Ground Beef Stroganoff is a delicious, quick and easy version of the classic, loaded with garlicky mushrooms and finished off with a silky sour cream sauce!
Y'all...it's finally feeling like FALL! Would you just listen to the sound of all those Texas ladies whipping out their UGGs -- ha (or not really). At any rate, bring on the comfort food...like this scrumptious Ground Beef Stroganoff!
I must have known the dipping temps were coming. Because last week -- when it was still in the 90s, mind you -- I was already craving Beef Stroganoff. But I didn't have any steak to put it together, and I didn't have time to run to the grocery store.
Beef Stroganoff...with Ground Beef
However, what do I always have on hand??? Ground beef! So based on the popularity of another classic recipe that I adapted to use ground beef -- Ground Beef and Broccoli -- I decided to give a hamburger meat version of stroganoff a whirl.
And oh my goodness, y'all...this Ground Beef Stroganoff turned out sooooo good! Seriously. Loaded with yummy ground beef and oodles of mushrooms, it's both hearty and filling. But in addition to being a stick-to-your-ribs kind of dinner, the creamy sauce is good enough to drink and the overall flavor of the dish is out of this world.
My mushroom-averse kids even ate the mushrooms, if that tells you anything.
You'll love that this recipe comes together with ingredients you're likely to already have on hand!
- Ground Beef. While traditional beef stroganoff is made with thinly sliced beef of the steak variety, ground beef makes this recipe both readily accessible and budget-friendly.
- Butter + Olive Oil. I like to use a combo of the two for flavor + higher smoke point. However, you can skip the butter and sauté the veggies in 2 tablespoons of extra-virgin olive oil instead.
- Mushrooms. I actually use a full 16 ounces of mushrooms when I make this recipe because I love 'em. Or you could use just 8 ounces if you prefer fewer mushrooms. Just remember that you may need to adjust the sautéeing time for the mushrooms should you decide to use more or less. As for what kind of mushrooms to use, rest assured that humble white button mushrooms end up developing amazing flavor in this recipe. So it's really not necessary to splurge on something "fancier." That being said, feel free to use your favorite variety of mushrooms -- cremini would be great -- if you like.
- Garlic. Don't skimp on it! Also, I don't personally add onion to my stroganoff, but if you wish to include it, thinly slice a medium onion and cook it at the same time as the mushrooms.
- Worcestershire Sauce. I think it just makes beef taste "beefier."
- Beef Broth. In place of actual beef broth, I often just use water plus Organic Better Than Bouillon Beef Base. But since it's salty, I always taste the recipe and stir in additional salt at the end only if needed (rather than adding a pre-measured amount of salt while the dish is cooking).
- Sour Cream. The key to that silky, luxurious gravy!
- Parsley. You can leave it out if you don't have any, but I just love the bright flavor and color that fresh parsley adds to this recipe.
How to Make Ground Beef Stroganoff
And have I mentioned how easy it is to make? I've said it before and I'll say it again...recipes that start with a pound of ground beef are one of my go-tos on busy weeknights! I always have ground beef in the fridge or freezer, meaning I can almost always throw together a dinner in 30 minutes or less. This one is no exception.
You could make this recipe in a big skillet, but I actually prefer cooking it in a deep pot or Dutch oven instead because it reduces splatters and is just less messy overall.
So how to make this ground beef wonder?
- You'll actually start out by cooking the mushrooms before the beef. Sautee them along with your garlic until the liquid has evaporated and the mushrooms are tender and golden brown.
- Once cooked, transfer the mushrooms to a plate and add the ground beef to the same pot.
- Brown the beef, add all of the seasonings, stir in some flour, and then pour in the beef broth.
- Simmer for about 5 minutes to allow the sauce to thicken. Stir in the sour cream, the fresh parsley, and the previously cooked mushrooms.
- Spoon over hot egg noodles and enjoy!
Seriously, y'all...how easy is that?!
A Note About the Noodles
Served over golden egg noodles and sprinkled with more fresh parsley, this Ground Beef Stroganoff is the epitome of simple, scrumptious comfort food.
- If you prefer to turn this into a complete one-pot recipe, you can cook your egg noodles directly in your stroganoff instead of boiling them in a separate pot. Just double the amount of beef broth and stir in 6 ounces (about one-third of a 16-ounce bag) of egg noodles. Bring to a boil, reduce to a simmer, and cover. Cook for 10 to 15 minutes (stirring occasionally), until the noodles are tender and the sauce is thickened. Watch the liquid and add a bit more broth if the noodles absorb all of it before they're finished cooking. After the noodles are done, proceed with the recipe by stirring in the mushrooms, sour cream, and parsley.
- Keep in mind that if you end up with leftovers, however, separately boiled noodles will retain a better texture when reheating later. Noodles cooked into the stroganoff have a tendency to absorb all of the extra sauce when it comes to leftovers.
This hearty Ground Beef Stroganoff makes a perfect family dinner, but it's also delicious enough to serve to guests. I guarantee that everyone will be fighting over the leftovers...if you're lucky enough to end up with any! It ain't pretty but boy is it tasty, and I feel certain that you're going to love it as much as we do.
More Easy Ground Beef Dinners
- Easy Chili Mac
- Ground Beef & Broccoli
- Beef Patties with Mushroom Gravy
- Easy Shepherd's Pie
- The BEST Homemade Sloppy Joes
Ground Beef Stroganoff
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 12 ounces fresh white mushrooms, cleaned and sliced
- 3 large cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup sour cream
- ¼ cup fresh chopped parsley, divided
- Cooked egg noodles, for serving
- Set a large pot or Dutch oven over medium high heat. Add the olive oil and butter until melted; swirl the pan. Add the mushrooms and garlic and sauté, stirring occasionally, for 5 to 8 minutes or until the liquid has evaporated. Season with salt and pepper to taste, and transfer to a bowl or plate; set aside.
- Return the pot to the heat and add the ground beef. Cook until no longer pink, breaking apart and stirring as the meat cooks; drain the grease. Reduce the heat to medium and stir in the garlic powder, onion powder, and Worcestershire sauce. Sprinkle the flour over the beef and cook for 1 minute, stirring continuously. Add the beef broth to the pot, stir to combine, bring to a boil, and reduce to a simmer. Cook for 5 minutes or until thickened. Add the mushrooms back to the pot along with the sour cream and half of the parsley. Stir to combine, adjust the salt and pepper to taste, and cook for a few more minutes until heated through.
- Serve over hot egg noodles garnished with additional chopped parsley.