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This ground beef stroganoff is everything you love about classic beef stroganoff — creamy sauce, tender beef, cozy flavors — but made faster and more affordably with ground beef. It’s one of those easy recipes that feels nostalgic and comforting, yet totally doable on busy weeknights when everyone’s hungry now.
Ground beef makes dinner a breeze! Try my Bisquick Cheeseburger Pie and John Wayne Casserole too.
Why you’ll love this beef stroganoff recipe with hamburger!
Ground beef stroganoff is one of my favorites for several reasons. One, it’s so hearty, my kids aren’t asking for a snack an hour after dinner.
Two, it’s so flavorful! A combination of onion, garlic, mushrooms, and beef stock makes for a depth of flavor you won’t find in an ordinary meat sauce. (This Salisbury Steak has similar vibes.) Plus, a touch of sour cream adds richness.
And three, even though you make everything from scratch, it’s not complicated at all! It’s an easy meal to satisfy your craving for comfort food.
- Quick and weeknight-friendly: It’s ready in under an hour! (If you’re even shorter on time, try my Instant Pot Beef Stroganoff.)
- Made with ground beef: Which means it’s budget-friendly, easy to cook, and kid-approved.
- Rich, creamy sauce: It’s what makes stroganoff so darn good!
For more ground beef ideas, see my post on ground beef pasta recipes, and read up on how to brown ground beef perfectly.
Table of Contents
Ingredients for Ground Beef Stroganoff
All of the ingredients below are simple ingredients available at your local grocery store.
See recipe card below this post for ingredient quantities and full instructions for this beef stroganoff recipe with hamburger.
- Ground beef – Lean ground beef works best so the sauce doesn’t get greasy.
- Onion & garlic – These build the flavor base and add that savory depth.
- Cremini mushrooms – Also known as baby bella mushrooms.
- Flour – To help thicken the sauce.
- Beef stock – Adds richness and keeps the sauce from feeling heavy. Chicken broth works if you’re in a pinch and don’t have beef broth, but it will create a lighter and less beefy flavor.
- Sour cream – Stirred in at the end for that signature creamy tang.
- Worcestershire sauce – For rich, umami flavor.
- Dijon mustard – Another ingredient that adds depth to the sauce.
- Egg noodles – Use wide egg noodles for this dish.
How to Make Ground Beef Stroganoff
This hamburger stroganoff comes together on the stove top with a few easy steps!
- Brown the beef: Add the olive oil to a Dutch oven or large saucepan over medium-high heat. Once the oil is hot and begins to shimmer, add the ground beef and sauté until browned and cooked through. Using a slotted spoon, remove the beef to a plate and set aside.
- Add the veggies: Add the onion, garlic, salt, and pepper to the pan and sauté until softened, 5 to 6 minutes. Add the mushrooms and continue to cook for another 5 minutes. Reduce the heat to medium, then add the butter and cook until melted and mix in the flour.
- Make the sauce: While stirring, gradually pour in the beef stock in a steady stream. Add the beef back to the pot, then bring the sauce to a simmer. Let cook for 25 to 30 minutes, or until the sauce is reduced and thickened.
- Cook the noodles: While the sauce cooks, cook the egg noodles in salted water according to the box directions, leaving slightly firm, or al dente. Drain and set aside.
- Finish the sauce: Once the sauce has reduced, remove from the heat, then stir in the sour cream, Worcestershire sauce, and mustard.
- Put it together: Once the sauce has reduced, remove from the heat, then stir in the sour cream, Worcestershire sauce, and mustard. Add the egg noodles and gently toss in the sauce, then serve.
Serving Suggestions
Here are some additional ideas for what to serve with this beef stroganoff recipe using ground beef:
- Mashed potatoes: Hearty beef served atop mashed potatoes is the stuff dreams are made of. I have several mashed potato options for you, including Instant Pot Mashed Potatoes and Classic Mashed Potatoes.
- Oven-roasted potatoes: Beef and potatoes are made for each other. My Crispy Smashed Potatoes recipe is irresistible and a great pairing with this dish.
- A side vegetable: A simple green vegetable nicely balances the richness of this beef main. Try a pan of roasted asparagus alongside the stroganoff.
How to Store and Reheat Leftovers
This ground beef stroganoff recipe is great for meal prep or leftovers. The flavors meld together even more after sitting in the fridge to create a delicious leftover meal.
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze without noodles for best texture, up to 2 months.
- Reheating: Warm gently on the stove or microwave, adding a splash of broth or milk to loosen the sauce.
Frequently Asked Questions
Stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavored with mustard and Worcestershire sauce, as well and onion, garlic, and mushrooms.
Ground beef stroganoff is often served over mashed potatoes, rice, or egg noodles.
Stroganoff originated in Russia, but using ground beef is an American innovation.
It may need a little more simmer time or an extra sprinkle of thickener. The sauce thickens as it cooks and cools slightly.
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Ground Beef Stroganoff
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ pound cremini (baby bella) mushrooms, halved
- 2 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- ¾ cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 12 ounces wide egg noodles
Instructions
- Add the olive oil to a Dutch oven or large saucepan over medium-high heat. Once the oil is hot and begins to shimmer, add the ground beef and saute until browned and cooked through. Using a slotted spoon, remove the beef to a plate and set aside.
- Add the onion, garlic, salt and pepper to the pan and saute until softened, 5 to 6 minutes. Add the mushrooms and continue to cook for another 5 minutes. Reduce the heat to medium, then add the butter and cook until melted, then mix in the flour.
- While stirring, gradually pour in the beef stock in a steady stream. Add the beef back to the pot, then bring the sauce to a simmer. Let cook for 25 to 30 minutes until the sauce is reduced and thickened.
- While the sauce cooks, cook the egg noodles in salted water according to the box directions, leaving slightly firm, or al dente. Drain and set aside.
- Once the sauce has reduced, remove from the heat, then stir in the sour cream, Worcestershire sauce and mustard. Add the egg noodles and gently toss in the sauce, then serve.
Video
Notes
- Don’t overcook the ground beef. Just cook until it browns.
- Remove from the heat before adding sour cream. This helps keep it smooth.
- Let it rest a few minutes before serving. The sauce thickens beautifully.
This is definitely a keeper recipe! I’m a vegetarian and used morning star crumbles. Turned out perfectly. Just like I remembered stroganoff should taste like. Was a little skeptical about adding the Dijon mustard. I’m glad I did! It took that stroganoff to the next level! Thank you for sharing this recipe! Super delicious!