A ground beef recipe is sure to mean a family favorite and comfort food classic, and this Ground Beef Stroganoff tops the list. Egg noodles twirl in a savory cream sauce (made without heavy cream OR cream of mushroom soup!) with cremini mushrooms and ground beef seasoned with smoked paprika, thyme, garlic, and a few secrets.
Bust out those packages of ground beef you have stocked in the freezer.
We are going to show it off in this from-scratch (but EASY) ground beef stroganoff, the ground beef twin to this traditional, steak-version Beef Stroganoff.
This ground beef stroganoff is a Pioneer Woman-tasting comfort food that is lightened up Well Plated style.
- No cream of mushroom. We love Campbell’s when it comes to some things, but we’re putting the canned mushroom aside for this stroganoff and making it from scratch for better taste and nutrition.
- No sour cream or heavy cream. Greek yogurt, another protein heavy hitter, is used for the creamy factor.
From scratch does NOT mean this recipe is difficult.
Ground beef stroganoff is ready in 30 minutes and made all in one pot!
Ground Beef Recipes for Easy Dinners
Ground beef stroganoff stands strongly alongside other family-favorite ground beef dinners.
Ground beef stroganoff is similar to the cheesy, oh-yes-pleasey Homemade Hamburger Helper, another from-scratch and lightened up take on a traditional ground beef recipe, with noodles, creamy, savory sauce, and added vegetables.
How to Make the Best Easy Ground Beef Stroganoff Recipe
Ground beef stroganoff is made in one pot and ready in 30 minutes!
It’s also nutritious (no butter, heavy cream, or cream cheese here).
You’ll feel great serving it to your family, and relish the time you saved in the process.
- Ground Beef. Use a lean ground beef, 90% or 93%.
Extremely fresh beef is actually purplish in color, as ground beef is gray when it has no oxygen exposure. So the bright-red surface color is not an indicator of freshness. Ground beef is good in the fridge 1-2 days from purchasing.
- Mushrooms. I like to use cremini mushrooms for their earthy, but not too overpowering, flavor. You can use really any variety or a mix; I just don’t recommend white button mushrooms as they are quite bland.
- Noodles. Egg noodles are the traditional way to serve old-fashioned beef stroganoff, but you could certainly serve ground beef stroganoff over rice, whole wheat noodles, or Garlic Mashed Potatoes.
- Beef Broth. Flavorful cooking liquid for building the sauce. Use low sodium beef broth so you can control the salt content.
- Greek Yogurt. Use full fat so it tastes satisfying, or substitute sour cream.
To keep sour cream and Greek yogurt from curdling in beef stroganoff, be sure to work with completely room temperature dairy, or better yet, temper it first. You can do so by adding a small amount of the hot mixture to the yogurt in a separate bowl, and then stir the yogurt mixture back into the dish.
- Smoked Paprika. The key to the paprika is smoked, which is highly different and more deeply flavored than regular paprika.
- More Herbs and Spices. Thyme, garlic, onion powder, salt, and ground black pepper season up the ground beef immensely and add some earthiness, also complementing the mushrooms.
- Worcestershire Sauce. Hello flavor, this one really adds a ka-pow of savory.
- Dijon Mustard. Pairs perfectly with ground beef.
- Fresh Herbs. Garnish with fresh thyme or parsley for serving.
- Cook beef and seasonings in a large skillet over medium high.
- Reduce to medium heat, add sliced mushrooms and cook until soft.
- Stir in flour.
- Add one-third of the beef broth.
- Stir in the Worcestershire sauce and mustard. Add remaining broth and bring to a boil, then simmer for 10 minutes, stirring occasionally.
- Stir in Greek yogurt. Serve hot over egg noodles with a sprinkle of fresh herbs. ENJOY!
More Ground Beef Recipes
Ground beef is one of America’s favorite grocery staples. It’s a more affordable protein that can be stretched, is a great source of iron, and freezes well.
