Creamy Ground Beef Stroganoff

Ground Beef Stroganoff is the ultimate answer to your weeknight dinner dilemmas. This classic comfort food, renowned for its rich flavors and satisfying texture, can be on your table in just 30 minutes. Featuring tender ground beef, savory sautéed onions and mushrooms, and a luscious, velvety cream sauce, it’s a dish that promises to delight every palate. Serve it over perfectly cooked egg noodles or fluffy mashed potatoes for a meal that truly satisfies and consistently earns rave reviews from the whole family.

Elevate your meal by pairing this hearty stroganoff with a crisp, refreshing Italian Salad or a side of vibrant, flavorful Roasted Vegetables. The combination offers a balanced and utterly delicious dining experience.

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Your New Favorite 30-Minute Meal: Ground Beef Stroganoff!

In today’s fast-paced world, finding easy, satisfying, and budget-friendly meals is a top priority for many home cooks. We’re always on the lookout for recipes that make use of common pantry and fridge staples without compromising on flavor or quality. This Ground Beef Stroganoff was crafted with exactly that in mind, drawing inspiration from the universal appeal of ground beef and noodles – two ingredients nearly everyone has on hand.

Similar to beloved hearty dishes like a classic goulash, this stroganoff comes together quickly, offering a robust flavor profile that’s both comforting and deeply satisfying. Its straightforward preparation, requiring only about 30 minutes from start to finish, makes it an ideal choice for busy weeknights. It’s a guaranteed crowd-pleaser that consistently earns a thumbs-up from even the pickiest eaters, making it a staple in any family’s dinner rotation. Get ready to add this incredibly simple and delicious Ground Beef Stroganoff to your repertoire!

Essential Ingredients for the Perfect Ground Beef Stroganoff

Crafting the perfect Ground Beef Stroganoff relies on a thoughtful selection of ingredients, each playing a vital role in building the dish’s signature rich and creamy flavor. Here’s a breakdown of what you’ll need and why:

• Olive Oil: The base for sautéing. A good quality olive oil helps to gently cook the onions and garlic, releasing their aromatic flavors without burning.
• Yellow Onion & Garlic: These foundational aromatics provide depth and a savory backbone to the sauce. Dicing the onion finely ensures it melts into the sauce, creating a smoother texture. Minced garlic adds a pungent warmth that is essential for authentic flavor.
• Ground Beef: The star of the show. Opt for lean ground beef (such as 90/10) to minimize excess grease, which can make the sauce oily. Browning the beef properly is key to developing rich, meaty flavor.
• Butter: Unsalted butter adds a luxurious richness and helps the mushrooms achieve a beautiful golden-brown sear, intensifying their earthy flavor. It also contributes to the overall velvety texture of the sauce.
• Cremini Mushrooms: Also known as baby bellas, these mushrooms offer a deeper, more earthy flavor than white button mushrooms. Sautéing them until golden brown is crucial for maximizing their umami notes, which are vital for a traditional stroganoff. You can also mix with other varieties like white mushrooms or even sliced portobello for varied textures.
• Sea Salt, Black Pepper, and Dried Thyme: These seasonings are fundamental. Salt enhances all the flavors, pepper adds a gentle spice, and dried thyme introduces a subtle, earthy herbal note that complements beef and mushrooms wonderfully. If using fresh thyme, use 2-3 sprigs for a brighter, more vibrant flavor.
• All-Purpose Flour: This acts as a thickening agent for the sauce, creating a smooth roux with the butter and beef drippings. It’s important to cook the flour briefly (for about a minute) to eliminate any raw flour taste, ensuring a perfectly smooth and flavorful sauce.
• Beef Stock or Broth: This liquid forms the body of the sauce. High-quality beef stock or broth will provide a deeper, more complex flavor. You can also use beef bouillon powder dissolved in hot water for a convenient alternative, adjusting to taste.
• Heavy Cream and Sour Cream: These are the core dairy components that give stroganoff its signature creamy, tangy, and rich texture. Always opt for full-fat heavy cream and sour cream for the best flavor and consistency. The sour cream is added off the heat to prevent curdling, preserving its silky smooth texture.
• Worcestershire Sauce: A small amount of this fermented condiment provides a powerful punch of umami, adding complexity and savory depth that truly elevates the beef flavor. A little goes a long way, so use it judiciously.
• Dijon Mustard: This often-overlooked ingredient is crucial for a well-balanced stroganoff. It provides a subtle tang and a hint of sharpness that cuts through the richness of the cream, preventing the dish from tasting too heavy and adding an extra layer of sophisticated flavor.
• Egg Noodles: Traditionally served as the perfect base, egg noodles are ideal for soaking up every drop of the delectable, creamy sauce. Their tender texture and slight chewiness complement the stroganoff beautifully. Mashed potatoes or rice are also excellent alternatives.

Step-by-Step Guide: How To Make Ground Beef Stroganoff

Creating this delicious Ground Beef Stroganoff is surprisingly simple and quick, making it a perfect meal for any night of the week. Follow these detailed steps for a flawless, flavorful result:

