Ground Beef Stroganoff is the kind of dish that makes weeknights feel a little cozier.
As it cooks, the air fills with the savory aroma of mushrooms, garlic, and beef mingling in the pan.
A quick simmer turns simple ingredients into a rich, silky sauce that tastes like it took all afternoon.
Spoon it over noodles, rice, or potatoes, and you’ve got warm, creamy comfort in every bite.
Your family will love how hearty and satisfying it is, and you’ll love how fast it comes together.
It’s an easy, crowd-pleasing dinner you’ll want to make again and again.
For the Ground Beef Stroganoff
- Olive Oil – Used to sauté the beef and vegetables and help them brown nicely.
- Lean Ground Beef – The main protein in the dish; cooks quickly and adds rich flavor.
- Onion – Adds sweetness and depth once sautéed until golden.
- Mushrooms – They bring an earthy flavor and soak up the creamy sauce beautifully.
- Garlic – Boosts the savory notes and adds warmth to the dish.
- All-Purpose Flour – Helps thicken the sauce so it becomes silky and rich.
- Beef Broth – Provides a savory base and enhances the beefy flavor.
- Heavy Whipping Cream – Makes the sauce creamy and luxurious.
- Sour Cream – Stirred in at the end for tanginess and a classic stroganoff finish.
- Worcestershire Sauce – Adds umami and rounds out the savory flavors.
- Salt – Enhances all the flavors; adjust to taste.
- Black Pepper – Adds mild heat and balances the creaminess.
Delicious Ground Beef Stroganoff Dinner Recipe
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1/2 medium onion, diced
- 1 lb mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/3 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp salt, adjust to taste
- 1/2 tsp ground black pepper, adjust to taste
Instructions
- Heat a heavy, deep pan over medium-high and add the olive oil. Add the ground beef and cook while breaking it into small pieces. Mix in the diced onion and minced garlic, cooking until the onion softens and turns golden.
- Stir in the sliced mushrooms and continue cooking for about 5 minutes, or until they become tender. If the mushrooms release excess liquid, allow it to cook off.
- Sprinkle the flour over the mixture and stir until it is fully blended in, breaking up any lumps as needed.
- Pour in the beef broth, heavy whipping cream, Worcestershire sauce, salt, and black pepper. Bring the mixture to a gentle simmer, then lower the heat and let it cook for about 5 minutes.
- Take the pan off the heat and stir in the sour cream. Adjust seasoning if desired. Serve over noodles, rice, or potatoes.
1. Can I use a different type of beef?
Absolutely. Lean ground beef is my go-to because it keeps the sauce from getting greasy, but honestly — use whatever you’ve got. If it’s a fattier beef, just drain off the excess and keep going. No rules here!
2. Do I have to add sour cream?
Nope! Sour cream gives that classic stroganoff tang, but if you’re not into it, Greek yogurt works a treat. Full-fat is best so it doesn’t split. Worst case? Skip it and you’ll still end up with a gorgeous, creamy sauce.
3. What should I serve it with?
Egg noodles are the classic (and the best for maximum slurp factor). But rice, mashed potatoes, pasta… even crusty bread works. Basically, anything that can hold its own under a blanket of creamy beef sauce.
4. Can I make it ahead of time?
Yep — stroganoff LOVES being made ahead. The flavors get even better. Just reheat gently and add a splash of broth or cream if it thickens too much. Pro tip: store the noodles separately unless you like them super soft.
5. My sauce turned out a bit thin — what happened?
Likely the flour didn’t get fully mixed in, or the mushrooms released extra liquid. Easy fix! Just simmer it a little longer until it thickens. If it gets too thick, add a splash of broth. It’s very forgiving — promise.
