Easy Ground Beef Stroganoff

Warm, simple, and full of cozy flavor, Easy Ground Beef Stroganoff brings a weeknight dinner to life. This one-pan meal cooks fast, fills the house with a rich mushroom and beef smell, and gives you a creamy sauce that clings to noodles. If you like quick comfort food, this recipe fits the bill. For a few more ideas on classic versions and tips, see our guide to quick beef stroganoff basics.

Why Make This Recipe

• Quick & Easy: Ready in about 30 minutes from start to table.
• Family Favorite: Mild, creamy flavors most kids and adults enjoy.
• Budget-Friendly: Uses ground beef and pantry staples, not expensive cuts.
• One-pan cleanup: Saves time and dishwashing.

This recipe stands out because the sauce is creamy without heavy fuss. You get a warm, satisfying bowl that smells of butter, garlic, and mushrooms. It’s the kind of meal that makes people sit down together, breathe in the steam, and feel comforted.

Ingredients

• For the main:
• 1 pound (450 g) lean ground beef
• 1 medium onion, finely chopped
• 8 ounces (225 g) mushrooms, sliced (white or cremini)
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• For the sauce:
• 2 cups beef broth (low-sodium if preferred)
• 1 cup sour cream, room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• Salt and black pepper to taste
• For serving:
• 8 ounces egg noodles or pasta of choice
• Fresh parsley, chopped (optional)
• Grated Parmesan (optional)

Helpful notes:

• Use unsalted butter if you want more control over salt.
• Let sour cream sit at room temperature to prevent curdling in the hot sauce.

How to Make Easy Ground Beef Stroganoff

1. Prep first: bring a large pot of salted water to a boil for the noodles and cook according to package directions until al dente. Drain and set aside.

• Tip: Cooking noodles just until al dente keeps them from getting mushy when mixed with sauce.

1. Heat a large skillet over medium-high heat and add olive oil or butter. Add chopped onion and cook 3–4 minutes until soft and lightly golden.

• Why: Soft onions add sweetness and base flavor to the sauce.

1. Add sliced mushrooms and cook 4–5 minutes until they release their liquid and start to brown. Stir in minced garlic and cook 30 seconds until fragrant.

• Tip: Browning mushrooms gives a deeper, richer taste.

1. Push the vegetables to the side, add the ground beef, and break it up with a spoon. Cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.

• Why: Browning the beef builds savory flavor in the pan.

1. Sprinkle the flour over the meat and veggies and stir to coat. Cook 1 minute to remove raw flour taste. Slowly pour in beef broth while stirring to make a smooth sauce. Add Worcestershire and Dijon. Bring to a gentle simmer for 3–4 minutes until sauce thickens.

• Tip: Stirring while adding broth prevents lumps and creates a silky sauce.

1. Remove the pan from heat and stir in the sour cream until blended. Season with salt and pepper to taste. If the sauce is too thick, add a splash of broth or pasta water.

• Why: Off-heat mixing keeps the sour cream from curdling and keeps the sauce creamy.

1. Toss the cooked noodles into the skillet or plate noodles and spoon the sauce over them. Garnish with chopped parsley and a sprinkle of Parmesan if you like. Serve warm.

How to Serve Easy Ground Beef Stroganoff

• Serve over hot egg noodles with a sprinkle of chopped parsley and grated Parmesan for color and a little tang.
• For a lighter plate, serve over steamed rice or mashed potatoes to soak up the sauce.
• Add steamed green beans or a simple side salad to balance the rich, creamy flavors.

How to Store Easy Ground Beef Stroganoff

• Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
• Freezer: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over low heat, stirring and adding a splash of broth or milk to loosen the sauce. Microwave in short bursts, stirring between, to avoid drying out.

Tips to Make Easy Ground Beef Stroganoff

• Use room-temperature sour cream to prevent curdling when mixed into hot sauce.
• Brown mushrooms and beef well—those browned bits add big flavor.
• Don’t overcook noodles; finish them slightly firm so they hold up in the sauce.
• Taste and adjust salt after adding sour cream, as it can mellow flavors.

Variation

• Vegetarian: Swap ground beef for cooked lentils or finely chopped, firm tofu and use vegetable broth.
• Gluten-free: Use gluten-free flour or cornstarch slurry to thicken and serve over gluten-free pasta or rice.

FAQs

Can I use ground turkey or chicken instead of ground beef?

Yes. Ground turkey or chicken works fine. Brown it well for flavor and consider adding a bit more seasoning, as white meat can be milder than beef.

How do I stop the sour cream from curdling?

Take the pan off the heat before stirring in sour cream and mix it in slowly. Warming the sour cream to room temperature helps too.

Can I make this ahead of time?

You can prepare the sauce and meat up to 2 days ahead and reheat gently. Keep the noodles separate until serving to avoid sogginess.

Is there a dairy-free option?

Yes—use dairy-free sour cream or coconut cream and a dairy-free butter substitute. The flavor will shift slightly but remain creamy.

Conclusion

I hope this Easy Ground Beef Stroganoff becomes one of your go-to weeknight dinners. It’s warm, simple, and comforting—perfect for busy nights when you want something that smells like home and fills bellies fast. If you try it, leave a comment and a star rating so others know how it turned out for you. If you like to compare versions, I also recommend the helpful take on this dish at Ground Beef Stroganoff – The Country Cook. Share this on Pinterest or Facebook to pass comfort along. What twist did you try? Let us know below!

Easy Ground Beef Stroganoff

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Description

A quick and creamy ground beef stroganoff that’s perfect for a weeknight dinner, cooked in just one pan.

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Ingredients

Scale 1x2x3x

• 1 pound (450 g) lean ground beef
• 1 medium onion, finely chopped
• 8 ounces (225 g) mushrooms, sliced (white or cremini)
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 2 cups beef broth (low-sodium if preferred)
• 1 cup sour cream, room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• Salt and black pepper to taste
• 8 ounces egg noodles or pasta of choice
• Fresh parsley, chopped (optional)
• Grated Parmesan (optional)

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Instructions

1. Bring a large pot of salted water to a boil for the noodles and cook according to package directions until al dente. Drain and set aside.
2. Heat a large skillet over medium-high heat and add olive oil or butter. Add chopped onion and cook for 3–4 minutes until soft and lightly golden.
3. Add sliced mushrooms and cook for 4–5 minutes until they release their liquid and start to brown. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Push the vegetables to the side, add the ground beef, and break it up with a spoon. Cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.
5. Sprinkle the flour over the meat and veggies and stir to coat. Cook for 1 minute to remove raw flour taste. Slowly pour in beef broth while stirring to make a smooth sauce. Add Worcestershire and Dijon. Bring to a gentle simmer for 3–4 minutes until sauce thickens.
6. Remove the pan from heat and stir in the sour cream until blended. Season with salt and pepper to taste. If the sauce is too thick, add a splash of broth or pasta water.
7. Toss the cooked noodles into the skillet or plate noodles and spoon the sauce over them. Garnish with chopped parsley and a sprinkle of Parmesan if desired. Serve warm.

Notes

Use room-temperature sour cream to prevent curdling when mixed into hot sauce. Brown mushrooms and beef well for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg