Easy Ground Beef Stroganoff Recipe

There’s something so comforting about ground beef stroganoff. It’s a hearty, one-pan meal that packs tons of flavor without much fuss. If you’re like me, you’re always on the lookout for a recipe that’s quick enough to throw together on a busy weeknight but still feels satisfying—and this stroganoff checks all the boxes. Creamy, savory, and just a little tangy from the sour cream, it’s one of those meals that leaves everyone asking for seconds. Plus, who doesn’t love the combination of beef and noodles?

I first made this ground beef stroganoff recipe on a cold evening when I wanted something cozy but didn’t feel like going all out. It’s been a family favorite ever since. The best part? It uses simple ingredients you probably already have in your kitchen, making it perfect for those “what’s for dinner” moments when you’re short on time and inspiration.

this RECIPE

🍳 A little story behind my love for stroganoff

I remember the first time I tried stroganoff—my mom whipped it up on a rainy afternoon, and the whole house smelled of buttery noodles and rich beef. The aroma alone was enough to make me fall in love. There’s something magical about how the sauce clings to every noodle, wrapping them in creamy goodness. I was hooked after one bite, and since then, stroganoff has become a go-to comfort dish for me.

But over the years, I’ve found myself gravitating towards this easier version with ground beef. It’s a lifesaver on weeknights, especially when I don’t have the energy to cook with pricier cuts like steak or beef tips. Ground beef is more affordable, cooks up fast, and still delivers on flavor. And let’s be real—sometimes, you just need something delicious and quick!

A bit of background on stroganoff

Stroganoff originally hails from Russia, dating back to the 19th century. Traditionally, it was made with sautéed beef strips, onions, and sour cream. Over time, like many classic recipes, it evolved as it traveled across the world. In the U.S., you’ll often find it made with mushrooms and served over egg noodles—though this ground beef version has become popular for its simplicity and speed. It’s a dish that’s seen endless variations, but the basic formula stays the same: beef + creamy sauce + noodles = pure comfort.

Let’s talk ingredients: the essentials and substitutions

• Ground beef: The star of the show. I typically go for 80/20 ground beef since it has a good balance of fat and flavor. If you’re looking to lighten things up, ground turkey or chicken would also work, though they won’t have quite the same richness.
• Egg noodles: These wide, curly noodles are classic for stroganoff, and their shape holds onto the sauce perfectly. If you’re out of egg noodles, no worries—any pasta will do in a pinch. I’ve even used penne before!
• Butter and flour: This duo creates a simple roux, which is what thickens the sauce. If you’re gluten-free, you can swap out regular flour for a gluten-free blend.
• Beef broth: Adds depth to the sauce. If you don’t have beef broth, chicken or vegetable broth works too, though the flavor will be a bit different.
• Milk: Helps create that creamy sauce. You could use heavy cream if you want to indulge, or even a plant-based milk like almond or oat milk for a dairy-free option.
• Garlic powder and onion powder: These seasonings provide flavor without the need for chopping—perfect for when you’re in a hurry!
• Sour cream: The tangy element that brings everything together. If you need a dairy-free substitute, try using a plant-based sour cream or even coconut yogurt (though the flavor will slightly change).

Kitchen gear: what you need (and what you can totally skip)

You don’t need much fancy equipment for this recipe, which is part of why I love it. Here’s what I usually pull out:

• A large pot: For boiling the egg noodles. You’ll want something big enough so the noodles can move around freely while cooking.
• A large skillet: I prefer using a non-stick skillet to brown the ground beef and make the sauce. A cast iron pan also works if you want to get a nice sear on the beef.
• A whisk: This is key for making the roux and ensuring your sauce stays smooth. If you don’t have a whisk, a fork can work in a pinch—just be ready to whisk vigorously!

Step-by-step: how to make ground beef stroganoff

1. Boil the noodles: Start by bringing a large pot of salted water to a boil. Toss in your egg noodles and cook according to the package instructions (usually about 7-9 minutes). Once they’re tender, drain and set aside. A little trick: toss the noodles with a bit of butter to keep them from sticking while you finish the sauce.
2. Brown the ground beef: While the noodles are cooking, grab a large skillet and set it over medium heat. Add your ground beef and break it up with a wooden spoon as it cooks. You want it fully browned, which should take about 6-8 minutes. Once there’s no pink left, drain any excess fat (trust me, too much grease can weigh down the sauce). Set the beef aside on a plate.
3. Make the roux: In the same skillet, melt the butter over medium heat. When the butter is fully melted and bubbling, sprinkle in the flour. Stir constantly to form a smooth paste, cooking for about 2 minutes to get rid of any raw flour taste.
4. Whisk in the broth: Gradually pour in the beef broth, whisking as you go to prevent lumps. It’ll take a few minutes for the sauce to thicken, so don’t rush this step. Patience is key here!
5. Add the milk: Once the sauce starts to thicken, slowly stir in the milk. Keep stirring until the sauce is smooth and creamy, which should take another 5-7 minutes. The sauce should be velvety and just thick enough to coat the back of a spoon.
6. Season it up: Stir in the garlic powder, onion powder, salt, and pepper. Give it a taste and adjust the seasoning to your liking. Don’t be afraid to add a little more salt if needed—it brings all the flavors together.
7. Combine everything: Now comes the fun part! Add the cooked egg noodles and browned beef back into the skillet, stirring everything together until the noodles are coated in that luscious sauce.
8. Finish with sour cream: Reduce the heat to low and gently stir in the sour cream. This adds that signature tang and makes the sauce extra creamy. Just be sure to do this off the heat so the sour cream doesn’t curdle.

