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This Ground Beef Stroganoff Recipe is creamy and comforting, with tender egg noodles coated in plenty of homemade gravy. Using ground beef makes it a more affordable way to serve stroganoff for a family than using steak.
I like to serve this easy ground beef stroganoff with something simple and green, like my Sautéed Green Beans. For another cozy beef-and-noodles dinner, try my Slow Cooker Beef and Noodles, or make my Oven Baked Hamburger Steaks when you’re craving ground beef with homemade gravy.
Why You’ll Love This Recipe
- Made with ground beef: It’s a more affordable way to make stroganoff for a family than using steak.
- No canned soup: The gravy is made from scratch with mushrooms, broth, and sour cream.
- Plenty of creamy sauce: The egg noodles get tossed right into the stroganoff so every bite is coated.
Ingredients Needed
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- Ground beef: I use 80/20 ground beef for plenty of beefy flavor.
- Wide egg noodles: Their broad shape works especially well with the creamy sauce.
- Cremini mushrooms: These add savory mushroom flavor to the gravy.
- Yellow onion and garlic: These add flavor to the gravy.
- Butter and all-purpose flour: These make the roux that thickens the gravy.
- Beef broth: The base of the homemade sauce.
- Worcestershire sauce and Dijon mustard: These give the gravy more flavor, with a little tang from the Dijon.
- Smoked paprika, kosher salt, and black pepper: These season the beef and gravy. For an easy shortcut, season to taste with my Steak Seasoning instead. Since it already contains salt, pepper, and smoked paprika, skip the separate amounts if you use it.
- Full-fat sour cream: Gives the finished stroganoff its creamy texture and classic tang.
- Fresh parsley: For serving.
How to Make Ground Beef Stroganoff
Making beef stroganoff with ground meat comes down to three main stages: browning the beef and mushrooms, building the gravy, and finishing everything with sour cream and noodles.
Brown the Beef and Mushrooms
Brown the ground beef well in a hot skillet, then transfer it to a plate while leaving the drippings behind. Cook the mushrooms in the same skillet until browned and their liquid has cooked off. Add the onion and garlic once the mushrooms are browned.
Make the Stroganoff Sauce
Add the butter and flour to create the roux, then gradually stir in the beef broth until the gravy is smooth.
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Add the Worcestershire sauce, Dijon, smoked paprika, and browned beef. Simmer until the gravy has thickened enough to coat the back of a spoon.
Finish With Sour Cream and Noodles
Take the skillet off the heat before adding the sour cream. Stir a little of the warm gravy into the sour cream first, then mix it back into the skillet.
Warm the sauce gently, then toss in the slightly undercooked egg noodles until everything is coated. Finish with parsley and serve.
Tips for the Best Ground Beef Stroganoff
- Let the beef brown before you break it up: I press the ground beef into the skillet and leave it alone for a few minutes first. That gives it time to get a good brown crust instead of steaming as you stir.
- Don’t crowd the mushrooms: Mushrooms give off a lot of liquid as they cook. Give them enough room for that liquid to cook off so they can actually brown. If your skillet is crowded, cook them in two batches.
- Add warm broth a little at a time: Warm broth is easier to mix into the roux smoothly. I start with about ½ cup, stir until there are no lumps, then keep adding the rest gradually.
- Take the pan off the heat before adding sour cream: Let the sour cream come to room temperature, then stir a little of the warm gravy into it before adding it to the skillet. Once it’s mixed in, keep the heat low and don’t let the sauce boil or it can separate.
- Slightly undercook the noodles: They’ll keep softening once you toss them with the hot stroganoff sauce.
What to Serve With Ground Beef Stroganoff
Since hamburger stroganoff already includes egg noodles, I usually keep the sides simple with a green vegetable.
My Air Fryer Broccoli is an easy option that keeps the stovetop free while you make the stroganoff. Baked Asparagus is another good choice when you want something green alongside the creamy sauce.
