Craving something cozy that doesn’t take all night to make? This Ground Beef Stroganoff has got you covered. It’s loaded with tender ground beef, a rich mushroom sauce, and plenty of hearty egg noodles—all ready in just about 25 minutes. Perfect for a weeknight dinner when you want something satisfying but easy, and honestly, don’t be surprised if everyone’s asking for seconds!
The first time I made this Ground Beef Stroganoff, it was a chilly evening, and I wanted something hearty yet easy to prepare. My husband and kids were immediately drawn to the delicious aroma coming from the kitchen. When we all sat down for dinner, I could see the smiles on their faces with the first bite. It’s now a regular in our dinner rotation, and they always look forward to it!
Stroganoff has roots in Russia, originally made with tender beef in a creamy sauce. While traditional stroganoff uses strips of steak, this ground beef version is quicker and budget-friendly, keeping that same comfort-food vibe that made it a classic.
Why You’ll Love This Ground Beef Stroganoff
This recipe stands out because it offers all the flavors of a traditional stroganoff in a fraction of the time. Using ground beef instead of steak makes it more budget-friendly and easier to prepare. The creamy mushroom sauce, combined with the rich gravy and tender egg noodles, creates a comforting and satisfying meal that’s sure to be a family favorite. 
What You Need To Make This Ground Beef Stroganoff Recipe
- Lean Ground Beef: Using lean ground beef helps reduce excess grease, making the dish healthier while still retaining rich flavor.
- Onion: Finely diced onion adds a sweet, subtle flavor to the dish and blends well with the beef.
- Garlic & Onion Powder: These seasonings add depth and a bit of extra flavor without overpowering the dish.
- Brown Gravy Mix: This is the secret ingredient that thickens the sauce and gives it a rich, savory flavor.
- Cream of Mushroom Soup: Adds creaminess and a delicious mushroom flavor, making the dish comforting and satisfying.
- Sour Cream: This is what gives the stroganoff its classic tangy creaminess.
- Dried Parsley: Adds a pop of color and a hint of freshness to balance the richness of the dish.
- Wide Egg Noodles: These noodles soak up all the delicious sauce and are the perfect vehicle for this dish.
How to Make This Ground Beef Stroganoff
- Step 1: Start by filling a pot with water and bringing it to a boil. This will ensure that the noodles are ready to cook once the beef mixture is done.
- Step 2: In a large skillet over medium-high heat, cook and crumble the ground beef with the diced onion, garlic powder, onion powder, salt, and pepper until the beef is browned and fully cooked.
Tip: When you’re browning the ground beef, make sure to drain any excess grease. This helps keep the sauce from getting too heavy.
- Step 3: Drain any excess grease or liquid from the skillet.
- Step 4: In a small bowl, whisk together the brown gravy mix with cold water until fully dissolved. Pour this mixture into the skillet with the ground beef.
- Step 5: Add the cream of mushroom soup and sour cream to the skillet. Stir everything together until the sauce is smooth and creamy.
Tip: For an extra tangy flavor, add just a splash of Worcestershire sauce along with the sour cream. It’s a small step but makes a big difference!
- Step 6: Reduce the heat to medium-low and let the mixture simmer gently while you cook the egg noodles, which should take about 10 minutes.
- Step 7: Cook the noodles according to the package instructions, adding a teaspoon of salt to the boiling water for extra flavor.
- Step 8: Once the noodles are cooked, drain them without rinsing so they retain some of the starch.
- Step 9: Add the cooked noodles and dried parsley to the skillet with the beef mixture. Gently stir everything together until the noodles are coated with the sauce.
- Finally: Serve hot and enjoy this comforting, flavorful dish!
Want To Save This Recipe?
Pro Tip: For an extra creamy Ground Beef Stroganoff, consider adding a splash of Worcestershire sauce and a tablespoon of Dijon mustard to the sauce. These ingredients enhance the savory flavors and add a subtle tang that balances the richness of the cream and beef. If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes to reduce. Alternatively, for a thinner sauce, you can add a bit more beef broth or milk. Make sure to taste and adjust the seasoning before serving to get the perfect flavor balance.
Storage Options
Alright, so you’ve got some leftovers—lucky you! Ground Beef Stroganoff always seems to taste even better the next day, you know? I’m not entirely sure why, but maybe it’s the flavors just hanging out together, getting cozy overnight. Anyway, here’s what I do to keep it fresh:
- Refrigerator: Just toss the leftovers in an airtight container and stick ’em in the fridge. They’ll be good for about three days. Now, when it comes time to reheat, I go for the stovetop over low heat, stirring every now and then. But hey, if you’re in a rush, the microwave works fine too—no judgment here! Pro tip: Throw in a splash of water or beef broth to bring that creamy texture back to life. It’s a little trick I picked up from my mom!
