Easy Ground Beef Stroganoff Recipe

There’s something about ground beef stroganoff that’s both comforting and satisfying, especially when you need a quick and hearty dinner option. I stumbled upon this recipe during one of those busy weeknights when I needed to get dinner on the table fast, and it’s been a staple ever since. It’s creamy, savory, and requires just a handful of ingredients you probably already have in your kitchen. The best part? It all comes together in about 30 minutes, making it perfect for those nights when you really don’t feel like spending hours over the stove.

This recipe skips the complexity of traditional stroganoff without sacrificing that rich, flavorful sauce. Instead of slow-cooking chunks of beef, we’re using ground beef for a quicker (and more budget-friendly) alternative. Trust me, once you try this version, you’ll want to add it to your regular rotation.

this RECIPE

🍽 A little story about this recipe’s discovery

One chilly fall evening, after a long day of work, I was staring into the fridge trying to figure out what to make for dinner. I had some ground beef, half a bag of egg noodles, and a tub of sour cream that was just about to expire. Sound familiar? That’s when it hit me – a simplified version of stroganoff. I didn’t have time for slow-braised beef or a long list of fancy ingredients, but I could pull together a cozy meal that tasted like it took hours.

As I started cooking, the kitchen filled with the smell of butter melting and the sizzle of ground beef browning in the pan. By the time I was whisking in the broth and watching the sauce turn creamy and velvety, I knew I had something special. It was quick, it was easy, and best of all, it was delicious. My family cleaned their plates, and now this dish has become a regular on our table whenever we crave comfort food without the fuss.

Stroganoff’s origins: from Russia with love

Beef stroganoff, or “stroganov,” has its roots in 19th-century Russia. Traditionally, it was made with sautéed beef and smothered in a creamy sauce made from sour cream. Over time, the recipe made its way across Europe and to the U.S., where it’s been adapted in countless ways. These days, stroganoff can be made with everything from mushrooms to chicken, but the essence of the dish remains the same: a creamy, savory sauce over tender meat or vegetables, usually served with noodles or rice. This ground beef version is a modern, quick-cooking twist on the classic that doesn’t skimp on flavor!

Let’s talk ingredients: making the most of what you have

Egg noodles

Egg noodles are classic in stroganoff, soaking up the rich, creamy sauce perfectly. If you don’t have egg noodles, feel free to use whatever pasta you have on hand—fusilli, penne, or even spaghetti will work in a pinch. Just make sure to cook them until al dente, so they don’t get too soft when mixed into the sauce.

Ground beef

Using ground beef keeps this recipe quick and easy. Opt for lean ground beef (85% lean or higher) to minimize excess grease. If you want a lighter version, you can swap it out for ground turkey or chicken, both of which work beautifully in this dish.

Butter and flour (for the roux)

Butter and flour combine to make a roux, which thickens the sauce. I always recommend using unsalted butter so you can better control the seasoning. If you need a gluten-free option, you can substitute the flour with a gluten-free blend or even cornstarch.

Beef broth

Beef broth adds depth and richness to the sauce. I’ve tried making this dish with chicken broth when I didn’t have beef broth, and it was still delicious! However, beef broth will give you the best, most robust flavor.

Sour cream

Sour cream is what gives stroganoff its signature tang. If you don’t have sour cream, plain Greek yogurt can be a great substitute, offering the same creaminess and tang without being as heavy.

Spices: garlic powder, onion powder, salt, and pepper

The combination of garlic and onion powders adds flavor without overpowering the dish. You could also use fresh garlic and sautéed onions if you have the time. A pinch of smoked paprika would be a fun addition too, adding a subtle smoky depth.

Kitchen gear: what you need (and what you can totally skip)

This recipe doesn’t require any fancy equipment, which makes it even more appealing for a busy weeknight. Here’s what you’ll need:

• Large skillet: You’ll use this for both browning the beef and making the sauce. A cast-iron skillet works great for even heat distribution, but a nonstick skillet will do the trick too.
• Whisk: For making a smooth, lump-free sauce, a whisk is your best friend. If you don’t have one, use a fork, but just be sure to whisk vigorously!
• Pasta pot: Nothing fancy needed here, just something large enough to cook your noodles without them sticking together.

If you don’t have a whisk or don’t want to use multiple pots, you can actually make this recipe all in one skillet, just cook the noodles first and set them aside before browning the beef!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the noodles

Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Make sure to stir them occasionally so they don’t clump together. Once they’re done, drain them and set them aside. (Pro tip: I like to drizzle a bit of olive oil over the drained noodles to keep them from sticking.)

2. Brown the ground beef

While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until it’s browned and no pink remains, about 6-8 minutes. Don’t forget to drain off the excess fat—this is where I used to go wrong and end up with a greasy sauce. Now, I always transfer the beef to a plate after browning so I can start fresh with the sauce.

