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
- Easy Salisbury Steak
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
- 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
- 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 (there shouldn't be if you used very lean beef), 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). I like to add more Worcestershire sauce and Dijon mustard than suggested, but I left it fairly mild on purpose so you can easily build on the flavors if needed.
- 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.
- 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.