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This easy Ground Beef Stroganoff recipe is a great, weeknight dinner option that the whole family will love. It's classic comfort food cooking that is ready in less than 30 minutes, made from scratch, and always hearty, satisfying, and delicious!
If you've got ground beef in the freezer and are looking for more ideas, be sure to try our Tex-Mex Doritos Taco Salad or maybe make a batch of Mozzarella Stuffed Meatballs next!
While ground beef stroganoff might not win any prizes for beauty, everybody always asks for second-helpings when I make this easy recipe for dinner. It's a family favorite and one of our go-to meals, especially when the weather is cool because it's so warm and comforting!
This savory, creamy dish of mushrooms, onions, and browned, ground beef served over hot buttered egg noodles hails from Russia and is simple, hearty, comforting fare that is quick and easy to pull together for a weeknight meal that the whole family will enjoy.
I make this ground beef stroganoff recipe without cream of mushroom soup mostly because it's hardly any extra work to make it from scratch when all it takes is chopping a handful of mushrooms and whisking together beef broth, milk and flour. You're going to love it!
Why This Recipe is the Best
- The homemade sauce is made from scratch with fresh ingredients rather than such shortcuts as a can of condensed cream of mushroom soup. But it hardly takes any extra time at all!
- It might seem like a lot of mushrooms in the recipe, but since they cook down so much, it really seems necessary to me if you want mushrooms in each bite of stroganoff, like I do. The mushrooms are my favorite part!
- The sauce isn't intended to be very thick. It's more of a silky sauce that should coat each bite and combines well with the buttered egg noodles that we traditionally serve ground beef stroganoff with.
- Ground beef stroganoff leftovers always reheat beautifully the next day!
Ingredient Notes
- Ground beef: I prefer using 85/15 ground beef for the best flavor without being overly greasy.
- Mushrooms: Really any mushrooms will work for beef stroganoff but we usually just use white button or baby bella mushrooms because they are always available at the grocery store.
- Cream cheese: The cream cheese melts into the browned meat and mushrooms making these stroganoff sauce extra creamy and delicious.
How to Make This Recipe
Start by browning ground beef, onions, and garlic in a large skillet. I like to season the ground beef stroganoff up front with salt and pepper up front because it helps develop the layers of flavor. You can always adjust by adding more at the end.
Once the meat is mostly browned but still a little pink, go ahead and add the mushrooms. They will release a lot of moisture as they cook, but you want to let them get a little brown as well. Add the cream cheese to the browned meat and let it melt, stirring it to coat the meat & mushrooms.
Meanwhile, whisk the beef broth and milk with a little flour whisked in to create a slurry. This isn't intended to make an overly thick sauce - just enough for it to thicken slightly. Keep in mind that the ground beef stroganoff will continue to thicken as it cools.
Once the ground beef stroganoff has simmered enough for the sauce to thicken slightly, remove it from the heat and stir in the sour cream. The residual heat is plenty to heat up the sour cream without the dish going cold, but you also don't run the risk of curdling the sour cream this way.
For a little color, garnish with a sprinkle of chopped parsley for a little green to break up the brown color of the stroganoff.
Recipe FAQ's
You could definitely make this by thinly slicing a flank, skirt steak, or anything you would typically use for a stir-fry and it will still be a quick and easy beef stroganoff. Or if you prefer using a regular chuck roast, you can make this by cutting the meat into 1-inch chunks, then searing in a hot pan first, then covering and simmering in the beef broth for an hour or so until tender before adding the other ingredients. It takes longer, but it's also super delicious. Just whisk the flour with 1 additional cup of beef broth before stirring it in to thicken the sauce.
We always serve it with egg noodles (either the dried ones or if I am feeling motivated I will make homemade egg noodles), but I have heard of other people enjoying their beef stroganoff over mashed potatoes or rice.
Recipe Tips
- Storage: Refrigerate any leftovers for up to 3-4 days. This dish doesn't freeze well because of the sour cream in it, which can curdle when reheated.
- Sour cream: Sour cream can curdle if boiled, especially if you are using a reduced fat version, so be sure not to add it until right at the end of cooking after removing the pan from the heat. There will be plenty of residual heat in the sauce to thicken everything up and incorporate the sour cream.
- Variation: Many people like the addition of Worcestershire sauce to beef stroganoff. I have done it both ways, but prefer it without. If you want to add some, though, I recommend using 1 tablespoon, added with the broth.
More Easy Dinner Recipes
- Homemade Hamburger Helper Cheeseburger Pasta Skillet
- Classic Chinese Beef with Broccoli
- Easy Weeknight Taco Meat
- Baked Greek Feta Meatballs
Did you make this recipe? Let me know what you thought with a comment and star rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
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Ground Beef Stroganoff Recipe
Ingredients
- 1 ½ lbs. lean ground beef (I use 85/15)
- 1 small onion chopped (or half a large onion)
- 2 cloves garlic finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 ounces sliced white button or baby bella mushrooms
- 4 ounces cream cheese, cubed
- 2 cups beef broth
- ½ cup milk
- 3 Tablespoons all-purpose flour
- ½ cup sour cream
- Salt & Pepper to taste
Instructions
- Add the ground beef, onion, and minced garlic to a large skillet set over medium-high heat on the stove and season with the salt and pepper. Cook, stirring occasionally, until the meat is almost browned but still slightly pink and the onions have begun to soften, about 5 minutes. Drain any excess grease from the pan.
- Add the sliced mushrooms to the ground beef and onions and continue cooking for another 5 minutes or so, until the mushrooms are softened and brown and the meat is fully cooked.
