Ground Beef Stroganoff is a filling and mouthwatering meal that can be on the dinner table in under half an hour! Browned and seasoned ground beef is mixed with a creamy homemade sour cream stroganoff sauce, and served over buttered egg noodles. Quick and easy, this comforting weeknight dinner recipe just can’t be beat.
Ground Beef Stroganoff
Love a classic Beef Stroganoff but don’t want to spend the money or the time cooking traditional beef tips? Try this ground beef variation instead! Use what you probably already have on hand without sacrificing any flavor. While the original Russian version uses strips of steak, this ground beef version is just as good (I mean the standout is really that made from scratch gravy right?) and makes this recipe even easier to whip up in a hurry. My family loves when I make this comfort dish and I love that it can go from stove top to table top in just 25 minutes!
How To Make Ground Beef Stroganoff
Brown the ground beef. Heat the olive oil in a pan over medium heat. Add the ground beef and cook until browned and no pink remains.
Drain the liquid. Drain off any excess liquid or fat from the beef, then remove the beef from the pan and set aside.
Return and reduce. Return the pan to the stove and lower the heat to low-medium. Add in your butter, diced onion, and sliced mushrooms. Stir and cook until the mushrooms have turned a rich caramel color and the onions are translucent.
Time to season. Add in the salt, pepper, red pepper flakes (if using), and minced garlic. Cook for an additional minute or so until the garlic becomes fragrant.
Sprinkle in the flour. Let that cook for a minute until it turns to a light golden hue.
Pour in the liquid. Stir in the low sodium beef broth and Worcestershire sauce. Bring the mixture to a simmer.
Add the broth to the sour cream. Add a few spoonfuls of the broth to the sour cream (stirring between each) so the sour cream doesn’t begin to curdle from the heat. Pour the sour cream into the pan and stir to combine.
Combine the beef and gravy. Add the cooked ground beef to the gravy mixture and let simmer for a few minutes, stirring to incorporate.
Serve. Remove the Ground Beef Stroganoff from the stove and serve over buttered egg noodles. Garnish with some fresh parsley and enjoy.
Storing Ground Beef Stroganoff
Leftover Ground Beef Stroganoff can be stored in an airtight container in the fridge for up to a week! This recipe is great for a meal prep for easy lunches or dinners. Reheat by popping it into the microwave until warmed through.
What If My Sauce Is Too Runny or Too Thick?
To thicken your gravy you can always make a roux out of extra flour and a little bit of water. Add this mixture to your sauce and the stroganoff should thicken right up. If you have the opposite problem and your gravy seems a little too thick, add more sour cream and mix until nice and smooth. This will help thin things out!
Ingredient Notes for Ground Beef Stroganoff
Noodles - Wide egg noodles are my go-to (and generally what you’ll see paired with this kind of recipe), however any starch will work. Try serving the Ground Beef Stroganoff over mashed potatoes or white or brown rice for a twist!
Ground Beef - Use a leaner ratio of ground beef so you don’t have to drain off as much fat. You could also try this recipe with ground chicken or ground turkey or maybe even a plant based alternative.
Spice - If you like your dishes with a little more kick, add in some red pepper flakes when seasoning your gravy.
Beef Broth - I like to use low sodium so I can control the amount of salt added to the dish. However, you can use regular and skip the extra salt.
Sour Cream - Greek yogurt is a good substitution if you find you’re out of sour cream at the last minute.
Worcestershire Sauce - You can swap for soy sauce for a similar tangy flavor.
Ground Beef Stroganoff
- 2 Tablespoons Olive Oil
- 1 Pound Ground Beef
- 2 Tablespoons Salted Butter
- ½ Medium White Onion peeled and finely diced
- 1 8-oz Package Baby Bella mushrooms, cleaned and sliced
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- Optional: 1 teaspoon of red pepper flakes
- 2 Garlic Cloves finely minced
- ¼ Cup All-Purpose Flour
- 1 ½ Cups Low Sodium Beef Broth
- 1 teaspoon of Worcestershire sauce
- ¾ Cup Sour Cream
- Heat the oil in a pan over medium heat and cook the ground beef until it turns a dark brown color.
- Drain the excess liquid from the pan and remove the meat from the pan and set aside.
- Return the pan to the heat and reduce the heat to low medium then add in the butter, onion and mushrooms, stir and cook until the mushrooms have reduced and have turned a rich caramel color.
- Add the pepper, salt, red pepper flakes and garlic, stir and cook for another minute or two or until the garlic becomes fragrant.
- Sprinkle in the flour and let it cook , stirring constantly for a minute or until it starts to turn a light golden color.
- Stir in the beef broth and Worcestershire sauce and bring it to a simmer.
- Add a few spoons of the broth to the sour cream and stir between each addition.
- Pour the sour cream back into the pan and stir to combine.
- Stir in the cooked beef and let it heat for two to three more minutes.
- Remove the pan from the heat and serve over buttered egg noodles and garnish with fresh parsley.