Ground Beef Stroganoff

by Sabrina Snyder

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18 Comments

5 from 3 votes
6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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My easy Ground Beef Stroganoff has all the classic savory, beefy flavor you love but at a fraction of the cost. Ready in only 30 minutes too!

Creamy Pastas like my Crazy Tender Beef Stroganoff have long been my most popular recipes on this site and for good reason! My ground beef version is a quicker, cheaper recipe but all the delicious flavors that makes the original so well loved.

Close up of finished pasta dish in white ceramic skillet

Sabrina’s Ground Beef Stroganoff

If you’re a longtime fan of the site, you know creamy, beefy pasta is a weakness for me and I especially love making stroganoff different ways. This version is the easiest one yet using ground beef in place of steak. And even better it’s made without cream of mushroom soup. My hamburger stroganoff still has all the traditional flavors of the original pasta dish, including sour cream, beef broth, Worcestershire sauce and mushrooms. The only thing missing? Steak. This is one of the best versions of classic comfort food and you can even make this in the slow cooker!

Dinner, then Dessert

Ground Beef Stroganoff Recipe

My easy Ground Beef Stroganoff has all the classic savory, beefy flavor you love but at a fraction of the cost. Ready in only 30 minutes too!
Yield 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Author Sabrina Snyder
close up of beef and pasta mixture
PrintRate

Ingredients
 

  • 8 ounces egg noodles , or other pasta, I used curly rigatoni
  • 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

Instructions

  • 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.

Notes

Makes approximately 6 1-cup servings. 

Nutrition

Calories: 424kcal | Carbohydrates: 32g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 598mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg

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Table of contents

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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. I also use sour cream, beef broth and butter so the sauce is rich and creamy with a delicious savory flavor you could never get from canned soup! It’s a win-win all around!

Tips and Tricks

  • 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!
  • You can also make this 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.
  • 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.

Alternative Cooking Methods

Slow Cooker Variation

  • Brown the ground beef well and add it to the slow cooker along with the rest of the ingredients except for the sour cream, cornstarch, and pasta.
  • Cook on low for 4 hours then mix in the sour cream.
  • Combine 1 tablespoon warm water with 1 tablespoon cornstarch and mix into the sauce.
  • Cook on high for 10-15 minutes until the sauce thickens.
  • Stir in cooked egg noodles before serving.

Oven-Baked Variation

  • Preheat the oven to 350 degrees.
  • Cook the pasta for two minutes shy of the instructions on the box.
  • Drain but do not rinse. Add the pasta to a 9×13 baking dish.
  • Prepare the beef and mushroom mixtures separately as usual, adding to the pasta as they are done cooking.
  • Mix the sauce as usual until it is just combined, no need to thicken.
  • Pour the sauce over the beef, mushroom and pasta in the dish. Stir until everything is well coated and mixed up.
  • Bake covered with foil for 18-20 minutes, then uncover and bake another 5 minutes until bubbling. Stir and serve.

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The following photos were used in previous versions of this post:

Ground Beef Stroganoff
Beef Stroganoff
Ground Beef 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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

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

    Reply

    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.

      Reply

  3. 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.

    Reply

  5. 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!

    Reply

  6. 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…

    Reply