Beef Stroganoff With Ground Beef Recipe
Ground Beef Stroganoff is the ultimate weeknight comfort dish — rich, creamy, and loaded with tender mushrooms and savory beef. It comes together in just 30 minutes for a satisfying meal.
Pair it with egg noodles, fluffy rice, or buttery mashed potatoes, and it instantly becomes a cozy favorite you’ll want on repeat all year long.
Key Players in This Ground Beef Stroganoff Recipe
- Lean ground beef – The heart of the dish, delivering bold, savory flavor with minimal fat.
- Mushrooms – Their earthy depth soaks up the creamy sauce beautifully.
- Onion – Provides aromatic sweetness and a soft bite to round out the flavors.
- Garlic – A subtle punch that lifts the richness of the sauce.
- Beef broth – Adds a deep, meaty base to the sauce.
- Heavy cream – Lends luxurious body and velvety texture.
- Sour cream – Brings tang and creamy sharpness for a classic Stroganoff finish.
- Worcestershire sauce – Delivers an umami kick that ties all the flavors together.
How to Make Ground Beef Stroganoff: A Quick Walkthrough
Start by browning the ground beef until it breaks down into fine crumbles and is no longer pink. Toss in diced onions and garlic, sautéing until golden and aromatic.
Stir in the sliced mushrooms and cook until they soften and release their juices. Sprinkle in flour to thicken, mixing until the flour is absorbed and no lumps remain.
Pour in the beef broth, heavy cream, Worcestershire sauce, salt, and pepper. Simmer gently to meld the flavors and create a silky sauce.
Remove from heat and stir in the sour cream until creamy and well combined. Taste and adjust seasoning if needed.
Spoon over warm egg noodles or your favorite starch and serve immediately for maximum satisfaction.
Stroganoff Secrets & Flavor Boosters
For deeper flavor, brown the mushrooms in batches to prevent steaming — they’ll develop better color and taste. Lean ground beef is ideal here, but if you’re using regular ground beef, drain excess fat before adding the flour to avoid a greasy sauce.
Prefer a thicker sauce? Simmer a bit longer or add a touch more flour. For a lighter version, swap the heavy cream for half-and-half or even Greek yogurt.
You can also mix in fresh herbs like thyme or parsley at the end for a pop of freshness, or stir in a splash of white wine during the sauté phase for a touch of elegance.
How to Store, Reheat & Freeze Ground Beef Stroganoff
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth to loosen the sauce.
To freeze, let the Stroganoff cool completely, then store it in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating. For best texture, freeze without the noodles and cook fresh ones when ready to serve.
Beef Stroganoff With Ground Beef Recipe
Ingredients
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/3 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 medium onion finely diced
- 1 pound lean ground beef
- 2 garlic cloves finely minced
- 1 pound mushrooms thinly sliced
- 1 cup heavy whipping cream
- 1/2 teaspoon salt or to preference
Instructions
- Warm a large, deep skillet over medium-high heat and add olive oil. Introduce the ground beef, using a spatula to break it into small crumbles. Add the chopped onion and minced garlic, cooking until the onions turn translucent and take on a golden hue.
- Stir in the sliced mushrooms and continue sautéing for approximately 5 minutes, allowing them to soften. Let any excess moisture evaporate fully.
- Incorporate the flour, mixing thoroughly until no dry spots or lumps remain.
- Pour in the beef broth and heavy whipping cream, then add Worcestershire sauce, salt, and pepper. Bring the mixture to a gentle simmer. Reduce the heat to low and continue to cook for about 5 minutes, allowing the flavors to meld.
- Take the pan off the heat and fold in the sour cream, mixing until well combined. Adjust seasoning if needed. Serve hot atop pasta, rice, or potatoes.
