If you are a fan of the traditional Beef Stroganoff made with sirloin steak tips but want a quicker way to make it, this recipe for beef stroganoff using ground beef is just what you need. It’s faster to make, more economical, and just as comforting—a total win-win!
This easy version still delivers the same rich, savory stroganoff sauce but swaps in hamburger meat for a more convenient twist. And if ground beef isn’t your favorite, my Chicken Stroganoff recipe is another delicious alternative.
Ingredients and Substitutions
Our stroganoff recipe with ground beef calls for only a few basic ingredients that you can find at your local grocery store—some you may even already have on hand at home:
- Vegetable oil: Any neutral-tasting oil like olive oil, avocado oil, or ghee can be used. If you prefer a richer flavor, then you can also use unsalted butter.
- Ground beef: Hamburger meat, aka chop meat, aka ground meat—whatever you want to call it—is what we’re using in this easy hamburger stroganoff recipe. I recommend using 93% lean ground beef. With that being said, if you are looking to lighten up the dish further, you’re also welcome to swap in ground turkey or ground chicken as an alternative to burger meat.
- Onion: I find that this beef burger stroganoff pairs best with a white or yellow chopped onion.
- Mushrooms: This beef stroganoff skips the canned cream of mushroom soup, avoiding unnecessary additives and opting for fresh mushrooms instead. I find that baby bella mushrooms (also known as cremini mushrooms) add more depth of flavor, but white button mushrooms also work. Just be sure you slice them thinly in advance.
- Fresh garlic cloves: You really want the full flavor of fresh garlic—trust me. But if you only have granulated garlic (or garlic powder) on hand, you are welcome to swap that in instead.
- Flour: Wondering the secret to making the best stroganoff sauce? It’s in the roux! In this homemade ground beef stroganoff recipe I use general all-purpose flour to prepare the sauce. However, if you need to make this as a gluten-free dish, then it is ok to use your favorite cup for cup gluten-free flour instead.
- Beef broth: Use your favorite low-sodium beef broth brand or if you have the time, make your own.
- Worcestershire sauce: This classic steak sauce gives homemade ground beef stroganoff its zing—don’t skip it!
- Seasonings: This simple recipe requires nothing much in the realm of seasonings beyond Kosher salt and pepper, as the beef broth, burger meat, and mushrooms really bring out that umami flavor on their own.
- Sour cream: For the creamiest stroganoff sauce, I recommend using full-fat sour cream. If you’re seeking to lighten up the dish, you can substitute Greek yogurt in its place; however, just note that it will have a bit more tangy taste and a less creamy texture.
- Egg noodles: Available in various sizes, egg noodles all work well in this recipe, but I prefer medium-sized noodles for the best texture and bite. With that being said, you can use plain dried pasta as well. I like short pasta like fusilli or penne. And if you use pasta, I recommend cooking it separately until al dente and then adding it to the sauce.
- Acid: To brighten up the flavors, I prefer to use a generous squeeze of lemon juice, but apple cider vinegar would also work with this ground beef stroganoff recipe. Alternatively, you can also mix in ½ to 1 teaspoon of Dijon mustard to the sauce to brighten up the flavors.
- Fresh parsley
How to Make Beef Stroganoff with Ground Beef?
This hamburger stroganoff recipe with homemade beef stroganoff sauce is so delicious and simple to make that you’ll no longer be tempted to grab the powdered box mix or that additive-laden can of cream of mushroom soup. Below are the steps:
- Start with warming your oil. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
- Cook your stroganoff hamburger meat. Add the ground beef to the warmed oil and cook it until it’s evenly browned, breaking it up as you cook to avoid large chunks. This should take only about 5 minutes. Then, transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
- Saute your mushrooms, onions, and garlic. Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Then, add the chopped onions and sliced mushrooms and saute them until the liquid from the mushrooms has evaporated—this takes about 6-8 minutes.
- Add garlic: After the mushrooms are softened, reduce the heat if needed to avoid burning before you add the fresh garlic, sauteeing it for an additional 30 seconds.
- Make your roux. Sprinkle the flour over the cooked vegetables and stir continuously for 30-45 seconds, or until the flour turns golden brown.
- Prepare your beef stroganoff sauce. Gradually pour in the broth, stirring frequently to deglaze the pan, scraping the browned bits at the bottom aka the fond) to thoroughly incorporate them. Then, bring the mixture to a boil and cook it until the sauce has thickened, which takes about 3-4 minutes.
- Combine your ground meat and seasonings to the stroganoff sauce. Add the now-browned ground beef, Worcestershire sauce, Kosher salt, and pepper to the skillet. Give it a good stir.
