Ground Beef Stroganoff

Whip up this simple and satisfying ground beef stroganoff for a hearty comfort dish any day of the week.

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This hearty ground beef stroganoff will quickly become a regular on your dinner table. Featuring tender egg noodles, ground beef, yummy mushrooms, and a delightfully creamy sauce, this dish is incredibly satisfying and makes for a great one-pot meal. It comes together in no time and will have everyone at the dinner table asking for more.  

Ground Beef Stroganoff  Ingredients 

You’ll need:

• 1 pound of ground beef
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 tablespoon Worcestershire sauce
• 12 ounces baby bella mushrooms (stems trimmed and sliced)
• 1 large yellow onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt (or to taste)
• ½ teaspoon fresh cracked ground pepper (or to taste)
• ¼ teaspoon ground mustard powder
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 tablespoon Better than Bouillon beef base
• 10 ounces dry egg noodles
• 4 ounces cream cheese (softened and chopped into cubes)
• ½ cup sour cream (leave out while cooking to bring to room temp)
• Fresh parsley (chopped for garnish)

Substitutions and Additions 

MEAT: You can easily swap out ground beef or other protein in this recipe like ground turkey, ground pork, or ground chicken.

MUSHROOMS: If you aren’t able to find baby Bella mushrooms at the store, you can use white mushrooms, cremini, or any other variety of mushroom in this recipe.  

SOUR CREAM: You can substitute Greek yogurt for sour cream and you’ll still be left with a deliciously creamy dish.

How to Make This Ground Beef Stroganoff Recipe 

STEP ONE: In a large Dutch oven over medium heat, heat the olive oil then add ground beef. Cook the beef until it’s no longer pink and starting to brown. Drain the excess grease before adding additional ingredients.

PRO TIP: If you don’t have a Dutch oven, no need to worry! A heavy-bottomed pot will work just as well. 

STEP TWO: Next, add butter, Worcestershire sauce, sliced mushrooms, chopped onion, and minced garlic. Sauté until the onions are soft, stirring frequently.

STEP THREE: Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.

STEP FOUR: Add flour to the meat mixture and stir to coat. Then add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan. Add uncooked egg noodles and stir well.

PRO TIP: Ensure you’re using uncooked egg noodles, as they will cook in the pot. Adding cooked ones could lead to soggy noodles. 

STEP FIVE: Turn the heat down to medium-low, cover and let it simmer for 8 to 10 minutes or until the pasta is tender.

STEP SIX: Remove the Dutch oven from heat, and add sour cream and cream cheese, stirring well to incorporate.

STEP SEVEN: Sprinkle it with chopped parsley and serve.

How To Serve 

This simple beef stroganoff is incredibly satisfying on its own, or served with fresh bread and veggies. If you want to skip the egg noodles, you can serve this over rice for an equally delicious meal.  

Storage 

IN THE FRIDGE: If you have any leftovers, allow them to cool completely before placing them in an airtight container and storing them in the fridge for up to 4 days. 

IN THE FREEZER: To freeze this recipe, allow it to cool then store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating and serving. 

REHEATING INSTRUCTIONS: To reheat, microwave individual portions in a microwave-safe dish, or reheat it on the stovetop in a pot. 

Hearty and flavorful, this recipe is a simple comfort dish that’s perfect for busy weeknights or anytime you need a satisfying, one-pot meal. With ground beef, tender egg noodles, and a creamy sauce, it’s no wonder this beef stroganoff is a classic dish. 

FAQ:

Q? Can I make this recipe vegetarian?

A: This recipe can be made vegetarian with a few substitutions. Instead of using ground beef, use a meat-free alternative, and use vegetable broth and vegetarian Better Than Bouillon. It will taste slightly different, but you’ll still be left with a creamy and delicious meal. 

Q? What’s a Dutch oven and do I need one?

A: A Dutch oven is a cast iron, heavy-bottomed pot with thick walls and a tight fitting lid. While it is used on the stovetop, it can also be used in the oven, making it a versatile piece of cookware. We used a Dutch oven in this recipe but it’s not necessary to make this delicious stroganoff. If you don’t have one, use a heavy bottomed pot and you’ll still achieve an amazing stroganoff your household will love. 

Q? Can I make this meal ahead of time? 

A: This dish makes for amazing leftovers, and the flavors intensify as it sits. You can certainly make it ahead of time and then reheat it in the pot on the stovetop before serving.

Ground Beef Stroganoff

Whip up this simple and satisfying ground beef stroganoff for a hearty comfort dish any day of the week.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 2 tablespoons salted butter
• 1 tablespoon Worcestershire Sauce
• 12 ounces baby Bella mushrooms stems trimmed and sliced
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt or to taste
• ½ teaspoon fresh cracked ground pepper or to taste
• ¼ teaspoon ground mustard powder
• 3 tablespoons flour
• 4 cups beef broth
• 1 tablespoon Better than Bouillon beef base
• 10 ounces dry egg noodles
• 4 ounces cream cheese softened and chopped into cubes
• ½ cup sour cream leave out while cooking to bring to room temp
• fresh parsley chopped for garnish

Instructions

 

• In a large Dutch oven over medium heat, heat olive oil and add ground beef. Cook until no longer pink and starting to brown. Drain grease before adding additional ingredients.
• Add butter, Worcestershire Sauce, sliced mushrooms, chopped onion, and minced garlic. Saute, stirring frequently, until onions are soft (about 6 to 7 minutes).
• Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.
• Add flour to the mixture and stir to coat the mixture. Add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add egg noodles and stir well.
• Turn heat to medium-low, cover and let simmer 8 to 10 minutes or until pasta is tender.
• Remove the Dutch oven from heat. Add sour cream and cream cheese, stir well to incorporate.
• Sprinkle rough chopped parsley over the top and serve.

Notes

TIP: Note that you do not cook the pasta ahead of time. It will be added uncooked directly into the pot and simmered with the rest of the ingredients until tender.

TIP: You’ll want to make sure that the cream cheese is room temp so that it is not lumpy. It helps to cut into small cubes before adding to the mixture to help it break down into a creamy sauce.

TIP: You’ll also want to be sure that the sour cream is room temperature so that it does not cool down your beef stroganoff when you add it to the mixture. You want to serve the stroganoff hot!

Keyword Ground Beef Stroganoff Recipe