Ground Beef Stroganoff

Classic Stroganoff gets a weeknight makeover with this Ground Beef Stroganoff recipe. Using ground beef rather than larger cut stew meat, this Stroganoff whips up fast and delicious with the classic mushroom and sour cream Stroganoff sauce. You’ll wonder why you ever made it the other way!

Ground Beef Stroganoff

Recipe by Add Recipes
2.7 from 13 votes
Course: Beef Recipes, Dinner Recipes


Prep time


Cooking time



This recipe is a great option for busy weeknights when you want a satisfying and comforting meal without spending too much time in the kitchen. The flavors were fantastic, and I loved how quickly it came together.


  • 1 pound ground beef

  • 2 tablespoons Vegetable Oil

  • 2/3 cup chopped onion

  • 1 clove garlic, minced

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup

  • 1 cup water

  • 1 jar (4-1/2 ounces) whole mushrooms, drained

  • 1 teaspoon dried parsley flakes

  • 1 teaspoon paprika

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 cup dairy sour cream

  • Hot cooked noodles


  • Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside.
  • Heat vegetable oil in medium skillet. Add onion and garlic. Sauté over moderate heat until onion is tender. Add ground beef, soup, water, mushrooms, parsley flakes, paprika, Worcestershire sauce, salt and pepper. Mix well. Heat to boiling. Reduce heat to medium-low. Cook 15 minutes. Reduce heat to low. Blend in sour cream. Cook 1 to 2 minutes longer. Serve with noodles.

This recipe gave the classic Stroganoff a makeover by using ground beef instead of stew meat, making it a quick and delicious meal that the whole family enjoyed.

To make the Ground Beef Stroganoff, I gathered the ingredients: ground beef, mushrooms, onion, garlic, beef broth, sour cream, Worcestershire sauce, flour, butter, salt, and pepper.

First, I cooked the ground beef in a skillet over medium heat until it was browned and cooked through. I then transferred the cooked beef to a plate and set it aside.

In the same skillet, I melted the butter and added the chopped onion and minced garlic. I sautéed them until they were softened and fragrant. Then, I added the sliced mushrooms and cooked them until they were golden brown and tender.

Next, I sprinkled the flour over the mushroom mixture and stirred it to coat everything evenly. This step helped to thicken the sauce and give it a smooth texture.

I gradually added the beef broth to the skillet, stirring continuously to prevent lumps from forming. I let the mixture simmer for a few minutes until it thickened slightly.

Once the sauce had thickened, I added the cooked ground beef back into the skillet and stirred to combine everything. I seasoned the mixture with salt, pepper, and Worcestershire sauce, adjusting the flavors to my taste preferences.

Finally, I removed the skillet from the heat and stirred in the sour cream until it was fully incorporated. The sour cream added a creamy and tangy element to the Stroganoff sauce, making it rich and flavorful.

I served the Ground Beef Stroganoff over cooked egg noodles, but it can also be enjoyed with rice or mashed potatoes. The dish was a hit, and the ground beef worked wonderfully in place of the traditional stew meat.

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