This Ground Beef Stroganoff recipe is satisfying, comforting, and simple to make. It's sure to become a family favorite! Ready in just over 30 minutes.
I didn't grow up with ground beef Stroganoff (my mom always made it with steak), but it is a popular variation on the classic recipe, so I wanted to give it a try. It took me a few attempts to make this recipe blog-worthy, and I'm happy with the version I landed on.
The key to making this dish extra flavorful? Make sure you get a good sear on the meat, mushrooms, and onions. That browned goodness just makes this dish so tasty. This is the best Stroganoff with ground beef!
You may also like my Creamy Chicken Stroganoff Recipe.
What to serve with Ground Beef Stroganoff?
Try buttered egg noodles, mashed potatoes, rice, or veggies. I see a lot of "one pot" Stroganoff recipes out there, but I wanted to provide the option of not having to serve this with egg noodles if you don't want to.
Recipe notes & success tips:
- I prefer using full-fat sour cream because a) the taste is better and b) it's less likely to curdle.
- I like to use extra-lean ground beef (96% lean) so i can generally skip the step of draining any fat.
- I typically use cremini mushrooms, but feel free to substitute with white mushrooms or baby bellas.
- Feel free to add more Dijon mustard, garlic, and Worcestershire sauce if you want to punch the flavor up even more!
- Don't have beef broth? A bouillon cube (or Better Than Bouillon) + water works.
- If you want the sauce to be very saucy, add in another 1/2 cup of beef broth. You may need to add a little more broth when reheating leftovers as well.
This is one of those comfort food recipes that is great for busy weeknights. Got some ground beef in the freezer? This is a yummy way to use it!
More tasty ground beef recipes to try:
- Simple Ground Beef Casserole
- Easy Hamburger Soup
- Ground Beef Gnocchi
- Easy Creamy Beef and Shells
- Homemade Hamburger Helper Recipe
I hope you will give this easy creamy ground Beef Stroganoff a try!
Questions? Let me know in the comments below. As always, tag me #saltandlavender on Instagram if you've made one of my recipes.
Ground Beef Stroganoff
This Ground Beef Stroganoff recipe is satisfying, comforting, and simple to make. It's sure to become a family favorite!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 7 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 pound extra lean ground beef
- 2 tablespoons flour
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 cup beef broth
- 1/2 cup sour cream (full fat)
- Salt & pepper to taste
Instructions
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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.
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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 (there shouldn't be if you used very lean beef), spoon most of it out once the meat is done browning.
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Sprinkle the flour over the beef and stir it in. Let it cook for about a minute (stir it a few times).
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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.
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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.
Recipe Notes
- 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.
- I like to add more Worcestershire sauce and Dijon mustard to the recipe, but I left it fairly mild on purpose so you can easily build on the flavors if needed.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Zen says
Loved this! Added a splash of red wine as well which enhanced the flavour even more and served it over buttered noodles. Definitely on my list to make again!
Natasha says
I'm so happy you enjoyed it!! Yes, red wine or even brandy would be an awesome addition!! Thanks for leaving me a review! 🙂
Flora Kathleen says
I love this recipe, it turned out perfectly and was so delicious! I made two variations. One with the recipe as-is and one with plain goat yogurt instead of sour cream for my serving because I am a bit sensitive to dairy products. Both were so great! It smelled and tasted perfect. I served it on the buttered noodles. I browned the meat as per suggested. All of the Salt and Lavender recipes I have made have been hits!
Natasha says
Wonderful!! So happy to hear that, Flora! Thanks for taking the time to comment. XO
John says
Followed it step by step. As usual, great recipe and it’s now on the ‘repeat’ list with our family!
John says
Forgot the stars!
Natasha says
Thanks so much, John! 🙂
Natasha says
Wonderful!!
Michelle says
I made this tonight and it was not bland at all. I did add a little extra sauce and mustard. My husband even commented that this recipe was better than a different one for stroganoff he’s used before, and he’s a tough critic! I didn’t have beef broth so I used better than bouillon and that worked just fine. Excellent recipe, thank you for sharing!
Natasha says
I'm so pleased you enjoyed it, Michelle!! 🙂 I love when the husbands like it too haha.
Victoria Michaelis says
I’m sorry....I don’t think I screwed up....but this was very bland and the color looked awful....plus it did not say anywhere that I could see when to add the garlic.....I just browned it with the onions and mushrooms.
Natasha says
Garlic is in step 2. Sorry you didn't like it. Not sure what color you expect it to be... the photos show what it looks like lol. Did you salt it enough? Not sure if you read in the notes that you can add more Worcestershire/Dijon/etc. as well depending on your tastes. I definitely did not find it bland made as directed, but I guess I can't please everyone unfortunately.
Kim says
Didn’t Change A Thing , I did let the pasta cook in Vegetable broth until it was cooked and reduced . Very Tasty !!!
Will make again , No Doubt 😀
Natasha says
That's awesome!! Thanks for letting me know. So glad you liked it.
Michelle says
Wow!! This was so yummy and tasty and super easy to make. I had all the ingredients on hand. Delish!!!
Natasha says
Aww so happy to hear that! Thanks for taking the time to comment.
Christy says
This was DELICIOUS! Thanks for the notes, I doubled the mustard & increased the Worcestershire a bit - YUM! (Served with buttered egg noodles) 👩🏻🍳
Natasha says
I'm so happy you enjoyed it, and possibly even happier that you read the notes (lots of people don't lol). Thanks for taking the time to comment! XO
Mellie says
Looks delicious! Do you think you could freeze half?
Natasha says
Hi! I’d freeze half prior to adding the sour cream for best results. I think freezing it with the sour cream probably would be fine if you reheat it on a low heat, but there is a chance it’ll separate/get a bit grainy. Let me know if you try!
J. Peter Castelan says
Looks SUPERB, Can't wait to try it out! On my way to the Grocery store!
Natasha says
Let me know how it goes! ☺️
Barbara says
I have made this recipe for years..my kids loved it. I kick it up a notch with some dried dill and a splash of dry sherry before serving. Quick and easy recipe.
Natasha says
Yes, adding sherry would make it extra amazing 😍🤗
Craig R. says
This looks great. Do you think using plain greek yogurt in place of sour cream would work ok?
Natasha says
Thank you!! I can’t say for sure how the texture would be. I’m worried about the lower fat content. Full fat sour cream has a richer, more silky taste, and is less prone to curdling. It won’t have as much of that signature stroganoff tangy taste either.
Kristen says
Ooooh, so delicious. Making this tomorrow!! Thank you 🙂
Natasha says
Let me know what you think! ♥️