness from the onions, all swirled together into this incredible, velvety sauce. It’s incredibly satisfying. Then there’s the **simplicity**. I’ve lost count of how many times I’ve thrown this together when I’ve had zero energy but still wanted a proper, homemade dinner. It comes together so quickly, usually in about 30-40 minutes from start to finish, which is a lifesaver on those hectic weeknights. Plus, it’s wonderfully **cost-effective**. Ground beef is a fantastic, affordable protein, and the other ingredients are pantry staples that most of us already have on hand. You get all this gourmet flavor without breaking the bank! And let’s not forget its **versatility**. While I love it over egg noodles, this Stroganoff is also amazing served over mashed potatoes, rice, or even a hearty grain like farro. You can easily adjust the tanginess, the creaminess, or even add a pinch of spice if you like. What I love most about this particular recipe is how it captures that nostalgic, homey feel without feeling heavy or overly complicated. It’s that perfect balance of comfort food and a dish you can feel good about serving your family any night of the week.
How do I make ground beef stroganoff?
Quick Overview
This Ground Beef Stroganoff is all about building layers of flavor quickly and efficiently. We’ll start by browning our ground beef and onions, then add in the mushrooms for that earthy depth. A splash of broth deglazes the pan, scraping up all those tasty bits, before we stir in our creamy sauce elements. It’s a one-pan wonder that’s designed for maximum flavor with minimal effort. You really can’t mess this up, and the result is a comforting, delicious meal that tastes like it took hours to prepare. Trust me on this one – it’s surprisingly easy!
Ingredients
For the Main Dish:
1 tablespoon olive oil or butter: This is our starting point to get everything sautéed beautifully. You can use either, but I find butter adds a lovely richness.
1 pound ground beef (80/20 or 85/15): I prefer a slightly higher fat content for extra flavor and tenderness. If you’re watching fat, leaner works, but you might need an extra drizzle of oil.
1 large yellow onion, finely chopped: This is crucial for that sweet, savory base. Make sure it’s chopped nice and fine so it melts into the sauce.
8 ounces cremini mushrooms, sliced: Cremini have a great earthy flavor, but white button mushrooms work too. Don’t skimp on the mushrooms – they’re key!
2 cloves garlic, minced: Fresh garlic is a must for that aromatic punch. About two cloves is perfect, but add more if you’re a garlic lover like me!
1.5 cups beef broth: This adds depth and helps deglaze the pan, picking up all those browned bits for extra flavor. Low-sodium is fine, just adjust salt later.
1 teaspoon Worcestershire sauce: This little secret ingredient adds a wonderful umami depth that you can’t quite place, but it makes everything better.
1/4 teaspoon dried thyme: A subtle herb that complements the mushrooms and beef beautifully. Just a pinch!
Salt and freshly ground Black Pepper to taste: Always season as you go, and then again at the end. You know your taste buds best!
1/2 cup sour cream (or full-fat Greek yogurt): This is what makes it creamy and tangy! Use full-fat for the best texture; light versions can sometimes curdle.
2 tablespoons all-purpose flour (optional, for thickening): If you like a thicker sauce, whisk this into the sour cream before adding, or stir it into the beef mixture before the broth.
1/4 cup fresh parsley, chopped (for garnish): A sprinkle of fresh parsley adds a pop of color and freshness. It makes it look so pretty!
For Serving:
12 ounces egg noodles: The classic pairing! They’re wide and have a lovely texture that holds sauce perfectly. Cooked according to package directions.
Step-by-Step Instructions
Step 1: Brown the Beef and Onions
Get a large skillet or Dutch oven over medium-high heat. Add the olive oil or butter. Once it’s shimmering, add the ground beef and chopped onion. Break up the beef with a spoon and cook, stirring occasionally, until the beef is nicely browned and the onion is softened and starting to turn translucent. This usually takes about 7-10 minutes. I always drain off any excess grease at this point if there’s a lot, just so the sauce isn’t too oily.
Step 2: Sauté the Mushrooms and Garlic
Push the beef and onion mixture to one side of the skillet. Add the sliced mushrooms to the cleared side. Let them cook undisturbed for a few minutes until they start to brown and release their moisture. Then, stir them into the beef and onion. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Deglaze and Simmer
Pour in the beef broth and Worcestershire sauce. Use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pan – that’s where so much flavor lives! Stir in the dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for about 10-15 minutes. This allows the flavors to meld together beautifully.
Step 4: Finish the Sauce
While the sauce is simmering, cook your egg noodles according to the package directions. Once the noodles are done, drain them and set aside. Now, for the creamy finish! In a small bowl, whisk together the sour cream (or Greek yogurt) with the flour, if you’re using it for extra thickness. Remove the skillet from the heat and let it sit for just a minute so the sauce doesn’t curdle when you add the sour cream. Stir the sour cream mixture into the beef and mushroom mixture until everything is smooth and creamy. Season generously with salt and freshly ground black pepper to your liking. Taste it! This is the moment to adjust seasonings.
Step 5: Combine and Serve
You have two options here: you can either add the drained egg noodles directly into the skillet with the Stroganoff sauce and toss gently to coat, or you can serve the Stroganoff spooned over individual portions of noodles. I usually just toss it all together in the skillet – it’s one less dish to wash! Garnish generously with fresh chopped parsley. Serve immediately while hot and wonderfully creamy.