Variations you’ve got to try

• Gluten-free version: Swap the egg noodles for your favorite gluten-free pasta, and use a gluten-free flour blend in the roux. It’s just as delicious!
• Lighter stroganoff: If you want a lighter version, you can substitute ground turkey or chicken for the beef, and use low-fat sour cream or Greek yogurt for that creamy finish.
• Vegetarian option: Skip the ground beef altogether and use a meat substitute or sautéed mushrooms instead. Mushrooms add a wonderful, earthy flavor that pairs beautifully with the creamy sauce.
• Spice it up: Want a little heat? Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy twist.
• Seasonal veggies: Toss in some sautéed mushrooms or even a handful of spinach for extra texture and flavor.

How to serve and plate it like a pro

When it comes to plating, I like to serve my ground beef stroganoff in wide bowls, topped with a sprinkle of fresh parsley or chives for a pop of color. You could even dust a little smoked paprika over the top for added flavor. As for sides, steamed green beans or a crisp green salad make a great, fresh contrast to the creamy stroganoff. And don’t forget the garlic bread—it’s perfect for mopping up any leftover sauce!

drink pairings to complete the meal

To round out the meal, I’d recommend serving this stroganoff with a refreshing beverage like iced tea or sparkling water with a twist of lemon. If you’re feeling fancy, a cucumber-mint lemonade is a lovely option—the brightness cuts through the richness of the dish. For a cozy vibe, try pairing it with a warm mug of herbal tea, like chamomile or ginger.

Storing and reheating leftovers

If you have leftovers (which, trust me, is a big “if”), this dish keeps well in the fridge for about 3-4 days. Store it in an airtight container, and when you’re ready to reheat, add a splash of milk or broth to loosen up the sauce as it can thicken up quite a bit in the fridge. Heat it gently in a skillet over low heat, stirring occasionally to avoid any scorching. You can also microwave it, but be sure to stir halfway through so it heats evenly.

Scaling the recipe for more (or fewer) servings

This recipe is super easy to adjust depending on how many people you’re feeding. Want to double it? Just double all the ingredients, but keep an eye on your skillet size—if it’s too small, it’ll be tricky to stir everything together. For a smaller batch, just halve the ingredients, but I’d recommend making the full amount of sauce and noodles because, honestly, the leftovers are gold.

Common issues and how to avoid them

• Lumpy sauce: If you’re whisking like crazy and still end up with lumps, don’t panic. Just grab a mesh strainer and strain the sauce to remove them.
• Curdled sour cream: Adding sour cream over high heat can cause it to curdle. Always lower the heat or remove the pan from the burner before stirring it in to keep the sauce smooth.

Go ahead—give this recipe a try!

There’s something so satisfying about making a comforting dish like ground beef stroganoff, and it’s even better when you can throw it together in less than 30 minutes. I hope this recipe becomes a staple in your weeknight rotation, just like it is in mine. Feel free to tweak it to your taste—I’d love to hear how it turns out for you!

Frequently asked questions

1. Can I freeze ground beef stroganoff?
Yes, you can! Just keep in mind that the sauce may separate a bit when reheating. To avoid this, stir in a little fresh sour cream or milk when you’re warming it up.

2. What’s the best way to reheat stroganoff?
Reheat it in a skillet with a splash of milk or broth to keep the sauce creamy. You can also use the microwave, but be sure to stir halfway through to heat it evenly.

3. Can I use other types of pasta?
Absolutely! While egg noodles are traditional, feel free to swap in whatever pasta you have on hand. Penne, fusilli, or even spaghetti would work.

4. How can I make this dish dairy-free?
You can use dairy-free butter, milk, and sour cream. There are plenty of plant-based options available that will give you the same creamy texture.

5. What can I use instead of ground beef?
Ground turkey, chicken, or even a plant-based ground meat substitute works great in this recipe!

Print