Easy Ground Beef Stroganoff Recipe

Name: Easy Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces wide egg noodles (cooked per package directions); 1 pound lean ground beef; 3 tablespoons butter (unsalted); 1 medium onion (diced); 12 ounce mushrooms (baby bella, sliced); 4-5 cloves garlic (minced); 3 tablespoons all purpose flour; 2 cups beef broth (low sodium, divided); 10.5 ounces cream of mushroom soup; ½ cup sour cream; 1 ½ tablespoons Worcestershire sauce; Salt and pepper (to taste); Fresh chopped parsley (for garnish (optional))

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If you’re looking for a hearty meal your whole family will love, you can’t go wrong with this easy ground beef stroganoff. A slight variation on a classic favorite, it’s made with simple ingredients in just 30 minutes!

A skillet filled with creamy ground beef stroganoff garnished with chopped parsley is set on a table.

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Beef Stroganoff with Hamburger

Preparing for cold weather means stocking up on all the hearty, comfort food recipes I can. I recently published my chicken stroganoff, which is another take on the traditional beef stroganoff recipe, and so I knew I had to try it with ground beef next.

Beef stroganoff with ground beef isn’t too far off from the original because the main difference is that instead of using thin strips of beef, we get to use hamburger we defrosted last night! This easy and delicious twist on classic beef stroganoff is made in 30 minutes in a single skillet with onions and mushrooms in a wonderful cream sauce.

Whether you need a quick and easy recipe for Sunday supper or a great weeknight dinner, this stroganoff recipe is one you’ll add to your favorites list. You may even want double the recipe to leftovers!

A skillet filled with beef stroganoff, featuring egg noodles, beef, mushrooms, and a creamy sauce. A wooden spoon is stirring the dish, and garnished with fresh parsley.

Hamburger Stroganoff Ingredients Notes

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts

Ingredients for ground beef stroganoff including ground beef, wide egg noodles, sour cream, mushrooms, beef broth, onion, minced garlic, Worcestershire sauce, butter, flour, salt, pepper, and cream of mushroom soup.

Ground beef: I use a pound of ground beef (I like 90/10 lean ground beef), so there isn’t as much excess grease as with beef with higher fat content but use your favorite.
Garlic and onion: for that extra flavor in the sauce. I love fresh garlic but you can use jarred minced garlic too.
Mushrooms: Sliced baby bella mushrooms are what I use. (aka cremini mushrooms). You can also skip the sliced mushrooms if you don’t want them. The cream of mushroom soup adds so much flavor without texture.
All-purpose flour: To thicken the sauce.
Beef broth: The liquid base of the sauce gives it a rich, savory taste. If salt intake is a concern, you can use low-sodium beef broth.
Cream of mushroom soup: This is a signature ingredient in this retro dish. It not only gives it flavor but also thickens the sauce.
Sour cream: Adds creaminess to the sauce and a bit of a tangy element.
Worcestershire sauce: I love the added flavor.
You’ll also need: Unsalted butter, salt and black pepper to taste, and fresh parsley for garnish.
Egg noodles: I love serving stroganoff with egg noodles. These will be cooked separately according to package directions.

Variations You Can Try

1. Swap the protein for ground turkey, ground chicken, or ground chuck.
2. For a lighter addition to the creamy sauce, use Greek yogurt in place of sour cream.
3. Any kind of fresh mushrooms you like can be tossed in the sauce. White button mushrooms or sliced portabellos are a great choice.
4. If you prefer not to include the cream of mushroom soup, you can use heavy cream and a beef bouillon cube for extra flavor.
5. As mentioned above, wide egg noodles are my carb of choice, but you can easily serve it over penne, fusilli, or bowtie.
6. Mashed potatoes or rice are great alternatives to pasta.

How to Make Stroganoff With Ground Beef

This easy stroganoff takes just a few steps and a total of 30 minutes to get dinner on the table. Here’s how it’s done!

Step 1: Cook the egg noodles to al dente in a large pot of boiling water. Then drain into a colander in the sink.

Ground meat cooking in a black cast iron skillet.

Step 2: Brown ground beef. In a large skillet, add the ground beef and cook over medium-high heat, breaking it into crumbles. Once the meat is no longer pink, drain any excess fat and transfer the beef to a bowl for now.

A cast iron skillet with a melting slice of butter in the center.

A cast iron skillet filled with sautéed mushrooms, onions, and minced garlic.

Step 3: In the same skillet, cook the onions and mushrooms in melted butter. Sauté for about 4-6 minutes until the onions are soft and translucent before adding the garlic to cook for an additional minute or two.

A cast iron skillet filled with sautéed sliced mushrooms and onions, topped with a layer of flour.

A cast iron skillet filled with a cooked mushrooms mix, while pouring beef broth into the pan.

Step 3: Sprinkle in the flour and stir continuously for 1-2 minutes, ensuring nothing burns. Then, gradually add the broth to deglaze the pan, using a wooden spoon to scrape any browned bits off the bottom of the pan.

A cast-iron skillet with sliced mushroom mix in a beef broth, topped with a dollop of cream of mushroom soup.

A cast iron skillet filled with creamy mushroom sauce, with a wooden spatula.

Step 4: Whisk in the cream of mushroom soup and cook for 5 minutes until the sauce thickens.

A cast iron skillet filled with a creamy mushroom sauce, topped with a dollop of sour cream and a sprinkle of black pepper.

A cast iron skillet filled with a creamy mushroom sauce.

Step 5: Remove the skillet from the heat and stir in the sour cream, Worcestershire sauce, and salt and pepper to taste.

A cast iron skillet with cooked egg noodles on the left, browned ground beef on the right, and a creamy sauce beneath.

A cast iron pan filled with ground beef stroganoff on a light-colored surface.

Step 5: Stir beef back into the skillet, along with the cooked noodles, and stir to make sure everything is coated in the sauce.

Serve with chopped fresh parsley and a side of crusty bread or garlic bread to mop up every last drop of sauce.

A white bowl of ground beef stroganoff with egg noodles, garnished with chopped parsley with a silver fork on the side.

Tips

Drain off excess fat no matter what kind of ground beef you use.
If you plan to store leftovers, think about not mixing the noodles in with the sauce before serving. Keeping them separate prevents the noodles from absorbing the sauce as it sits for too long.
When using ground chicken or turkey, remember to switch from beef broth to chicken broth.
Adding Dijon mustard is a trick some people use to add a bit of extra zip to the sauce.
If the sauce is too thick, add a little more broth.
Be sure to remove the skillet from the heat before adding in the sour cream, or it will likely curdle. It is still edible but will have a slightly different texture.

How to Store Leftovers?

Refrigerate: Keep leftovers stored in an airtight container in the fridge for up to 5 days.

Freeze: You can also freeze it for up to 2 months. Thaw it in the fridge overnight before serving it.

Reheat: Either reheat it in the microwave or a skillet on the stove. You may need to add a splash of cream to loosen it up.

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FAQs

Why do some people add cream cheese to their stroganoff?

Some like the extra thickness and tang of cream cheese added to the sauce. If this is something you want to do, you can add a bit in with your sour cream.

Can I use canned mushrooms?

While fresh mushrooms are my recommendation, you can certainly use canned mushrooms in a pinch.