Ground Beef Stroganoff

This Ground Beef Stroganoff is a quick, easy weeknight dinner that everyone will love. Lean ground beef (hamburger) is cooked up in a creamy sauce in no time flat. You can serve this over egg noodles or mashed potatoes for a perfect comfort meal.

Want more easy ground beef recipes? Try our Stuffed Pepper Casserole, Homemade Hamburger Helper, or Easy Skillet Lasagna.

Here at Noshing With The Nolands, we want to give you a simple and easy dinner that takes under 30 minutes. It, of course, has to be delicious too. Well, I have got you covered with this scrumptious-tasting Ground Beef Stroganoff Recipe.

The flavor is just as good or even better than its bigger brother Classic Beef Stroganoff, which takes a lot more time and effort!!

Weekday meals are tough, and kids get bored or picky. This creamy and delicious meal will have kids asking for more, but the best part is that it is on your table in no time flat!!

What are the Ingredients for Beef Stroganoff?

This easy ground beef stroganoff needs only a few store-bought ingredients; the rest you probably have at home already.

There is nothing like the lovely blend of mushrooms, onion, and garlic in this dish. Add in, of course, the ground beef, cream, and sour cream, and you have the classic flavors.

What can you use instead of sour cream in beef stroganoff?

You can substitute Greek yogurt for sour cream. Some people ask, “can I use cream instead of sour cream in stroganoff?” Well, this recipe does already have cream in it. You will probably miss the classic tang that sour cream or yogurt will give you in stroganoff, and it will be a lot thinner also.

How to make Ground Beef Stroganoff

In a large skillet over medium-high heat, add the butter. Once melted, add the mushrooms, occasionally stirring, and cook for about 5 minutes until slightly softened with a light sear. Place them on a plate and set them aside.

Reduce the heat to medium and add the ground beef and break it up into crumbles, occasionally stirring until cooked through with no pink left, 8-10 minutes.

Add the onions and stir them into the beef. Cook until softened and translucent, 8-10 minutes, occasionally stirring.

Add the garlic until fragrant, 30 seconds. Add the flour and stir it in until everything is coated, and cook for 1 minute.

Slowly stream in the beef stock while constantly stirring. Add the heavy cream, Worcestershire sauce, salt, and pepper, and stir to combine.

Add the mushrooms back to the skillet and stir them in. Bring to a simmer and simmer for 5 minutes. 

Take off the heat and stir in the sour cream until combined. Taste and season with salt and pepper again if necessary. Serve immediately over egg noodles or mashed potatoes with fresh parsley if using.

This is one of those stick-to-your-ribs full-on comfort food recipes that everyone needs to have in their arsenal. It is such a family favorite crowd-pleasing dish that just everyone loves and is asked to be made again and again.

Notes

We like to serve this over egg noodles; sometimes, I will even stir it all together. But we have had it over mashed potatoes before, which is also very good.

I use 80/20 ground chuck for this recipe; you need the fat in the beef to cook the onions and for the flour to have something to absorb into. You can use lean ground beef, but you would need to add 1 tablespoon of olive oil or more butter to the recipe.

If you don’t have heavy cream, half and half will do.

You can make this with ground chicken, ground turkey, or ground pork as well!

Use whatever mushrooms you like; we love cremini, so we use those.

Reheat any leftovers in a skillet on the stove or in the microwave until warmed through.

Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.

This recipe has been revamped from an original recipe where we used cream of mushroom soup. See the recipe card for that original recipe, also.

I love egg noodles with a dish like this; it is so comforting!! This is a perfect fall/winter meal that will fill up the heartiest of appetites!

Look who else is cooking up some great chow this week for #WeekdaySupper. Come and see them all through the week!!

