Ground beef stroganoff is the kind of hearty one-pot meal that never disappoints. With tender noodles in a creamy sour cream sauce, it’s fast, filling, and always a family favorite.
Why We Love Ground Beef Stroganoff
- Cozy And Comforting – Creamy noodles in a rich sour cream sauce make this a hearty, stick-to-your-ribs kind of meal.
- Made In One Pot – Dinner’s ready with less mess, and it goes straight from the stove to the table.
- Similar To Beef Stroganoff But With A Twist! – Traditional stroganoff is made with strips of steak, but using ground beef makes it quicker, more budget-friendly, and extra family-friendly. Ground turkey or chicken work too. I’ve even made a slow cooker meatball stroganoff that was delicious too.
Ingredients For Ground Beef Stroganoff
- ground beef – I used 80/20, be sure to drain it well. Ground turkey or ground chicken can also be used.
- olive oil – or any mild cooking oil
- mushrooms sliced, you could also use shiitake mushrooms or portabella mushrooms. I often remove the stems as we like the texture of the cap better
- onion diced small, I often will use sweet onion because we like the flavor, but white onion, yellow onion or even a red onion work too.
- beef broth – I prefer low sodium. If you use full sodium I recommend not adding the salt until the end, and to taste
- water
- brown gravy mix packet
- Worcestershire sauce
- garlic powder
- salt
- pepper
- cream of mushroom soup – creamy of celery soup is another great option
- egg noodles
- sour cream – full fat gives the creamiest flavor, but low fat or plain Greek yogurt also work.
Kristy’s Tip
Let the sour cream sit out for a few minutes before cooking, or stir in a spoonful of warm broth from the pan. It helps warm it up gently so it won’t curdle when mixed with the hot noodles.
How To Make Ground Beef Stroganoff
- Place ground beef in a large pot or large deep pan over medium high heat. Cook the ground beef until brown, about 4-5 minutes until it’s no longer pink. Drain any excess grease, drain on paper towels if it is extra oily. Set the ground beef to the side.
- To the pot add the olive oil, mushrooms and onion. Cook until softened over medium heat, about 5 minutes.
- Add beef broth, water, Worcestershire sauce, gravy mix, garlic powder, salt and pepper to the mushrooms and onions. Mix well until combined. Then add the cream of mushroom soup and mix well together.
- Place the browned ground beef into the pot with the mushroom mixture, then the egg noodles. Turn the heat to high and bring the mixture to a boil. Turn the heat down until the mixture is simmering, then cook for about 8 minutes stirring often. The noodles should be tender when done.
- Turn off heat. Mix the sour cream into the mixture until combined. Serve and enjoy.
FAQ About Ground Beef Stroganoff
Yes, you can use low sodium broth and low sodium cream of soup. The gravy packet could also be skipped, but you will need to thicken the recipe with a cornstarch slurry made of cornstarch and water. You can also leave the salt out of the recipe if you prefer.
Yes! This dish reheats well in the microwave or on the stovetop over medium heat. Sometimes it can be helpful to add an extra splash of milk (or water if needed) to help to loosen up the sauce a little more when reheating.
Yes! Egg noodles are traditional for this dish, but you can use other shapes of pasta like bowties, penne or rotini. Different shapes may require slightly more cook time to make them tender, and add extra liquid by the quarter cup if necessary as the pasta cooks.
This can happen if the noodles aren’t fully cooked or if the brand of cream of mushroom soup is thinner. Let it simmer a minute longer, or stir in a cornstarch slurry to thicken.
Stir in a splash of milk or an extra spoonful of sour cream to loosen up the sauce.
Yes! Skip the mushroom slices and keep the flavor by using the cream soup. Add a cup of peas or diced carrots with the onions instead.
Ground Beef Stroganoff Variation Ideas
Try Meatballs – I used meatballs in my slow cooker meatball stroganoff and it worked great! You can absolutely use frozen store bought meatballs or even homemade meatballs, which I like to freeze in freezer bags ahead for my family already.
Swap The Meat – I’ve used ground beef, but ground turkey or even ground chicken can be swapped one for one into this recipe. You can also use boneless chicken breast or chicken thigh cut into bite sized pieces.
Try Switching The Soup – You can use another flavor of cream of soup, I recommend trying cream of celery, or cream of chicken if you’ve swapped the ground beef for chicken. You can also use a homemade substitute for cream of mushroom soup.
Add Other Vegetables – Stroganoff typically gets its flavor from the beef and the mushrooms, however some other vegetables can be added. Don’t be afraid to try vegetables like frozen peas, bell pepper, celery, zucchini or carrots. Dice any additional vegetables to make them bite sized, and cook them at the same time you cook the onions and mushrooms.
How Long Will Ground Beef Stroganoff Last?
Expect this ground beef stroganoff will last for about three days if stored in an airtight covered container in the refrigerator.
I’ve found this recipe really doesn’t freeze very well unfortunately. The sauce tends to split making it appear oily, and sometimes the noodles can break apart easily.
Ground Beef Stroganoff
This easy ground beef stroganoff is creamy, cozy, and made in just one pot with egg noodles. It’s quick to toss together on a busy night and always hits the spot as a family favorite dinner.
Prevent your screen from going dark
-
Place ground beef in a large pot or large deep pan over medium high heat. Cook the ground beef until brown, about 4-5 minutes until it’s no longer pink. Drain any excess grease, drain on paper towels if it is extra oily. Set the ground beef to the side.
1 pound ground beef
-
To the pot add the olive oil, mushrooms and onion. Cook until softened over medium heat, about 5 minutes.
1 tablespoon olive oil, 8 ounces mushrooms, ¼ cup onion
-
Add beef broth, water, Worcestershire sauce, gravy mix, garlic powder, salt and pepper to the mushrooms and onions. Mix well until combined. Then add the cream of mushroom soup and mix well together.
4 cups beef broth, 1 cup water, .87 ounces brown gravy mix packet, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper, 10.5 ounces cream of mushroom soup
-
Place the browned ground beef into the pot with the mushroom mixture, then the egg noodles. Turn the heat to high and bring the mixture to a boil. Turn the heat down until the mixture is simmering, then cook for about 8 minutes stirring often. The noodles should be tender when done.
12 ounces egg noodles
-
Turn off heat. Mix the sour cream into the mixture until combined. Serve and enjoy.
1 cup sour cream
Let the sour cream sit out a few minutes before cooking, or stir in a little warm broth so it blends smoothly.
Calories: 544kcal | Carbohydrates: 51g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1257mg | Potassium: 771mg | Fiber: 4g | Sugar: 4g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 5mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
