Ground Beef Stroganoff is one of those go-to, budget-friendly dinners that checks all the boxes—easy to make, full of flavor, and ready in just 30 minutes.
Growing up, I loved the classic slow-simmered stroganoff, the kind that made the whole house smell amazing. But let’s be honest—most nights, I simply don’t have the time. And based on the crazy response on Pinterest, I know I’m not alone! This recipe has been a reader favorite, and once you try it, you’ll see why.
In my mid-twenties, I ate a lot of Hamburger Helper stroganoff—it was quick, easy, and got the job done. But as I started cooking more, I wanted something just as simple, but homemade and way better. That’s how I landed on this version, with the creamiest sauce and zero canned soup. It’s a total game-changer, and you can feel good about serving it.
Since we love stroganoff so much, I’ve taken the same rich, comforting flavors and turned them into a potato stroganoff that I’m absolutely obsessed with, and a green bean casserole stroganoff that has become a hands-down family favorite. My nephew likes to show off his cooking skills with this one!
Recipe Notes
- Mushrooms – You might have noticed—there are no mushrooms in this stroganoff! That’s intentional. I wanted this to be a true pantry staple recipe, made with ingredients you likely already have in your kitchen. Plus, I’m just not a fan of canned mushrooms, and fresh ones aren’t always on hand when I need a quick, no-fuss meal. But if you love them, feel free to toss some in!
- Egg Noodles – Measure carefully! Using the exact amount is key to keeping the noodles from soaking up all the sauce. I’ve tested this recipe with different types of pasta, and as long as you stick to 6 ounces, you’ll get the perfect creamy consistency every time.
- Sour Cream: This recipe calls for either full-fat or light sour cream. Greek yogurt can be substituted for the sour cream.
How to make ground beef stroganoff
Step 1: Cook the egg noodles for 2 minutes less than the package directions. Do not rinse pasta.
Step 2: In a large skillet, brown one pound of ground beef until all the pink is removed, drain excess grease as needed, and set aside.
Step 3: In the same skillet, melt butter over medium heat. Whisk in flour and stir constantly for about 2 minutes.
Step 4: Add beef broth to the paste and whisk continuously to remove any lumps. Continue to stir until the sauce begins to thicken. Slowly whisk in milk and simmer over medium heat until the sauce thickens again. Add spices.
Step 5: Reduce heat to low and add cooked ground beef and noodles.
Step 6: Remove from heat and stir in sour cream.
Can you freeze beef stroganoff?
This ground beef version of a traditional beef stroganoff is good in the freezer for up to three months. Store in an airtight container and slow thaw in the fridge before warming in the microwave. I often add a touch of milk to bring the stroganoff sauce back to life.
Ingredients
- 6 ounces Egg Noodles
- 1 pounds Ground Beef
- ¼ cup Butter
- ¼ cup Flour
- 1 cup Beef Broth
- 1 ¼ cup Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Pepper
- 1 teaspoon Salt
- ¼ cup Sour Cream
Instructions
- Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set a side for later.6 ounces Egg Noodles
- While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.1 pounds Ground Beef
- In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.¼ cup Butter,¼ cup Flour
- Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.1 cup Beef Broth
- Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.1 ¼ cup Milk
- Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.½ teaspoon Garlic Powder,½ teaspoon Onion Powder,1 teaspoon Pepper,1 teaspoon Salt
- Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.6 ounces Egg Noodles
- Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.¼ cup Sour Cream
- Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.
Notes
- Pasta: Any pasta will work with this recipe, but do not use more than 6 ounces, or there will not be enough liquid to coat the noodles. My preference is wide egg noodles.
- DOUBLE THE RECIPE – My number one tip is to double the recipe. It rewarms well, and everyone asks for seconds!
Storage
Fridge: Once the ground beef stroganoff is at room temperature, store it in an airtight container for 3-4 days. Reheat the next day in the microwave in 30-second increments until this easy dinner recipe is warmed through.
Nutrition
Calories: 662kcalCarbohydrates: 41gProtein: 30gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 164mgSodium: 1160mgPotassium: 593mgFiber: 2gSugar: 5gVitamin A: 594IUVitamin C: 0.2mgCalcium: 153mgIron: 3mg