Ground Beef Stroganoff is a clever, economical twist on the classic beef stroganoff that traditionally uses expensive cuts of beef. By using ground beef instead of sirloin strips, this version delivers all the rich, creamy, savory goodness of the original at a fraction of the cost and in much less time. Tender ground beef is cooked with onions and mushrooms, then simmered in a luscious sauce made with beef broth, sour cream, and Dijon mustard. The result is a hearty, satisfying dish with that signature tangy-creamy stroganoff flavor that pairs perfectly with egg noodles, rice, or mashed potatoes. This is the kind of weeknight dinner that feels like comfort food without requiring hours in the kitchen or fancy ingredients. It’s perfect for families, meal prep, or anyone who loves classic flavors but needs dinner on the table fast.
Serving Quantity: 6 servings
Cooking Time: 30 minutes
1. Ingredients
- 1 and 1/2 pounds ground beef (80/20 or 85/15)
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup sour cream
- 2 tablespoons butter
- 12 ounces egg noodles
- Fresh parsley for garnish
2. Nutrition Information Per Serving (with noodles)
- Calories: 525
- Protein: 32g
- Carbohydrates: 48g
- Fat: 22g
- Fiber: 3g
- Sodium: 480mg
3. Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente, usually about 8 to 10 minutes. Drain well and toss with a little butter to prevent sticking. Keep warm while you prepare the stroganoff. You can also use rice, mashed potatoes, or pasta as your base.
4. Brown the Ground Beef
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula into small crumbles. Cook for about 6 to 8 minutes, stirring occasionally, until the beef is completely browned with no pink remaining. Break up any large chunks as it cooks. The beef should develop some nice brown bits.
5. Drain Excess Fat
Once the beef is browned, carefully drain off most of the excess fat, leaving about 1 tablespoon in the pan. Too much fat will make the dish greasy, but a little adds flavor. Tilt the pan and use a spoon to remove the fat, or carefully pour the beef into a colander set over a bowl, then return the drained beef to the pan.
6. Sauté the Vegetables
Add the butter to the pan with the browned beef and reduce the heat to medium. Once the butter melts, add the diced onion and sliced mushrooms. Cook for about 5 to 7 minutes, stirring occasionally, until the onion is softened and translucent and the mushrooms have released their moisture and are beginning to brown. The vegetables should be tender and aromatic.
7. Add the Garlic
Add the minced garlic to the beef and vegetable mixture. Cook for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let it burn as burnt garlic tastes bitter. The combination of beef, onions, mushrooms, and garlic creates a wonderful aromatic base.
8. Add the Flour
Sprinkle the flour over the beef and vegetable mixture. Stir well to coat everything evenly with the flour. Cook for about 2 minutes, stirring constantly. This cooks the raw flour taste out and creates a roux that will thicken the sauce. The mixture will look dry and pasty at this point, which is normal.
9. Add Seasonings
Add the paprika, dried thyme, and black pepper to the mixture. Stir to combine with the flour-coated beef and vegetables. The spices will become fragrant as they cook. These seasonings add depth and that characteristic stroganoff flavor profile.
10. Add the Liquids
Slowly pour in the beef broth while stirring constantly. The flour mixture will begin to absorb the liquid and thicken. Scrape up any browned bits from the bottom of the pan as these add tremendous flavor. Add the Worcestershire sauce and Dijon mustard. Stir everything together thoroughly until no lumps of flour remain and the sauce is smooth.
11. Simmer the Sauce
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it simmer uncovered for about 8 to 10 minutes, stirring occasionally. The sauce will thicken as it simmers and the flavors will meld together. The consistency should be thick enough to coat the back of a spoon but still pourable. If it seems too thick, add a splash more broth. If too thin, let it simmer a bit longer.
12. Taste and Season
Taste the sauce and adjust the seasoning. Add salt as needed, keeping in mind that the beef broth and sour cream you’ll add later contain salt. You might want more black pepper, another teaspoon of Worcestershire sauce for depth, or more Dijon mustard for tanginess. The sauce should be well-balanced and flavorful.
