There’s something so comforting about a creamy, savory dish like this one. This Easy Ground Beef Stroganoff Recipe is a total winner when you want a hearty meal without a lot of fuss—rich, flavorful, and perfect for weeknight dinners or when friends drop by.
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Why You'll Love This Recipe
I genuinely enjoy making this Easy Ground Beef Stroganoff Recipe because it’s got that rich, creamy sauce without needing any complicated steps or fancy ingredients. It’s just good, honest food that feels like a warm hug on a plate.
- Simple prep: You only need one main pan for the sauce and a separate quick step for mushrooms—easy cleanup and less stress.
- Versatile base: Ground beef keeps it affordable and accessible, and you can swap in other proteins or skip mushrooms if you like.
- Rich, creamy sauce: The combination of cream cheese and sour cream gives it that velvety texture without breaking the bank.
- Comfort food upgrade: It’s elevated enough to impress guests but familiar and tasty enough for family dinners.
Ingredients & Why They Work
Each ingredient here is like a little flavor-building block. The ground beef brings a hearty, meaty base, while mushrooms add depth and earthiness—if you’re into them. The cream cheese and sour cream lend that classic creaminess without overpowering the other flavors.
- Mushrooms: Baby bella mushrooms have a lovely earthy flavor and firm texture, but you can skip them if you’re not a fan or want to keep it super quick.
- Unsalted butter & olive oil: Butter adds richness to the mushrooms, while olive oil helps them brown without burning.
- Ground beef: Lean ground beef keeps the dish hearty but not greasy—essential for that smooth, balanced sauce.
- Onion & garlic: The aromatic heart of any stroganoff, providing layers of flavor that sing in the sauce.
- Flour: This thickens the sauce, turning the broth into a luxurious gravy-like mixture.
- Beef broth: The backbone of the sauce’s flavor, especially if using low sodium to control saltiness.
- Worcestershire sauce & Dijon mustard: Secret flavor enhancers that add umami and a gentle tang.
- Beef bouillon: A concentrated hit of meaty goodness—I always keep some better-than-bouillon on hand for this.
- Parsley, paprika, oregano, thyme, red pepper flakes: These spices round out the sauce with complexity and a whisper of heat.
- Cream cheese & sour cream: The creamy duo that makes this stroganoff feel indulgent and silky-smooth without needing heavy cream.
- Egg noodles (or mashed potatoes/rice): Classic noodle pairing or your choice of a starchy bed to soak up the sauce.
Make It Your Way
I love tweaking this Easy Ground Beef Stroganoff Recipe depending on what’s in my fridge or what mood I’m in. It’s forgiving and super easy to tailor, so don’t hesitate to get creative!
- Vegetable Add-ins: Sometimes, I toss in fresh or leftover veggies like peas, bell peppers, or zucchini. It adds color and extra nutrients without changing the cozy vibe.
- Protein swap: Ground turkey works great too. Just add extra beef bouillon and adjust your salt to make up for the milder flavor.
- Dairy alternatives: Greek yogurt can substitute sour cream if you want a tangier sauce—just make sure it’s at room temperature to avoid curdling.
- Gluten-free option: Swap egg noodles for rice or gluten-free pasta, and use gluten-free flour to keep the sauce thick.
Step-by-Step: How I Make Easy Ground Beef Stroganoff Recipe
Step 1: Perfectly Sauté Your Mushrooms
Start by melting butter and olive oil in a large skillet over medium heat. Once hot, add your sliced mushrooms and let them cook undisturbed for about 3 minutes to get a nice sear. Resist the temptation to stir too soon—this helps develop that golden-brown color and concentrates flavor. Afterward, stir and continue cooking until all the moisture evaporates, about 3 to 5 more minutes. Season with salt and pepper at the end to keep those mushrooms juicy and flavorful. Then transfer them to a plate and set aside.
Step 2: Brown the Ground Beef and Onions
In the same skillet (no need to wash!), add your ground beef and diced onions. Season with salt and pepper and cook over medium heat until the beef is browned and the onions are soft. Breaking the meat up into small pieces helps it cook evenly. This step builds the savory base of your stroganoff, so get a good sear on your beef—it really amps up the flavor.