What to Serve It With
This Ground Beef Stroganoff is practically a meal in itself, but it plays so nicely with a few different accompaniments that can elevate it for any occasion. For a simple, comforting **breakfast** (yes, I’ve done it!), a small portion is surprisingly delicious alongside a strong cup of coffee. The savory notes are a nice contrast to a sweet morning beverage. For a more elegant **brunch**, I like to serve the Stroganoff over a bed of creamy polenta or even some roasted root vegetables like parsnips and carrots. It feels a little more special, and a glass of crisp white wine or a bubbly mimosa pairs wonderfully. As a rich **dessert**, believe it or not, a tiny bit of this Stroganoff can satisfy a craving for something savory after a sweet meal, though it’s more of an adventurous palate! It’s more common to enjoy it as a hearty **cozy snack** on a cold day, perhaps just on its own, or with a side of crusty bread for dipping up every last drop of that amazing sauce. My family loves it with just a simple green salad on the side to cut through the richness, or sometimes we’ll have some steamed green beans. It’s really about what makes you happy and comfortable!
Top Tips for Perfecting Your Ground Beef Stroganoff
I’ve made this Ground Beef Stroganoff so many times that I’ve picked up a few tricks along the way to make sure it’s always absolutely perfect. When it comes to the mushrooms, don’t overcrowd the pan when you sauté them. If they’re too crowded, they’ll steam instead of browning, and you’ll miss out on that deep, earthy flavor. Let them have their own space to get a nice sear! For the onion, chopping it finely is key. It helps it soften and melt into the sauce, providing a subtle sweetness without large chunks. If you’re in a real rush, a food processor can do this for you quickly. When it comes to the sauce, the biggest tip I can give you is to remove the skillet from the heat *before* you stir in the sour cream. This simple step prevents the sour cream from curdling and keeps your sauce silky smooth. I learned this the hard way early on! If you want an extra-thick sauce, whisking the flour into the sour cream or yogurt beforehand is a great trick, or you can mix a tablespoon of flour directly into the browned beef and onion mixture *before* you add the broth. It’s all about that perfect consistency. For ingredient swaps, if you don’t have beef broth, chicken broth works in a pinch, though it will change the flavor profile a bit. And if you’re not a fan of sour cream, full-fat plain Greek yogurt is an excellent substitute; it adds that same tang and creaminess. Some people even use a splash of heavy cream for ultimate richness, but I find sour cream gives it that classic Stroganoff tang I adore. Make sure you taste and adjust the seasoning at the end! Salt and pepper are your friends, and they can really make all the difference in bringing out the flavors. Don’t be afraid to add a little more Worcestershire sauce or a pinch of Dijon mustard if you want an extra kick of flavor!
Storing and Reheating Tips
One of the best things about Ground Beef Stroganoff is how well it stores and reheats! If you have any leftovers (which is rare in my house, but it happens!), I usually let it cool down completely at room temperature for about an hour. Then, I’ll transfer it to an airtight container. It keeps beautifully in the refrigerator for up to 3-4 days. The flavors actually tend to meld even more overnight, making it even tastier the next day! For reheating, I typically warm it gently on the stovetop over low heat, stirring occasionally. If it seems a little too thick, you can add a tablespoon or two of milk, cream, or even a splash of broth to loosen it up. You can also reheat individual portions in the microwave, covered with a damp paper towel, for about 1-2 minutes, stirring halfway through. If you plan on freezing it, I recommend storing the Stroganoff *without* the noodles, as noodles can sometimes get mushy when thawed and reheated. Freeze the sauce and beef mixture in freezer-safe containers or bags for up to 2-3 months. When you’re ready to eat, thaw it in the refrigerator overnight and then reheat as described above. Cook fresh noodles to serve it with. It’s always best to add the sour cream *after* reheating the sauce if you plan on freezing and reheating, as it can sometimes separate with multiple freeze-thaw cycles, though I haven’t found this to be a huge issue with full-fat sour cream.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to Ground Beef Stroganoff! It’s a recipe that’s near and dear to my heart, not just because it’s incredibly delicious, but because it brings so much comfort and joy to my family. It’s proof that you don’t need fancy ingredients or complicated techniques to create a truly memorable meal. The way the savory beef and earthy mushrooms meld with that perfectly tangy, creamy sauce over tender egg noodles is just pure bliss. It’s the kind of meal that warms you from the inside out, perfect for those days when you need a little extra love on your plate. If you love this recipe, you might also enjoy my Quick Chicken Stroganoff or my Creamy Mushroom Pasta – they have a similar comforting vibe! I truly hope you give this Ground Beef Stroganoff a try. I can’t wait to hear how yours turns out, or if you have any special family twists you’d like to share! Happy cooking!
Ground Beef Stroganoff
Ingredients
Main Ingredients
- 1.5 pound ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 0.5 cup beef broth
- 0.25 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large skillet, cook the ground beef over medium-high heat until browned. Drain off any excess grease.
- Add the chopped onion, minced garlic, and sliced mushrooms to the skillet. Cook until the vegetables are softened, about 5-7 minutes.
- Sprinkle the flour over the beef and vegetable mixture and stir to coat. Cook for 1 minute.
- Gradually stir in the beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the sour cream, butter, salt, and pepper. Cook until the sauce has thickened and is heated through, but do not boil.
- Serve hot over noodles, rice, or mashed potatoes.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
