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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.
You may also like my Creamy Chicken Stroganoff Recipe or Mushroom Stroganoff.
Why you’ll love it
Whether you call it hamburger stroganoff or ground beef stroganoff, there’s no denying that this beef in a creamy sauce is simple, old-fashioned comfort food done right! This popular variation on a classic makes an easy, quick, and inexpensive weeknight meal.
The key to making this easy stroganoff extra flavorful? It’s getting a good sear on the mushrooms and onions. That browned goodness just makes this dish so tasty. The signature sour cream and mushroom sauce that stroganoff is known for is ultra delicious.
What you’ll need
- Olive oil and butter – for sautéing
- Mushrooms – we’re using cremini mushrooms, which are sometimes labeled as baby bellas
- Onion and garlic – tasty aromatics. I like using sweet (Vidalia) onion.
- Beef – I like to use lean ground beef so I can generally skip the step of draining any fat
- Flour – to thicken up the sauce
- Worcestershire sauce and Dijon mustard – this duo are a fantastic flavor enhancer
- Beef broth – the savory base of the sauce
- Sour cream – use full-fat sour cream because it’s much tastier, the sauce will be silky, and it’s less likely to curdle
Pro Tip
Feel free to add more garlic, Dijon mustard, and Worcestershire sauce if you want to punch the flavor up even more!
How to make ground beef stroganoff
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Heat up the oil and butter in a skillet, then sauté the onions and mushrooms until all the water has cooked off and everything has a nice sear. Transfer to a plate. Add the ground beef, breaking it up with your spoon, followed by the garlic. Cook until browned.
Stir in the flour, cooking for a minute or so. Add in the Worcestershire sauce, Dijon mustard, and beef broth. Cook until the mustard and flour have dissolved in, scraping up any tasty browned bits from the bottom.
Return the mushroom and onion mixture to the pan, and stir it in. Take it off the heat, and stir in the sour cream. Season with salt & pepper. Serve as desired (see suggestions below) and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Store the other half of your onion in a handy onion saver.
- This is the Le Creuset skillet I use for this recipe.
- Chopping the onions and mushrooms is a breeze with a sharp chef’s knife.
Substitutions and variations
- I don’t recommend substituting the sour cream for anything else. It’s a signature component of any stroganoff recipe.
- I typically use cremini mushrooms, but feel free to substitute with white mushrooms.
- Don’t have beef broth? A bouillon cube (or Better Than Bouillon) plus water works.
- If you want the sauce to be very saucy, add in another 1/2 cup of beef broth.
What to serve with ground beef stroganoff
- Buttered egg noodles are traditional, but Mashed Potatoes, a Baked Potato, rice, or Easy Roasted Green Beans work too! 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.
- A slice of fresh crusty bread is a great pairing along with a side salad. Try spring mix with my homemade Olive Garden Salad Dressing or this Homemade Ranch Dressing.
Leftovers and storage
- Store leftover ground beef stroganoff for 3-4 days in the fridge in an airtight container.
- Reheat over a low heat in a saucepan. You may need to add a little more broth when reheating as well.
- I don’t recommend freezing it, but if you want to freeze the whole batch, leave the sour cream out until reheating. The texture can change when frozen.
More easy ground beef recipes
If you made this creamy ground beef stroganoff, please leave a star rating and review below! As always, tag me #saltandlavender on Instagram if you made one of my recipes.
Ground Beef Stroganoff
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Followed it step by step. As usual, great recipe and it’s now on the ‘repeat’ list with our family!
Forgot the stars!
Thanks so much, John! 🙂
Wonderful!!
I made this tonight and it was not bland at all. I did add a little extra sauce and mustard. My husband even commented that this recipe was better than a different one for stroganoff he’s used before, and he’s a tough critic! I didn’t have beef broth so I used better than bouillon and that worked just fine. Excellent recipe, thank you for sharing!
I’m so pleased you enjoyed it, Michelle!! 🙂 I love when the husbands like it too haha.
I’m sorry….I don’t think I screwed up….but this was very bland and the color looked awful….plus it did not say anywhere that I could see when to add the garlic…..I just browned it with the onions and mushrooms.
Garlic is in step 2. Sorry you didn’t like it. Not sure what color you expect it to be… the photos show what it looks like lol. Did you salt it enough? Not sure if you read in the notes that you can add more Worcestershire/Dijon/etc. as well depending on your tastes. I definitely did not find it bland made as directed, but I guess I can’t please everyone unfortunately.
Didn’t Change A Thing , I did let the pasta cook in Vegetable broth until it was cooked and reduced . Very Tasty !!!
Will make again , No Doubt 😀
That’s awesome!! Thanks for letting me know. So glad you liked it.
Wow!! This was so yummy and tasty and super easy to make. I had all the ingredients on hand. Delish!!!
Aww so happy to hear that! Thanks for taking the time to comment.
This was DELICIOUS! Thanks for the notes, I doubled the mustard & increased the Worcestershire a bit – YUM! (Served with buttered egg noodles) 👩🏻🍳
I’m so happy you enjoyed it, and possibly even happier that you read the notes (lots of people don’t lol). Thanks for taking the time to comment! XO
Looks delicious! Do you think you could freeze half?
Hi! I’d freeze half prior to adding the sour cream for best results. I think freezing it with the sour cream probably would be fine if you reheat it on a low heat, but there is a chance it’ll separate/get a bit grainy. Let me know if you try!
Looks SUPERB, Can’t wait to try it out! On my way to the Grocery store!
Let me know how it goes! ☺️
I have made this recipe for years..my kids loved it. I kick it up a notch with some dried dill and a splash of dry sherry before serving. Quick and easy recipe.
Yes, adding sherry would make it extra amazing 😍🤗
This looks great. Do you think using plain greek yogurt in place of sour cream would work ok?
Thank you!! I can’t say for sure how the texture would be. I’m worried about the lower fat content. Full fat sour cream has a richer, more silky taste, and is less prone to curdling. It won’t have as much of that signature stroganoff tangy taste either.
Ooooh, so delicious. Making this tomorrow!! Thank you 🙂
Let me know what you think! ♥️