Step 3: Make the Roux and Add Flavor
Once the beef is cooked through, sprinkle in the flour and add minced garlic. Stir constantly for about a minute to cook off the raw flour taste and to gently toast the garlic; this also starts thickening the sauce. Then slowly pour in the beef broth while stirring, followed by Worcestershire sauce, Dijon mustard, beef bouillon, and your herbs and spices. Crank the heat up just until you get a boil, then reduce to a simmer so the sauce thickens nicely—this should take around 5 minutes.
Step 4: Finish with Cream Cheese and Sour Cream
Lower the heat and whisk in the cream cheese until melted smooth. I’ve learned the key here is to have the cream cheese super soft—microwaving for 20-25 seconds does the trick every time. Then stir in the sour cream until everything is fully combined. Add those sautéed mushrooms back into the sauce. Give it a taste and tweak the seasoning with salt and pepper if you need to. Keep the heat low now—don’t simmer the sour cream or it might curdle.
Step 5: Toss with Noodles and Serve
Cook your egg noodles according to package instructions but aim for al dente—test them a couple minutes early so they stay firm and don’t get mushy. Drain and rinse with cold water to stop cooking and prevent clumping. If you’re not serving right away, toss noodles with a bit of olive oil to keep them from sticking. Serve the stroganoff sauce spooned generously over noodles, or even mashed potatoes or rice if you want a twist.
Top Tip
Over the years making this Easy Ground Beef Stroganoff Recipe, I’ve picked up some handy tricks that really up the flavor and texture game. Paying attention to those small details—like how the mushrooms are cooked and when you add the sour cream—makes all the difference.
- Soft Cream Cheese: Always soften cream cheese before adding—cold cream cheese can clump and ruin your smooth sauce.
- Don’t Rush Mushrooms: Let mushrooms cook undisturbed until browned; stirring too early steals their flavor.
- Low and Slow for Dairy: Add sour cream last off the heat or over very low heat to keep it silky without curdling.
- Season Throughout: If the sauce tastes flat, it’s almost always because it needs more salt. Add little by little and taste as you go.
How to Serve Easy Ground Beef Stroganoff Recipe
Garnishes
I usually sprinkle chopped fresh parsley over the top right before serving—it adds a burst of color and a fresh note that balances the rich sauce beautifully. Sometimes I like a sprinkle of cracked black pepper too, just for a little extra kick.
Side Dishes
Egg noodles are classic, but mashed potatoes or rice are excellent too, especially if you’re looking for a gluten-free option. For veggies, I often serve steamed green beans, roasted asparagus, or a simple side salad to keep things light and fresh.
Creative Ways to Present
For special occasions, I’ve served this stroganoff in individual cast iron skillets or over a bed of buttery polenta. It instantly makes the presentation feel a little more upscale without adding stress—comfort food that looks fancy, yes please!
Make Ahead and Storage
Storing Leftovers
Leftover stroganoff keeps beautifully in the fridge for up to 3 days. I let it cool completely before transferring to an airtight container. When reheating, adding a splash of broth or milk helps loosen the sauce and keep it creamy.
Freezing
I’ve found that freezing stroganoff after adding cream cheese and sour cream can result in a separated sauce that’s not very appealing. Instead, freeze it before you stir those in: cook up to the thickened sauce stage, including mushrooms, then cool and freeze in airtight containers. When thawed, gently warm and then add cream cheese and sour cream fresh for best texture.
Reheating
Reheat on low heat on the stove, stirring frequently to keep from sticking and add a little broth or milk if the sauce thickens too much. After warmed through, stir in cream cheese and sour cream to freshen it up and keep that creamy, luscious texture.
Frequently Asked Questions:
Absolutely! Mushrooms add a lovely earthiness, but if they’re not your thing, you can leave them out completely. The rich sauce still shines with just the beef, cream cheese, and sour cream.
Yes, ground turkey works well, especially lean varieties. I recommend adding a bit more beef bouillon and adjusting your salt since turkey is milder in flavor. You might also add a touch of olive oil to help your roux develop properly.