3. Make the roux

In the same skillet, melt the butter over medium heat. Once it’s melted, add the flour, whisking constantly for about 2 minutes. The roux should be a light golden color and have a smooth texture. Keep whisking—this step is key to avoiding lumps in your sauce!

4. Create the sauce

Slowly pour in the beef broth while whisking, and keep whisking until the mixture starts to thicken, about 3-4 minutes. Then, gradually add the milk, stirring constantly. The sauce will thicken again after about 5-7 minutes. You want it to be smooth and creamy without any lumps, so don’t rush this step!

5. Season and combine

Stir in the garlic powder, onion powder, pepper, and salt, making sure the seasonings are evenly distributed. Now, add the cooked noodles and browned ground beef back into the skillet, stirring until everything is well combined and heated through.

6. Finish with sour cream

Finally, reduce the heat to low and gently stir in the sour cream. This step adds that signature creaminess and tang, making the sauce velvety smooth. Once it’s all blended, your ground beef stroganoff is ready to serve!

Variations: how to make this dish your own

• Gluten-free: Swap out the flour for a gluten-free alternative, like cornstarch or a gluten-free flour blend. Use gluten-free pasta or rice instead of egg noodles.
• Vegan: You can make this dish vegan by substituting the ground beef with a plant-based ground meat alternative. Use non-dairy milk (like almond or oat milk) and swap the sour cream for a vegan sour cream or cashew cream.
• Low-carb: For a low-carb version, serve this stroganoff over spiralized zucchini noodles or cauliflower rice instead of pasta.
• Spice it up: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce when you’re seasoning the sauce. I’ve tried it with a little smoked paprika as well, which adds a nice depth of flavor.
• Mushroom stroganoff: Want a meatless version? Swap the ground beef for sautéed mushrooms! They add an earthy, savory flavor that pairs perfectly with the creamy sauce.

Serving suggestions: make it a meal!

This ground beef stroganoff is rich and filling on its own, but I love serving it with a side of something fresh and green. Steamed broccoli, green beans, or a crisp side salad with a light vinaigrette make great companions. For a little extra indulgence, garlic bread is always a hit—perfect for mopping up any leftover sauce!

To elevate the presentation, sprinkle a bit of fresh parsley on top of the dish right before serving. It adds a pop of color and a touch of freshness.

beverage pairings

If you’re looking for the perfect beverage to enjoy with this meal, I recommend something refreshing and light to balance out the richness of the sauce.

• Iced tea: A classic choice, whether sweetened or unsweetened, pairs beautifully with the savory flavors of stroganoff.
• Sparkling water with lemon: For a more neutral option, sparkling water with a splash of lemon or lime is a great palate cleanser between bites.
• Ginger ale: If you want something with a bit more zing, a non-alcoholic ginger ale complements the creamy, tangy sauce really well.

Storing and reheating tips

Got leftovers? Lucky you! Ground beef stroganoff reheats beautifully, but there are a few tricks to keep in mind. Store any leftovers in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of milk or beef broth to loosen up the sauce (it tends to thicken as it cools). Warm it in a skillet over medium-low heat, stirring occasionally until heated through. If using the microwave, heat in short bursts, stirring in between to make sure everything heats evenly. Just be careful not to overheat, as the sour cream can separate if it gets too hot.

Scaling the recipe for more (or fewer) servings

This recipe as written serves about 4 people, but it’s easy to adjust for more or fewer servings. If you’re cooking for a crowd, you can double the ingredients without any issues. When doubling the recipe, just make sure you’re using a large enough skillet to hold all the ingredients.

If you’re making it for just one or two, you can halve the recipe. One thing I’ve noticed is that the sauce can sometimes thicken too much if made in a smaller batch, so you may want to keep a little extra milk or broth on hand to thin it out if necessary.

Common questions

1. Can I use fresh garlic and onions instead of garlic powder and onion powder?
Absolutely! If you have the time, sautéing fresh garlic and onions at the beginning will add a deeper flavor. I would use one small onion and two garlic cloves.

2. Can I freeze ground beef stroganoff?
Yes, you can! Just note that the sauce may separate slightly when thawed due to the sour cream. To fix this, gently reheat the dish and whisk in a little extra milk or broth to bring the sauce back together.

3. Can I make this recipe dairy-free?
Definitely. Swap the butter for a dairy-free alternative, and use your favorite plant-based milk and sour cream substitute. The flavors will be slightly different, but still delicious.

4. How can I make the sauce thicker?
If your sauce isn’t thickening enough, let it simmer for a few more minutes. You can also whisk in a bit more flour, but be careful not to add too much at once.

5. Can I add vegetables to this dish?
Yes! Mushrooms, peas, or sautéed spinach would all be great additions. Just toss them in when you’re adding the noodles and beef to the sauce.

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