Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ground Beef Stroganoff Recipe
This Ground Beef Stroganoff Recipe brings creamy sauce, tender ground beef, and egg noodles together in one-pot comfort food that’s perfect for a busy weeknight meal your family will adore.
You know what? Ever since I first served this easy dinner at a chilly autumn potluck, it’s been my go-to family-friendly pasta dish. It’s got that silky, tangy sour cream flair, quick-cooking ground beef, and savory mushrooms—or sautéed onions if you prefer—making it a true one-pot meal winner. Enough fuss, full flavor, and a touch of nostalgia all in under 30 minutes. Let me walk you through why this Stroganoff stands out, how to make it healthier (hello, Greek yogurt swap!), and a few twists you might not expect.
Why You’ll Love This Ground Beef Stroganoff Recipe (H2)
- Whips up in about 30 minutes—no marathon cooking sessions.
- One-pot meal means fewer dishes (and more time cuddling on the couch).
- Creamy sauce without heavy cream—sour cream or Greek yogurt lighten it up.
- Ground beef keeps costs down and protein high—budget-friendly comfort food.
- Family-friendly flavors satisfy picky kids and grown-up appetites alike.
- Pasta dish flexibility: egg noodles, fettuccine, even rice or cauliflower rice.
- Weeknight meal that feels special—great for busy parents or roommates.
- Easily doubles for dinner parties or leftovers that reheat like a dream.
- Loads of mushroom-free options if fungi aren’t your thing.
- Nutrient boost: add spinach or peas for extra color and vitamins.
Ingredients (H2)
• 1 pound lean ground beef (90/10 grind is ideal; turkey works too)
• 8 ounces egg noodles (whole wheat or gluten-free pasta as a swap)
• 1 medium onion, finely chopped (yellow or sweet)
• 8 ounces mushrooms, sliced (optional—try diced bell pepper if you skip)
• 2 tablespoons butter or olive oil (use avocado oil for high-heat cooking)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
• 2 tablespoons all-purpose flour (gluten-free flour blend for GF version)
• 2 cups low-sodium beef broth (homemade stock adds richer depth)
• 1 tablespoon Worcestershire sauce (soy sauce works too)
• 1 teaspoon Dijon mustard (or yellow mustard for a milder tang)
• ½ teaspoon paprika (smoked paprika if you like a hint of warmth)
• Salt and black pepper, to taste
• ¾ cup sour cream (or full-fat Greek yogurt for extra protein)
• 1 tablespoon fresh parsley, chopped (optional garnish)
Tip: Pick grass-fed ground beef for richer flavor and a better omega-3 profile. Drain excess fat to keep the creamy sauce silky, not greasy.
Directions (H2)
-
Brown the beef: In a large, heavy skillet over medium-high heat, melt the butter. Add ground beef and cook, breaking it up with a spatula, until no pink remains—about 5–7 minutes. Season lightly with salt and pepper.
Tip: Look for tiny browned bits (fond) on the pan bottom; they pack tons of flavor. -
Sauté the veggies: Push beef to one side, add onion and mushrooms. Cook 3–4 minutes until softened, stirring once. Add garlic, cook 30 seconds more until fragrant.
-
Dust and deglaze: Sprinkle flour evenly over the mixture. Stir for 1 minute to cook out the raw flour taste. Slowly pour in beef broth, stirring to lift up any fond. Add Worcestershire sauce, mustard, and paprika.
-
Simmer the sauce: Bring to a gentle bubble, then reduce heat and let it thicken—about 4–5 minutes. Stir often so the sauce doesn’t stick. If it gets too thick, splash in a little extra broth or water.
-
Cook the noodles: Meanwhile, in a separate pot, boil egg noodles until just al dente (1–2 minutes shy of package directions). Drain and rinse under warm water to stop cooking.
-
Finish the Stroganoff: Remove pan from heat. Stir in sour cream (or Greek yogurt) until fully incorporated and glossy. Adjust salt and pepper to taste.
-
Combine and serve: Gently fold in the noodles, coating every strand in that creamy sauce. Scatter parsley on top. Serve hot, perhaps with a side salad or crusty bread.
Servings & Timing (H2)
Makes 4–6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations (H2)
• Beefy Mushroom Boost: Add 4 ounces extra mushrooms and a splash of sherry.
• Green Veggie Pop: Stir in 1 cup baby spinach or frozen peas at the end.
• Spicy Kick: Mix in ¼ teaspoon red pepper flakes or a dash of hot sauce.
• Skinny Skip: Use nonfat Greek yogurt and whole-wheat noodles.
• Keto Twist: Swap noodles for zoodles or shirataki ribbons.
