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Ground Beef Stroganoff

close up overhead shot of Ground Beef Stroganoff topped with parsley in a pot
This hearty classic ground beef stroganoff is a delicious family favorite with flavorful ground beef, a rich, cream sauce all layered over tender egg noodles!
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Table of Contents
  1. GROUND BEEF STROGANOFF INGREDIENTS
  2. HOW TO MAKE THIS GROUND BEEF STROGANOFF RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This simple, comforting ground beef stroganoff is a hearty, classic recipe that our family loves. With flavorful, lean ground beef, tender mushrooms, and a creamy sauce served over tender egg noodles, this mouthwatering homemade meal is a quick solution for a great weeknight dinner.

For other great beef recipes, try our Mongolian Beef or Beef Tips.

GROUND BEEF STROGANOFF INGREDIENTS

A box filled with different types of food on a table, with Ground beef

You’ll need:

  • 1 pound of ground beef
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • 1 tablespoon Worcestershire sauce
  • 12 ounces baby bella mushrooms (stems trimmed and sliced)
  • 1 large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon fresh cracked ground pepper (or to taste)
  • ¼ teaspoon ground mustard powder
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 tablespoon Better than Bouillon beef base
  • 10 ounces dry egg noodles
  • 4 ounces cream cheese (softened and chopped into cubes)
  • ½ cup sour cream (leave out while cooking to bring to room temp)
  • Fresh parsley (chopped for garnish)

SUBSTITUTIONS AND ADDITIONS

MEAT: If you would prefer to use different ground meat such as ground turkey, ground pork, or ground chicken, they would also work fine in this recipe.

MUSHROOMS: If you are unable to find baby Bella mushrooms at the grocery store for this classic beef stroganoff, cremini mushrooms, white mushrooms or other varieties of fresh mushrooms also work well in this recipe.

SOUR CREAM: You can also use Greek yogurt in place of sour cream in this great recipe.

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HOW TO MAKE THIS GROUND BEEF STROGANOFF RECIPE

PRO TIP:

Note that you do not cook the pasta ahead of time. It will be added uncooked directly into the pot and simmered with the rest of the ingredients until tender.

STEP ONE: In a large Dutch oven over medium heat on the stove top, heat olive oil and add ground beef. Cook beef until no longer pink and starting to brown. Drain excess grease before adding additional ingredients.

STEP TWO: Add butter, Worcestershire sauce, sliced mushrooms, chopped onion, and minced fresh garlic. Saute, stirring frequently, until onions are soft (about 6 to 7 minutes).

STEP THREE: Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.

STEP FOUR: Add flour to the meat mixture and stir to coat the mixture. Add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add uncooked egg noodles and stir well.

STEP FIVE: Turn heat to medium-low, cover and let simmer 8- to 0 minutes or until pasta is tender.

PRO TIP:

You’ll want to make sure that the cream cheese is room temp so that it is not lumpy. It helps to cut into small cubes before adding to the mixture to help it break down into a creamy sauce.

STEP SIX: Remove the Dutch oven from heat. Add sour cream and cream cheese, stir well to incorporate.

PRO TIP:

You’ll also want to be sure that the sour cream is room temperature so that it does not cool down your beef stroganoff when you add it to the mixture. You want to serve the stroganoff hot! 

STEP SEVEN: Sprinkle roughly chopped parsley over the top and serve.

HOW TO SERVE

I love serving this easy beef stroganoff recipe with a loaf of fresh, French bread and lots of butter. It creates a meal that will stick to your ribs and make your tastebuds oh-so-happy.

STORAGE

IN THE FRIDGE: Store your leftovers in an airtight container in your fridge for up to 3 to 4 days.

IN THE FREEZER: This is a great dish to freeze. You’ll want to allow it to cool completely and then scoop it into an airtight container. You can freeze it for up to three months. When you’re ready to serve, just thaw it completely in the fridge before transferring to a pot to warm through before serving.

Our entire family is completely obsessed with this comforting, hearty dinner. It always makes me feel a little retro serving it as it’s an old-fashioned favorite dinner recipe I’ve dug up from my grandmother’s recipe box. It’s so easy and quick to make — perfect for busy weeknights. It delivers a mouthwatering, delicious taste you’ll find yourself craving.

FREQUENTLY ASKED QUESTIONS

Can I freeze beef stroganoff?

This classic recipe freezes well in an airtight container for up to three months.

How do I know when my pasta is al dente?

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

How long can I store this in the fridge?

Your leftovers will keep in the fridge for up to 3 or 4 days in an airtight container.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Ground Beef Stroganoff topped with parsley in a pot

Ground Beef Stroganoff

5 from 4 votes
This hearty classic ground beef stroganoff is a delicious family favorite with flavorful ground beef, a rich, cream sauce all layered over tender egg noodles!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 tablespoons salted butter
  • 1 tablespoon Worcestershire Sauce
  • 12 ounces baby Bella mushrooms stems trimmed and sliced
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt or to taste
  • ½ teaspoon fresh cracked ground pepper or to taste
  • ¼ teaspoon ground mustard powder
  • 3 tablespoons flour
  • 4 cups beef broth
  • 1 tablespoon Better than Bouillon beef base
  • 10 ounces dry egg noodles
  • 4 ounces cream cheese softened and chopped into cubes
  • ½ cup sour cream leave out while cooking to bring to room temp
  • fresh parsley chopped for garnish

Instructions
 

  • In a large Dutch oven over medium heat, heat olive oil and add ground beef. Cook until no longer pink and starting to brown. Drain grease before adding additional ingredients.
  • Add butter, Worcestershire Sauce, sliced mushrooms, chopped onion, and minced garlic. Saute, stirring frequently, until onions are soft (about 6 to 7 minutes).
  • Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.
  • Add flour to the mixture and stir to coat the mixture. Add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add egg noodles and stir well.
  • Turn heat to medium-low, cover and let simmer 8 to 10 minutes or until pasta is tender.
  • Remove the Dutch oven from heat. Add sour cream and cream cheese, stir well to incorporate.
  • Sprinkle rough chopped parsley over the top and serve.

Video

Notes

TIP: Note that you do not cook the pasta ahead of time. It will be added uncooked directly into the pot and simmered with the rest of the ingredients until tender.
TIP: You’ll want to make sure that the cream cheese is room temp so that it is not lumpy. It helps to cut into small cubes before adding to the mixture to help it break down into a creamy sauce.
TIP: You’ll also want to be sure that the sour cream is room temperature so that it does not cool down your beef stroganoff when you add it to the mixture. You want to serve the stroganoff hot! 

Nutrition

Calories: 879kcal | Carbohydrates: 67g | Protein: 38g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 1788mg | Potassium: 1204mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1031IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 5mg
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