Easy Ground Beef Stroganoff

This comforting ground beef stroganoff makes weeknight dinners quick yet deeply satisfying with rich flavor and hearty texture. The creamy sauce comes together fast using everyday ingredients and creates a cozy classic even picky eaters love.

When I first learned to make stroganoff with ground beef instead of steak it became such a reliable favorite for busy nights. My husband now asks for it every time the weather cools down and we want some comfort food.

Ingredients

• Ground beef: Adds protein and rich flavor look for eighty five percent or ninety percent lean to balance taste and less excess grease
• Yellow onion: For sweetness finely dice for even cooking choose one with shiny thin skin for freshness
• Minced garlic: Deepens savory notes use fresh for punchier flavor or pre-minced in a pinch
• Salted butter: Brings silkiness to the sauce full fat gives the best mouthfeel
• All purpose flour: Thickens the gravy look for unbleached for a wholesome taste
• Beef broth: Adds depth and umami choose low sodium and taste as you go
• Sour cream: Gives signature tang and creaminess use full fat for best texture
• Cream of mushroom soup: Brings thickness and classic stroganoff flavor choose a brand with lots of visible mushroom bits for robust taste
• Salt and pepper: Customize to your tastes fresh cracked pepper adds a great aromatic lift
• Egg noodles: The classic base wide or medium work well or swap for rice for a change

Instructions

Brown the Beef Mixture:

In a large skillet set over medium high heat cook the ground beef onion and garlic until the beef is fully browned and crumbled. This caramelizes the meat and progresses the flavor in the base. Drain off any excess grease to avoid an oily sauce.

Make the Roux:

Return the empty pan to the stove at medium heat. Add the salted butter letting it melt completely without browning. Sprinkle in the flour and whisk constantly for about one minute until the flour absorbs the butter forming a smooth paste and starts to smell slightly nutty.

Add and Thicken Broth:

Pour in the beef broth steadily while whisking to prevent lumps. Increase the heat to high and keep stirring until the mixture boils and thickens slightly about two to three minutes. This forms a velvety gravy that will hold the sour cream and soup perfectly.

Incorporate Dairy and Soup:

Lower the heat to medium and whisk in the sour cream and cream of mushroom soup. Mix until the sauce is completely smooth with no streaks. This step creates that classic creamy peppery stroganoff sauce.

Season the Sauce:

Taste the sauce and add salt and fresh cracked pepper until the seasoning is just right for you. If the gravy gets too thick drizzle in a splash of extra beef broth while stirring.

Finish with Beef:

Add your cooked ground beef mixture back into the skillet mixing thoroughly until the beef is well coated and heated through. This step ensures all components are piping hot and flavors meld.

Serve and Enjoy:

Pile the finished stroganoff over a bed of cooked egg noodles for the full comfort food experience. Serve right away for the silkiest sauce texture.

I truly look forward to the tang of sour cream in this recipe because it brings everything together in a bright and luxurious way. My grandmother used to make big pans of stroganoff when the whole family came over and now the aroma of onions and butter always takes me back.

Storage Tips

Store leftovers in a sealed container for up to three days in the refrigerator. The sauce may thicken further overnight so a splash of milk or broth while reheating will restore smoothness.

Ingredient Substitutions

Ground turkey or chicken work great as a lighter swap. Plain Greek yogurt can replace the sour cream for more protein and a hint of tartness. If you are out of cream of mushroom try cream of chicken or even a homemade roux with chopped mushrooms.

Serving Suggestions

Spoon stroganoff over hot egg noodles for tradition or try buttery mashed potatoes for an extra cozy twist. A handful of fresh parsley and a side of steamed green beans turn it into a balanced meal.

Cultural Story

While traditional Russian stroganoff is made with beef strips and sometimes served over potatoes American versions like this became a weeknight favorite post war when convenience soups and ground beef made hearty meals accessible for busy families.

Seasonal Adaptations

Add a cup of cooked spinach in spring or mushrooms in fall for more vegetables. Swap the noodles with spiralized zucchini for summer. Toss in a bit of smoked paprika or chili for a winter warming variation.

Success Stories

Friends have told me even picky eaters go for seconds on this stroganoff and that it brings back memories of childhood dinners. One reader suggested serving leftovers wrapped in tortillas for a fun lunch.

Freezer Meal Conversion

Cool the cooked stroganoff completely before transferring into a freezer safe bag or airtight container. When ready to serve thaw overnight in the refrigerator then heat gently on the stovetop adding a splash of broth to revive the sauce.

This ground beef stroganoff will warm your family and fill the kitchen with classic nostalgic aroma. Try it soon for an easy and rewarding meal everyone will remember.

Recipe Q&A

→ Can I use a different type of meat?

Yes, ground turkey or chicken work well and provide a lighter option while maintaining great flavor.

→ Is fresh or canned mushroom better?

Either works; canned cream of mushroom soup brings creaminess, but you can add fresh mushrooms for extra texture.

→ How do I make the sauce creamier?

Try adding an extra spoonful of sour cream or swap in cream cheese for a richer finish.

→ What noodles are best for serving?

Egg noodles are traditional, but penne or rotini can be used for a twist on the classic.

→ Can this be made ahead of time?

Yes, store the beef and sauce separately from the noodles and combine just before serving for best texture.