Ground Beef Stroganoff puts a new spin on the classic dish. Easy and fast enough for any weeknight, this stroganoff tastes every bit as good as the original–maybe even better!
This recipe has all the ingredients that we love from classic beef stroganoff combined in a quick and easy weeknight-friendly meal. Use ground beef to make this stroganoff for a fast dinner that still has an abundance of flavor.
Fall is finally on its way here in Ohio and the cooler weather has me craving our favorite comfort foods. We’ve been warming ourselves up with Lasagna Soup and White Chicken Chili and all other kinds of soups and stews. The other day I had a very specific craving for Beef Stroganoff. I wanted those creamy noodles and tender pieces of beef served with savory mushrooms.
Easy Ground Beef Stroganoff
When I checked the freezer, however, I realized I didn’t have the chuck roast that I use in my Slow Cooker Beef Stroganoff recipe. Now that I had Stroganoff on the brain I was not about to be deterred, so I looked through the meat drawer to see what else I might be able to substitute.
When I saw the ground beef, I knew I was in business. I’ve seen people making their stroganoff with ground beef before but I’d never tried it myself. Since ground beef cooks quickly, I skipped the slow cooker for this recipe and made it all on the stovetop.
Not only is ground beef stroganoff every bit as tasty as traditional beef stroganoff, it comes together in hardly any time at all!
With just about 5 minutes of prep time to slice the mushrooms and onions, and 20 minutes on the stove, you can have a delicious homemade stick-to-your-ribs meal in less than 30 minutes.
Beef Stroganoff with Ground Beef
You’ll need the following ingredients for this recipe:
- ground beef
- salt, pepper, paprika, and garlic powder
- onion
- all-purpose flour
- white button or crimini mushrooms
- beef broth
- Worcestershire sauce
- parsley, thyme, paprika
- sour cream
- egg noodles or pappardelle for serving
Ground Beef Stroganoff Recipe
Start by browning the ground beef in a skillet along with a sprinkle of salt, pepper, paprika and garlic powder. Next, add onions and continue stirring and crumbling the meat as it all cooks.
Then you drain the liquid from the pan and add flour to the pan, stirring to coat the meat mixture entirely.
Cook the mushrooms with the meat mixture for two minutes before adding beef broth, Worcestershire sauce, herbs and more paprika.
While the beef mixture simmers, prepare egg noodles (or pappardelle pasta) according to package directions.
In a separate bowl, whisk together sour cream with a little more beef broth to create a smooth sauce. Add it to the pan with the beef and stir to combine. It should form a thick and creamy gravy.
Taste and adjust the seasoning as needed before spooning over prepared egg noodles to serve. I like to garnish each bowl with a little fresh Italian parsley before serving!
My family raved about this Beef Stroganoff. Everyone cleaned their plates and several of us went back for seconds. It was just perfect to enjoy on a cold winter night.
Easy Weeknight Dinners
I love having plenty of tried and true FAST recipes to make when I’m in a pinch. As much as I love to use my slow cooker for prepping meals on weekdays, sometimes I just don’t think ahead (or don’t want to think ahead!).
Since this recipe uses ingredients I typically keep stocked in my kitchen, I know I’ll be making this recipe again soon. The fact that everyone liked it so much only makes it even more likely that it’ll make many return appearances to our menu.
Another bonus? This stroganoff recipe uses just 2 dishes so clean up is super easy. If you’re anything like me, you’re ALWAYS a fan of recipes that let you spend more time eating than cleaning up!
Looking for more homemade meal ideas for busy days? I’ve taken plenty of our favorites “traditional” dishes and fiddles with the prep a little bit to make them even faster and easier.
Check out my Cheater Korean Beef recipe which, like this Beef Stroganoff, uses ground beef to cut down on cooking time. These Unstuffed Cabbage Rolls are a fuss free take on Polish cabbage rolls that my husband can’t get enough of.
We also do a lot of sheet pan meals around here! This Roasted Potatoes, Brussels Sprouts, and Sausage is our latest favorite and you can never go wrong with this {5 Minute} Sheet Pan Chicken Dinner with Green Beans and Potatoes.
Servings: 6 servings
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Heat a large skillet over medium-high heat. Add the ground beef to the hot skillet and crumble across the pan. Sprinkle with salt, pepper, paprika, and garlic. Add the onion and continue stirring and crumbling the meat into small pieces as it cooks.
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When the meat has cooked through and the onions are almost tender, about 5 minutes, carefully drain any liquid from the pan. Return the pan to the stove and sprinkle the meat mixture with flour. Stir to coat.
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Add the mushrooms. Cook for 2 minutes and then add the beef broth, Worcestershire sauce, parsley, thyme, and paprika. Bring to a boil and then reduce heat to a simmer. Simmer about 5 minutes, until thickened.
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Use a ladle to remove about ½ cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth and whisk smooth and then pour it into the sauce. Stir to combine.
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Taste and add salt, as needed. Scoop the stroganoff over cooked noodles. Sprinkle with parsley before serving. Enjoy!
Calories: 623kcal · Carbohydrates: 37g · Protein: 37g · Fat: 36g · Saturated Fat: 14g · Cholesterol: 149mg · Sodium: 599mg · Potassium: 1080mg · Fiber: 3g · Sugar: 4g · Vitamin A: 307IU · Vitamin C: 4mg · Calcium: 74mg · Iron: 5mg
{originally published 2/21/20 – recipe notes and photos updated 9/9/24}
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