Easy Ground Beef Stroganoff
This Ground Beef Stroganoff Recipe is a budget-friendly alternative to the classic dish made with pricier meat, without sacrificing any flavor. The creamy sauce and noodles will be a hit with the whole family!
Beef Stroganoff with Ground Beef is the perfect weeknight dinner!
While my crock pot beef stroganoff recipe has been very popular with both readers and my own family, it’s not every day that I happen to have boneless beef chuckeye roast in my fridge or freezer.
But what IS almost always around is a 1 pound pack of ground beef. And it turns out that this can make a perfectly delicious, budget-friendly easy ground beef stroganoff recipe!
With some smart ingredient choices like Worcestershire sauce for a umami boost, and cream cheese for extra super duper creaminess, you won’t be sacrificing any quality or flavor by using ground beef.
Why you will love this stovetop Stroganoff with Ground Beef
- It’s a budget-friendly alternative to stroganoff made with a pricier cut of beef.
- With its creamy sauce and noodles, this comforting dish is sure to be a hit with both kids and adults alike.
- It can be customized to suit your taste preferences, and it’s easy to add in extra vegetables if you want!
Easy Ground Beef Stroganoff ingredients
- olive oil – for sauteeing the veggies.
- onion – adds sweet, savory and aromatic flavor.
- garlic – enhances the savory profile of the dish.
- cremini (baby bella) mushrooms – mushrooms are a classic stroganoff ingredient.
- ground beef – the main protein component of the dish.
- all-purpose flour – the thickening agent for the sauce.
- salt and pepper – ground beef and creamy sauces both need lots of seasoning.
- beef stock – the rich and savory base for the sauce.
- white wine – adds acidity and complexity to the sauce.
- cream cheese – add richness to the sauce.
- sour cream – a classic stroganoff ingredient, this makes the sauce nice and tangy.
- Worcestershire sauce – adds depth of flavor to this beef stroganoff with ground beef.
- Dijon mustard – adds a slight hint of heat to the sauce.
Beef Stroganoff (Ground Beef) substitutions
- MUSHROOMS – I like the earthiness that cremini (baby bella) mushrooms add to the dish, but you can use any type of mushroom!
- MEAT – This can also be made with ground turkey or chicken. I also have a recipe for chicken stroganoff using chicken thighs.
- YOGURT – Feel free to swap in Greek yogurt in place of the sour cream. Please just note that it should be full fat or at least 2% Greek yogurt. Lowfat and nonfat varieties will probably curdle when added to the sauce.
How to make Beef Stroganoff with Ground Beef
1. ONION. Cook the onion in some oil in a large high-sided skillet until it is golden brown.
2. MUSHROOMS. Add the garlic and mushrooms and cook until the mushrooms are deep golden brown, then transfer the mixture to a plate.
3. BEEF. Add the beef to the same skillet and cook until it is very well browned, breaking it up as it cooks. Add the mushroom mixture back to the skillet, along with the flour, salt and pepper, and cook 1 minute.
4. LIQUIDS. Gradually add the stock and wine, and bring to a boil. Reduce the heat to a simmer and cook until the mixture is thickened.
5. CREAMINESS. Lower the heat and stir in the cream cheese, sour cream, Worcestershire and Dijon. Cook until the sauce comes together, stirring constantly.
How to serve this Ground Beef Stroganoff Recipe
The most classic way to serve this stroganoff with ground beef is over a bed of egg noodles, and maybe garnished with a sprinkle of parsley.
However, you could also serve it as a stew, along with crusty bread or homemade yeast rolls for soaking up the sauce!
For a side dish, my honey glazed carrots recipe works really well here. Or, you could also do a simple green salad tossed with citrus salad dressing.
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How to store leftover Stroganoff with Ground Beef
Any leftovers of this beef stroganoff recipe with ground beef can be stored in an airtight container and refrigerated up to 3 days.
Reheat over medium-low heat in a saucepan, or in the microwave at 50% power, with a touch of water, stirring every 30 seconds, until heated through. Higher reheating temperatures will break the sauce, so keep it low and slow.
Beef Stroganoff Recipe with Ground Beef FAQs
This easy ground beef stroganoff recipe should be plenty flavorful as is, but if you wish, you can add additional herbs and spices, like thyme or paprika. Or, use red wine in place of white wine for a deeper flavor.
To reduce the risk of curdling, make sure the skillet is over LOW heat before adding the sour cream, and stir immediately and aggressively once the sour cream is added.
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Stroganoff with Ground Beef
Ingredients
- 2 tablespoons olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves minced
- 8 ounces cremini baby bella mushrooms, sliced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 ½ cups beef stock
- ½ cup dry white wine
- 2 ounces cream cheese cut into 1/2-inch cubes
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 8 ounces egg noodles prepared according to package instructions
- Finely chopped fresh parsley for garnish
Instructions
- Heat oil in large high-sided skillet over medium heat. Add onion and cook 4 to 6 minutes or until golden brown, stirring occasionally.
- Add garlic and mushrooms and cook 6 to 8 minutes or until mushrooms are deep golden brown, stirring occasionally. Transfer mixture to a plate and set aside.
- Add beef to skillet and cook over medium heat 8 to 10 minutes or until beef is very well browned, breaking up meat with side of spoon as it cooks.
- Add mushroom mixture back to skillet, along with flour, salt and pepper, and cook 1 minute, stirring constantly.
- Gradually add stock and wine while stirring constantly. Heat to boiling over medium-high heat, then reduce heat to medium-low and cook 8 to 10 minutes or until thickened, stirring occasionally and scraping bottom of pan with wooden spoon.
- Lower heat to low and add cream cheese, sour cream, Worcestershire and Dijon. Cook 2 minutes, stirring constantly (the sauce may look broken after sour cream is added, but will come back together with stirring).
- Serve over egg noodles, garnished with parsley.
Notes
- To reduce the risk of curdling, make sure the skillet is over LOW heat before adding the sour cream, and stir immediately and aggressively once the sour cream is added.