Monday – Chicken in Pesto Cream Sauce by Flavor Mosaic
Tuesday – Ground Beef Stroganoff by Noshing With The Nolands
Wednesday – Watermelon and Mint Pesto Cucumber Noodle Salad by Take A Bite Out of Boca
Thursday – Fried Tofu with Sesame Soy Dipping Sauce by Hezzi-D’s Books and Cooks
Friday – Peppery Caramelized Onion Egg Curry by Sue’s Nutrition Buzz

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Hamburger Stroganoff

Tara Noland

An easy and fast weekday supper that you will have on the table in under 30 minutes. This is one of those stick-to-your-ribs full-on comfort food recipes that everyone needs to have in their arsenal. It is such a family favorite crowd-pleasing dish that just everyone loves and is asked to be made again and again.

5 from 15 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 489 kcal

Ingredients

 

• 2 tablespoons salted butter
• 1 pound cremini mushrooms thinly sliced
• 1 pound ground beef chuck 80/20
• 1 small sweet onion small diced
• 4 cloves garlic minced
• 4 tablespoons all-purpose flour
• 1 & 1/2 cups beef stock
• 3/4 cup heavy cream
• 1 & 1/2 tablespoons Worcestershire sauce
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2/3 cup sour cream
• Cooked egg noodles for serving
• fresh chopped parsley for garnish optional

Instructions

 

• 1. In a large skillet, over medium heat, add the butter. Once melted, add the mushrooms, occasionally stirring, and cook for about 5 minutes until slightly softened with a light sear. Place them on a plate and set them aside.
• 2. Add the ground beef and break it up into crumbles, occasionally stirring until cooked through with no pink left, 8-10 minutes.
• 3. Add the onions and stir them into the beef. Cook until softened and translucent, 8-10 minutes, occasionally stirring.
• 4. Add the garlic until fragrant, 30 seconds. Add the flour and stir it in until everything is coated, and cook for 1 minute.
• 5. Slowly stream in the beef stock while constantly stirring. Add the heavy cream, Worcestershire sauce, salt, and pepper, and stir to combine.
• 6. Add the mushrooms back to the skillet and stir them in. Bring to a simmer and simmer for 5 minutes. 
• 7. Take them off the heat and stir in the sour cream until combined. Taste and adjust seasoning if necessary. Serve immediately over egg noodles with fresh parsley
  if using.
• See notes below.

Equipment

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Utopia Kitchen Plastic Food Storage Container Set with Airtight Lids – Pack of 24 (12 Containers & 12 Snap Lids)- Reusable & Leftover Lunch Boxes – Leak Proof & Microwave Safe

SENSARTE 12 Inch Nonstick Deep Frying Pan,5 Qt Non Stick Saute Pan with Lid,Large Skillet Pan,NonStick Jumbo Cooker,Cooking Pan Chefs Pan Cookware for All Stove Tops,Induction Compatible,PFOA Free

Notes

We like to serve this over egg noodles; sometimes, I will even stir it all together. But we have had it over mashed potatoes before, which is also very good.

I use 80/20 ground chuck for this recipe; you need the fat in the beef to cook the onions and for the flour to have something to absorb into. You can use lean ground beef, but you would need to add 1 tablespoon of olive oil or more butter to the recipe.

If you don’t have heavy cream, half and half will do.

You can make this with ground chicken, ground turkey, or ground pork as well!

Use whatever mushrooms you like; we love cremini, so we use those.

Reheat any leftovers in a skillet on the stove or in the microwave until warmed through.

Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.

Original Recipe

Ingredients

1 cup minced onion

2 Tbsp. butter

1 lb. ground beef

2 Tbsp. flour

1 tsp. salt & 1/4 tsp. pepper

1-6oz. can mushrooms, sliced and drained

1 can cream of chicken or cream of mushroom soup

1/2 cup sour cream

1/2 cup grated cheddar cheese

2 Tbsp. minced parsley

Saute onion in butter until tender. Add beef and brown. Stir in flour, salt, pepper, and mushrooms. Cook for 5 min., stirring occasionally. Add soup, and cook uncovered for 10 minutes. Add sour cream and cheddar cheese. Serve over noodles. Sprinkle with parsley.

Nutrition

Serving: 1Calories: 489kcalCarbohydrates: 21gProtein: 27gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 134mgSodium: 337mgFiber: 2gSugar: 6g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!