13. Add the Sour Cream
Remove the pan from the heat. This is important because adding sour cream to a boiling mixture can cause it to curdle or separate. Once off the heat, stir in the sour cream until it’s completely incorporated and the sauce is smooth and creamy. The color should lighten to a pale tan and the texture should be velvety. Return to very low heat if needed to warm through, but don’t let it boil.
14. Check Final Consistency
The stroganoff sauce should be thick, creamy, and coat the beef mixture heavily. It should be spoonable but not stiff. If it’s too thick, add a tablespoon or two of beef broth or milk to thin it slightly. If too thin, let it cook on very low heat for a few more minutes to reduce.
15. Combine With Noodles
You can serve the stroganoff two ways. Either serve it over the cooked egg noodles on individual plates, or add the cooked noodles directly to the pan with the stroganoff and toss everything together. Tossing together ensures every bite has sauce, while serving it over allows people to control their own proportions.
16. Garnish and Serve
Transfer to serving plates or a large serving bowl. Garnish with freshly chopped parsley for color and a fresh herb note. The bright green parsley looks beautiful against the creamy tan sauce. Serve immediately while hot. The stroganoff should be steaming with the noodles coated in rich, creamy sauce.
17. Tips for Success
The fat content of your ground beef affects the final dish. 80/20 ground beef has more flavor but also more fat to drain. 85/15 is a good middle ground. Very lean beef like 90/10 can make the dish less flavorful and slightly dry. Choose based on your preference. Draining the excess fat is important to prevent greasiness. Ground beef releases quite a bit of fat, especially higher-fat blends. Don’t skip this step or your stroganoff will have an oily slick on top. Mushrooms are traditional in stroganoff and add wonderful earthy flavor and meaty texture. White button mushrooms work fine, but cremini or baby bella mushrooms have more flavor. Slicing them rather than chopping creates better texture. Don’t add sour cream while the mixture is boiling or it will separate and look curdled. Always remove from heat first, stir in the sour cream, then return to very low heat if needed. This keeps it smooth and creamy. The flour creates the thick, gravy-like consistency that coats the noodles. Don’t skip it or substitute cornstarch without adjusting the method. The flour needs to cook for a couple minutes to remove the raw taste. Beef broth is preferred over chicken broth for deeper, richer flavor that complements the beef. Low-sodium broth lets you control the salt level better. Dijon mustard is essential for authentic stroganoff flavor. It adds tanginess and depth without making the dish taste obviously mustardy. Yellow mustard doesn’t work the same way. Worcestershire sauce adds umami depth and complexity. It’s a small amount but makes a noticeable difference in the savory richness of the sauce. Fresh parsley is preferred over dried for garnish. The bright, fresh flavor and color contrast beautifully with the rich, creamy sauce. Dried parsley doesn’t have the same impact. Egg noodles are traditional because their wide, flat shape holds the sauce well. But this stroganoff is delicious over rice, mashed potatoes, pasta, or even crusty bread. Leftover stroganoff keeps well in the refrigerator for up to four days. Store in an airtight container. The sauce thickens as it sits, so add a splash of broth or water when reheating. This dish reheats beautifully in the microwave or on the stovetop over low heat. Stir frequently when reheating and add liquid as needed to restore the creamy consistency. Ground turkey or ground chicken can substitute for ground beef for a lighter version. The flavor will be milder, so you might want to add extra Worcestershire sauce and seasonings. For a richer stroganoff, use half sour cream and half heavy cream, or add a couple tablespoons of cream cheese along with the sour cream. This creates an even more luxurious sauce. Add vegetables like peas, green beans, or spinach during the last few minutes of cooking for a one-pot meal with built-in vegetables. Make this gluten-free by using cornstarch instead of flour to thicken. Mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then stir it into the simmering broth. For extra flavor, add a splash of dry white wine or sherry when you add the broth. The alcohol cooks off but adds wonderful depth. This recipe doubles easily for feeding a crowd or meal prep. Just use a larger pan to accommodate everything. Ground beef stroganoff is much more budget-friendly than traditional stroganoff made with sirloin or tenderloin, but delivers similar comfort and satisfaction. Serve with a simple side salad or steamed vegetables for a complete, balanced meal. The richness of the stroganoff pairs well with light, fresh sides.
