Ground Beef Stroganoff
Ground Beef Stroganoff is the ultimate homemade comfort food that comes together easily in one-pot. It’s creamy, comforting, budget-friendly and very simple to make with no canned cream of mushroom soup. This is a family approved meal you’ll want to make again and again.
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Why You’ll Love This Easy Ground Beef Stroganoff
This easy Ground Beef Stroganoff is bound to become a staple in your weekly dinner rotation and for good reason. Here’s what makes this recipe truly irresistible:
- Simplicity at It’s finest– With straightforward instructions and minimal prep, even beginners can create a rich, flavorful dish without fuss.
- Family-Friendly Favorite– The creamy sauce, tender ground beef and comforting noodles are universally loved, making it a hit with kids and adults alike.
- Perfect for Busy Weeknights– Ready in a little over 30 minutes, this stroganoff has a gourmet flavor with weeknight convenience.
- Budget-Friendly Comfort Food– Using simple, affordable ingredients like ground beef and pantry staples, you can serve up a hearty meal without breaking the bank.
- Wholesome and Less Processed– Unlike many store-bought or packaged versions, this recipe uses real ingredients, no mystery cans or processed shortcuts required.
- Already Delicious, But Easy Enough to Make Your Own– This Stroganoff is packed with flavor as is, but you can easily put your spin on it. See the section “Ways To Add Even More Flavor To Homemade Beef Stroganoff” below.
Secrets To a Great Stroganoff
Creating a truly delicious Ground Beef Stroganoff is all about a few key details:
- Choose the Right Beef– Opt for ground beef with a bit of fat (80/20 or 85/15 is ideal) for a richer flavor and juicer sauce.
- Go Big on Mushrooms– Using plenty of sliced mushrooms adds a deep, earthy flavor.
- Layer Your Flavors– Dijon adds tang, Worcestershire brings savory depth, smoked paprika gives flavor and smokiness and thyme brightens with a fresh herby flavor.
- Get the Texture Right– Cooking the noodles right in the sauce infuses them with flavor and releases starch, making the Stroganoff extra silky and helping the sauce cling. The flour adds even more creaminess and it all comes together in one pan for easy cleanup.
- Finish With Care– Stir in the sour cream off heat to keep the sauce extra creamy and smooth. This prevents the sour cream from breaking apart.
Ingredients Needed
- Olive Oil (or oil of choice)– Used to sauté the veggies and beef for rich, savory base.
- Sliced Mushrooms– Mushrooms bring a deep umami flavor and hearty texture that pairs well with the beef. Cremini, white button and portobello are the most common, easily available and classic choices for Stroganoff.
- Brown Onion and Garlic– These give Stroganoff its aromatic, savory backbone.
- Thyme, Salt and Black Pepper– Dried or fresh thyme, along with salt and black pepper provides bright herbal notes and balanced seasoning.
- Ground Beef– For the best Stroganoff, use beef with some fat (80/20 or 85/25). I used Costco’s organic ground beef, which comes in a 1 1/3 pound package, and it worked perfectly even though the recipe calls for just 1 pound. The extra beef made the dish heartier without throwing off the balance, so don’t worry if your package is slightly over.
- Smoked Paprika– This spice adds a rich, smoky flavor and a beautiful red color, making the sauce both savory and visually appealing.
- Worcestershire Sauce and Dijon Mustard– Worcestershire sauce brings a savory depth and umami flavor to the Stroganoff, while Dijon mustard adds tang that sharpens the other flavors in the sauce.
- All-Purpose Flour– Flour thickens the sauce for that signature creamy texture.
- Beef Broth– Adds rich, meaty flavor and cooks the noodles right in the same pan for maximum flavor.
- Egg Noodles– Classic egg noodles soak up the creamy sauce.
- Sour Cream– Stirred in at the end, sour cream creates a silky, tangy and creamy Stroganoff sauce.
