Ground Beef Stroganoff

This ground beef stroganoff is loaded with ground beef, tender egg noodles, and savory mushrooms all swirled into a creamy rich gravy creating a super simple and family-friendly meal in just 30 minutes.

Why this recipe works

Ground beef stroganoff aka hamburger stroganoff features all the same delicious flavors as classic beef stroganoff, but with ground beef in place of steak. This hearty, filling meal is quick and easy to make packed with flavorful onions, garlic, and mushrooms in a creamy Worcestershire-Dijon sauce.

Replacing steak with ground beef makes this dish more affordable and easier to whip up on a weeknight. The “hardest” part about making it is having to cut up and measure out your veggies.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – I recommend choosing an extra lean ground beef or even ground turkey for a lower fat content.

SAUCE – If you do not like Worcestershire sauce, you can substitute it with a low-sodium soy sauce or omit it altogether. Dijon mustard can also be omitted to suit your taste or substituted with spicy brown mustard or regular mustard. Both ingredients are optional but recommended for additional flavor and depth. Lastly, you can substitute the sour cream with Greek yogurt if desired.

How to Make Ground Beef Stroganoff

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large skillet with deep sides melt butter on medium heat.
2. Add onion and cook for 3-5 minutes.
3. Add in mushrooms and garlic and cook for additional 5 minutes until mushrooms are soft, stirring regularly, then set aside in a bowl.
4. Cook ground beef until it is no longer pink (about 5-7 minutes), then mix in 1 cup beef broth, Worcestershire sauce and Dijon, and briefly set aside.
5. Mix an additional cup of beef broth with 3 tablespoons of all-purpose flour, then add into the pan, and bring to a simmer.
6. Reduce the heat to low add the mushrooms back in, along with cream cheese and sour cream.
7. Once they are melted and creamy, add cooked egg noodles to the pan.
8. Mix noodles until fully incorporated and garnish with freshly chopped parsley.

Frequently Asked Questions & Expert Tips

Serving Suggestions

The noodles are cooked separately, which also makes them completely optional. Some prefer to serve their stroganoff over mashed potatoes or rice. Whichever way you choose to serve it, it’ll be delicious! If you’re looking for a side, serve with bread for dipping or opt for a veggie like broccoli or green beans.

If you love stroganoff as much as us, you’ll probably also enjoy our beef stroganoff casserole (uses ground beef!), instant pot beef stroganoff, or crockpot beef stroganoff recipes.

More Ground Beef Recipes

• Sloppy Joe
• Taco Soup
• Salisbury Steaks
• Air Fryer Empanadas
• Ground Beef Casserole
• Bacon Cheeseburger Casserole

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Ground Beef Stroganoff

Ground beef stroganoff aka hamburger stroganoff features all the same delicious flavors as classic beef stroganoff, but with ground beef in place of steak.

5 from 46 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner

Cuisine: American

Servings: 8 servings

30 minutes mins

Calories: 387

Author: Amanda Davis

Ingredients

• ▢ 2 Tablespoons salted butter
• ▢ 1 small yellow onion finely chopped
• ▢ 2 cloves garlic minced
• ▢ 16 ounces white mushrooms sliced thin
• ▢ 1 pound extra lean ground beef
• ▢ 2 cups low sodium beef broth divided
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 2 teaspoons Dijon mustard
• ▢ 3 Tablespoons all purpose flour
• ▢ 4 ounces cream cheese cubed small
• ▢ ⅔ cup full fat sour cream
• ▢ 12 ounces wide egg noodles cooked to al dente
• ▢ freshly chopped parsley optional as garnish

Things You’ll Need

• ▢
  Large skillet

Before You Begin

• Optionally serve over mashed potatoes or rice instead of egg noodles.
• Store in an air-tight container kept in the refrigerator for up to 3 days. Reheat over medium heat in a skillet or in the microwave.
• Worcestershire and Dijon mustard are optional and can be omitted if desired.
• You can substitute sour cream with Greek yogurt if needed.

Instructions

• In a large skillet with deep sides (mine was 3.6 quarts) melt butter on medium heat.
• Add onion and cook for 3-5 minutes.
• Add in mushrooms and garlic and cook for additional 5 minutes until mushrooms are soft, stirring regularly, then set aside in a bowl.
• Cook ground beef until it is no longer pink (about 5-7 minutes), then mix in 1 cup beef broth, Worcestershire sauce and Dijon, and briefly set aside.
• Mix additional cup of beef broth with 3 tablespoons of all-purpose flour, then add into the pan, and bring to a simmer.
• Reduce the heat to low add the mushrooms back in, along with cream cheese and sour cream.
• Once they are melted and creamy, add cooked egg noodles to the pan.
• Mix noodles until fully incorporated and garnish with freshly chopped parsley.

Nutrition

Serving: 1serving | Calories: 387cal | Carbohydrates: 38g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 274mg | Potassium: 681mg | Fiber: 2g | Sugar: 4g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!