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Serve this simple and cozy Ground Beef Stroganoff over a bowl of hot egg noodles or rice for an easy dinner recipe that the whole family will love! The dish is made from scratch with sour cream (no cream of mushroom soup necessary), but thanks to quick-cooking ground beef, it’s ready in less than an hour!

Overhead shot of two bowls of ground beef stroganoff with noodles

I grew up on classic Beef Stroganoff, which was a staple in my mom’s kitchen during the cold-weather months. I recently asked her for her recipe so that I could create a ground beef version of the traditional dish; however, Mom doesn’t use a recipe! Instead, she explained the ingredients that she used and the general process to prepare the sauce, and I took off running from there. The results were fantastic, and the creamy ground beef recipe is a perfect quick hack for weeknight dinners.

What is Stroganoff sauce made of?

The traditional Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sour cream sauce. It originated in mid-19th-century Russia and is named after one of the members of the Stroganov family.

There are now many different variations of Beef Stroganoff around the world. In the United States, the sauce typically includes strips of beef, mushrooms, onions and maybe a dash of alcohol (like brandy). Recipes often call for cubed round steak, beef sirloin steak, flank steak and the like. Today, however, we’re using inexpensive, readily-available, quick-cooking ground beef!

Overhead shot of blue and white bowl full of ground beef stroganoff with egg noodles

How to make Ground Beef Stroganoff with Sour Cream:

This ground beef stroganoff recipe is made without cream of mushroom soup, and instead is thickened with flour and finished with sour cream at the end. Let’s get started!

Ingredients:

  • Butter
  • Sliced fresh mushrooms
  • Onion
  • Garlic
  • Ground beef
  • Thyme and rosemary
  • Beef broth
  • Worcestershire sauce
  • All-purpose flour
  • Sour cream

First, sauté the mushrooms, onion and garlic in butter until tender.

Remove the veggies to a plate, and then brown the ground beef in the same skillet. I use extra-lean ground beef (96% lean), so there’s no need to drain off the fat.

Browning ground beef in a cast iron skillet

Then add the thyme, rosemary, 1 cup of the broth, salt and Worcestershire sauce to the skillet. Bring the mixture to a boil, reduce the heat to low, and simmer the sauce (covered) for about 10 minutes.

Ground beef stroganoff sauce in a cast iron skillet

In a small bowl, whisk together the remaining 1/2 cup of broth with the flour. Stir this into the beef mixture, add the veggies, and bring to a boil. Stir for 1 minute at a boil, and then reduce the heat to low. The sauce will thicken as it simmers.

Flour and beef broth slurry for ground beef stroganoff sauce

Stir in the sour cream and keep the sauce over low heat, just until it’s warmed through (don’t let it boil).

Long overhead shot of ground beef stroganoff sauce in a large cast iron skillet

What goes with hamburger stroganoff?

We like to serve the stroganoff sauce with egg noodles (because that’s how my mom did it!), but it’s also great with rice. Garnish with fresh chopped parsley, if you like, just before serving!

If you’d like to offer a vegetable on the side, here are a few good options that go well with beef stroganoff:

Front shot of ground beef stroganoff in a bowl with fresh parsley on top

Cook’s Tips and Recipe Variations:

  • I prefer 96% extra lean ground beef here, but you can use any type of ground beef. If using beef with a higher percentage of fat, just drain off some of the fat after browning the meat.
  • Substitute with ground chicken or ground turkey instead of the beef.
  • It’s important to make the slurry with a small amount of broth and flour, so that the flour dissolves and can smoothly incorporate into the sauce.
  • For an added layer of flavor, include a splash of brandy or sherry in your sauce (when adding the broth).
  • To prep ahead: This sauce can be prepared in advance and frozen. If you want to freeze the sauce, do so before adding the sour cream. I don’t recommend freezing the sauce after adding the sour cream, because the dairy-based sauce will “break” when thawed.
  • Leftovers will keep in the refrigerator for 3-4 days. To reheat the sauce, warm in a saucepan over low heat, just until the sauce reaches the desired temperature (be careful not to boil).
  • To prepare the ground beef stroganoff without mushrooms, increase the amount of beef to 2 lbs. and omit the mushrooms.
  • This sauce has about 263 calories per serving (not including any noodles or rice that you might also serve). The recipe is not a low-carb or Keto-friendly option, because it has about 11 grams of carbohydrates per serving.
Close overhead shot of ground beef stroganoff in a bowl with egg noodles and fresh parsley

More easy ground beef recipes that you might enjoy:

Overhead shot of two bowls of ground beef stroganoff with noodles

Ground Beef Stroganoff

Prep: 10 minutes
Cook: 35 minutes
0 minutes
Total: 45 minutes
Servings 6 people
Calories 263.1 kcal
Serve this simple and cozy Ground Beef Stroganoff over a bowl of hot egg noodles or rice for an easy dinner recipe that the whole family will love!

Ingredients
  

Instructions

  • Melt butter in a large skillet over medium heat. Add mushrooms, onion and garlic to the skillet and sautĂ© until tender (about 8-9 minutes). Remove from skillet and set aside on a plate.
  • Next, brown the ground beef in the same skillet until no longer pink (about 7 minutes). If you’re not using extra lean ground beef, you may need to drain off some of the fat at this point. Add thyme, rosemary, 1 cup of the broth, salt and Worcestershire sauce. Bring to a boil, and then reduce heat to low. Cover and simmer over low heat for about 10 minutes.
  • In a small bowl, whisk together remaining ½ cup of broth with the flour. Stir into beef mixture. Add onion mixture back to the skillet and bring to a boil, stirring constantly. Boil and stir for 1 minute, and 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 noodles or rice and garnish with fresh parsley, if desired.

Notes

Nutrition information provided below is only an estimate, and does not include any noodles or rice that you might serve with the sauce.
  • I prefer 96% extra lean ground beef here, but you can use any type of ground beef. If using beef with a higher percentage of fat, just drain off some of the fat after browning the meat.
  • Substitute with ground chicken or ground turkey instead of the beef.
  • It’s important to make the slurry with a small amount of broth and flour, so that the flour dissolves and can smoothly incorporate into the sauce.
  • For an added layer of flavor, include a splash of brandy or sherry in your sauce (when adding the broth).
  • To prep ahead: This sauce can be prepared in advance and frozen. If you want to freeze the sauce, do so before adding the sour cream. I don’t recommend freezing the sauce after adding the sour cream, because the dairy-based sauce will “break” when thawed.
  • Leftovers will keep in the refrigerator for 3-4 days. To reheat the sauce, warm in a saucepan over low heat, just until the sauce reaches the desired temperature (be careful not to boil).
  • To prepare the ground beef stroganoff without mushrooms, increase the amount of beef to 2 lbs. and omit the mushrooms.
  • This sauce has about 263 calories per serving (not including any noodles or rice that you might also serve). The recipe is not a low-carb or Keto-friendly option, because it has about 11 grams of carbohydrates per serving.

Nutrition

Serving: 1/6 of the recipeCalories: 263.1kcalCarbohydrates: 11gProtein: 24.6gFat: 13.4gSaturated Fat: 8.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.7gCholesterol: 76.9mgSodium: 403.1mgPotassium: 221.9mgFiber: 1.1gSugar: 5.3g
Keyword: Beef Stroganoff Casserole, Ground Beef Recipes, ground beef stroganoff
Course: Dinner
Cuisine: European
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 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

    1. 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!

  2. 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

    1. 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!