Ground Beef Stroganoff

6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ground Beef Stroganoff made with low cost ground beef with all the classic beef stroganoff flavors in less than 30 minutes!

Creamy Pastas are a point of weakness for me…and just about every client I cooked for. This pasta is a 30 minute version of my favorite Crazy Tender Beef Stroganoff and Meatball Stroganoff but with all the delicious flavors you’d normally expect!

Ground Beef Stroganoff Ground Beef Stroganoff

If you’re a fan of the site you’ve already seen three different stroganoff recipes. This one is the easiest one yet using ground beef in place of steak. And even better this is a ground beef stroganoff recipe without cream of mushroom soup.

This ground beef stronganoff (or hamburger stroganoff) still has all the traditional flavors of beef stroganoff including sour cream, beef broth, Worcestershire sauce and mushrooms. The only thing missing? Steak.

I promise this is still the best version of comfort food you’re going to want as we head into the cooler months of the year. You can even make this in the slow cooker!

Slow Cooker Ground Beef Stroganoff:

Brown the ground beef well and add it to the slow cooker along with the rest of the ingredients except for the sour cream and pasta.

Cook on low for 4 hours then mix with sour cream and cooked egg noodles before serving.

You can also make this ground beef stroganoff with cream cheese instead of sour cream for a thicker, richer sauce. If you want to thin it out more add an additional half cup of beef broth to your mixture.

Ground Beef Stroganoff

Ground Beef Stroganoff Casserole

You can make this pasta dish into a casserole by skipping the cornstarch, doubling the beef broth and baking at 350 degrees for 18-20 minutes. Just be sure to cook the pasta two minutes shy of the instructions on the box.

Can you use something else instead of beef?

Yes you can always swap out the ground beef for ground chicken or ground turkey. If you do cut it out strictly for health reasons you can pump the beefy flavor back up with an additional tablespoon of beef base in the mixture.

If you want to cut even more calories from the mixture you can even swap out the sour cream in favor of greek yogurt.

Skip the Cream of Mushroom Soup!

I use fresh mushrooms in the recipe and skip the cream of mushroom soup altogether. Because of this I actually choose brown (or crimini) mushrooms instead of classic white button mushrooms. The crimini mushrooms offer a deeper flavor for no additional cost and they even look better in the recipe. A win win all around!

For extra flavor and bulk (that’s healthy!) I actually chop up the stems of the mushrooms and cook them along side the beef. This kicks up the flavor a lot!

Beef Stroganoff

Pin this recipe now to remember it later

Pin Recipe

Ground Beef Stroganoff

Ground Beef Stroganoff made with low cost ground beef with all the classic beef stroganoff flavors in less than 30 minutes!
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, pasta
Cuisine American
Author Sabrina Snyder


  • 8 ounces egg noodles
  • 1 pound ground beef 85/15
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms sliced
  • 1/2 yellow onion sliced
  • 1 clove garlic minced
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup sour cream
  • 2 cups beef broth
  • 1 tablespoon cornstarch


  • Cook the egg noodles a minute shy of the directions and drain (do not rinse).
  • Add the ground beef, salt and pepper to a large skillet, break apart into large crumbles and cook until well browned (about 6-8 minutes) then remove from the pan.
  • Add the butter, mushrooms, onions and garlic and season with salt and pepper. Sauté until golden brown, about 5 minutes then remove from the pan with a slotted spoon and set aside.
  • Add the Worcestershire sauce, sour cream, beef broth and cornstarch whisking it together until well combined and the sauce starts to thicken.
  • Add in the mushroom mixture, ground beef and pasta and mix to combine before serving.


Calories: 451kcal | Carbohydrates: 31g | Protein: 21g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 603mg | Potassium: 536mg | Fiber: 1g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 2.2mg | Calcium: 68mg | Iron: 2.7mg
Keyword: baked pasta, creamy pasta, Ground Beef Stroganoff, mushrooms, stroganoff

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. How much cream cheese should be used instead of sour cream? Can you use the cream chees eanyway prepped or just slow cooking?

    1. Use the same amount when substituting with cream cheese whether you’re using the slow cooker or making this on the stove top. You can add additional beef broth if you think it’s too thick.

  2. why do none of your recipes have the Amount per Serving? i.e 1 cup, 1 1/2 cup for 451 Calories. All you show is the Calories 451 so i am not able to keep the correct track of how much a serving size is. Please tell me what is a serving size for this recipe.

  3. I made this yesterday and it was AMAZING! No extra salt or pepper needed at all! I do have a quick question, however. What is 1 actual serving? Thank you so much for sharing this recipe with the world, it is absolutely DELICIOUS!

  4. In step 5 of the instructions you wrote:
    “Add in the mushroom mixture and pasta and mix to combine before serving”…
    What about the browned meat ? When should it be added ?
    I guess that with mushrooms and the pasta…
    Thanks for clarifying…