The trick is to add sour cream only when the heat is low or off the burner right before serving. Also, use full-fat sour cream at room temperature for the smoothest blend. Avoid bringing the sauce to a boil after adding sour cream.
Definitely! Just replace the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend. Swap egg noodles for gluten-free pasta or rice, and choose gluten-free beef broth to keep everything safe.
Final Thoughts
This Easy Ground Beef Stroganoff Recipe is one of those dishes I keep coming back to because it’s comforting, reliable, and always hits the spot. Whether for a busy weeknight or a cozy weekend dinner, it’s approachable but feels like a special treat. I can’t wait for you to try it and make it your own—it’s the kind of recipe that welcomes creativity while never letting you down.
Print
Easy Ground Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and flavorful Ground Beef Stroganoff recipe featuring tender sautéed mushrooms, rich cream cheese, and sour cream sauce served over egg noodles, mashed potatoes, or rice. This classic comfort food is easy to prepare and perfect for a satisfying dinner.
Ingredients
Mushrooms (optional)
- 8 oz. cremini/baby bella mushrooms sliced ⅛-inch thick
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Sauce
- 1 pound lean ground beef
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small onion diced
- 4-6 cloves garlic minced
- ¼ cup flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons beef bouillon or better than bouillon
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 oz. cream cheese, very soft (full fat)
- ½ cup sour cream (full fat)
For Serving
- 12 oz. egg noodles, mashed potatoes, or rice
Instructions
- Cook Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large cast iron skillet or nonstick skillet. Increase temperature to medium-high; add mushrooms, stir to coat then spread into an even layer. Cook mushrooms for 3 minutes without stirring, then continue cooking and stirring for an additional 5 minutes until all liquid evaporates and mushrooms are golden. Season with ¼ teaspoon salt and ¼ teaspoon pepper; remove mushrooms to a plate.
- Cook Beef and Onions: In the now empty skillet, add the ground beef and diced onion. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook over medium heat until the beef is fully cooked through and onions are softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking while stirring continuously for 1 minute to form a roux and develop flavor.
- Simmer Sauce: Reduce heat to low and slowly whisk in the beef broth, Worcestershire sauce, Dijon mustard, beef bouillon, dried parsley, paprika, oregano, thyme, and red pepper flakes. Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes until slightly thickened but still saucy.
- Add Cream Cheese and Sour Cream: Lower the heat to low and whisk in the very soft cream cheese until fully melted and smooth. Stir in the sour cream until well combined. Avoid simmering after adding sour cream to prevent curdling.
- Combine Mushrooms and Final Seasoning: Add the cooked mushrooms back into the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare Pasta or Side: Cook egg noodles, mashed potatoes, or rice according to package directions. For egg noodles, cook until al dente by starting to test 2-3 minutes before the recommended cooking time, then drain and rinse with cold water to stop cooking and prevent clumping. Toss noodles with a little olive oil if not serving immediately.
- Serve: Serve the stroganoff sauce over the prepared noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired.
Notes
- You can substitute ground turkey by adding 2 teaspoons beef bouillon and omitting added salt; add olive oil if needed for the roux.
- Greek yogurt (2% and room temperature) can replace sour cream for a different texture and flavor.
- Use baby bella or cremini mushrooms for optimal flavor. Clean mushrooms with a damp paper towel instead of rinsing to keep them from absorbing water.
- Cook mushrooms separately and salt at the end of cooking to allow proper browning.
- Ensure cream cheese is very soft before adding to avoid lumps—microwave for 20-25 seconds if needed.
- Use room temperature sour cream and avoid simmering after its addition to prevent curdling.
- If the sauce is too thick after adding cream cheese and sour cream, thin with a little milk or beef broth.
- Do not overcook egg noodles; strain and rinse with cold water to stop cooking.
- Toss noodles or pasta with olive oil if not serving immediately to prevent sticking.
- Add vegetables like peas, broccoli, asparagus, zucchini, or leftover roasted veggies to customize the dish.
- For gluten-free options, use gluten-free pasta or rice and gluten-free flour for the sauce.
- To freeze, omit cream cheese and sour cream during initial cooking. Cool and freeze the saucy mixture with mushrooms, then thaw and reheat, adding cream cheese and sour cream just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
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