Easy Ground Beef Stroganoff Recipe
I can’t help but love a quick, comforting weeknight dinner, and this ground beef stroganoff recipe definitely hits the mark. It’s one of those meals that’s both hearty and easy to throw together, perfect for when you’re craving something warm and filling but don’t want to spend hours in the kitchen. Plus, it has that creamy, savory sauce that just screams comfort food. I mean, who can resist a silky stroganoff sauce clinging to tender egg noodles? I certainly can’t.
There’s a nostalgic element to this dish for me as well. Growing up, my mom had a version of beef stroganoff in her dinner rotation, though she’d often swap in ground beef to save time (and money). While the classic version usually calls for strips of beef, ground beef has its own charm—it’s quicker to cook, more affordable, and just as tasty when paired with that luscious sauce. So, here I am, continuing that tradition with my own spin on it.
A family favorite with a modern twist
I remember sitting around the kitchen table on chilly nights, digging into a big bowl of stroganoff, the tang of sour cream mingling with the savory beef. The smell alone was enough to make my mouth water, and to this day, it still brings back memories of cozy dinners. But as an adult, I’ve found a way to make it even simpler without sacrificing that rich, creamy flavor. By using ground beef instead of pricier cuts and sticking to a handful of pantry staples, I’ve turned this into a weeknight-friendly version that still satisfies like the original.
The origin story of stroganoff (and why it works so well with ground beef)
Beef stroganoff dates back to 19th-century Russia, and while the original was made with sautéed beef in a sour cream-based sauce, it has undergone countless adaptations over the years. It’s no wonder it became a global hit—creamy sauces paired with tender meat and hearty carbs? What’s not to love? In America, it gained popularity after WWII, and by the 1950s, it was showing up in many cookbooks, often made with mushrooms, onions, and a can of cream of mushroom soup for convenience.
Over time, the dish evolved into something more streamlined. While I love a classic stroganoff, using ground beef is a brilliant shortcut that keeps the heart of the dish intact without the hassle of slicing and cooking pricier beef cuts. The humble ground beef absorbs the sauce beautifully, ensuring that every bite is packed with flavor. Plus, it’s super budget-friendly—a win-win.
Let’s talk ingredients: the essentials and some easy swaps
This stroganoff is built around a few key ingredients, but the beauty of it is that you can easily tweak things to suit what you have on hand.
- Ground beef: The star of the show. It cooks quickly and evenly, making it a perfect match for a weeknight meal. If you’re out of ground beef, ground turkey or chicken works just as well. Just make sure to add a little extra seasoning if using turkey, since it’s milder.
- Egg noodles: Stroganoff just isn’t the same without those classic, curly egg noodles. They soak up the sauce beautifully. However, if you’re gluten-free, you can sub in gluten-free pasta, or if you’re feeling adventurous, try it over mashed potatoes or even rice!
- Butter and flour: These two form the base of your roux, thickening the sauce. If you want to make it gluten-free, cornstarch or a gluten-free flour blend will work too.
- Beef broth and milk: These liquids come together to make a creamy, savory sauce. You could swap the milk for a plant-based alternative like almond or oat milk if you’re dairy-free. Just keep in mind, the flavor will be slightly different.
- Sour cream: This is what gives stroganoff its signature tang. Greek yogurt is a great stand-in if you’re looking for something with more protein or a slightly less tangy flavor.

Kitchen gear you’ll need (and what you can skip)
You don’t need a ton of fancy equipment for this recipe, but having a few essentials on hand makes the process smoother. A large skillet is a must—one that’s big enough to hold all your ingredients without overcrowding. If you’ve got a cast-iron skillet, even better, since it holds heat well and gives everything a nice, even cook.
A whisk is also handy for making the roux and ensuring your sauce stays lump-free. If you don’t have one, a fork will do the trick, but a whisk really helps break up any clumps of flour. Oh, and don’t forget a big pot for the noodles!
Step-by-step: making ground beef stroganoff without breaking a sweat
Alright, let’s get cooking! This recipe is pretty straightforward, but there are a few tips and tricks that can make all the difference.
- Start with the noodles: While your water’s coming to a boil, you can get started on the beef. Cook the noodles according to the package instructions, drain them, and set aside. Pro tip: toss them with a little butter or oil to keep them from sticking together while you finish the sauce.
- Cook the beef: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. I like to let it sit for a minute or two before stirring so it develops a bit of a crust. Once fully browned (no pink!), drain off any excess fat. I’ve learned the hard way that skipping this step can make your sauce greasy, so don’t be tempted to skip it!
- Make the roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and keep whisking for about 2 minutes. The key here is to not rush—let the flour cook a little to get rid of the raw taste.
- Create the sauce: Gradually pour in the beef broth, whisking constantly to avoid lumps. Let it simmer for a few minutes until the sauce thickens slightly, then slowly add in the milk. Keep whisking and be patient—it takes a few minutes for the sauce to reach that perfect creamy consistency.
- Season and combine: Stir in the garlic powder, onion powder, salt, and pepper. This is where you can adjust the seasonings to taste—I often add a bit more pepper for a little kick. Then, add the browned beef and cooked noodles back into the skillet, stirring everything together so the sauce coats the noodles.
- Finish with sour cream: Finally, stir in the sour cream. This step is crucial for that signature stroganoff tang, so don’t skip it! Just stir gently so you don’t break the noodles.

