Recipe

Simple Ground Beef Stroganoff

A cozy, weeknight-friendly stroganoff with juicy ground beef, tender mushrooms, and a creamy tangy sauce that clings to noodles in the best way.

By Matt Campbell

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4.8

A skillet of creamy ground beef stroganoff with mushrooms and egg noodles, topped with chopped parsley on a wooden table

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Stroganoff is one of those dinners that feels like it took effort, even when it absolutely did not. This version is built for real life: ground beef instead of steak, a sauce you can pull together in one pan, and a short ingredient list that still tastes like you did something fancy.

We are going for juicy and tender beef, mushrooms that actually taste like mushrooms, and a creamy sauce that has enough tang to keep it from feeling heavy. Serve it over egg noodles, rice, or mashed potatoes, and yes, you are allowed to “just taste it” three times while you cook.

A close-up of ground beef stroganoff sauce bubbling gently in a skillet with sliced mushrooms

Why It Works

Juicy ground beef, not dry crumbles: Brown it fast, then return it to the sauce just long enough to warm through.
Big flavor with pantry basics: Worcestershire, a little Dijon, and beef broth build that classic savory depth without a lot of steps.
Creamy but balanced: Sour cream goes in at the end off the heat so it stays smooth and tangy, not grainy.
One pan sauce: The browned bits from the beef and the golden mushrooms dissolve into the broth and turn into instant “restaurant vibes.”

Pairs Well With

Storage Tips

Refrigerator

Store leftovers in an airtight container for up to 4 days. If possible, keep noodles separate from the sauce so they do not soak up all that goodness and turn soft.

Freezer

You can freeze the stroganoff sauce (without noodles) for up to 2 months. Sour cream sauces can separate a bit after freezing, but it is fixable.

Reheating

Stovetop: Warm gently over medium-low with a splash of broth or water, stirring often.
Microwave: Heat in 30-second bursts, stirring between rounds. Add a splash of liquid if it looks tight.
If it breaks: Pull it off the heat and whisk in 1 to 2 tablespoons of warm broth, then a small spoon of sour cream.

Common Questions

What kind of ground beef is best?

I like 85/15. It has enough fat for flavor without leaving you with a greasy sauce. If you use 80/20, just drain excess fat after browning.

Can I make it without mushrooms?

Absolutely. Swap them for a veggie with similar volume, like sliced bell peppers or chopped zucchini, and cook until tender. You can also simply leave them out, but keep the broth the same so the sauce does not turn thin. (Mushrooms add bulk more than they add liquid.)

Why add sour cream off the heat?

Sour cream can curdle if it boils hard. Adding it at the end, with the heat lowered or off, keeps the sauce creamy and smooth.

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat plain Greek yogurt and add it off the heat. Expect a slightly sharper tang. If your yogurt is very thick, loosen with a tablespoon of broth first.

How do I thicken the sauce if it is thin?

Simmer 2 to 4 minutes longer, or use the optional cornstarch slurry in the recipe. Remember it thickens a bit more once the sour cream goes in and everything rests for a minute.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Wooden spoon or spatula
Knife and cutting board
Medium pot for noodles
Measuring cups and spoons
Plate or bowl (to hold browned beef)
Small bowl (if using cornstarch slurry)

I love recipes that feel like a warm hoodie. Stroganoff is that for me. When I was first trying to get better at cooking without a safety net, this was one of the meals that taught me how far a few small moves can go: brown the beef like you mean it, let mushrooms sit long enough to get a little golden, and finish with something tangy so the whole pan tastes alive.

It is also the kind of dinner that makes everyone hover near the stove “just to see how it is going,” which is secretly my favorite compliment.