Ground Beef Stroganoff Recipe
My easy Homemade Ground Beef Stroganoff goes from your fridge to your table in under an hour, is made from scratch with NO canned "cream of" soups, and no strange ingredients that you can't pronounce.
Homemade Ground Beef Stroganoff
There's something homey about beef stroganoff that goes right back to childhood, but steak isn't always sitting in the fridge for my Skillet Garlic Beef Stroganoff. That's when the ground beef comes out instead.
Ground beef makes this a faster stroganoff than the classic steak version, since you skip searing individual pieces of meat and get straight to building the sauce. Don't rush past browning the mushrooms, though. That step is where a lot of the flavor in this dish comes from, and skipping it leaves the sauce tasting flat.
This one uses ingredients you probably already have on hand: ground beef, mushrooms, onion, a splash of sherry, and pantry seasonings. It reheats well, doubles easily for a crowd, and works with whatever noodles or mushrooms you've got in the kitchen.
Why You'll Love This Recipe
- Ready In About 35 Minutes - From browning the beef to serving, this one moves fast enough for a weeknight.
- Made From Scratch - No canned "cream of" soup and no ingredients you can't pronounce.
- Budget-Friendly - Ground beef keeps this quicker and cheaper than a steak-based stroganoff.
- Rich And Creamy - Beef broth, sherry, and a big dollop of sour cream build a sauce with real depth.
- Kid-Approved - Mild, savory flavors that even picky eaters tend to go back for seconds on.
Try my Beef Stroganoff Ravioli next!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Lean Ground Beef - The protein base of the dish. A leaner blend means less grease to drain off before the mushrooms go in.
- Onion - Adds sweetness and body as it browns right alongside the beef.
- Mushrooms - Bring earthy, umami flavor. Give them time to brown, that's where a lot of the sauce's depth comes from.
- Salt - Basic seasoning for the beef and onion.
- Seasoned Salt - Adds a layer of herby, savory flavor.
- Onion Powder - Reinforces the onion flavor without adding extra moisture.
- Ground Pepper - A mild, warming bite that balances the richness.
- Garlic Powder - Adds gentle garlic flavor without overpowering the dish.
- Dried Parsley - A subtle herbaceous background note.
- Fresh Thyme - Adds a bright, earthy lift.
- Dry Sherry - Deepens the sauce with a little sweetness and acidity.
- Beef Broth - Forms the bulk of the sauce.
- Cornstarch - Thickens the sauce without clouding the flavor.
- Whole Milk - Whisked with the cornstarch into a smooth slurry.
- Sour Cream - Stirred in at the end for tang and creaminess.
- Homestyle Egg Noodles - Thick, tender noodles that hold up well in the sauce. Regular egg noodles work too, just watch the cook time.
Try my Chuck Roast Stroganoff!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Boil the Noodles - Put a large pot of water on to boil for the noodles, and season it well with salt.
- Brown the Beef - Place the ground beef and onion in a large skillet over medium-high heat, and sprinkle on the salt, seasoned salt, onion powder, black pepper, garlic powder, dried parsley, and fresh thyme. Cook, stirring frequently, until the beef is no longer pink.
- Cook the Mushrooms - Remove the beef from the pan, leaving a couple of tablespoons of grease behind (add butter if there isn't enough). Add the mushrooms and cook, stirring occasionally, until softened and lightly browned.
- Build the Sauce - Return the beef mixture to the pan, pour in the sherry and beef broth, and bring to a simmer. Whisk the cornstarch and milk together, then stir it in. Simmer over medium-low heat until slightly thickened.
- Add the Noodles - Once the pasta water is boiling, cook the noodles until they're just a few minutes from done. Drain well and stir them into the beef mixture to finish cooking in the sauce.
- Finish and Serve - Remove from the heat, stir in the sour cream, and serve right away with crusty bread and your favorite vegetable.
Recipe FAQ
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, and add a splash of broth if the sauce has thickened up too much.
Yes. The beef and sauce can be made ahead and refrigerated. Cook the noodles fresh right before serving, then stir everything together and reheat gently.
A splash of white wine works, or you can skip the alcohol entirely and use a little extra beef broth instead. The flavor will be slightly less complex, but still good.
Yes. Ground turkey or ground chicken both work well here. Season a little more generously since leaner meat needs the extra help.
Yes. Any egg noodle works if you can't find the homestyle kind, and any mushroom you have on hand. Cremini, button, or a mix will work fine.
Try my Skillet Garlic Beef Stroganoff!
Serve This With...
More Ground Beef Recipes
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Easy Ground Beef Stroganoff
This super easy ground beef stroganoff is going to make appearances at your dinner table on a regular basis! NO "cream of" soups here, you can make this dish from scratch with commonly stocked household ingredients.
Ingredients
- 1 ½ pounds lean ground beef
- 1 cup diced onion
- 4 cups sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon seasoning salt
- ½ teaspoon onion powder
- ⅛ teaspoon ground pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme
- ⅓ cup dry sherry
- 4 cups beef broth
- 3 tablespoons cornstarch
- ¼ cup whole milk
- ½ cup sour cream
- 1 pound homestyle egg noodles
Instructions
- Put the water for the noodles on to boil and toss in some salt.
- Place the ground beef and onions in a large skillet over medium-high heat, and sprinkle on the salt, seasoning salt, onion powder, black pepper, garlic powder, dried parsley, and fresh thyme.
- Brown the ground beef and onions, stirring frequently, until there is no more pink. Remove the beef from the pan, but keep some of the grease in the pan. You want a few tablespoons in there. If there isn't excess grease, toss in a couple tablespoons of butter.
- Put in the sliced mushrooms, and stir occasionally until they are softened and lightly browned. Add back in the ground beef mixture, and pour in the sherry or beef broth, and bring up to a simmer.
- Whisk together the milk and cornstarch, and stir into the sauce. Simmer over medium-low heat until slightly thickened.
- When the water begins to boil, put the noodles in and cook until they are almost done. When they are about 3-4 minutes from done, drain well and add into the beef mixture.
- Remove the stroganoff from the heat, stir to combine, and add in the sour cream. Stir to mix and serve immediately with crusty bread and your favorite vegetable.
Nutrition Information:
Yield: 6 Serving Size: 1 Amounts Per Serving: Calories: 528Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 137mgSodium: 1158mgCarbohydrates: 41gFiber: 5gSugar: 8gProtein: 43gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
When do the mushrooms go in? I can't seem to find that step in the recipe, maybe I am just over looking it. I want to try this recipe, it sounds so good. Thanks.
Hi Mary! You didn't miss it, I did! I'm sorry about that. I fixed the recipe and the mushroom step is now included in the instructions. Please let me know if you have any other questions!
Hi,
Regarding the beef broth, is that supposed to state and vice or?
Thanks.
I'm not sure I understand the question. If you'd like, I can be reached by email at nicole@orwhateveryoudo.com and I'm happy to assist!