- Fresh Chives or Italian Parsley– A sprinkle of fresh herbs brightens the dish and adds a burst of color. This however, is optional.
How To Make Ground Beef Stroganoff Without Cream of Mushroom Soup
Making Ground Beef Stroganoff from-scratch is easy and creates a much richer flavor than using canned soup. Here’s how to make this creamy, comforting dish without canned cream of mushroom soup:
- Cook the sliced mushrooms in olive oil with a pinch of salt until tender and then set them aside.
- To the same pan, sauté diced onion and thyme in more olive oil until softened, Add ground beef and garlic, cooking until the beef is browned and no longer pink.
- Stir in smoked paprika, Worcestershire sauce, Dijon mustard and flour. Cook briefly, then pour in beef stock.
- Bring to a boil and add egg noodles directly to the sauce. Cook until the noodles are tender and the sauce has thickened.
- Turn off heat. Stir in sour cream and the cooked mushrooms until smooth and creamy.
- Garnish with fresh chives or Italian parsley and enjoy. No canned soup needed!
Using mushrooms, beef broth and sour cream creates a flavorful, creamy sauce that’s much fresher and less processed than the canned cream of mushroom soup versions.
Ways To Add Even More Flavor To Homemade Beef Stroganoff
This Ground Beef Stroganoff is scrumptious as is, but here are ways to add even more flavor:
- Caramelize the Onions– Instead of just softening the onions, take extra time to slowly cook them over medium-low heat until they turn golden brown. This process can add 25-40 minutes to your prep, but it brings out deep, savory flavor and a subtle sweetness that makes your Stroganoff truly special.
- Deglaze with Wine– After browning the beef, pour in about a 1/2 cup of dry white wine to deglaze the pan. This helps dissolve the browned bits (fond) stuck to the bottom, infusing your sauce with extra depth and complexity.
- Add Tomato Paste or Anchovy Paste– Stir in a spoonful of tomato paste or a small amount of anchovy paste with your other seasonings. Tomato paste adds a mild and flavorful acidity, while anchovy paste melts into the sauce, boosting the savory flavor without tasting fishy.
- Finish with Butter– Just before serving, swirl in a pat of cold butter. This classic chef’s trick gives your Stroganoff a silky finish and a beautiful, glossy sauce.
Ways To Serve
This Ground Beef Stroganoff is designed to be cooked with egg noodles right in the sauce, making it a comforting one-pan meal. However, if you’d like to try something different, here are a few ideas and simple adaptations:
Mashed Potatoes or Rice– For a hearty twist, serve the creamy beef and mushroom sauce over mashed potatoes or rice instead. Recipe Adjustment: If you skip the noodles, reduce the beef stock to 3 cups and increase the flour to 4 tablespoons. Simmer until thickened, then ladle the sauce over your potatoes or rice.
Gluten-Free or Low-Carb Options– Serve with gluten-free pasta or over cauliflower rice, mashed cauliflower or zucchini noodles (noodles). Recipe Adjustment: Replace the flour with a 1:1 gluten-free flour blend, or used 1 to 1.5 tablespoons of cornstarch mixed with a little cold water or beef stock to make a slurry. Stir the slurry into the simmering sauce and cook until thicken. Make sure to use a gluten-free Worcestershire sauce as well.
Crusty Bread– Serving the warm sauce over a slice of crusty Sourdough Bread or a warm roll is a delicious alternative to the traditional egg noodles.
What To Serve With Stroganoff
Looking for the perfect sides to round out your Stroganoff dinner? Here are some classic and creative ideas:
- Roasted broccoli, cauliflower or asparagus can add freshness to your meal while rounding it out nutritionally.
- Pairing with a crisp salad and a tangy vinaigrette helps to balance the richness of the Stroganoff.
- A side of pickled vegetables is a traditional Eastern European pairing and works by cutting through the creamy richness of the sauce.
- The most perfect way of soaking up every bit of the sauce is serving with crusty bread or dinner rolls.