FAQs
Yes. This recipe uses fresh mushrooms and a homemade gravy instead. Butter and flour make the roux, while beef broth forms the base of the sauce before sour cream is added at the end.
Ground beef stroganoff uses crumbled ground beef instead of the strips of steak used in classic stroganoff. The creamy mushroom sauce, sour cream, and noodles still give it the familiar stroganoff flavor.
Yes. For the best texture, store the stroganoff sauce and egg noodles separately. Reheat the sauce gently over low heat, then serve it with freshly cooked or separately reheated noodles.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in a covered skillet over low heat, adding a splash of beef broth as needed to loosen the sauce. You can also microwave individual portions, stirring halfway through.
- Freeze: You can freeze the finished stroganoff for up to 2 months, but the noodles and sour cream sauce may be softer or slightly less smooth after thawing. For the best texture, freeze the sauce before adding the noodles only if you’re intentionally making it ahead.
Ground Beef Stroganoff Recipe
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Recommended Equipment
- Large Pot
- Large Skillet
Ingredients
- 12 oz Egg Noodles, wide
- 1 lb Ground Beef, 80/20
- 1 tbsp Olive Oil, or Avocado Oil
- 8 oz Cremini Mushrooms, sliced
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 3 tbsp Butter, unsalted
- 3 tbsp all-purpose flour
- 2 ½ cups Beef Broth, warm
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp Smoked Paprika
- 1 tsp Natural Ancient Sea Salt, plus more to taste
- ½ tsp Black Pepper
- ¾ cup Sour Cream, full-fat, room temperature
- Fresh parsley, chopped, for serving
Instructions
- Bring the sour cream to room temperature: Take the sour cream out of the refrigerator before you begin cooking.
- Cook the egg noodles: Bring a large pot of salted water to a boil. Cook the noodles until just under the package directions, then drain. Time them to finish around the same time as the stroganoff.
- Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and press it into an even layer. Cook undisturbed for 4 minutes.
- Finish cooking the beef: Break the beef into large crumbles and cook for another 4–5 minutes, or until deeply browned in spots. Season with some of the salt and black pepper, then transfer the beef to a plate. Leave any rendered fat in the skillet.
- Brown the mushrooms: Add the olive oil as needed, then arrange the mushrooms in a single layer. Cook undisturbed for 3 minutes, then stir and continue cooking for 2–3 minutes, or until golden and their liquid has evaporated.
- Cook the aromatics: Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute.
- Make the roux: Add the butter. Once melted, sprinkle in the flour and stir constantly for 2 minutes. The mixture will look thick and pasty.
- Add the broth: Pour in about ½ cup of the warm broth and stir until smooth. Continue adding the remaining broth gradually, stirring well after each addition.
- Season the sauce: Stir in the Worcestershire sauce, Dijon mustard, and smoked paprika. Return the ground beef and any accumulated juices to the skillet.
- Thicken the gravy: Simmer for 1–3 minutes, or until the sauce is thick enough to coat the back of a spoon. Taste and add more salt as needed.
- Add the sour cream: Remove the skillet from the heat and let it sit for 2 minutes. Stir about ½ cup of the hot sauce into the sour cream until smooth, then stir the mixture back into the skillet.
- Warm gently: Return the skillet to low heat for 1–2 minutes, just until warmed through. Do not let the sauce boil.
- Add the noodles: Add the drained egg noodles to the skillet and gently toss until evenly coated in the stroganoff sauce. Serve with chopped parsley.
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Recipe Notes
- Brown the beef without stirring at first: Pressing it into the skillet and leaving it undisturbed gives it time to develop deeper browned flavor.
- Give the mushrooms room to brown: If your skillet is crowded, cook them in two batches so their liquid can evaporate.
- Add the broth gradually: Stir each addition into the roux until smooth before adding more.
- Keep the heat low after adding the sour cream: High heat or boiling can cause the sauce to separate.
- Slightly undercook the noodles: They’ll finish softening once they’re tossed with the warm stroganoff sauce.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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