I remember the exact moment I first nailed my Ground Beef Stroganoff. I was juggling the usual weeknight chaos—kids running around, emails pinging, and me staring blankly at the fridge wondering, “What on earth can I make that everyone will love and that won’t take forever?” Ground Beef Stroganoff strutted in like that reliable favorite old friend you forgot you had, ready to save dinner and make everyone smile.
This simple beef stroganoff checks all the boxes: hearty, creamy, and packed with flavor, yet totally approachable for busy nights. What makes Ground Beef Stroganoff a standout in my kitchen is how quickly it comes together and how it transforms everyday ground beef into comfort food magic. There’s nothing quite like that creamy stroganoff sauce coating tender ground beef and mushrooms, all twirled up with buttery egg noodles stroganoff style. It’s the kind of dish that feels warm and satisfying, especially on a chilly evening or when you want a cozy meal without fuss.
What I love most is that this Ground Beef Stroganoff fits snugly into my routine of fuss-free ground beef recipes. The ingredients are always easy to find—no need for exotic ingredients or tons of prep work. Plus, it’s budget-friendly, which is music to any foodie household trying to keep costs in check without sacrificing flavor.
If you’re anything like me—a fan of meals that bring joy without the stress—you’ve got to give this Ground Beef Stroganoff a whirl. It’s become a go-to easy weeknight dinner that impresses friends and family alike. I even shared a version in this fun Facebook post about quick and easy beef stroganoff recipes where home cooks chimed in with their own tips and tweaks. And if you want to see it in action or get inspired by visuals, this Instagram post of Ground Beef Stroganoff really captures the cozy vibe perfectly.
Ready to get saucy with this creamy delight? Grab your skillet, and let’s dive in together!
What You’ll Need:
This Ground Beef Stroganoff keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll grab from your local grocery store or might have handy already:
- 1 lb ground beef (80/20 for juiciness, but lean works too)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini both work great)
- 2 tablespoons butter (because buttery is better)
- 1 ½ cups beef broth (grab ready-made for easy weeknight dinner wins)
- 1 cup sour cream (for that creamy stroganoff sauce magic)
- 1 tablespoon Worcestershire sauce (adds a nice depth)
- 1 teaspoon Dijon mustard (a little tang goes a long way)
- Salt and pepper to taste
- 12 oz egg noodles (classic egg noodles stroganoff style, but any pasta works)
Out of sour cream? No problem, Greek yogurt is a friendly swap that keeps the creaminess but adds a touch of tang.
The mushrooms add earthiness to this ground beef stroganoff, but if you’re feeling creative, trying sliced zucchini or bell peppers as a simple beef stroganoff variation has been a hit in my kitchen. Plus, this Ground Beef Stroganoff is kind to your wallet because it uses everyday ingredients that are easy on the budget but big on comfort.
Here’s a quick prep tip: dice your onions and slice your mushrooms before you start cooking, so everything gets into the pan smoothly without scrambling around.
Leftovers? Absolutely keep them! This Ground Beef Stroganoff actually tastes even better the next day. Pop it in an airtight container and refrigerate for up to three days or freeze for longer storage. Reheat gently on the stovetop or microwave with a splash of broth to bring back that creamy texture.
My little personal twist? I always add a hint of smoked paprika when browning the ground beef. It gives a subtle smoky layer that’s unexpected but so satisfying.
If you like this kind of recipe, you might love this beef stroganoff with sour cream variation from my site. I’m telling you, this whole ground beef stroganoff vibe just hits the spot every time.
Let’s Cook This Together:
This Ground Beef Stroganoff comes together in about 30 minutes—perfect for an easy weeknight dinner that feels like a win.
- Boil those egg noodles! Start with salted water on the stove for your noodles. They’ll take about 8-10 minutes. Drain and set aside.
- Brown the ground beef: While the water heats, heat a large skillet over medium-high. Toss in your ground beef, breaking it apart with a spatula. Cook until it’s nicely browned and no longer pink, about 6-7 minutes. Drain excess fat if needed.
- Add the onions and garlic: To the browned ground beef, add diced onion and minced garlic. This is where the smell kicks in! Cook, stirring often, until the onions soften, about 3-4 minutes.
- Cook the mushrooms: Toss in the sliced mushrooms. Let them cook until they release their juices and start to brown, about 5 minutes. This step is golden for flavor.
- Make the creamy stroganoff sauce: Sprinkle in the Worcestershire sauce, Dijon mustard, and season with salt and pepper. Pour in the beef broth and let it simmer gently for 5 minutes—your kitchen is about to smell incredible.
- Stir in sour cream: Lower the heat, and mix in your sour cream. Stir carefully and heat through but don’t let it boil; you want to keep that creamy texture. If the sauce seems too thick, add a splash more beef broth.
- Combine with noodles: Add the cooked egg noodles straight into the skillet or serve spooned over the top—it’s a personal kitchen nugget how you like it best!
While this Ground Beef Stroganoff is simmering, you can pour yourself a glass of wine or brew your favorite tea. These little moments of chill make me love cooking even more.
If your stroganoff sauce looks a bit separated or thin, it’s totally fine—a quick stir and a touch more sour cream usually bring it all back to that smooth, creamy place.
Shortcut? Use pre-sliced mushrooms or pre-minced garlic from the store to save a few minutes in prep without sacrificing any flavor.
Over the years, my biggest lesson with Ground Beef Stroganoff has been patience—letting those mushrooms get that beautiful caramelized color makes a serious difference.
