Ground beef stroganoff is a quick and easy dinner recipe for any night of the week. Make this delicious comfort food in just 30 minutes!
Recipes like Ground Beef Stroganoff
It’s possible to make a filling meal for the whole family without spending all day in the kitchen.
Hamburger stroganoff is always a favorite, and it’s budget-friendly too! Plus, it’s a great way to get in an extra serving of vegetables without complaint. You will also love this creamy chicken stroganoff, it is so easy and delicious!
Cracker Barrel Meatloaf is another great comfort food dinner that tastes just like the restaurant version.
Maid Rite Copycat Loose Meat Sandwiches combines tender, slow-cooked ground beef with your favorite toppings on a warm bun.
Or, try my Bacon Burger Bombs for a modern twist on a family tradition. Seasoned beef and crispy bacon are wrapped up in tasty dough pockets for an explosion of flavor!
Making Ground Beef Stroganoff
- Prep the ingredients
Have everything measured and cut before starting the stroganoff recipe. It comes together quickly, so it helps to have everything ready to add when needed.
- Use a large pan
It’s important for everything to be able to touch the bottom of the pan and cook evenly. A 12-inch skillet or larger is ideal.
- Start the water first
Put the water on to boil for the egg noodles before starting anything else.
This way, you’ll be able to toss the pasta in while the stroganoff is thickening so both are done at the same time.
Nobody wants to eat cold noodles that are stuck together!
To see us make ground beef stroganoff from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Ground beef – Feel free to use ground turkey instead.
- Beef stock – Use equal amounts of beef broth or replace half the stock with red wine.
- Mushrooms – I like to use a mix of button and baby bella, but you can use all of one variety if you prefer.
- Sour cream – Plain Greek yogurt is a great low-fat alternative.
Kitchen tools needed
- Large Skillet – To help everything cook evenly, a wide skillet works best. Use one with deep sides so nothing spills over the side.
- Wooden Spoon – Use this to break up the ground beef and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
- Large Pot – The egg noodles will need to be cooked separately on the stove.
Ground Beef Stroganoff FAQ
Can I freeze stroganoff?
Transfer leftovers to an airtight container and keep in the refrigerator for 3 to 4 days. You can store it with or without the cooked egg noodles.
Reheat on the stove or in the microwave until warmed through.
Because dairy products tend to separate when they freeze, I don’t recommend freezing stroganoff.
However, if you want to try it, be sure to leave out the sour cream. You can add it after thawing and reheating the meal.
Can I double the recipe?
Sure, you can do that! Just be sure to use a pan that is large enough for that amount.
Additionally, you may need to increase the simmering time by a few minutes. Just keep an eye on it until it starts to thicken.
Can you make beef stroganoff in an Instant Pot?
The process of making this beef stroganoff recipe in an Instant Pot is very similar and just as easy to do. Either use the Saute function to make the recipe the same as directed, or pressure cook at the end instead of simmering.
In that case, seal and select Manual for 2 minutes on High with a quick pressure release. Then stir in the sour cream and parsley before serving.
While I haven’t tried it myself, many other recipes have you add the egg noodles to the pot to cook all at once.
Make sure the pasta is submerged under the liquid, and increase the time to 6-8 minutes depending on how soft you like your noodles.
With love from our simple kitchen to yours.
Ground Beef Stroganoff (Stovetop) + Video
- 5 tablespoons unsalted butter, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup baby bella mushrooms, sliced
- 1 cup white button mushrooms, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound lean ground beef
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon fresh parsley, fine chop, plus more for garnish, optional
- Cooked Egg noodles for serving
- In a large skillet with deep sides over medium heat, add 3 tablespoons of the butter and melt.
- Add the onion, baby bella mushrooms, white button mushrooms, salt, and pepper. Stir to coat in the butter and cook until the onions are translucent and the mushrooms are softened, 5 minutes.
- Place the mushrooms/onions onto a plate and set aside.
- Return the pan to the stovetop over medium-high heat, add the ground beef and brown the meat, breaking it up with a wooden spoon.
- Drain any excess water or fat off the meat and add the butter to the pan, let melt.
- Add the flour and stir to combine. Slowly add in the beef stock, one cup at a time, and stir it in until combined with the flour and the meat.
- Let it come to a simmer and slightly thicken. Add the Worcestershire sauce and mushroom mixture back to the pan.
- Stir in the sour cream and stir until just warmed through. Add the 1 tablespoon of the parsley, stir to combine.
- Serve the sauce over the cooked egg noddles and garnish with more fresh parsley if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020
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