Variations to keep things interesting
One of the best things about this recipe is how versatile it is. You can switch things up based on dietary preferences, what’s in season, or just what you have in the pantry.
- Vegan stroganoff: Swap the beef for lentils or a plant-based ground meat, use vegetable broth instead of beef, and opt for a dairy-free milk and sour cream.
- Mushroom stroganoff: For a vegetarian twist, replace the ground beef with sautéed mushrooms. Their meaty texture works surprisingly well here, and they soak up all that delicious sauce.
- Spicy stroganoff: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some heat. It’s an unexpected twist that really elevates the flavors.
- Seasonal veggies: Throw in some veggies! Spinach or peas work well for a burst of color and added nutrition. I’ve also added roasted butternut squash in the fall, and it’s delicious.
How to serve and plate it up
When serving, I like to garnish the stroganoff with a sprinkle of fresh parsley or a bit of freshly cracked black pepper—it adds a pop of color and brightness to the rich sauce. If you’re feeling fancy, a slice of garlic bread or a side of roasted green beans would round out the meal perfectly.
Drinks? Oh yes!
I’m a big fan of pairing this dish with something light and refreshing to balance out the richness. A crisp white wine, like a Sauvignon Blanc, works beautifully. If you prefer beer, a light lager or pilsner would also hit the spot. And if you’re not into alcohol, a sparkling water with a squeeze of lemon is just as satisfying.
Leftovers? Here’s what to do!
If you end up with leftovers, lucky you! This stroganoff reheats really well. Store it in an airtight container in the fridge for up to 3 days. When reheating, I like to add a splash of milk or broth to loosen up the sauce, as it tends to thicken in the fridge. Just warm it gently on the stove or in the microwave. If freezing, hold off on adding the sour cream until after you reheat it—it can separate when frozen.
Adjusting for different serving sizes
This recipe makes about four servings, but it’s easy to scale up or down. If doubling the recipe, just make sure your skillet is big enough to handle all the ingredients without crowding. For a single serving, you can halve everything, though I’d still make the full amount of sauce—it’s just too good to skimp on!
Common hiccups (and how to avoid them)
- Sauce too thick? Add a splash of broth or milk to thin it out.
- Sauce too thin? Let it simmer for a few extra minutes, stirring occasionally, to help it thicken up.
- Clumpy sauce? Whisking is your best friend here. Be patient when adding the liquids, and whisk constantly to avoid lumps.
Time to dig in!
There’s nothing quite like a warm, comforting bowl of ground beef stroganoff, and I really hope you give this recipe a try. It’s easy, budget-friendly, and so satisfying. Whether you stick with the classic version or try one of the variations, I think you’ll love it as much as I do. Happy cooking!

FAQs
- Can I use a different type of pasta? Yes! While egg noodles are traditional, you can use any pasta you have on hand. Penne or rotini work great too.
- Can I make this ahead of time? Absolutely! It reheats well. Just store it in the fridge and reheat gently with a splash of broth or milk.
- Can I freeze beef stroganoff? Yes, but leave out the sour cream until after reheating. It can separate when frozen.
- Can I make this gluten-free? Yes! Use gluten-free pasta and swap the flour for cornstarch or a gluten-free flour blend.
- Can I use Greek yogurt instead of sour cream? Definitely! Greek yogurt works well and adds a nice tang, with a bit more protein.
Easy Ground Beef Stroganoff Recipe
A quick and creamy ground beef stroganoff recipe that’s perfect for weeknights. Made with simple ingredients, it’s hearty, delicious, and ready in 30 minutes!
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 6 oz Egg Noodles
- 1 lb Ground Beef
- ¼ cup Butter
- ¼ cup Flour
- 1 cup Beef Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Pepper
- ¾ teaspoon Salt
- ¼ cup Sour Cream
Instructions
- Start with the noodles: While your water’s coming to a boil, you can get started on the beef. Cook the noodles according to the package instructions, drain them, and set aside. Pro tip: toss them with a little butter or oil to keep them from sticking together while you finish the sauce.
- Cook the beef: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. I like to let it sit for a minute or two before stirring so it develops a bit of a crust. Once fully browned (no pink!), drain off any excess fat. I’ve learned the hard way that skipping this step can make your sauce greasy, so don’t be tempted to skip it!
- Make the roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and keep whisking for about 2 minutes. The key here is to not rush—let the flour cook a little to get rid of the raw taste.
- Create the sauce: Gradually pour in the beef broth, whisking constantly to avoid lumps. Let it simmer for a few minutes until the sauce thickens slightly, then slowly add in the milk. Keep whisking and be patient—it takes a few minutes for the sauce to reach that perfect creamy consistency.
- Season and combine: Stir in the garlic powder, onion powder, salt, and pepper. This is where you can adjust the seasonings to taste—I often add a bit more pepper for a little kick. Then, add the browned beef and cooked noodles back into the skillet, stirring everything together so the sauce coats the noodles.
- Finish with sour cream: Finally, stir in the sour cream. This step is crucial for that signature stroganoff tang, so don’t skip it! Just stir gently so you don’t break the noodles.
Notes
How to serve and plate it up
When serving, I like to garnish the stroganoff with a sprinkle of fresh parsley or a bit of freshly cracked black pepper—it adds a pop of color and brightness to the rich sauce. If you’re feeling fancy, a slice of garlic bread or a side of roasted green beans would round out the meal perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner