Name: Creamy Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-American
Ingredients: 1 tbsp olive oil; 1 lb ground beef; 8 oz mushrooms, sliced; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup beef broth; 1/2 cup sour cream; 1 tbsp Worcestershire sauce; 1 tsp paprika; 8 oz wide egg noodles; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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✨ Creamy Ground Beef Stroganoff — A 30-Minute Comfort Classic Ready in No Time! 🍄🥩

1. Introduction

There’s something deeply comforting about a bowl of ground beef stroganoff — tender, savory beef slices swim in a luxuriously rich, creamy mushroom sauce, all wrapped around silky egg noodles. While traditionally made with tender cuts likeFilet Mignon, this easy stroganoff swaps in ground beef for a faster, more wallet-friendly twist — without sacrificing one bit of flavor or texture.

In this recipe, we’ll build layers of umami depth withautéed mushrooms, a splash of Worcestershire, and a touch of sour cream stirred in at the end (no curdling — I’ll show you how!). It’s the ultimate easy stroganoff that feels like a hearty hug on a plate. Perfect for weeknights, date nights, or cozy Sundays, this dish has been a staple in my kitchen for years — and your family will beg for seconds.

2. Why You’ll Love This Recipe

Ready in 30 minutes — faster than takeout, healthier, and infinitely more satisfying.
One-pan convenience — fewer dishes means more time to enjoy the meal.
Comfort food elevated — the creamy mushroom sauce feels decadent, but the ingredients are simple and accessible.

Highly customizable — swap in chicken, turkey, or plant-based crumbles with ease (more on that in the variations section!).
Favorites for meal prep — reheats beautifully for quick lunches or next-day dinners.

3. Ingredient Notes

Quality matters — especially in a simple recipe like this, where each ingredient shines. Here’s why I choose what I do:

Ground Beef (85% lean) — I prefer 85% lean over 90% or 93% for optimum juiciness and flavor. Too lean, and the stroganoff dries out during cooking.

Cremini Mushrooms — more earthy and robust than whiteButton mushrooms. Sauté them until deeply golden — that’s where the magic happens!

Sour Cream (Full Fat) — low-fat versions tend tosplit when added to hot liquid. Full-fat sour cream ensures a velvety, glossy sauce that holds together.

Egg Noodles (Wide or Extra Wide) — their wide surface area cradles the sauce beautifully. For a gluten-free option, use brown rice or quinoa pasta.

Worcestershire Sauce — adds a deep, umami backbone. Lea & Perrins is my go-to, but any brand works.

Heavy Cream or Half-and-Half — I use heavy cream for extra richness, but half-and-half works in a pinch for a lighter version (just add at the very end to avoid separation).

4. Kitchen Tools You Need

Having the right tools can elevate your cooking — and in this case, make cleanup a breeze:

T-fal 14-Piece Hard Anodized Nonstick Cookware Set — a reliable, oven-safe skillet with a rock-solid nonstick surface ensures your beef browns evenly and the sauce releases without sticking. Perfect for stroganoff’s quick sauté-and-simmer method.

Deluxe 33-Piece Silicone Utensil Set — heat-resistant and non-scratch, ideal for stirring your creamy sauce without damaging your pan’s coating.

JoyJolt Airtight Glass Food Storage Set — store leftovers or prep ahead for future meals. Glass is nonporous, odor-resistant, and microwave-safe.

Clever Fox DIY Family Recipe Journal — capture this recipe, your tweaks, and your family’s favorites in a beautiful keepsake. I’ve written my stroganoff tweaks in mine for over five years!

5. How to Make Creamy Ground Beef Stroganoff

Time: 25–30 minutes
Servings: 4–6

Phase 1: Sear the Beef & Sauté Aromatics (5 mins)

In a large skillet (preferably 12-inch), heat 1 tablespoon olive oil over medium-high heat. Add the ground beef and season generously with salt and black pepper. Cook, breaking it up with a wooden spoon, until deeply browned — not pink — about 5–6 minutes. Drain excess fat, leaving ~1 tablespoon for flavor.

Pro Tip: Don’t rush the browning. That deep mahogany crust = serious flavor.

Phase 2: Build the Sauce Base (7 mins)

Add sliced cremini mushrooms and diced onion to the same pan. Sauté until mushrooms are golden and shriveled (about 4–5 minutes), then stir in minced garlic and cook 1 minute more — watch for burning!

Visual cue: Your pan should smell nutty, warm, and savory — like a forest floor meets kitchen comfort.

Phase 3: Deglaze & Simmer (5 mins)

Stir in ½ cup heavy cream or half-and-half. Reduce heat to medium-low and simmer gently for 3–4 minutes until slightly thickened.

Phase 4: Creamify & Finish (2 mins)

Remove pan from heat. Whisk in ⅔ cup full-fat sour cream until smooth and glossy. Never add sour cream to a rolling boil — it will curdle!

Phase 5: Serve!

6. Expert Tips for Success

Don’t overcrowd the pan: Brown the beef in batches if needed — overcrowding steams instead of searing.

Cool sour cream before adding: Let it sit at room temp for 10 minutes. Cold sour cream + hot liquid = curdling risk.
Use room-temp broth: Cold broth can shock the pan and halt the simmering process.
Save some noodle water: If the sauce thickens too much on standing, whisk in a splash of starchy pasta water to loosen it.

Add a splash of brandy or sherry: Optional, but *highly* recommended for depth (add it with the mushrooms!).

7. Variations & Substitutions

Ground Turkey or Chicken: Leaner, but adds less richness. Add 1 tsp smoked paprika to compensate.

Plant-Based: Use Beyond Meat Ground or lentils + walnuts for texture. Swap sour cream for full-fat coconut cream or cashew cream.

Gluten-Free: Use GF tamari instead of Worcestershire (check label) and GF egg noodles.

Low-Carb: Serve over zucchini noodles (zoodles) or cauliflower rice. Reduce cream slightly if using watery veggies.

Extra Vegetables: Stir in ½ cup frozen peas at the end, or sauté diced bell peppers with the mushrooms.

8. Storage & Reheating

Refrigerator: Store in an airtight container up to 3 days. The sauce may thicken — stir in a splash of milk or broth when reheating.

Freezer: Freeze *without* noodles (they get mushy). Thaw overnight in the fridge, reheat gently on the stovetop, and serve over freshly cooked noodles.

Reheating: Warm over low heat — never high. Stir constantly. For best texture, add sour cream after reheating.

9. FAQ

Why did my stroganoff sauce curdle?

Sour cream curdles when exposed to high heat too quickly. Always remove the pan from heat before whisking it in, and let it reach room temp first. You can also temper it: whisk 2 tablespoons of hot sauce into the sour cream first, then add back to the pan.

Can I make this in a slow cooker?

Yes! Brown the beef and sauté mushrooms first (stovetop), then transfer to a slow cooker. Add remaining ingredients (except sour cream) and cook on Low 4–5 hours. Stir in sour cream in the last 15 minutes.

Is this the same as Russian Beef Stroganoff?

Authentic Russian stroganoff uses thinly sliced beef tenderloin, not ground. My version is an American-style adaptation — faster, family-friendly, and stilldelicious. It’s like bringing the soul of the original home to your kitchen.

What can I serve with it?

Beyond noodles: buttered green beans, roasted asparagus, a crisp Caesar salad, or even garlic bread for mopping up the sauce. Check out our Game Day Sliders or Crowd-Pleasing Appetizers for next-level sides!

10. Conclusion

This ground beef stroganoff is more than dinner — it’s nostalgia in a bowl, comfort with confidence. My go-to when time is tight but taste can’t be compromised. It’s rich, it’s simple, and it *always* wins hearts (and full plates).

Did you make it? Snap a photo and tag me on Instagram — I love seeing your kitchen wins!

Creamy Ground Beef Stroganoff