- Add in the noodles to cook them in the beef stroganoff sauce. Stir in the egg noodles and simmer, covered, on low heat for 10 – 12 minutes (or until tender), stirring occasionally.
- Remove from heat to finish the dish. Take the skillet off of the heat, then stir in the sour cream and lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
- Garnish your pasta. When you’re ready to serve the one-pan hamburger stroganoff, sprinkle the top of it with the parsley.
How To Store and Freeze Leftovers?
- To Make-Ahead: Brown the meat, sauté the vegetables, and make the sauce up to 2 days in advance. Store in an airtight container in the fridge and simply reheat before adding cooked noodles and sour cream.
- To Store: Because this is truly the best hamburger stroganoff recipe, don’t anticipate that you’ll have leftovers (wink-wink), but if you do, recommend that you allow the beef burger stroganoff to come to room temperature first. Once it’s no longer hot, you can place it in an airtight container and store it in the refrigerator for up to 4 days.
- To Freeze: If you are planning to freeze your homemade hamburger stroganoff, it’s best to freeze the creamy sauce and ground beef mixture separately from the noodles for the best texture. The noodles don’t freeze well and the dish will taste far better when you prepare the noodles fresh on the day you plan to serve them. To do this, prepare the recipe through Step 6, then allow the sauce to come to room temperature. Place it in an airtight freezer-safe container and freeze it for up to 3 months. To defrost it, place it in the fridge overnight to thaw.
- To Reheat: When reheating this beef stroganoff with hamburger and mushrooms, I recommend that you do so over medium heat, stirring frequently. You may have to add a splash of water (or beef broth) to thin it out, depending on the consistency of the stroganoff sour cream sauce.
FAQs
Can you use cream cheese instead of sour cream?
Your finished this would have a slightly different flavor, but you can mix softened (room temperature) cream cheese with a few tablespoons of warmed beef broth and add it at the end (off the heat).
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream, but the dish will have a slightly tangier flavor. I recommend using whole milk Greek yogurt, as its higher fat content creates a creamy texture similar to sour cream.
Can I add other vegetables to the sauce?
While it is not traditional, you can add vegetables to make it more nourishing. When choosing veggies, opt for quick-cooking veggies like peas and spinach.
Can I make ground beef stroganoff without mushrooms?
Again, not traditional, but you can make it without mushrooms. To maintain the umami flavors, you can add an extra teaspoon of Worcestershire sauce, a splash of soy sauce, or a beef bouillon to intensify the flavor.
What To Serve It With?
One of our favorite things about our beef stroganoff recipe with ground beef and sour cream is that the savory flavors pair well with practically any one of our vegetable side dishes. Can’t decide? Here are a couple of our top pairings.
- Serve it with a green vegetable: Hamburger mushroom stroganoff is a great complement to our Roasted or Sauteed Asparagus, or even our Garlic Butter Green Beans. If making roasted veggies, start them first so everything finishes at the same time.
- Serve it with a hearty salad: Simple ground beef stroganoff is incredibly satisfying, especially when joined at the table with a big green salad. Our top choices would be the Kale Brussels Sprouts Salad, the Spring Mix Salad, or some Greek Yogurt Coleslaw.
- Serve it with bread and rolls: Our ground beef beef stroganoff is so dreamy-creamy that you’ll want some bread on hand to swipe around the bowl. I’d recommend either our No Knead Artisan Bread or our Air Fryer Garlic Bread.
Expert Tips
Our beef stroganoff recipe with hamburger truly couldn’t be easier. However, here are a few added tips that we’ve discovered in our test kitchen to ensure your finished meal comes together seamlessly:
- A large skillet is ideal. What you want for this recipe is a lot of surface area so that your ingredients aren’t piled up on top of each other and can cook evenly. This is my go-to skillet (affiliate link) for any time I make this easy ground meat stroganoff recipe.
- Have everything ready before you begin cooking. This recipe comes together so quickly that you won’t want to reach for ingredients that haven’t been set aside and measured yet. This is one of those recipes where an advanced mise en place really comes in handy.
- Watch the noodles closely. Once your noodles go into the skillet with the sauce, keep an eye on them, as egg noodles cook quickly and you don’t want them to turn into mush.
- Adjust your stroganoff sauce consistency as needed. The recipe written in the recipe card below will give you the creamiest sauce, but if it is thicker than you want, you can add a splash of beef broth to thin it out. And if it ends up being too thin, just continue to cook for a few minutes longer until it thickens, stirring often and keeping a close eye on it.