Besides this ground beef stroganoff, here are some more best ground beef recipes sure to please:
- Pasta. Instant Pot Spaghetti, Zucchini Lasagna, Crockpot Lasagna
- Chili. Instant Pot Chili, Whole30 Chili, Instant Pot Paleo Chili
- Soup. Cabbage Roll Soup, Crock Pot Hamburger Soup
- Burgers. Blue Cheese Burger, Air Fryer Hamburgers
- Tex Mex. Mexican Casserole, Taco Skillet, Taco Pasta
- Stuffed Peppers. Greek Stuffed Peppers, Crockpot Stuffed Peppers, Instant Pot Stuffed Peppers
- To Store. Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze. I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.
Meal Prep Tip
To save on prep time, you can buy pre-sliced mushrooms.
What to Serve with Ground Beef Stroganoff
- Dutch Oven. This heavy-duty pot can go from stove to oven, browns food exceptionally, and is easy to clean.
- Wooden Spoons. For breaking apart the ground beef, stirring, and serving.
- Measuring Spoons. For measuring herbs and spices, for cooking and baking.
The Best Dutch Oven
Both durable and beautiful, this Dutch oven is the vessel for all your one pot meals.
Give your ground beef the star treatment with ground beef stroganoff!
Everyone’s going to ask for seconds, promise.
Frequently Asked Questions
Yes, you can make beef stroganoff with ground beef or cut up steak. If not using ground beef, the best beef for stroganoff is tender but budget-friendly, like sirloin or flank steak.
Yes! Stroganoff can be a set-it-and-forget-it Crock Pot recipe. See Slow Cooker Beef Stroganoff.
The Instant Pot is a great tool for making flavorful beef stroganoff (with ground beef or steak strips) because you can first sauté the vegetables and brown the meet with the SAUTE function. See Instant Pot Beef Stroganoff for the recipe.
Yes, you can make different versions of beef stroganoff recipes, such as substituting the ground beef for ground chicken in this Chicken Stroganoff, ground turkey, or try sliced pork.
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef 90% or 93% lean
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 ounces egg noodles whole wheat if possible
- 16 ounces cremini baby bella mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 15-ounce can beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard optional
- 2/3 cup full-fat Greek yogurt at room temperature* or sour cream about 5 1/2 ounces
- Chopped fresh parsley or thyme optional
If your Greek yogurt is still in the refrigerator, remove it now. In a large, deep skillet heat the oil over medium high. Once the oil is hot, add the beef, smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Cook, breaking apart the meat with a spoon or sturdy spatula, until it is fully browned and cooked through, about 6 to 8 minutes. If there’s excess grease pooling in the pan, drain it off (if you are using 93% lean you likely will not need to).
Reduce the heat to medium and add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms soften, brown and shrink, about 8 to 10 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook noodles to al dente according to package instructions, then drain and set aside.
Sprinkle the flour over the top of the beef and mushrooms, then stir to coat. Pour in about one-third of the beef broth. Stir, scraping off any bits that are stuck to the bottom of the pan. Stir in the Worcestershire and mustard.
Add the rest of the broth. Bring the liquid to a boil, then reduce the heat to a gentle bubble. Continue simmering, stirring from time to time, for 10 minutes.
Remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature Greek yogurt. Taste and adjust seasonings as desired. Serve hot over the egg noodles with a sprinkle of parsley or thyme. Or, you can stir the pasta into the pan with the noodles and serve the stroganoff as a mix.
*Do not use fat free Greek yogurt, as it will curdle (low-fat is fine); make sure the Greek yogurt is at room temperature and add it off the heat (to further prevent curdling).
- TO STORE: Refrigerate leftover ground beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- TO FREEZE: I do not recommend freezing ground beef stroganoff as the texture of the mushrooms will become mushy after reheating.
Serving: 1serving (of 4)Calories: 421kcalCarbohydrates: 42gProtein: 37gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 108mgPotassium: 1136mgFiber: 3gSugar: 4gVitamin A: 535IUVitamin C: 1mgCalcium: 99mgIron: 5mg
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