- Adding a side of sautéed spinach adds extra nutrition and a pop of green to your plate.
Frequently Asked Questions
What is the best ground beef to use?
For the juiciest, most flavorful meal, choose ground beef with a moderate fat content of either 85/15 or 80/20. These ensure a tender, rich sauce without becoming greasy.
Can I use turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for this Stroganoff, but keep in mind that these meats are leaner and can turn out less juicy and flavorful. For the best results, use dark meat or add an extra 2 tablespoons of olive oil or butter to boost richness. You may also want to increase the seasonings and taste as you go, since these proteins have a milder flavor than beef.
What can you use instead of sour cream to make Stroganoff creamy?
Plain Greek yogurt is a great substitute for sour cream in Stroganoff. It gives a similar creamy, tangy flavor. You can also use crème fraîche or a dairy-free sour cream alternative.
Is this dinner freezer-friendly?
Since the noodles are cooked in the sauce, it is best enjoyed fresh. Unfortunately, freezing can make the noodles mushy when reheated.
How long does Ground Beef Stroganoff last in the refrigerator?
When stored in an airtight container in the refrigerator, this Ground Beef Stroganoff will stay fresh for up to 3 days.
Can this recipe be made in a slow cooker or Instant Pot?
Yes, you can use a slow cooker or Instant Pot, but the noodles can easily overcook and turn mushy. This stovetop method is simple and gives the best results.
How do I make this recipe gluten-free?
Use a 1:1 gluten-free flour blend or cornstarch to thicken the sauce, and choose gluten-free pasta or serve over rice, potatoes, or vegetables. Double check that your Worcestershire sauce is gluten-free.
Why did my sour cream curdle?
Sour cream can curdle if it’s heated too much or boiled. For a smooth, creamy Stroganoff, turn off the heat before stirring in the sour cream.
Can I eliminate the mushrooms?
Yes, you can leave out the mushrooms. Keep in mind, mushrooms add a rich, earthy flavor and extra heartiness to Stroganoff. So without them, the dish will be a bit less savory and robust, but it will still taste great.
More Quick Ground Beef Dinners
Ground Beef Stroganoff
Ingredients
- 2 tbsp olive oil *divided
- 24 oz pre-sliced mushrooms *cremini, button or portobello
- 1 med brown onion *diced (about 1 cup)
- 1 tsp dried thyme *3 to 4 fresh sprigs if using fresh
- 1/2 teaspoon salt *plus more to taste
- 1/4 teaspoon black pepper
- 1 pound ground beef See Note #1 below
- 4-6 garlic cloves *crushed or minced, about 2 tablespoons
- 2 heaping teaspoons smoked Paprika
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 tablespoons all-purpose flour
- 4 cups beef stock
- 8 oz egg noodles
- 1 cup sour cream
- fresh chives or Italian parsley for garnish
Instructions
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and a pinch of salt. Sauté, stirring occasionally, until the mushrooms are tender and beginning to brown, 5–7 minutes. Transfer mushrooms to a plate and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion, thyme, ½ teaspoon salt, and black pepper. Sauté until the onion is softened, about 5 minutes. Add the ground beef and garlic. Cook, breaking the beef into large chunks, until no longer pink, 6–7 minutes.
- Stir in the smoked paprika, Worcestershire sauce, Dijon mustard, and flour. Cook, stirring constantly, for 1 minute to blend the flavors and cook off the raw flour taste.
- Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Bring to a boil. Add the egg noodles directly to the boiling broth. Cook, stirring occasionally, until the noodles are tender, 10–12 minutes. (Lower heat to medium if boiling too rapidly.)
- Turn off the heat. Stir in the sour cream and reserved mushrooms until well combined and creamy. Taste and adjust salt and pepper as needed. See Note #3 below.
- Garnish with freshly chopped chives or Italian parsley. Serve hot and enjoy!
Video
Notes
Nutrition