Don’t forget to peek at this crowd-pleaser recipe share on Facebook for more tips from fellow foodies making their own versions.
How to Serve & Savor It:
This Ground Beef Stroganoff truly shines when you serve it with a sprinkle of fresh parsley and lots of buttered egg noodles stroganoff style. The tender, rich bites alongside soft noodles—pure comfort heaven.
Because the sauce is so creamy, I love pairing it with simple steamed veggies like green beans or roasted Brussels sprouts for some brightness. Sometimes, a crisp side salad with a tangy vinaigrette cuts through the richness beautifully.
This Ground Beef Stroganoff is my go-to for easy weeknight dinners when the vibe calls for something filling but fuss-free. It’s also a fantastic dish to bring to potlucks or family gatherings—the warm, homey flavors always get compliments. A friend even shared this easy weeknight meal post on Facebook and she couldn’t stop raving about how quick and delicious it was!
Presentation tip? Serve it in deep bowls with a little extra sour cream dolloped on top and a side of crusty bread to soak up all that creamy sauce. Make it look effortless but thoughtful.
Leftovers turn into a fantastic lunch tossed with a bit more broth to loosen and even spooned into a baked potato for a fun twist. You can also add a handful of spinach near the end of cooking for a seasonal twist that adds some vibrant green and depth.
For a lighter take, swapping out half the beef for ground turkey works great. If you’re curious, check out this tasty ground turkey black bean enchilada recipe for more easy, protein-packed ideas.
Ground Beef Stroganoff has been a hit with my whole crew from picky kids to hungry adults—it’s one of those dishes that feels equally special and everyday. If you want to see how I serve this up and get inspired, this classic comfort food update post on Instagram really shows how simple ingredients come together beautifully.
Your Questions, Answered:
Q: Can I prep parts of this Ground Beef Stroganoff ahead?
A: Yes! Brown the ground beef and sauté the onions and mushrooms a day ahead. Store them separately in the fridge, then finish by warming everything together with broth and sour cream when ready. It’s a real time-saver!
Q: What’s a good swap for sour cream in this Ground Beef Stroganoff?
A: Greek yogurt works wonders here. It keeps the creamy tang but adds a touch of protein and lightness. Just stir it in off heat to avoid curdling.
Q: Can I make this Ground Beef Stroganoff for more or fewer people?
A: Absolutely. The recipe scales up or down easily—just adjust the ground beef, broth, and sour cream proportionally. For a crowd, double it and cook in a bigger skillet.
Q: What’s the secret to a creamy stroganoff sauce that doesn’t split?
A: Keep the heat low when adding sour cream and don’t let it boil. Patience is key!
Q: Can I use other noodles besides egg noodles stroganoff style?
A: Yes! Fettuccine, pappardelle, or even wide rice noodles work beautifully. The key is to have noodles that can hold onto that luscious sauce.
Q: Are there great veggies to add to ground beef stroganoff?
A: Mushrooms are classic, but bell peppers, zucchini, and spinach are great additions. Try sautéing them with the onions.
Q: Have you tried any fun variations of this dish?
A: Oh yes! I’ve swapped ground beef for ground turkey and tossed in some smoked paprika or a splash of white wine for a grown-up twist. The roasted butternut squash with ground turkey recipe on my site gives lovely inspiration for swapping up your ground meat games.
Curious for more inspiration? Check out the full recipe share on Facebook and see how others are making this dish their own.
Final Foodie Thoughts:
Ground Beef Stroganoff holds a special spot in my foodie heart because it’s like that trusty, warm hug after a busy day. It’s simple to make, packed with flavor, and deeply satisfying. Plus, it’s endlessly adaptable which makes it a kitchen favorite.
My Top Ground Beef Stroganoff Tips:
- Brown your meat well for deep flavor.
- Don’t rush the mushrooms; let them get golden.
- Stir in sour cream off heat for perfect creaminess.
Some of my favorite variations include adding smoked paprika for earthiness, swapping ground beef for ground turkey to lighten things up, and throwing in fresh spinach for a pop of green and extra nutrients.
The version that gets requested over and over is the classic creamy egg noodles stroganoff with a little extra Worcestershire sauce and lots of mushrooms. It just never gets old.
I hope you make it your own—play with ingredients, switch up the sides, and share it with those you love. That’s what this Ground Beef Stroganoff is all about for me: joyful, delicious, everyday awesome food that brings people together.
So, grab that skillet and get cooking! Your next easy weeknight dinner just found its star.
Need more recipes to keep your kitchen inspired? Don’t miss this beef stroganoff with sour cream recipe or cozy up with these roasted butternut squash with ground turkey ideas for variety.
Ready, set, stir!
Ground Beef Stroganoff
A comforting Ground Beef Stroganoff featuring tender beef, creamy mushroom sauce, and tender egg noodles, perfect for a quick and hearty weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons butter
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 8 oz egg noodles
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add chopped onion and minced garlic to the skillet; sauté until softened, about 3 minutes.
- Add butter and sliced mushrooms; cook until mushrooms are tender and browned, about 5 minutes.
- Stir in beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes to reduce slightly.
- Remove skillet from heat and stir in sour cream until well combined. Do not boil after adding sour cream to prevent curdling.
- Season with salt and pepper to taste.
- Toss cooked egg noodles in the sauce until evenly coated.
- Serve warm, garnished with chopped fresh parsley if desired.
Notes
For a richer flavor, try adding a splash of dry white wine when sautéing the mushrooms or top with grated Parmesan cheese before serving.