Ground Beef Stroganoff, ready in 30 mins, has tender onions, mushrooms, and a creamy sauce. Serve with egg noodles or mashed potatoes for a crowd-pleaser.
Serve this stroganoff alongside a garden Italian Salad or with some Roasted Vegetables.
30-Min Pantry Staple Meal
Another day, another pantry staple recipe! I hope these meals are helpful for you.
When I polled Instagram, the two most common ingredients many of you had were ground beef and noodles.
This Goulash recipe I shared recently features both, just like this stroganoff. The rest of the ingredients rely on pantry and fridge staples.
This Ground Beef Stroganoff comes together quickly, ready in about 30 mins, and is a meal the whole family will love.
Ingredients In Ground Beef Stroganoff
- Olive oil: Used to cook the onions, garlic.
- Yellow onion & garlic: Dice finely for a smoother sauce.
- Ground beef: Use lean ground beef to avoid excess grease.
- Butter: Adds richness and helps to cook the mushrooms evenly.
- Cremini mushrooms: Sauté until golden to maximize flavor.
- Sea Salt, Pepper, and Thyme: You can also use fresh thyme.
- Flour: Cook it briefly to remove the raw flavor.
- Beef stock: You can also use broth or beef boullion powder.
- Heavy cream and sour cream: Use full-fat heavy cream and sour cream.
- Worcestershire sauce: A little goes a long way—don’t overdo it.
- Dijon mustard: Adds a slight tang and depth.
- Egg noodles: Serve as the base for the stroganoff, soaking up the sauce.
How To Make Ground Beef Stroganoff
- Cook Pasta: Boil salted water, cook the noodles, and drain.
- Cook Onions and Garlic: Sauté onions and garlic in oil until soft and golden.
- Brown Beef: Add beef, cook until browned, and season with salt and pepper.
- Add Mushrooms: Stir in mushrooms with butter, then mix in thyme and flour.
- Make Sauce: Pour in beef broth, cream, Worcestershire sauce, mustard, and bouillon. Simmer until thick.
- Sour Cream: Remove from heat and stir in sour cream until smooth.
- Serve: Mix with noodles and sprinkle with parsley.
Variations
Switch Things Up
- Use different mushrooms: Try cremini, white, portobello, or mix a few kinds.
- Skip sour cream: Use plain Greek yogurt instead; the flavor will be a bit different.
- Make it lighter: Use lean ground beef and light sour cream.
- Add flavor: Stir in 1 tsp of paprika or a pinch of red pepper flakes.
- Use fresh thyme: Replace dried thyme with 2-3 sprigs of fresh thyme.
Storage
Leftover Ground Beef Stroganoff?
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
More Recipes That Use Ground Beef:
- Taco Lasagna reader favorite recipe!
- Beef Lettuce Wraps with coconut rice and pickled red onions
- Beef Tacos baked and ready in 30 minutes or less
- Taco Pasta Hamburger Helper inspired
- Pasta e Fagioli Olive Garden copycat
Try these variations next: the classic Beef Stroganoff or this delicious Chicken Stroganoff!
Ground Beef Stroganoff
Simple, 30-minute Ground Beef Stroganoff has sautéed and tender onions, mushrooms, and a luscious creamy sauce. Serve over egg noodles or mashed potatoes for a complete crowd-pleasing meal.
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion (~1 small onion)
- 2 teaspoons minced garlic (~2 cloves)
- 1 pound lean (90/10) ground beef
- 1 tablespoon unsalted butter
- 1 package (8 ounces) sliced cremini mushrooms
- Fine sea salt and pepper
- 1/2 teaspoon dried thyme
- 3 tablespoons white, all-purpose flour
- 1 cup beef stock (or beef broth)
- 1 cup heavy cream
- 1/3 cup light (or regular) sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon beef bouillon powder
- 8 ounces medium egg noodles
- Optional: fresh flat leaf parsley
Instructions
- PASTA: If serving over pasta, start by bringing a large pot of water to boil. Once boiling, add in a generous amount of salt (about 1/2 tablespoon). Add in the pasta and cook according to package directions. Drain when cooked through (I try to time pasta cooking to when the meat sauce will be done).
