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Ground Beef Stroganoff is a spin on traditional beef stroganoff using ground beef for an easy dinner that's ready in only 30 minutes! Simple to make in just one pan using a handful of familiar ingredients.
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Traditional Beef Stroganoff
My family loves beef stroganoff - and so do I! It's one of the easiest beef dinners you can make, using hearty, filling ingredients. Ground beef stroganoff is one of my favorite ways to make this classic dish, and I guarantee you will feel the same way!
Like traditional beef stroganoff, my ground beef stroganoff recipe uses a sour cream sauce made with white wine, stock, and sour cream. The beef pairs with onion, garlic, and mushrooms, all topped over egg noodles.
Every bite is luscious and so rewarding. And, the leftovers (if there are any!) are even better the next day!
Ground Beef Stroganoff Recipe FAQs
The best substitutes for sour cream in ground beef stroganoff are cream cheese or Greek yogurt. Cream cheese will give a slightly thicker, creamier sauce with a sweeter flavor, while Greek yogurt will offer a similar tang but may be slightly thinner in consistency.
If you want to thicken beef stroganoff without flour, use cornstarch instead. You can also use full fat sour cream - slightly more of it than the recipe calls for. Taste and adjust the flavors as needed.
Ground Beef Stroganoff Ingredients
- Ground chuck
- Sliced mushrooms
- Kosher salt
- Black pepper
- Garlic, minced
- Unsalted butter
- Yellow onion, sliced
- Fresh or dried thyme
- All-purpose flour
- Dry white wine
- Beef stock
- Wide egg noodles
- Sour cream
- Optional: Chives
What can I use instead of white wine in stroganoff?
If you don't want to use white wine to make ground beef stroganoff, use additional beef stock in place of the wine. The flavor will be slightly different, but it will still taste amazing!
Can stroganoff be gluten-free?
Flour acts as the thickener in beef stroganoff, so all you have to do to replace it is use something else to thicken the sauce. You can make ground beef stroganoff gluten-free by replacing the flour with cornstarch, or by using full-fat sour cream.
How to Make Beef Stroganoff
- Season ground beef with salt and pepper. Heat a skillet over medium-high heat and spray lightly with cooking spray (if using cast iron, you do not need to spray). Add beef and sear on one side until it browns, about 3-5 minutes.
- Turn the beef over and begin to break it up slightly. How much you break up the beef is personal preference - I like to leave large chunks for ground beef stroganoff.
- Add minced garlic, sliced onions, and thyme to the pan.
- Saute until the beef is browned and cooked through and the onions are soft, about 3-5 minutes.
- Remove the beef mixture from the skillet and set it aside. Without cleaning the skillet, add unsalted butter and let it melt. Add sliced mushrooms and a pinch of salt and pepper. Saute the mushrooms until they begin to soften and release their juices.
- Add all-purpose flour to the skillet. Cook for 1-2 minutes while stirring.
- Add white wine and stir, scraping up any brown bits from the bottom of the pan. After scraping the bottom of the pan to loosen the brown bits into the sauce, add beef stock.
- Bring to a boil. Boil for 1 minutes, then reduce the heat to low and add the ground beef back to the skillet. Cover and simmer on low heat.
- Cook egg noodles according to package directions while the beef simmers. When the noodles are nearly done cooking (2-3 minutes from the time on the package), mix sour cream into the beef mixture. Stir to combine. Taste and adjust seasonings as desired. Add the noodles to the skillet and combine to finish. Top with fresh chopped chives if desired, serve, and enjoy!
Hamburger Stroganoff Recipe Tips
- Use a 10-inch cast iron skillet for best results. A stainless steel skillet also works well. Only use a non-stick skillet as a last resort, as the beef will not sear as well.
- Don't skip out on searing the beef - it really makes a difference!
- Use beef stock, not broth, for a deeper flavor. Broth will not be as flavorful.
- Fresh mushrooms are best in this hamburger stroganoff.
More Beef Pasta Recipes
- Leftover Prime Rib Pasta
- Beef Bolognese
- Instant Pot Beef Stroganoff - make this ground beef stroganoff recipe in the Instant Pot!
- Brisket Mac and Cheese
- Chili Mac
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📋 Recipe
Ground Beef Stroganoff
Equipment
- 1 Cast iron skillet
Ingredients
- 1.5 pounds ground beef
- 8 oz. mushrooms sliced; mixed mushrooms or button mushrooms work best
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- 3 Tablespoons unsalted butter
- 1 teaspoon garlic minced or garlic paste
- 1 medium yellow onion sliced (about 1 cup sliced onion)
- ⅓ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 3 Tablespoons all-purpose flour use gluten-free flour or cornstarch for gluten-free
- ½ cup dry white wine
- 1.5 cups beef stock
- 12 ounces wide egg noodles
- ⅓ cup sour cream
- chives or parsley freshly chopped, for garnish
Instructions
- Season ground beef with salt and pepper. Heat a skillet over medium-high heat and spray lightly with cooking spray (if using cast iron, you do not need to spray). Add beef and sear on one side until it browns, about 3-5 minutes.1.5 pounds ground beef, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Turn the beef over and begin to break it up slightly. How much you break up the beef is personal preference - I like to leave large chunks for ground beef stroganoff.
- Add minced garlic, sliced onions, and thyme to the pan.1 teaspoon garlic minced, 1 medium yellow onion, ⅓ teaspoon dried thyme
- Saute until the beef is browned and cooked through and the onions are soft, about 3-5 minutes.
- Remove the beef mixture from the skillet and set it aside. Without cleaning the skillet, add unsalted butter and let it melt. Add sliced mushrooms and a pinch of salt and pepper. Saute the mushrooms until they begin to soften and release their juices.8 oz. mushrooms, ½ teaspoon kosher salt, ½ teaspoon black pepper, 3 Tablespoons unsalted butter
- Add all-purpose flour to the skillet. Cook for 1-2 minutes while stirring.3 Tablespoons all-purpose flour
- Add white wine and stir, scraping up any brown bits from the bottom of the pan. After scraping the bottom of the pan to loosen the brown bits into the sauce, add beef stock.½ cup dry white wine, 1.5 cups beef stock
- Bring to a boil. Boil for 1 minutes, then reduce the heat to low and add the ground beef back to the skillet. Cover and simmer on low heat.
- Cook egg noodles according to package directions while the beef simmers. When the noodles are nearly done cooking (2-3 minutes from the time on the package), mix sour cream into the beef mixture. Stir to combine. Taste and adjust seasonings as desired. Add the noodles to the skillet and combine to finish. Top with fresh chopped chives if desired, serve, and enjoy!12 ounces wide egg noodles, ⅓ cup sour cream, chives or parsley
Notes
- Use a 10-inch cast iron skillet for best results. A stainless steel skillet also works well. Only use a non-stick skillet as a last resort, as the beef will not sear as well.
- Don't skip out on searing the beef - it really makes a difference!
- Use beef stock, not broth, for a deeper flavor. Broth will not be as flavorful.
- Fresh mushrooms are best in this hamburger stroganoff.
Leave a comment or question - we love to hear from you!