- This dish can be prepared in the skillet with or without the noodles. You can prepare this dish in the skillet with or without the noodles. Some people prefer to cook and drain the noodles separately, then serve the stroganoff over them on the plate. If that’s easier for you, go for it! This method is especially useful if you plan to freeze leftovers, as I recommend freezing the stroganoff sauce without the noodles for the best texture.
- Don’t add in your sour cream until the dish is off the stove. Sour cream will curdle if cooked over heat, so you will want to wait to add it to your hamburger stroganoff once you have finished cooking it and have taken it off the burner.
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If you make your own easy Ground Beef Stroganoff Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Ground Beef Stroganoff Recipe
Our Ground Beef Stroganoff recipe is a quick, budget-friendly one-pan meal that’s hearty, comforting, and ready in 30 minutes. Made with hamburger meat, fresh mushrooms, and sour cream, it delivers a rich, savory stroganoff sauce perfect for busy weeknight dinners.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground beef, 93%
- ½ medium onion, roughly chopped (about 1 cup)
- 8 ounces baby bella mushrooms, cleaned and thinly sliced (aka cremini mushrooms)
- 3 cloves garlic, finely minced
- 2 tablespoons all-purpose flour, or your favorite gluten free flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup sour cream, full-fat
- 3 cups egg noodles, uncooked (5 ounces)
- 1 tablespoon fresh lemon juice, or apple cider vinegar
- 1 tablespoon fresh parsley, minced
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
- Add 1 pound of ground beef and cook until browned, breaking it up as you cook to avoid large chunks, about 5 minutes. Transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
- Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Add the ½ cup chopped onions and 8 ounces of sliced cremini mushrooms and saute until the liquid from the mushrooms has evaporated, about 6-8 minutes. Reduce the heat if needed to avoid burning. Add 3 cloves of minced garlic and saute for 30 seconds.
- Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables and stir continuously for 30-45 seconds, until the flour turns golden brown.
- Gradually pour in 2 cups of beef broth, stirring frequently to deglaze the pan (scraping the browned bits at the bottom) and incorporate the fond. Bring the mixture to a boil and cook until the sauce is thickened about 3-4 minutes.
- Add the now-browned ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the skillet. Give it a good stir.
- Stir in 3 cups of egg noodles and simmer, covered, on low heat for 10 – 12 minutes until tender, stirring occasionally.
- Off the heat, stir in ½ cup sour cream and a tablespoon (or more to taste) lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
- When ready to serve, sprinkle with 1 tablespoon of chopped fresh parsley.
Notes
- Yields: This recipe makes about 7-8 cups of ground beef stroganoff, which is ideal for six servings. The nutritional values below are per serving.
- Storing leftovers: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for 3-4 days. To reheat, place them in a large skillet over medium heat, adding a few splashes of water or broth if it is too thick.
- A note on sour cream: For the creamiest texture, I recommend using full-fat sour cream, but a low-fat one can also be used. You can substitute cream cheese (by mixing 3-4 tablespoons with some of the liquid and adding it to the pan) for an even creamier taste. If you want a lighter alternative, while not traditional, you can use Greek yogurt, but keep in mind the taste will be tangier, and the texture will be less creamy.
Nutrition
Calories: 376kcal | Carbohydrates: 20g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 786mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Aysegul, you hit it out of the park with this! Although I’ve been a subscriber for a while this is the first recipe I’ve made. Cooked it tonight for dinner as our main dish. Hubby came into the kitchen to investigate the aroma. After dinner he remarked how good it was about three times. This one pot dish is so quick and easy, creamy with lots of umami. It’s also the first time I added uncooked pasta to a dish. I needed a little more broth and simmer time for the pasta though, since cooking times vary with the pasta brand. We managed two servings with a single serving for leftovers. I’m already envisioning using the mushroom sauce with other meat and poultry dishes too. Thank you so much!
This is music to my ears Angel. Thank you so much for coming back and taking the time to leave a review.
OMGoodness!:) This is such a keeper recipe!.. So easy (you’re likely to have all the ingredients or any of the subs in your kitchen) and comes together quickly for a satisfyingly substantially delicious dish. I prepped everything in advance (big plus for making it quick in the end) and substituted whole fat yogurt, otherwise followed the recipe. There was nothing left after dinner, seconds were had all around. I highly recommend especially if you have the amount of snow and cold we have right now! Makes you feel like you’re all cozy inside! 10/10 home run for this one!
I am thrilled to hear that you enjoyed this recipe Kathrine. Thanks for sharing your experience (and the yogurt substitute) and taking the time to leave a review.
When do you add the stock?
I have no idea how it happened but 2 steps were missing. I am truly sorry for my error. Those steps are now added in and the recipe is correct.
Thank you so much for catching my error Rick.