- ONIONS, GARLIC, AND BEEF: Preheat a large, deep, cast-iron skillet or pot over medium-high heat. Add the 1 tablespoon olive oil and once shimmering, add in the 1 cup diced yellow onion and 2 teaspoons minced garlic. Stir until onion is translucent and beginning to turn golden, about 3-4 minutes; reduce the heat if needed. Press onions and garlic to the side and increase the heat to high. Add the 1 pound ground beef to the middle of the pot. Let stand, undisturbed for 30 seconds and then flip and break up. Let the other side stand for about 30 seconds and then continue to cook the beef, breaking it up into small pieces until no longer pink. Season the beef to preference with salt and pepper. If anything is burning/sticking to the pot, add an extra drizzle of olive oil or slightly reduce the heat.
- MUSHROOMS: Once the beef is cooked through (no longer pink) add in the 8 ounces of sliced mushrooms and the 1 tablespoon butter. Sauté for 3-4 minutes, stirring constantly. Add the 1/2 teaspoon dried thyme and stir for 30 seconds. Then mix in the 3 tablespoons flour and stir. Cook for 1 minute to remove the floury taste.
- GRAVY: Add 1 cup beef broth and scrape up any browned bits that may have formed at the bottom of the skillet as you stir. Stir in the 1 cup heavy cream, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, and season everything to taste with salt and pepper. Add in the 1/2 teaspoon beef bouillon powder. Reduce the heat to low and simmer for 3-5 minutes or until thickened, stirring frequently.
- FINISHING: Remove pan from the heat and stir in the 1/3 cup sour cream (Note 1). Stir to combine everything and season to taste as needed. Serve over cooked noodles, rice, or mashed potatoes and top with fresh parsley.
Video
Recipe Notes
Note 1: Sour Cream: Be sure to add sour cream off the heat and stir slowly to avoid curdling.
Nutrition
Serving: 4servings | Calories: 533kcal | Carbohydrates: 30g | Protein: 35.3g | Fat: 30.3g | Cholesterol: 145.9mg | Sodium: 289.5mg | Fiber: 1.8g | Sugar: 4.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe was very well-written and easy-to-follow. The dish turned out fabulous! I will definitely make this again.
I am so happy to hear this! Thank you so much Becky! 🙂
These instructions were perfect, I made this tonight and it was amazing. Because I was serving over rice, I simmered to thicken even more and it was awesome. Will be making this again!
So happy you enjoyed! Thanks so much! 🙂
Thank you so much! Everyone in my very picky eater household loved it! That is truly a miracle.
So happy to hear! Thanks so much Carmen! 🙂
I don’t have sour cream but I do have French onion dip. Can I use that?
You could try it? I’m not sure how it will end up, I haven’t ever personally tried that!
Really appreciated how fast this was!
I only had 80/20 beef, unfortunately, but I also had a jar of lingonberry preserves. Its tart acidity as a side pairing worked super well with the fat and salt in this — sort of a spin on how Swedish meatballs are served. Anyway, Thanks so much
YUM! I’m so happy you were able to make it work and loved it! Thanks for sharing! 🙂
Can I substitute cream cheese for the heavy cream?
I haven’t ever tried cream cheese in this; I think you’d need some more liquid with that substitute so the sauce isn’t overly thick
In place of the mushrooms & beef broth I substituted 2-bouillon cubes dissolved in 1/4 cup water & 14 oz. can organic mushroom soup. I also added 1 teaspoon more of dried thyme, a few dashes of red pepper, 1/2 teaspoon cumin, teaspoon of salt & 3/4 teaspoon pepper. Atop gluten free noodles with a fresh parsley garnish the stroganoff was outstanding! Boyfriend is looking forward to leftovers which usually is NOT his thing:) Thanks for your awesome base recipe!
Glad you enjoyed it!
Great recipe. Enjoyed the flavors. Used beef bouillon by better than bouillon brand.
Definitely use the flat leaf parsley. Added more sour cream and heavy cream
Glad you enjoyed! 🙂
Made this for dinner tonight. It was pretty good but I think next time I’m going to use a little bit less Thyme.
Glad you enjoyed it! 🙂
Excellent! My only difference: I start with sauteeing the mushrooms in butter, take those out, then sautee the onions and garlic in olive oil, then cook the hamburger, and then put the mushrooms back in. And add 1 tsp sweet paprika.
Yum! I’m so glad you enjoyed! Thanks for your comment! 🙂