1. Prepare Pasta (Optional): If you’re serving your stroganoff with egg noodles, begin by bringing a large pot of generously salted water to a rolling boil. Add your egg noodles and cook according to the package directions until al dente. Drain thoroughly and set aside. Timing is key here – aim to have your noodles ready around the same time your meat sauce is finished.
2. Sauté Onions & Garlic: Heat a large, deep cast-iron skillet or heavy-bottomed pot over medium-high heat. Add the olive oil. Once shimmering, add the finely diced yellow onion and minced garlic. Cook, stirring occasionally, until the onions are translucent and start to turn golden brown, which typically takes 3-4 minutes. Reduce the heat if the aromatics begin to brown too quickly.
3. Brown the Beef & Sauté Mushrooms: Push the softened onions and garlic to one side of the skillet and increase the heat to high. Add the lean ground beef to the center of the pan. Allow it to sit undisturbed for about 30 seconds to develop a good sear, then flip and break it apart. Sear the other side for another 30 seconds, then continue cooking, breaking the beef into small crumbles, until it’s entirely browned and no longer pink. Season generously with salt and pepper to taste. If any bits are sticking to the bottom, add a tiny drizzle more of olive oil or slightly lower the heat. Once beef is cooked, add the sliced cremini mushrooms and butter to the pan. Sauté for 3-4 minutes, stirring frequently, until the mushrooms are tender and beautifully golden brown.
4. Build the Flavor Base: Stir in the dried thyme with the beef and mushrooms, cooking for about 30 seconds until fragrant. Next, sprinkle the all-purpose flour over the mixture. Stir constantly for 1 minute to cook out the raw flour taste, forming a roux that will thicken your sauce.
5. Simmer the Rich Sauce: Pour in the beef stock (or broth), using a wooden spoon to scrape up any browned bits from the bottom of the skillet – this is called deglazing and adds incredible depth of flavor. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Add the beef bouillon powder for an extra layer of savory taste. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 3-5 minutes, stirring frequently, until the sauce has visibly thickened to your desired consistency.
6. Finish & Serve: Remove the skillet from the heat immediately. Stir in the sour cream gently. This is crucial as adding sour cream off the heat prevents it from curdling, ensuring a smooth and creamy sauce. Stir everything until well combined and taste, adjusting any seasonings (salt, pepper) as needed. Serve your delectable Ground Beef Stroganoff piping hot over your prepared egg noodles, fluffy mashed potatoes, or even rice. Garnish with fresh flat-leaf parsley for a burst of color and fresh flavor. Enjoy!

What to Serve with Ground Beef Stroganoff

While classic egg noodles are the quintessential pairing for Ground Beef Stroganoff, there are many other delightful ways to serve this rich and savory dish. Consider these options to complete your meal:

• Mashed Potatoes: Creamy mashed potatoes are an excellent absorbent bed for the stroganoff sauce, offering a hearty and comforting combination.
• White Rice or Brown Rice: For a lighter starch option, plain white or brown rice works beautifully, soaking up the flavorful sauce.
• Crusty Bread: A fresh baguette or crusty sourdough bread is perfect for scooping up any lingering sauce.
• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the stroganoff.
• Roasted Vegetables: Pair with roasted asparagus, broccoli, green beans, or carrots for added nutrition and vibrant color. Their slight crispness and earthy flavors complement the dish well.
• Steamed Vegetables: Lightly steamed peas, corn, or green beans can be stirred directly into the stroganoff or served on the side.

For more stroganoff inspiration beyond ground beef, be sure to try the classic Beef Stroganoff made with beef strips or this equally delicious Chicken Stroganoff!

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5 from 31 votes

Ground Beef Stroganoff

By
Chelsea Lords

Simple, 30-minute Ground Beef Stroganoff has sautéed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal. Shop the recipe here.

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes

Servings:

4 servings

Equipment

• Large cast-iron pan or pot

Ingredients

• 1 tablespoon olive oil
• 1 cup finely diced yellow onion (1 small onion)
• 2 teaspoons minced garlic (2 cloves)
• 1 pound lean ground beef (90/10)
• 1 tablespoon unsalted butter
• 1 (8-ounce) package sliced cremini mushrooms
• Salt and pepper
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup beef stock (or beef broth)
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon beef bouillon powder
• 8 ounces medium egg noodles
• 1/3 cup sour cream (light or regular)
• fresh flat-leaf parsley (optional, for garnish)

Instructions

• If serving over pasta, start by bringing a large pot of water to boil. Once boiling, add a generous amount of salt (about 1/2 tablespoon). Add the pasta and cook according to package directions. Drain when cooked through (try to time pasta cooking to when the meat sauce will be done).
• Preheat a large, deep, cast-iron skillet or pot over medium-high heat. Add the olive oil and once shimmering, add in diced onion and minced garlic. Stir until onion is translucent and beginning to turn golden, about 3–4 minutes; reduce heat if needed. Press onions and garlic to the side and increase heat to high. Add the beef to the middle. Let stand, undisturbed, for 30 seconds, then flip and break up. Let the other side stand for about 30 seconds, then continue to cook the beef, breaking it up into small pieces until no longer pink. Season the beef to preference with salt and pepper. If anything is burning/sticking to the pot, add an extra drizzle of olive oil or slightly reduce the heat.
• Once the beef is cooked through (no longer pink) add sliced mushrooms and butter. Sauté for 3–4 minutes, stirring constantly. Add dried thyme and stir for 30 seconds. Then mix in the flour and stir. Cook for 1 minute to remove the floury taste.
• Add 1 cup beef stock, and as you stir, scrape up any browned bits that may have formed at the bottom of the skillet. Stir in heavy cream, Worcestershire sauce, Dijon mustard, and season everything to taste with salt and pepper. Add beef bouillon powder. Reduce heat to low and simmer for 3–5 minutes or until thickened, stirring frequently.
• Remove pan from the heat and stir in the sour cream (see note 1). Stir to combine everything and season to taste as needed. Serve over cooked noodles, rice, or mashed potatoes and top with fresh parsley.

Recipe Notes

Note 1: Be sure to add sour cream off the heat and stir slowly to avoid curdling.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.

Nutrition

Serving: 1serving
| Calories: 533kcal
| Carbohydrates: 30g
| Protein: 35.3g
| Fat: 30.3g
| Cholesterol: 145.9mg
| Sodium: 289.5mg
| Fiber: 1.8g
| Sugar: 4.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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