This simple Ground Beef Stroganoff is perfect for any night of the week. Better than store bought, it’s a one-pot meal made with savory beef, creamy sauce, mushrooms, and noodles!
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As long-time readers of the blog will know, I love me a good copycat recipe. From Cracker Barrel Meatloaf (it’s sooo good!) to this just-like-store-bought Homemade Honey Bun recipe, I’m a big fan of taking the dishes and treats I love and re-creating them at home, from scratch. This easy ground beef stroganoff is a lot like the boxed versions from the store, but better!
Why You’ll Love This Ground Beef Stroganoff
- Flavorful and easy: With a tangy, creamy sauce, tender chunks of beef, and tender egg noodles, it’s also a killer one-pot dinner recipe that the whole family will beg you to make again and again. Need a quick, hearty, savory dinner on the fly? This is it!
- Simple ingredients: No fancy or hard to find ingredients here. You’ll be able to find everything you need at your regular grocery store, and may even have most of the ingredients in your pantry already.
This isn’t the only stroganoff recipe on the site, by the way – check out this Easy Beef Stroganoff recipe with options for the Instant Pot and slow cooker, too!
What You’ll Need
Speaking of ingredients, let’s take a look at what you’ll need to make ground beef stroganoff. Here’s what you’ll need to gather up to get started. Don’t forget to scroll down to the recipe card for a printable list.
- Butter: For sautéing.
- Mushrooms: Sliced button mushrooms, baby bellas.
- Ground Beef: You could also use ground turkey, if you prefer.
- Tomato Paste: Tomato paste (not sauce!) adds a savory depth.
- Beef Broth: Chicken broth can be substituted, but the sauce will not be quite as rich.
- Cornstarch: To thicken the sauce.
- Worcestershire Sauce: A little goes a long way, so don’t overdo it! If you add too much, the flavor can easily overpower the other ingredients.
- Seasonings: Garlic powder, salt, and pepper.
- Egg Noodles: Use wide, curly egg noodles.
- Sour Cream: To give the sauce its distinctive, creamy, tangy taste.
- Dijon Mustard: You could also use stone ground mustard.
- Minced Parsley: Optional, for garnish.
How to Make Ground Beef Stroganoff
So how do you make this easy ground beef stroganoff? It’s so easy, and it only takes about 30 minutes. So grab a big old skillet (with a lid), and let’s get started!
- Saute the Mushrooms. Set the skillet or saute pan over medium heat, and add the butter. Let it melt, and then cook your mushrooms for about 5 minutes, stirring often. They’ll release a lot of liquid, and then start to brown.
- Brown the Beef. Once the mushrooms are looking good, add the beef to the pan, and cook it until it’s no longer pin. Break it up as you go. Once the beef is cooked, carefully drain the excess grease.
- Add the Tomato Paste. Stir in the tomato paste, and let it cook for a few minutes.
- Add the Cornstarch, Beef Broth, Worcestershire, and Seasoning. Next, make a slurry by stirring the cornstarch into the broth. I usually use a measuring cup for this. Pour the slurry over the beef, followed by your Worcestershire sauce, garlic powder, salt, and pepper.
- Simmer the Noodles. Bring the dish to a simmer, and dump in the noodles. Stir them into the liquid and cover the pan with the lid. Cook until the noodles are tender but not mushy – about 10 minutes.
- Finish the Dish. Finally, stir in the sour cream and mustard. Let the stroganoff simmer for another 3 minutes, and then sprinkle with parsley, if you are using parsley.
- Enjoy!
Cook’s Notes
- Cooking the noodles: While this is a forgiving dish, be careful not to overcook the noodles. They will turn mushy and disappointing if cooked too long.
- Thickening the sauce: If the sauce seems a little runny, don’t fret – it thickens as it cools.
- Add some green: Peas are a perfect add-in to this stroganoff if you want to add some extra veggies! Add them at the end when you add the sour cream and mustard.
Serving Suggestions
You can serve this one-pot meal as-is, especially if you add peas as suggested in the Cook’s Notes section! However, if you also want to make a side dish or two, check out these tasty recipes.
- Green Beans: These are one of my favorite side dishes, because almost everyone likes them, even picky eaters. My go-to recipe? Sauteed Green Beans with Garlic. They’re bright, crisp-tender, and loaded with flavor.
- Candied Carrots: Candied Carrots are a classic recipe that I’ve been making for years. It may sound difficult to “candy” carrots, but it’s actually incredibly easy! And the sweet-savory taste is pretty unbeatable.
- Asparagus: When asparagus are in season, it’s so hard to resist grabbing a bundle every time you’re at the store. Well, resist no more – and be sure to try making it in your air fryer! This Air Fryer Asparagus tutorial will give you all the info.
How to Store and Reheat Extras
- Store in the fridge: You can store leftover ground beef stroganoff in the fridge, in an airtight container. It will stay good for up to five days!
- To reheat: Just throw the desired portion in a covered saucepan or skillet over medium-low heat until it’s evenly heated through. You can also heat it in the microwave, if you prefer.
Can I Freeze This Dish?
Yes and no. You can definitely cool the stroganoff down, place it in a freezer bag, and freeze it safely for three months or so. To serve it, thaw it out overnight in the fridge, and reheat in a skillet.
The only issue is that sour cream sauces like this one can turn grainy or watery when frozen and thawed, so keep that in mind. Sometimes stirring some additional sour cream into the dish while it heats can help! Overall, I recommend enjoying ground beef stroganoff when it’s freshly made.
Best Ground Beef Stroganoff Recipe
Ingredients
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 lb ground beef
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz wide egg noodles
- ⅔ cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon minced parsley, optional garnish
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Instructions
- Melt the butter in a large sauté pan over medium heat and cook the mushrooms for 5 minutes, stirring often.
- Add the beef to the mushrooms and continue cooking until the beef is no longer pink. Drain any excess grease.
- Stir in the tomato paste and cook for another minute.
- In a small bowl, stir the cornstarch into the broth and add to the beef. Then stir in the Worcestershire sauce, garlic powder, salt and pepper.
- Bring the dish to a simmer and add the noodles. Stir them into the dish and cover with a lid. Cook until the noodles are al dente about 10 minutes.
- Stir in the sour cream and mustard and simmer for another 3 minutes. Sprinkle with parsley, if desired, and serve!
Notes
- Cooking the Noodles: While this is a forgiving dish, be careful not to overcook the noodles. They will turn mushy and disappointing if cooked too long.
- Thickening the Sauce: If the sauce seems a little runny, don’t fret – it thickens as it cools.
- Add Green: Peas are a perfect add-in to this stroganoff if you want to add some extra veggies! Add them at the end when you add the sour cream and mustard.
- Storing: You can store leftover ground beef stroganoff in the fridge, in an airtight container. It will stay good for up to five days!
- Reheating: To reheat, just throw the desired portion in a covered saucepan or skillet over medium-low heat until it’s evenly heated through. You can also heat it in the microwave, if you prefer.
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Ground Beef Stroganof
Forget some of the ingredients. Add in ranch dressing for tartness, maybe lemon juice, and half and half cream. If your heart can handle that. Fake meat ground beef works, keeps the odor down. All the beef does in these beef recipes is add texture/chewiness. Have a remarkable day!