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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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This is a delightful recipe, thank you so much! Took your advice and seriously bumped up the dijon and worcestershire sauce – the whole family thought it was perfect. Used 1:1 broth and white wine for the deglaze (and definitely needed more liquid). Served over buttered thin egg noodles.
One suggestion per Michael Symon during his pandemic cooking videos – I add the ground beef in one giant hunk, smash it down in the frying pan with a spatula and allow it to brown on each side before breaking it up. Delicious fond forms on the pan and further deepens this already-delicious recipe!
I’m so glad you and your family enjoyed it!! 🙂 Yes – I love that idea re: browning the beef. I admit I sometimes do the same, but I have yet to suggest it in a recipe so as not to confuse people, but your explain it very concisely. I think I may try to work that in one of these days!
Great recipe! I used rotini instead of egg noodles and added a little onion salt and seasoned salt. No Dijon mustard, so a squirt of regular yellow mustard worked fine. Decided to mix it all together and there was plenty of sauce even when reheated.. My husband really enjoyed it and I will definitely make it again!
I’m so happy that it worked out for you, Heather! 🙂 Thanks for commenting!
Very tasty!
When making this, I tripled the Worcester and Dijon for more flavor and Used 1 1/4cups of beef broth. And since I didn’t have sour cream, I used 1/2 cup heavy cream with 1/2 tablespoon lemon juice.
First time making this and it was very good, it was gone in 5 minutes!! Will make again!
I’m so glad you liked it!!
YUM!! We followed your notes added more worcestershire sauce and mustard bc we love good, strong flavor!! Served it over egg noodles. So good and perfect for the fall weather! Thanks for a great and easy recipe!
Wonderful!! You’re welcome! 🙂
Unfortunately mine came out a bit bland, I should have tripled the mustard and worcestershire sauce like you mentioned. It was still yummy and super easy to make! Will definitely give it another go 🙂
I’m glad you enjoyed it! Yeah, it is sometimes difficult to gauge exactly what to put for quantities in recipes like this. I’m like you – I prefer more intense flavor. I know many people don’t, however, and I’ve received comments in the past where people complained they could “taste only Dijon mustard” etc., so I started to tone it down and just put the recipe note that you may need more of X ingredient. I wish I could please everyone lol. I’m glad you’re going to try it again!
Delicious on a chilly Fall evening!
I tripled the Worcestershire and mustard as referenced.
I look forward to making it again.
Thank you! I’m a big fan of your recipes 💗
So glad you enjoyed it, Tara! Thanks for taking the time to comment – really appreciate it! XO 🙂
Absolutely amazing!! Followed it as written and wouldn’t change a thing! The best I’ve ever had.
I’m so happy to hear that!! Thanks for taking the time to comment! 😀
This was great! I only had one recipe’s worth of beef broth and a recipe and a half of beed, so I supplemented with some old red wine we had kicking around for the other half and it made the sauce very rich and delicious. I will definitely want to make this again.
Oooh awesome! Love the red wine idea.
Novice cook here. You may want to add the egg noodles to the ingredients list. What an unpleasant surprise.
The recipe was delish and super easy to make….even for a novice!
Hi Allison! I’m glad you liked it and found it easy to make! 😊 What was an unpleasant surprise? That you forgot the noodles and just saw them at the end? I’m a bit confused because I just went back and re-read the blog post and the recipe card, and I tried to make it clear to readers that you can serve it with something other than egg noodles. Even step 5 says “serve with egg noodles, mashed potatoes, or rice.” I don’t include a quantity because I want people to be able to choose what to serve it with. Just a tip (and I mean this in a super nice way, but I wanted to explain since text doesn’t convey tone), something I learned long ago was to read the recipe through a couple of times prior to starting. That way, any surprises can be avoided. I’ve been surprised more than once in my day lol.
Loved this! Added a splash of red wine as well which enhanced the flavour even more and served it over buttered noodles. Definitely on my list to make again!
I’m so happy you enjoyed it!! Yes, red wine or even brandy would be an awesome addition!! Thanks for leaving me a review! 🙂
I love this recipe, it turned out perfectly and was so delicious! I made two variations. One with the recipe as-is and one with plain goat yogurt instead of sour cream for my serving because I am a bit sensitive to dairy products. Both were so great! It smelled and tasted perfect. I served it on the buttered noodles. I browned the meat as per suggested. All of the Salt and Lavender recipes I have made have been hits!
Wonderful!! So happy to hear that, Flora! Thanks for taking the time to comment. XO