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ground beef stroganoff with egg noodles in a skillet
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4.60 from 70 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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Beef Stroganoff with Ground Beef, Ground Beef Stroganoff, Hamburger Stroganoff
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

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.
  • 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.

Nutrition

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