beef stroganoff with ground beef

beef stroganoff with ground beef

beef stroganoff with ground beef…Ground Beef Stroganoff is a tasty variation of a traditional dish. In less than half an hour, you can enjoy a flavorful mushroom sauce with plenty of seasoned ground beef. Delicious!

In the winter months, few things are as comforting as enjoying a rich beef dish in a creamy sauce. Our favorite is the traditional Beef Stroganoff, but this version with ground beef is simpler to make.

Hello! I’m Natalya from Momsdish. I enjoy cooking uncomplicated meals that don’t require a lot of ingredients, but still pack a flavorful punch. My Ground Beef Stroganoff is a great example of a dish that is easy to make and delicious. I can’t wait to share it with you!

I enjoy cooking, but I dislike dealing with large messes afterwards. That’s why I am a big fan of one-pot meals. It is also convenient to increase the recipe amount as it is all cooked in one pot. Those who meal prep will appreciate this!

beef stroganoff with ground beef
beef stroganoff with ground beef

What is Stroganoff?


The rich and creamy Beef Stroganoff dish has been enjoyed by many for centuries. It was created in Russia in the early 1800s by the personal chef of Count Stroganoff, a member of the court of Alexander III, and was named after him.

Beef stroganoff is a classic Russian dish that has been around since the 19th century. Many people have come to love this dish and it is regularly consumed in many different households. However, some people are confused as to what beef stroganoff really is. Many cook in an incorrect fashion and turn it into a stew rather than a sauté. In simple terms, beef stroganoff is tender beef slices in a sauce, garnished with sour cream.

Normally beef stroganoff is made with regular beef strips, however there are many non-red meat beef stroganoff alternatives some of which include the popular chicken stroganoff and for the more exotic, ostrich stroganoff. The meat is sautéed (quickly browned at a high heat) in butter to cause the outside to become crispy. However, if the meat is cooked for too long it will become tough.

This may be the reason why many people choose to include mushrooms with the meat. This also gives the stroganoff more juice so that there is some gravy to add to the rice or pasta it is served with. Along with the mushrooms, some people also include onions and smother the stroganoff with more than the required amount of sauce. This, however, is unnecessary. The sauce is made with one of three bases: tomato, beef stock, or a beef demi glaze.

It is then thickened with flour and the sour cream is added. It is known that the mixture of all these ingredients effectively may cause cancer. To avoid this, you may want to cut down on the sauce and use low-fat or fat-free sour cream. The way in which the sauce is made can also change the taste of the beef stroganoff. If you are using the tomato base, you may want to add tomato paste instead.

This will give the sauce a stronger and sweeter taste. However, this sauce may not go down so well with the pasta, which is why you may want to use the beef stock base as it will give it a nice brown color and a less strong taste.

Ground Beef Stroganoff Recipe



You will enjoy making this Ground Beef Stroganoff because it can be prepared using ingredients that you probably already have in your kitchen.

Ground beef can be used as a more accessible and budget-friendly alternative to the traditional thinly sliced steak in stroganoff recipes.

I prefer using a mixture of butter and olive oil for both taste and handling high temperatures. However, you can choose to omit the butter and just use 2 tablespoons of extra-virgin olive oil to sauté the vegetables.

I typically use a full 16 ounces of mushrooms in this recipe because I really enjoy them. However, you can use just 8 ounces if you prefer less mushrooms. Keep in mind that you may need to adjust the sautéing time based on the amount of mushrooms you choose to use. While white button mushrooms work great in this recipe and develop a wonderful flavor, there’s no need to spend extra on fancier mushrooms. That being said, feel free to use your favorite type of mushrooms, such as cremini, if you prefer.

Make sure to add plenty of garlic, and although I don’t typically include onion in my stroganoff, if you prefer to add it, slice a medium onion thinly and cook it with the mushrooms.

I believe that Worcestershire Sauce enhances the flavor of beef and makes it taste richer.

Instead of using real beef broth, I usually opt for water with Organic Better Than Bouillon Beef Base. Because the bouillon is already salty, I make sure to taste the dish before adding any extra salt at the end, rather than adding a specific amount while cooking.

Sour cream is essential for creating a smooth and decadent gravy.

Parsley can be omitted if you do not have any, but I personally enjoy the vibrant flavor and visual appeal that fresh parsley contributes to this dish.


Gather all ingredients.

Sauté ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.

Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.

Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.

Serve hot and enjoy!


380 Calories, 18g Total Fat, 17g Protein, 38g Total Carbohydrate, 3g Sugars

beef stroganoff with ground beef
beef stroganoff with ground beef

Beef Stroganoff Tips


Modify this recipe based on the ingredients you have available. Ground beef is recommended for optimal flavor, but you can also use ground turkey or pork. If using a different meat, consider adding additional beef bouillon for a more robust taste. It is recommended to use condensed beef broth from a can for the most flavorful results.

Fresh mushrooms are the preferred choice for this recipe, but you can also use a mix of white, cremini, or portobello mushrooms for excellent results. If you don’t have fresh mushrooms on hand, canned mushrooms can also be used as a substitute.


It is important to remember that sour cream can separate or curdle if it is boiled, so be sure to thicken the sauce and remove it from the heat before adding the sour cream.

If you don’t have any sour cream, Greek yogurt can be a great alternative (or if you simply like it better).

To make the sauce thicker, you can mix cornstarch slurry by combining equal parts of cornstarch and cold water. Slowly pour this mixture into the sauce while stirring until it reaches the desired consistency.


We adore this stroganoff recipe as it is, but if you want to add some extra flavor, consider incorporating one of the following ingredients.

Add about a teaspoon of Dijon mustard and mix it in.

Put in a couple of fresh thyme sprigs or use 1/4 teaspoon of dried thyme.

Include a few pieces of diced uncooked bacon with the onion and beef.

Sprinkle a bit of smoked paprika and a bit of hot sauce


You may skip the butter and sauté the veggies in 2 tablespoons of EVOO instead.
Feel free to use more or less mushrooms to your liking (anywhere from 8 to 16 ounces). However, keep in mind that doing so may require you to adjust the sautéing time for the mushrooms.
If you wish, you can add a thinly-sliced medium onion to this recipe, cooking it at the same time as the mushrooms.


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