This hearty Ground Beef Stroganoff recipe cooks ground beef and mushrooms in a creamy, savory sauce that’s perfect with tender egg noodles. An especially wonderful cold-weather dish, this meal will satisfy any day of the year!
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Pin RecipeFor a filling and flavorful main dish, ground beef stroganoff is a classic! My from-scratch recipe is quick to put together and goes so well with egg noodles, regular pasta, potatoes, or fresh-baked bread. It’s delicious served as soon as it’s made or you can prepare it in advance and reheat it for a fast dinner.
Hearty Ground Beef Stroganoff Recipe
Ground beef stroganoff is a favorite for several reasons. One, it’s so hearty, particularly when you serve it atop egg noodles. I love that I’m not hungry again after I finish 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. Plus, a touch of sour cream adds richness. And three, even though you make everything from scratch, it’s not complicated at all!
I also love that you make this dish in one pot. Then, while the sauce simmers, you’ll cook the egg noodles, keeping prep time low. Save this recipe for nights when you know you’ll need a filling yet fast dinner you can whip up in minutes. (If you’re even shorter on time, try my Instant Pot Beef Stroganoff!)
For more ground beef recipes, see my post on ground beef pasta recipes, and read up on how to brown ground beef perfectly using my tips.
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Ingredients for Ground Beef Stroganoff
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil – Extra-virgin olive oil is best!
- Ground beef – I prefer to use lean ground beef.
- Yellow onion – You could also use red onion.
- Garlic
- Salt – I use kosher salt in this recipe.
- Black pepper
- Cremini mushrooms – These mushrooms are also known as baby bella mushrooms.
- Butter – You can use salted or unsalted butter.
- Flour – To help thicken the sauce.
- Beef stock
- Sour cream
- Worcestershire sauce
- Dijon mustard
- Egg noodles – Use wide egg noodles for this dish.
How to Make Ground Beef Stroganoff
- Brown the beef in the olive oil: 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 in the onion and garlic and cook until softened, then add the mushrooms: 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.
- Pour in the broth and 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. Add the egg noodles and gently toss in the sauce, then serve.
Quick Tip
If you can’t find cremini mushrooms, you can substitute white mushrooms of equal weight or use ½ pound of portabella mushrooms, chopped.
How to Store Ground Beef Stroganoff
Store leftover ground beef stroganoff in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.
Serving Suggestions
Here are some additional ideas for what to serve with ground beef stroganoff:
- 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, Classic Mashed Potatoes, and Loaded 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. Steamed or roasted broccoli is always a good choice. Or try a pan of roasted asparagus alongside the stroganoff.
FAQs
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.
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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.
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!