Beef Stroganoff with Ground Beef delivers that slow-simmered, classic comfort flavor in just 30 minutes. This one-pan recipe is a weeknight hero, combining savory ground beef with a rich, creamy mushroom sauce for a satisfying and budget-friendly meal. It’s creamy, easy to make, and guarantees a delicious dinner with minimal cleanup. Perfect for bringing everyone to the table without any stress.
Table of Contents
Why This Recipe is a Winner
- One-pan lifesaver: You’ll brown, simmer, and finish everything in a single skillet for easy cleanup and maximum flavor.
- Weeknight fast: This ground beef stroganoff is on the table in under 30 minutes, but still tastes like classic comfort.
- Budget-friendly comfort: Everyday ingredients create rich flavor, and mushrooms stretch the meat without feeling skimpy.
What is Stroganoff?
Stroganoff started in 19th-century Russia as a simple beef-and-sour-cream dish named for the Stroganov family. It traditionally used sliced beef seared quickly, then swirled with a tangy cream sauce. Over time, it traveled the world and picked up cozy, weeknight-friendly twists, like swapping in mushrooms and ground beef for speed and affordability. Today, you’ll find versions from the slow cooker to the skillet. This creamy, mushroom-forward take keeps the spirit of the classic while making it accessible for busy home cooks.
Quick & Creamy Beef Stroganoff with Ground Beef
Ingredients
Equipment
Method
- Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break it into tiny pieces. Add onions and minced garlic. Sauté until the onion turns translucent and golden brown.
- Add sliced mushrooms and sauté for another 5 minutes or until the mushrooms soften. If they release a lot of juice, let it evaporate.
- Add flour and stir until fully incorporated. Mix in any lumps that form.
- Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer. Turn the heat to low and simmer for about 5 minutes.
- Remove from the heat and add sour cream. Stir to combine and taste for seasoning. Serve over noodles, rice, or potatoes.
Notes
Best Ground Beef for Stroganoff
I recommend 85/15 or 90/10 for the perfect balance. That little bit of fat helps brown the meat deeply, which builds a richer base for the sauce. With 85/15, you’ll get a slightly silkier finish thanks to the fat emulsifying into the cream. Ground beef designated as 85% lean provides a moderate amount of fat that can enhance flavor, while 90% lean options offer a lighter and cleaner sauce. If you use meat leaner than 90/10, add an extra teaspoon of oil so the beef sears instead of steams. Either way, you’ll get delicious Beef Stroganoff with Ground Beef.
Ingredient Breakdown
- Lean ground beef: Savory, meaty base. 85/15 browns beautifully; 90/10 stays lighter.
- Olive oil: Helps the beef sear and prevents sticking.
- Onion: Sweetens and deepens flavor as it caramelizes.
- Mushrooms: Cremini or baby bella give earthy richness. White button mushrooms work in a pinch but taste milder.
- Garlic: Adds warmth and aroma. Don’t skip it.
- Flour: Creates a quick roux to thicken the sauce without lumps.
- Beef broth: Adds body and umami. Low sodium lets you control salt.
- Heavy whipping cream: Makes the sauce luxuriously creamy. Half-and-half works but yields a thinner sauce.
- Sour cream: Signature tang and velvet finish. Greek yogurt can work for a lighter bite, but add it off heat to avoid curdling.
- Worcestershire sauce: A little sweet, a little tangy, and a lot of depth.
- Salt and black pepper: Season to taste at the end for the smoothest balance.
Pro-Tips for Perfect Stroganoff
- Brown the beef well: Let it sizzle undisturbed to build fond for a richer sauce.
- Dry the mushrooms: If they’re damp, they’ll steam. Pat them dry so they sear and stay meaty.
- Prevent curdling: Take the pan off the heat before stirring in sour cream.
- Silky texture: Whisk the flour in thoroughly and simmer gently.
- Mushroom choice: Baby bella or cremini give the most robust, classic stroganoff flavor.