• Herby Twist: Finish with fresh dill or tarragon instead of parsley.
Storage & Reheating (H2)
Refrigerate in an airtight container for up to 4 days; freeze portions for up to 3 months. To reheat, thaw overnight (if frozen), then warm gently on the stove over low heat, adding a splash of broth to revive creaminess. For microwave, heat in 1-minute bursts, stirring between each.
Make-ahead tip: Cook the sauce and beef up to step 4, cool, then store separately from noodles. Reheat sauce, cook noodles fresh, and combine just before serving for the best texture.
Notes (H2)
• Testing tip: If your sauce feels grainy, whisk in sour cream off the heat—high heat can make dairy split.
• Texture tweak: For a richer mouthfeel, swirl in an extra tablespoon of butter right at the end.
• Flavor hack: A teaspoon of beef bouillon paste amps up umami without extra salt.
• Personal note: I love stirring in leftover shredded rotisserie chicken if I’m out of ground beef—game-changing on a busy night.
FAQs (H2)
Q: Can I skip the mushrooms?
A: Absolutely—swap them for extra onion or diced bell pepper, or leave them out entirely for a simpler comfort food twist.
Q: My sauce separated. What happened?
A: Overheating the sour cream can cause splitting. Remove from heat before adding and stir gently.
Q: Is this recipe freezer-friendly?
A: Yes, freeze the sauce (no noodles) in a sealed bag for up to 3 months; thaw and reheat, then cook fresh pasta.
Q: Can I make this dairy-free?
A: Use coconut cream or dairy-free sour cream. You may need a pinch of nutritional yeast for depth.
Q: What noodles work best?
A: Egg noodles are classic, but wide fettuccine, pappardelle, or gluten-free pasta all shine here.
Q: How can I make it less salty?
A: Use low-sodium broth and skip adding extra salt until the final tasting.
Q: Can I add vegetables?
A: Sure! Peas, spinach, or even shredded carrots stirred in at the end add color and nutrients in a snap.
Q: What’s a good side dish?
A: A simple green salad or steamed broccoli balances the creamy sauce nicely—plus, extra veggies never hurt.
Conclusion (H2)
This Ground Beef Stroganoff Recipe hits all the marks: creamy sauce, speedy prep, and a family-friendly finish that warms both hearts and bellies. Give it a whirl, then drop a comment below to tell me how it turned out—or wander over to try our Chicken Alfredo or Beef Bourguignon next. Happy cooking!
Ground Beef Stroganoff Recipe
Ingredients
- 1 pound lean ground beef (90/10 grind is ideal; turkey works too)
- 8 ounces egg noodles (whole wheat or gluten-free pasta as a swap)
- 1 medium onion, finely chopped (yellow or sweet)
- 8 ounces mushrooms, sliced (optional—try diced bell pepper if you skip)
- 2 tablespoons butter or olive oil (use avocado oil for high-heat cooking)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- 2 tablespoons all-purpose flour (gluten-free flour blend for GF version)
- 2 cups low-sodium beef broth (homemade stock adds richer depth)
- 1 tablespoon Worcestershire sauce (soy sauce works too)
- 1 teaspoon Dijon mustard (or yellow mustard for a milder tang)
- 1/2 teaspoon paprika (smoked paprika if you like a hint of warmth)
- Salt and black pepper, to taste
- 3/4 cup sour cream (or full-fat Greek yogurt for extra protein)
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- In a large, heavy skillet over medium-high heat, melt the butter. Add ground beef and cook, breaking it up with a spatula, until no pink remains—about 5–7 minutes. Season lightly with salt and pepper.
- Push beef to one side, add onion and mushrooms. Cook 3–4 minutes until softened, stirring once. Add garlic, cook 30 seconds more until fragrant.
- Sprinkle flour evenly over the mixture. Stir for 1 minute to cook out the raw flour taste. Slowly pour in beef broth, stirring to lift up any fond. Add Worcestershire sauce, mustard, and paprika.
- Bring to a gentle bubble, then reduce heat and let it thicken—about 4–5 minutes. Stir often so the sauce doesn’t stick. If it gets too thick, splash in a little extra broth or water.
- Meanwhile, in a separate pot, boil egg noodles until just al dente (1–2 minutes shy of package directions). Drain and rinse under warm water to stop cooking.
- Remove pan from heat. Stir in sour cream (or Greek yogurt) until fully incorporated and glossy. Adjust salt and pepper to taste.
- Gently fold in the noodles, coating every strand in that creamy sauce. Scatter parsley on top. Serve hot, perhaps with a side salad or crusty bread.
