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This 35-minute ground beef stroganoff recipe is cozy, budget friendly, and simple to make! It’s sure to become a go-to when your family is craving a comforting meal.

You may also like my Creamy Chicken Stroganoff Recipe or Mushroom Stroganoff.

ground beef stroganoff with egg noodles in a skillet

Why you’ll love it

Whether you call it hamburger stroganoff or ground beef stroganoff, there’s no denying that this beef in a creamy sauce is simple, old-fashioned comfort food done right! This popular variation on a classic makes an easy, quick, and inexpensive weeknight meal.

The key to making this easy stroganoff extra flavorful? It’s getting a good sear on the mushrooms and onions. That browned goodness just makes this dish so tasty. The signature sour cream and mushroom sauce that stroganoff is known for is ultra delicious.

What you’ll need

  • Olive oil and butter – for sautéing
  • Mushrooms – we’re using cremini mushrooms, which are sometimes labeled as baby bellas
  • Onion and garlic – tasty aromatics. I like using sweet (Vidalia) onion.
  • Beef – I like to use lean ground beef so I can generally skip the step of draining any fat
  • Flour – to thicken up the sauce
  • Worcestershire sauce and Dijon mustard – this duo are a fantastic flavor enhancer
  • Beef broth – the savory base of the sauce
  • Sour cream – use full-fat sour cream because it’s much tastier, the sauce will be silky, and it’s less likely to curdle
ingredients for ground beef stroganoff in prep bowls

Pro Tip

Feel free to add more garlic, Dijon mustard, and Worcestershire sauce if you want to punch the flavor up even more!

How to make ground beef stroganoff

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing mushrooms and onions in a skillet, followed by browning ground beef

Heat up the oil and butter in a skillet, then sauté the onions and mushrooms until all the water has cooked off and everything has a nice sear. Transfer to a plate. Add the ground beef, breaking it up with your spoon, followed by the garlic. Cook until browned.

adding flour and then mustard and worcestershire sauce to a skillet with ground beef

Stir in the flour, cooking for a minute or so. Add in the Worcestershire sauce, Dijon mustard, and beef broth. Cook until the mustard and flour have dissolved in, scraping up any tasty browned bits from the bottom.

adding mushrooms and sour cream to a skillet with ground beef stroganoff

Return the mushroom and onion mixture to the pan, and stir it in. Take it off the heat, and stir in the sour cream. Season with salt & pepper. Serve as desired (see suggestions below) and enjoy.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • I don’t recommend substituting the sour cream for anything else. It’s a signature component of any stroganoff recipe.
  • I typically use cremini mushrooms, but feel free to substitute with white mushrooms.
  • Don’t have beef broth? A bouillon cube (or Better Than Bouillon) plus water works.
  • If you want the sauce to be very saucy, add in another 1/2 cup of beef broth.
ground beef stroganoff with egg noodles in a white bowl

What to serve with ground beef stroganoff

Leftovers and storage

  • Store leftover ground beef stroganoff for 3-4 days in the fridge in an airtight container.
  • Reheat over a low heat in a saucepan. You may need to add a little more broth when reheating as well.
  • I don’t recommend freezing it, but if you want to freeze the whole batch, leave the sour cream out until reheating. The texture can change when frozen.
close-up of the BEST ground beef stroganoff recipe with egg noodles

If you made this creamy ground beef stroganoff, please leave a star rating and review below! As always, tag me #saltandlavender on Instagram if you made one of my recipes.

ground beef stroganoff with egg noodles in a skillet
4.62 from 73 votes

Ground Beef Stroganoff

This 35-minute ground beef stroganoff recipe is cozy, budget friendly, and simple to make! It's sure to become a go-to when your family is craving a comforting meal.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms sliced
  • 1/2 medium onion chopped
  • 1 pound lean ground beef
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce or more, to taste
  • 1 tablespoon Dijon mustard or more, to taste
  • 1 cup beef broth
  • 1/2 cup sour cream (full fat)
  • Salt & pepper to taste


  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the mushrooms and onions. Sauté, stirring occasionally, for about 7-10 minutes or until the water has been released from the mushrooms and it cooks off and they get a nice sear. Remove the mushrooms/onions from the pan and set aside.
  • Add the ground beef to the skillet and cook it until browned (about 8 minutes), breaking it up with your spoon as you go along. Once the beef starts cooking a bit, stir in the garlic. If there's a lot of excess fat, spoon most of it out once the meat is done browning.
  • Sprinkle the flour over the beef and stir it in. Let it cook for about a minute (stir it a few times).
  • Add in the Worcestershire sauce, Dijon mustard, and broth, and cook for another 1-2 minutes, stirring until the flour & mustard have dissolved and it's heated through (also be sure to scrape the bits from the bottom of the pan).
  • Add the mushrooms and onions back to the pan (stir them in).
  • Take the pan off the heat and stir in the sour cream. Season with salt & pepper as needed. Serve immediately over buttered egg noodles, mashed potatoes, or rice.


  • If the sauce ever gets too thick (like when you’re reheating it), add a splash more beef broth or even a dollop more sour cream.
  • This is the cast iron Le Creuset pan I use. Any skillet is fine, but I do love the sear you can easily get with cast iron.


Calories: 310kcal, Carbohydrates: 9g, Protein: 28g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 434mg, Potassium: 761mg, Fiber: 1g, Sugar: 3g, Vitamin A: 273IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Del says:

    5 stars

    1. Natasha says:

      Thank you, Del!

  2. Julie Stallings says:

    5 stars
    Hi! I just made your recipe and it’s delicious! I wanted to share that I used Birds Eye Skillets Garlic and White Wine Mushrooms 11 oz (Frozen) in lieu of fresh. I had to add more salt than I would have liked, but I use unsalted butter and broth, so that was to be expected.

    Very good. Will make again! Thank you! Julie

    1. Natasha says:

      I’m so happy it was a hit!

  3. Ruth says:

    5 stars
    We really enjoyed this. Definitely comfort food.

    1. Natasha says:

      That’s great! Thanks, Ruth!

  4. Lindsey Engle says:

    5 stars
    With slight adjustments for our own tastes this has become one of our weeknight go-tos!

    1. Natasha says:

      Wonderful!! 😀 Thanks, Lindsey!

  5. Emily H says:

    5 stars
    I can’t even count how many times I’ve made this exact recipe. It’s my tried and true go to! It’s unusual for me to follow an exact recipe, but when it’s this spot on, no adjustments needed! 10/10 recommend giving this a try!

    1. Natasha says:

      Wow that’s so nice to hear, Emily!! 😀 Thank you!