- Freezer: Yep, you can freeze it! Just make sure to squeeze as much air out as you can. I’d say it keeps well for about two months—if it lasts that long. When you’re ready to eat it, let it thaw in the fridge first (unless you’re me, then you’re microwaving it at the last minute because who remembers to plan ahead?). Then just reheat it on the stove, maybe with a little extra broth or cream if it’s looking a bit thick.
Variations and Substitutions
This Ground Beef Stroganoff can be adapted in so many ways… Let’s get creative! If you’re anything like me, you probably like to switch things up based on whatever’s in the fridge or pantry. Here are a few ideas if you’re feeling adventurous—or just don’t want to make another grocery store run (been there):
- Ground Turkey or Chicken: Swap the beef for ground turkey or chicken if you’re trying to keep things a little lighter. It’s a different vibe, but still totally delicious.
- Add Some Veggies: You know those mushrooms or bell peppers that are almost at the end of their fridge life? Toss ‘em in! They add a nice little pop of color and flavor, plus it feels good to use up those last bits.
- No Sour Cream? No problem. A little cream cheese will do the trick—it’ll add a nice tangy note. I tried it once in a pinch, and I might even prefer it now!
- Going Gluten-Free: All you need are gluten-free noodles and a quick double-check on the gravy mix and mushroom soup to make sure they’re gluten-free. Or, if you’re feeling fancy, you can make your own gravy by thickening beef broth with cornstarch. It sounds harder than it is, trust me.
- Spicy Kick: Sometimes I add a dash of hot sauce or a sprinkle of red pepper flakes for a little heat. It’s subtle but gives it a nice edge—kind of like that one friend who always adds hot sauce to everything.
What to Serve with Ground Beef Stroganoff
Now, let’s talk sides. Because I mean, what’s stroganoff without a little something extra on the plate? Here are a few go-tos that I think just get this dish.
- Garlic Bread: Perfect for scooping up every drop of sauce. Who can resist?
- Mashed Potatoes: Go all-in on comfort—creamy stroganoff over creamy potatoes? Yes, please.
- Simple Green Salad: A fresh salad with tangy vinaigrette balances out the richness.
- Steamed Veggies: Broccoli, green beans, or asparagus add a pop of color and freshness.
- Pickles or Sauerkraut: Sounds odd, but the tang cuts through the creaminess beautifully.
And there you have it! Hopefully, these ideas make this stroganoff recipe even better. Got a variation you love or a side you swear by? Let me know—I’m always up for trying new spins on the classics!
Frequently Asked Questions:
- Can I use ground turkey instead of ground beef?
Yes! Ground turkey is a great alternative. It’s lighter and lower in fat, but it still tastes delicious in this recipe. - Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works as a substitute for sour cream, adding a similar creaminess with a slight tang. Just use the same amount for an easy swap. Check how you can make your homemade greek yogurt at home here. - Can I use chicken broth instead of beef broth?
Yes, chicken broth works fine if you’re out of beef broth. You might not get as deep a flavor, but it’ll still be delicious. - Can I make this recipe ahead of time?
Absolutely! You can prepare the beef and sauce ahead of time and store it in the fridge. When ready to serve, cook the noodles fresh and mix them in before serving.
So, what do you think? If you try this Ground Beef Stroganoff, I’d love to hear how it goes! Let me know if you made any fun twists or if it became a new favorite in your house too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Ground Beef Stroganoff Recipe
Ingredients
- 1 lb. of lean ground beef
- 1 small onion finely chopped
- 1 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1 packet of brown gravy mix 0.87 ounces
- 1 cup of cold water
- 1 can of cream of mushroom soup 10 ounces
- 1/2 c of sour cream
- 2 tsp of dried parsley
- 1 bag of wide egg noodles 12 ounces
Instructions
- Start by bringing a pot of water. To a boil. While you prepare the ground beef mixture. This way, when the meat is ready to simmer. The water will already be boiling. And you can easily add the egg noodles.
- In a skillet over medium-high heat. Cook the ground beef. Breaking it apart. As it browns. Add the diced onion, garlic powder, onion powder, salt, and pepper. Continue cooking until the beef is fully browned. And no longer pink.
- Drain any excess grease. Or liquid. From the skillet.
- In a separate bowl. Whisk the gravy mix. With cold water until smooth. Then pour this mixture into the skillet. With the ground beef.
- Stir in the cream of mushroom soup. And sour cream. Mixing everything. Until well combined.
- Allow the mixture to simmer. On medium to medium-low heat. For about 10 minutes. While you cook the noodles. According to the package instructions. Don’t forget to add a teaspoon of salt. To the boiling water. To season the noodles.
- Once the noodles are cooked. Drain them without rinsing.
- Combine the cooked noodles. With the ground beef mixture. And sprinkle with dried parsley. Stir everything together. Until evenly coated. Then serve!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
This was a delicious and quick recipe that will be in rotation! I doubled the recipe but used a cream of chicken and a can of cream of mushroom. Thanks for the recipe!