How to Make Beef Stroganoff with Ground Beef
Use the exact instructions below as your step-by-step guide. To make Beef Stroganoff with Ground Beef, follow these steps:
1) Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break it into tiny pieces. Add onions and minced garlic. Sauté until the onion turns translucent and golden brown.
2) Add sliced mushrooms and sauté for another 5 minutes or until the mushrooms soften. If they release a lot of juice, let it evaporate.
3) Add flour and stir until fully incorporated. Mix in any lumps that form.
4) Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer. Turn the heat to low and simmer for about 5 minutes.
5) Remove from the heat and add sour cream. Stir to combine and taste for seasoning. Serve over noodles, rice, or potatoes.
For a similar comforting dish, try our Tater Tot Casserole with Ground Beef, which also utilizes ground beef for a hearty meal.
Recipe Variations
| Option | How to Do It | What Changes |
|---|---|---|
| Cream cheese | Swap in 2 oz for part of the sour cream | Extra tang and thicker sauce |
| Spicy | Add 1 tsp chili flakes or a dash of hot sauce | Gentle heat that balances the cream |
| No mushrooms | Omit and add extra onion or peas | Softer texture, sweeter flavor |
| Different meats | Try ground turkey, chicken, or pork | Lighter flavor, adjust salt to taste |
Tip: Any swap still makes delicious Beef Stroganoff with Ground Beef vibes in a flash.
If you’re interested in another ground beef recipe that brings a burst of flavor, check out our Delicious Ground Beef Philly Cheesesteaks.
Troubleshooting Common Issues
- Sauce too thin: Simmer 2 to 3 more minutes or whisk in 1 tsp flour mixed with 1 Tbsp broth.
- Sauce too thick: Whisk in warm broth or a splash of cream until it loosens.
- Grainy or curdled: Stir in sour cream off heat and don’t boil after adding dairy.
- Dairy-free: Use full-fat coconut milk and dairy-free sour cream. Flavor will be less tangy, so add a squeeze of lemon.
Serving Suggestions
I love this creamy skillet spooned over buttered egg noodles, fluffy rice, or mashed potatoes. For something lighter, try cauliflower mash or zucchini noodles. Add a bright side like lemony green beans, roasted broccoli, or a simple salad with vinaigrette. A sprinkle of fresh parsley wakes up the flavors in ground beef stroganoff and adds a fresh pop of color.
Equipment Needed
- Large skillet or Dutch oven
- Wooden spoon and whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
- Colander if serving with noodles
You can cook Beef Stroganoff with Ground Beef in any heavy skillet you love.
Storage and Reheating Instructions
- Refrigerate: Cool completely. Store sauce and noodles separately in airtight containers for up to 3 days.
- Freeze: Freeze sauce only for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm gently over low heat until just hot. Do not boil after adding sour cream. If the sauce thickens in the fridge, whisk in a splash of broth or cream to loosen.
Nutrition
Approximate per serving for sauce only, based on 6 servings. Values vary by brands and meat fat percentage.
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~320 | ~16 g | ~7 g | ~27 g | ~1 g | ~600 mg |
Frequently Asked Questions
Can I make Beef Stroganoff with Ground Beef ahead of time?
Yes. Cook the sauce, cool, and refrigerate up to 3 days. Reheat gently and add a splash of broth if it’s thick
What noodles work best?
Wide egg noodles are classic, but any short pasta, rice, or mashed potatoes work beautifully.
How do I avoid rubbery mushrooms?
Don’t crowd the pan and pat mushrooms dry before sautéing so they brown instead of steam.
Can I use Greek yogurt instead of sour cream?
Yes, but add it off heat. The sauce will taste a bit tangier and slightly lighter.
Conclusion
This skillet supper proves simple cooking can feel special. Beef Stroganoff with Ground Beef delivers creamy comfort, busy-night speed, and a cozy, homemade hug in every bite. If you make it, I’d love to hear how it went. Leave a comment, ask a question, or share a photo so we can cheer you on. From my Asheville kitchen to yours, happy cooking!
