This creamy ground beef stroganoff is made completely from scratch with sour cream, mushrooms, and a rich, savory sauce. Serve it over a bowl of hot egg noodles or rice for a cozy weeknight dinner that’s ready in about 45 minutes, no canned soup necessary!
If you love this stovetop version, try my Dump-and-Bake Beef Stroganoff Casserole for a hands-off oven option, or let Crock Pot Beef Stroganoff simmer all day for a slow cooker version.
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Check out our Old-School Ground Beef Recipes collection for even more ideas.
Photography by BEA MORENO.
Before You Get Started
Ground beef stroganoff is simple to pull together, but a few small details make a big difference in how the sauce turns out. Here’s what to keep in mind before you start cooking.
- Use lean ground beef (90% lean or higher), or drain the fat well. Fattier beef will make the sauce greasy rather than creamy. If you’re using 80/20 or 85/15, drain the excess fat thoroughly after browning before you build the sauce.
- Don’t let the sauce boil after adding the sour cream. This is the most important step. Boiling will cause the sour cream to curdle and break, leaving you with a grainy texture instead of a smooth, creamy sauce. Keep the heat on low and stir gently until everything is just warmed through.
- Make the flour slurry completely smooth before adding it to the pot. Whisk the flour into the reserved ½ cup of cold broth until there are no lumps at all. It might look like a lot of flour for that small amount of liquid, but once it’s stirred into the full pot of simmering beef and broth, it thickens the sauce beautifully without any floury taste.
How to Make Ground Beef Stroganoff
I grew up on classic beef stroganoff, which was a staple in my mom’s kitchen during the cold-weather months. This ground beef version uses the same creamy sour cream sauce, but comes together much faster since there’s no need to sear and braise steak. Here’s how to make it.
Step 1: Sauté the Vegetables
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms, diced onion, and minced garlic, and sauté until the vegetables are tender and the mushrooms have released their liquid and started to brown, about 8 to 9 minutes.
Transfer the veggies to a plate and set aside.
⇢ Use white button mushrooms or baby bellas (cremini). Both work well here. If you buy pre-sliced mushrooms, you’ll save a few minutes of prep time.
Step 2: Brown the Ground Beef
In the same skillet, cook the ground beef over medium-high heat until it’s no longer pink, about 7 minutes, breaking it into small crumbles as it cooks. If you’re not using extra lean ground beef, drain off the excess fat at this point.
⇢ Don’t skip the draining step. Even a small amount of extra grease will make the finished sauce oily rather than rich and creamy.
Step 3: Simmer the Sauce
Add the thyme, rosemary, 1 cup of beef broth, salt, and Worcestershire sauce to the skillet with the beef. Stir to combine, bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer for about 10 minutes. This gives the herbs and seasonings time to develop flavor in the sauce.
⇢ Add a splash of brandy, dry sherry, or Marsala wine with the broth for extra depth. It’s completely optional, but it adds a warm, rich layer of flavor. One reader tried Marsala and called it “marvelous,” and we agree!
Step 4: Thicken and Finish with Sour Cream
In a small bowl, whisk together the remaining ½ cup of broth with the flour until completely smooth. Pour the slurry into the skillet and stir it into the beef mixture. Add the sautéed vegetables back to the pan and bring everything to a boil, stirring constantly.
Let it boil for about 1 minute, then reduce the heat to low. You’ll notice the sauce starting to thicken right away.
Stir in the sour cream and keep the sauce over low heat, just until it’s warmed through. Do not let it boil.
Taste and season with additional salt and pepper if needed.
⇢ If the sauce seems too thin, let it simmer on low for another 2 to 3 minutes. The flour slurry continues to thicken as it heats. If it’s still not thick enough, you can whisk a small amount of additional flour into a tablespoon of cold broth and stir it in.
Step 5: Serve
Spoon the stroganoff over cooked egg noodles or rice and garnish with fresh chopped parsley.
⇢ Wide egg noodles work best here because the sauce clings to every ribbon. If you’d like to make your own, try these homemade egg noodles for an extra-special touch.
⇢ Making this without mushrooms? Skip the mushrooms and increase the ground beef to 2 lbs. The sauce will be just as creamy and flavorful, and you won’t miss a thing.
Serving Suggestions
Beef stroganoff is a hearty dish on its own, but a simple side rounds out the meal nicely. Serve it over garlic mashed potatoes, egg noodles, or rice for a complete dinner.
For a vegetable on the side, here are a few favorites that pair well:
- Slow cooker Southern green beans
- Garlic roasted broccoli
- Fried cabbage
- A simple green salad dressed in balsamic vinaigrette or try our house salad
A basket of warm bread is always welcome, too. Try dinner rolls, homemade crescent rolls, buttermilk biscuits, or flaky biscuits for soaking up every last bit of that creamy sauce.
Storage and Reheating
To store: Leftover ground beef stroganoff will keep in an airtight container in the refrigerator for 3 to 4 days.
To reheat: Warm the sauce in a saucepan over low heat, stirring occasionally, just until it reaches the desired temperature. Don’t let it boil, or the sour cream may break. Add a splash of broth if the sauce has thickened too much in the fridge.
To freeze: Freeze the sauce before adding the sour cream. The dairy-based sauce will break and become grainy when thawed if the sour cream is already mixed in. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir in the sour cream just before serving.
To prep ahead: Brown the beef, sauté the vegetables, and simmer the sauce through Step 3. Let it cool, then refrigerate for up to 1 day. When you’re ready to eat, reheat the sauce, add the flour slurry and thicken, then stir in the sour cream.
Frequently Asked Questions
What can I use instead of sour cream in beef stroganoff?
