This Ground Beef Stroganoff is a family-friendly comfort food classic. Egg noodles twirl in a savory cream sauce, with meaty cremini mushrooms and seasoned ground beef. A one-pot dinner ready in just 30 minutes!
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Why You’ll Love This Easy Ground Beef Stroganoff Recipe
- Easy to Make. From scratch does NOT mean this recipe is difficult. This easy ground beef stroganoff is ready in 30 minutes and made all in one pot, which means less dishes to wash too!
- Budget-Friendly. Bust out those packages of ground beef you have stocked in the freezer. Like Shepherd’s Pie and Hamburger Casserole, stroganoff is a hearty meal that makes good use of inexpensive ingredients.
- Kid-Approved. Ground beef stroganoff is similar to the cheesy, oh-yes-pleasey Homemade Hamburger Helper, another from-scratch and lightened up take on a traditional ground beef recipe that the whole family will love! (Taco Pasta has similar vibes.)
tip!
For more great ground beef recipes, check out Ground Beef Dinner Ideas.
5 Star Review
“This was easy and delicious, and a definite repeat!”
— Marie —
How to Make Ground Beef Stroganoff
The Ingredients
- Ground Beef. As with this Korean Beef Bowl and Ground Beef and Potatoes, I recommend that you use a lean ground beef; 90% or 93%.
- Mushrooms. I like to use cremini mushrooms for their earthy, but not too overpowering, flavor. You can use really any variety or a mix; I just don’t recommend white button mushrooms as they are quite bland.
- Noodles. Egg noodles are the traditional way to serve old-fashioned beef stroganoff, but you could certainly serve ground beef stroganoff over rice, whole wheat noodles, or Garlic Mashed Potatoes.
- Beef Broth. Flavorful cooking liquid for building the sauce. Use low sodium beef broth so you can control the salt content.
- Greek Yogurt. Use full fat so it tastes satisfying, or substitute sour cream.
- Smoked Paprika. The key to the paprika is smoked, which is highly different and more deeply flavored than regular paprika.
- More Herbs and Spices. Thyme, garlic, onion powder, salt, and ground black pepper season up the ground beef immensely and add some earthiness, also complementing the mushrooms.
- Worcestershire Sauce. Hello flavor, this one really adds a ka-pow of savory.
- Dijon Mustard. Pairs perfectly with ground beef.
- Fresh Herbs. Garnish with fresh thyme or parsley for serving.
The Directions
- Brown the Meat. Cook beef and seasonings in a large skillet over medium high.
- Add the Mushrooms. Reduce to medium heat, add sliced mushrooms and cook until soft.
- Add the Flour. Stir it in and let it cook a bit.
- Pour in Some Broth. Add one-third of the beef broth.
- Simmer. Stir in the Worcestershire sauce and mustard. Add remaining broth and bring to a boil, then simmer for 10 minutes, stirring occasionally.
- Finish. Stir in Greek yogurt. Serve ground beef stroganoff hot over egg noodles with a sprinkle of fresh herbs. ENJOY!
Recipe Variations
- Beef Stroganoff With Steak. Yes, you can make beef stroganoff with ground beef or cut up steak. If not using ground beef, the best beef for stroganoff is tender but budget-friendly, like sirloin or flank steak. Follow this recipe: Beef Stroganoff.
- Crockpot Stroganoff. Beef stroganoff can be a set-it-and-forget-it Crock Pot recipe. See Slow Cooker Beef Stroganoff.
- Beef Stroganoff in an Instant Pot. The Instant Pot is a great tool for making flavorful beef stroganoff (with ground beef or steak strips) because you can first sauté the vegetables and brown the meet with the SAUTE function. See Instant Pot Beef Stroganoff for the recipe.
- Chicken Stroganoff. You can make different versions of beef stroganoff recipes, such as substituting the ground beef for ground chicken in this Chicken Stroganoff. You can also try ground turkey or sliced pork.
What to Serve with Ground Beef Stroganoff
- Salad. For a simple green side salad, go with Arugula Salad. For a sweeter salad, make Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.
- Roasted Vegetables. Roasted Brussels Sprouts, Roasted Asparagus, or Roasted Broccoli would add scrumptious greens to your meal (and mom says to eat your vegetables).
- Mashed Potatoes. Serve the ground beef stroganoff over mashed potatoes to bump the comfort food factor up another level. Try Garlic Mashed Potatoes for something classic, or Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes for a hands-free cooking method.
Recipe Tips and Tricks
- Use the Best Ground Beef. This is important whenever you’re making ground beef recipes! Extremely fresh beef is actually purplish in color, as ground beef is gray when it has no oxygen exposure. So the bright-red surface color is not an indicator of freshness. Ground beef is good in the fridge 1-2 days from purchasing.
- Drain the Beef, If Needed. I recommend lean ground beef for this recipe, but if you only have beef with a higher fat content on hand, that’s fine too; you’ll simply need to drain off the excess grease after you’ve browned it.
- Don’t Let the Yogurt Curdle. To keep sour cream and Greek yogurt from curdling in beef stroganoff, be sure to work with completely room temperature dairy, or better yet, temper it first. You can do so by adding a small amount of the hot mixture to the yogurt in a separate bowl, and then stir the yogurt mixture back into the dish.
Ground Beef Stroganoff
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
This easy ground beef stroganoff recipe is a family favorite ready in just 30 minutes! One-pot meal with mushrooms, noodles and creamy sauce.
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef 90% or 93% lean
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 ounces egg noodles whole wheat if possible
- 16 ounces cremini baby bella mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 15-ounce can beef broth divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- ⅔ cup full-fat Greek yogurt at room temperature* or sour cream about 5 1/2 ounces
- Chopped fresh parsley or thyme optional
Instructions
- If your Greek yogurt is still in the refrigerator, remove it now. In a large, deep skillet heat the oil over medium high. Once the oil is hot, add the beef, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Cook, breaking apart the meat with a spoon or sturdy spatula, until it is fully browned and cooked through, about 6 to 8 minutes. If there’s excess grease pooling in the pan, drain it off (if you are using 93% lean you likely will not need to).
- Reduce the heat to medium and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms soften, brown and shrink, about 8 to 10 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook noodles to al dente according to package instructions, then drain and set aside.
- Sprinkle the flour over the top of the beef and mushrooms, then stir to coat. Pour in about one-third of the beef broth. Stir, scraping off any bits that are stuck to the bottom of the pan. Stir in the Worcestershire and mustard.
- Add the rest of the broth. Bring the liquid to a boil, then reduce the heat to a gentle bubble. Continue simmering, stirring from time to time, for 10 minutes.
- Remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Serve hot over the egg noodles with a sprinkle of parsley or thyme. Or, you can stir the pasta into the pan with the noodles and serve the stroganoff as a mix.
Video
Notes
*Do not use fat free Greek yogurt, as it will curdle (low-fat is fine); make sure the Greek yogurt is at room temperature and add it off the heat (to further prevent curdling).
Adapted from my Ground Chicken Stroganoff.
- TO STORE: Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.
Nutrition
Serving: 1serving (of 4)Calories: 421kcalCarbohydrates: 42gProtein: 37gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 108mgPotassium: 1136mgFiber: 3gSugar: 4gVitamin A: 535IUVitamin C: 1mgCalcium: 99mgIron: 5mg
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Hi Kristin! Oops, that was a mistake on our part. No onions in this recipe. Enjoy!