- Add the cream cheese to the cooked meat and mushrooms and let it sit for 1-2 minutes to melt somewhat before stirring it into the meat mixture. While the cream cheese melts, combine the beef broth and milk in a separate bowl and whisk in the flour until no lumps remain.
- After stirring in the melted cream cheese, pour the beef broth/milk/flour slurry into the pan with the meat and mushrooms and cook for 3-4 minutes, stirring occasionally, until slightly thickened and bubbling.
- Remove from the heat and stir in the sour cream. Season with additional salt and pepper, to taste.
- Serve over hot buttered egg noodles, sprinkled with freshly chopped parsley, if desired.
Video
Notes
- Storage: Refrigerate any leftovers for up to 3-4 days. This dish doesn't freeze well because of the sour cream in it, which can curdle when reheated.
- Sour cream: Sour cream can curdle if boiled, especially if you are using a reduced fat version, so be sure not to add it until right at the end of cooking after removing the pan from the heat. There will be plenty of residual heat in the sauce to thicken everything up and incorporate the sour cream.
- Variation: If you want to use Worchestershire sauce, I recommend adding 1 tablespoon along with the broth and milk.
Nutrition
This post was originally published in September, 2017. The photos and content were updated in December, 2021.
Sarah @ Champagne Tastes says
I love creamy, warm pasta dishes like this! They make me want to grab a blanket and eat it in a bowl on the couch. It sounds especially good now that the weather is getting a little chillier here-- I'm going to have to hit the gym more often to make up for all the extra pasta I'll be devouring!
Mackenzie @ Food Above Gold says
I didn't grow up in a stroganoff eating household either, but it's one of my husband's favorites. I've been searching for a long time for a recipe that appeals to both of us and this one is perfect - especially with those extra mushrooms! It makes ALL the difference!
Amy says
Thanks, Mackenzie! I agree! I can never have too many mushrooms!
Kathryn @ FoodieGirlChicago says
Looks like a great, easy weeknight dinner!
Leah says
I love how easy and simple this recipe is, making it perfect for a weeknight meal! It is just comfort food on a plate, and I can't wait for cold weather, when all I want is a meal of this! Can't wait to try this!
Amanda says
This is the perfect weeknight dinner for when the nights start to get chilly. I love making stroganoff with ground beef; it's just so convenient! Your sauce looks especially creamy and delicious with those fluffy egg noodles. I can get excited about the cooler weather coming with dishes like these on the menu!
Sherida Houlihan says
You had me at double the mushrooms!
Amy says
They are probably my favorite part!
Deborah says
We made this for dinner tonight. So, so good! Dave came in as I was chopping mushrooms and said something like that's a crazy amount of mushrooms, there's no way you'll use all those. But I did, and it was delicious.
Amy says
Lol - thanks, Deborah! No such thing as too many mushrooms when it comes to stroganoff! They really do cook down a lot.
kelly smith says
Here is a good way to explain the recipe with photography. it looks good and tasty.
Karis says
Made this today and it was a surefire hit!
I used ground sirloin and added 1 can mushroom soup and some onion powder to taste
Thanks for the recipe! 👍
Amy says
You are welcome!
Kerry says
Tried this tonight and is was wonderful on a cold winter night after chopping wood all day. Love the sauce. Thanks for this great recipe
Amy says
You are so welcome!
Heather says
This is one of my absolute favorite recipes. My husband really likes it too. It only takes minutes to put together but tastes as good as something you’d eat at a restaurant. Thanks for posting it!
Michelle C. says
This came out FANTASTIC!!! I did tweak it a bit for my personal taste. I added diced green peppers while frying up the ground beef and double the cream cheese. I love the extra mushrooms. Definitely a go to recipe for stroganoff!
Amy says
Those are great adaptations! The green peppers make me think it might seem like a cross between stroganoff and philly cheesesteak? Sounds yummy!
Sylvia says
Can I use coconut flour or almond flour ?
Amy says
No, I don't think those would thicken the sauce properly. I would first try using cornstarch as a thickener.
Kris LeBaron says
I made this tonight and I had to leave the mushrooms out (my husband hates mushrooms so sad for me I love them but I want to make everyone like it) and I did use regular steak. After I had started cooking it I went to grab my beef broth and realized I didn't have any so I used chicken broth and oh it was so good. I will make this again.
Teresa says
One way to get around the mushroom haters is to purée the mushrooms with the broth and cream cheese. A few of my kids do not like the texture of mushrooms but they don’t notice the taste and gave this a thumbs up. I used zucchini noodles (we are grain free) and Arrowroot powder (as the thickener)
Michelle Johnson says
Recipe was easy and very delicious. I would recommend it
Ashley says
Am out of cream cheese - could I use heavy cream ?
Amy says
Yes!
Deb Sanborn says
I've made stroganoff for decades but didn't grow up on it, either! I've tried many different recipes but I cannot wait (and neither can my husband) to try it! The cream cheese addition in the sauce will be a first for me. Oh, and I just printed your Cheeseburger Macaroni recipe, too! 🙂 Thank you for sharing!
Jane says
For mushroom haters, sub eggplant or zucchini for the mushrooms. Also I am used to using red wine, how much would you recommend for this recipe?
Amy says
I wouldn't use more than 1/2 cup or I think it would be overpowering in this dish.
Steve says
Hi, This sounds great, but I can not eat mushrooms. What else could I add?
Amy says
I think the best mushroom substitutes for this dish would be eggplant, squash, or even carrots sliced into discs.