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Ground Beef Stroganoff
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

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!

Course: Dinner
Cuisine: European
Keyword: Beef Stroganoff Casserole, Ground Beef Recipes, ground beef stroganoff
Servings: 6 people
Calories: 263.1 kcal
Author: Blair
  • 1 tablespoon butter
  • 8 ounces sliced fresh mushrooms
  • 1 large onion, diced
  • 1 teaspoon minced garlic
  • 1 ¼ lbs. extra lean ground beef (I use 96% lean)
  • 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 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve over cooked noodles or rice and garnish with fresh parsley, if desired.

Recipe 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 Facts
Ground Beef Stroganoff
Amount Per Serving (1 /6 of the recipe)
Calories 263.1 Calories from Fat 121
% Daily Value*
Fat 13.4g21%
Saturated Fat 8.9g56%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.7g
Cholesterol 76.9mg26%
Sodium 403.1mg18%
Potassium 221.9mg6%
Carbohydrates 11g4%
Fiber 1.1g5%
Sugar 5.3g6%
Protein 24.6g49%
* Percent Daily Values are based on a 2000 calorie diet.