Ground Beef Stroganoff

4.75 from 4 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Russian

Keyword: ground beef stroganoff, hamburger stroganoff

Servings: servings

Calories: 747kcal

Author: Isabel Laessig

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

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

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.

Nutrition