Plain Greek yogurt is the closest substitute and gives you a similar tangy flavor and creamy texture. You can also stir in a few tablespoons of cream cheese for richness, or use heavy cream for a milder sauce (though you’ll lose that signature tang). Whichever you choose, add it at the very end over low heat, just like you would with the sour cream.
Can you make beef stroganoff without mushrooms?
Absolutely. Just skip the mushrooms and increase the ground beef to 2 lbs. to keep the dish hearty and satisfying. The creamy sour cream sauce, herbs, and Worcestershire sauce still provide plenty of flavor. You won’t need to adjust anything else in the recipe.
Is beef stroganoff better with rice or noodles?
Both work well, and it really comes down to personal preference. Egg noodles are the more traditional pairing (and the sauce clings beautifully to wide noodles), but rice is a great option if that’s what you have on hand or prefer. Garlic mashed potatoes are another delicious base if you want to mix things up.
Why is my beef stroganoff sauce too thin?
The most common reason is that the flour slurry didn’t have enough time to thicken. After adding the slurry, bring the sauce to a full boil and stir for at least 1 minute before reducing the heat. If it’s still thin after that, whisk a small amount of flour into a tablespoon of cold broth and stir it in. The sauce will also thicken slightly as it cools.
More Easy Ground Beef Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ground Beef Stroganoff
Equipment
Ingredients
- 1 tablespoon butter
- 8 ounces sliced fresh mushrooms
- 1 large onion, diced
- 1 teaspoon minced garlic
- 1 ¼ lbs. lean ground beef
- ¼ teaspoon dried thyme (or ¾ teaspoon fresh thyme leaves)
- ¼ teaspoon dried rosemary (or ¾ teaspoon minced fresh rosemary)
- 1 ½ cups beef broth, divided
- ½ teaspoon kosher salt
- 2 teaspoons Worcestershire sauce
- ¼ cup all-purpose flour
- 1 cup sour cream
- Cooked egg noodles or rice, for serving
- Optional garnish: chopped fresh parsley
- Optional: a splash of brandy, dry sherry, or Marsala wine
Instructions
- Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic to the skillet and sauté until tender (about 8-9 minutes). Remove from skillet and set aside on a plate.
- Brown the ground beef in the same skillet over medium-high heat until no longer pink (about 7 minutes), breaking it into small crumbles as it cooks. If you’re not using extra lean ground beef, drain off the excess fat.
- Add thyme, rosemary, 1 cup of the broth, salt, and Worcestershire sauce (and optional brandy/sherry/Marsala, if using). Bring to a boil, then reduce heat to low. Cover and simmer for about 10 minutes.
- In a small bowl, whisk together the remaining ½ cup of broth with the flour until completely smooth. Stir the slurry into the beef mixture. Add the onion and mushroom mixture back to the skillet and bring to a boil, stirring constantly. Boil and stir for 1 minute, then reduce heat to low.
- Stir in the sour cream and keep over low heat, just until warmed through (do not boil). Taste and season with additional salt and pepper, if necessary.
- Serve over cooked egg noodles or rice and garnish with fresh parsley, if desired.
Notes
- Ground beef: Any lean or extra-lean ground beef will work. If using beef with a higher fat content, drain the fat thoroughly after browning to prevent a greasy sauce.
- Protein swap: Substitute ground chicken or ground turkey for the beef.
- Flour slurry: It’s important to whisk the flour into the reserved cold broth until completely smooth before adding it to the pot. This prevents lumps and ensures a silky sauce.
- Sour cream (+ substitutes): Use full-fat sour cream for the best flavor and texture. Do not let the sauce boil after adding it, or the sour cream will break and become grainy. Plain Greek yogurt, cream cheese (a few tablespoons), or heavy cream can replace sour cream. Add over low heat at the end.
- Optional wine/spirits: A splash of brandy, dry sherry, or Marsala wine adds a warm depth of flavor. Add it with the broth in Step 3.
- Without mushrooms: Skip the mushrooms and increase the ground beef to 2 lbs.
- Thin sauce fix: If the sauce is too thin, let it simmer for 2 to 3 more minutes after adding the slurry. You can also whisk a small amount of extra flour into a tablespoon of cold broth and stir it in.
- Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat (do not boil).
- Freezing: Freeze the sauce before adding the sour cream. Store for up to 3 months. Thaw overnight in the fridge, reheat, and stir in sour cream before serving.
Nutrition
Originally published in January, 2020, this post was updated in March, 2026.
Hi Blair,
I plan to make your hamburger stroganoff. I noticed that I am to mix 1/4 cup flour into 1/2 cup broth. That seems like a lot of flour for 1/2 cup liquid. Just wanted to double check the amounts. I read your post every week and have used several of your recipes. Always winners! Thanks, Joy-Dawn Colburn
Hi, Joy-Dawn! I’m glad that you’ll give it a try. 🙂 The recipe calls for a total of 1 1/2 cups of beef broth, which you’ll add in two different stages. So the 1/2 cup of broth that you whisk with the flour is then stirred into the ground beef mixture, which includes another 1 cup of broth. Hope that makes sense, and enjoy the dish!
This is a fantastic recipe! I’ve made it twice now and both times it’s a hit.
I love your suggestions at the end of the recipe instructions, and this time, I tried your advice to add some sherry to the broth; I only had Marsala in the house, so I used that and it was marvelous.
You are by far my favorite food/recipe blogger— every single recipe of yours I’ve tried has been delicious.
Thank you!
Laura
Thank you, Laura! I’m so happy to hear that. Glad the meal was a hit, and thank you for taking the time to leave me a note. Have a good weekend!