Easy Ground Beef Stroganoff Recipe

I have to say, I love this ground beef stroganoff recipe for so many reasons. It’s one of those dishes that feels like a cozy hug on a cold day—rich, creamy, and oh-so-satisfying. Growing up, we didn’t have a lot of elaborate meals, but this one was a staple, always coming together in about 30 minutes and using ingredients we already had. It’s perfect for a quick weeknight dinner when you want something hearty without spending hours in the kitchen. The best part? It’s versatile, so you can tweak it depending on what’s in your pantry or fridge.

You know that feeling when you’re too tired to make anything fancy, but you still want something delicious? This is it. And honestly, it’s one of those dishes where the leftovers taste even better the next day. Let’s dive into what makes this easy ground beef stroganoff recipe worth adding to your dinner rotation!

this RECIPE

A comforting dish with a history

Beef stroganoff originally hails from Russia, with early versions dating back to the mid-19th century. It’s believed to be named after a wealthy Russian family, the Stroganovs, but the dish has evolved a lot since then. Traditionally, it was made with tender strips of beef and a sour cream sauce, but this ground beef version offers a quicker, more affordable spin. It’s since become a comfort food classic, adapted all around the world, and for good reason: it’s simple, delicious, and endlessly customizable.

My little twist on a classic recipe 🥄

I first started making ground beef stroganoff as a college student. One night, I found myself craving something comforting but didn’t have any steak on hand (because, let’s be honest, steak wasn’t in the budget). Ground beef to the rescue! After tweaking my mom’s original recipe by adding some pantry spices, this version was born. The garlic and onion powder give it a well-rounded flavor, and the addition of sour cream at the end gives the sauce its signature tangy creaminess.

I remember the first time I made it, I was half-expecting to burn the sauce (I’ve done that more than a few times!), but it turned out just right—creamy and perfectly seasoned. Now, it’s my go-to when I want something easy, comforting, and filling. My partner always asks for seconds, which I take as a sign it’s a hit!

Let’s talk ingredients: the key players

• Ground beef: This is the star of the show. It adds that savory, hearty base to the dish. I typically use 80/20 ground beef (80% lean, 20% fat) because the fat adds flavor, but you can use leaner beef if you’re looking for a lighter option. Ground turkey or chicken work well here too!
• Egg noodles: These soak up the sauce beautifully and give the dish its signature texture. If you’re out of egg noodles, any pasta shape will do in a pinch—penne or rotini work just as well!
• Butter and flour (for the roux): The roux is the backbone of the sauce, giving it thickness and richness. Make sure to whisk continuously to avoid lumps—it’s worth the effort for a smooth, velvety sauce.
• Beef broth: This deepens the flavor of the sauce, adding a savory, slightly salty note. If you don’t have beef broth, chicken or vegetable broth can be substituted, but beef broth really brings out that “stroganoff” flavor.
• Milk: This rounds out the sauce, making it creamy. I use whole milk, but if you’re trying to keep it lighter, you can use 2% or even a dairy-free alternative like almond or oat milk.
• Garlic and onion powder: These pantry staples pack a punch without requiring you to chop anything. If you have fresh garlic and onions, feel free to use those instead, but I love how easy these powders make it.
• Sour cream: This is the finishing touch, adding a tangy brightness to the sauce. You could swap this out with Greek yogurt for a protein boost, and honestly, I do this sometimes when I’m feeling virtuous (or out of sour cream!).

The tools you need (and can skip)

• Large skillet: You’ll need one big enough to hold all the ingredients. If you don’t have a skillet, a Dutch oven or a wide, deep pot works too.
• Whisk: This is a must for making sure your roux and sauce turn out smooth and lump-free. I learned the hard way (after too many clumpy sauces) that using a whisk makes all the difference.
• Pasta pot: A medium-sized pot will work fine for boiling the egg noodles, but if you’re doubling the recipe, you might want something a little larger.

Step-by-step: My foolproof method

1. Cook the noodles: First, bring a pot of salted water to a boil and cook your egg noodles according to the package instructions. While they’re cooking, you can get started on the beef. Just be sure to drain the noodles when they’re done and set them aside.
2. Brown the ground beef: Heat up your skillet over medium heat and toss in the ground beef. Cook it for about 6-8 minutes, breaking it up with a spoon as it browns. You’ll know it’s done when there’s no more pink. Don’t forget to drain off any excess fat—that’ll keep the sauce from being too greasy. Set the cooked beef aside.
3. Make the roux: In the same skillet, melt the butter over medium heat. Once it’s melted, sprinkle in the flour and whisk constantly for about 2 minutes. This is where you’ll want to keep an eye on it—roux can burn quickly if you’re not careful!
4. Thicken the sauce: Slowly pour in the beef broth while whisking continuously to prevent any lumps. Keep stirring for about 3-4 minutes until the sauce starts to thicken. Then, add the milk and stir for another 5-7 minutes until the sauce becomes creamy and smooth.
5. Season: Stir in the garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed.
6. Combine it all: Reduce the heat to low and stir in the cooked noodles and browned ground beef. Give everything a good mix so the noodles soak up all that delicious sauce.
7. Add the sour cream: Finally, stir in the sour cream until it’s fully incorporated. You’ll notice the sauce become a little creamier and slightly tangy.

Variations and adaptations to try

• Healthier swaps: Try using ground turkey instead of beef and swap the egg noodles for whole wheat pasta or even zoodles (zucchini noodles). You can also replace the sour cream with Greek yogurt for a lighter, protein-packed version.
• Vegetarian option: Skip the meat entirely and bulk up the dish with mushrooms or lentils. Mushrooms mimic the texture of meat and add an earthy flavor that pairs perfectly with the creamy sauce.
• Gluten-free: Use gluten-free pasta and swap the regular flour for a gluten-free all-purpose blend. You won’t even notice the difference!
• Spicy kick: If you’re a spice lover, try adding a pinch of red pepper flakes or a dash of hot sauce. It adds a surprising zing to the creamy sauce.

How to serve it up in style

For a cozy dinner, I like to keep things simple and serve this with a side of steamed green beans or roasted broccoli. If you’re hosting, though, a slice of garlic bread on the side really takes it up a notch (plus, it’s perfect for sopping up the extra sauce). For presentation, a sprinkle of fresh parsley or chives adds a nice pop of color and freshness.

What to drink with it?

I’m a big fan of pairing this with a glass of red wine—something like a light Pinot Noir or a bold Cabernet Sauvignon works really well. If you’re more of a beer person, a brown ale or even a lager would complement the dish nicely. And if you’re going alcohol-free, a sparkling water with a slice of lemon or lime is refreshing without being overpowering.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, I like to add a splash of milk or broth to the pan and warm everything over medium-low heat. This keeps the sauce from getting too thick. If you’re reheating in the microwave, do it in short bursts and stir in between to make sure it heats evenly.

Scaling the recipe for a crowd

This recipe easily doubles or triples if you’re feeding a crowd! Just be aware that if you’re making a larger batch, the sauce may take a little longer to thicken. Also, don’t overcrowd the skillet when browning the meat—do it in batches if necessary.

Let’s troubleshoot (just in case!)

If your sauce ends up too thick, just add a little more milk or broth to loosen it up. If it’s too thin, let it simmer for a few more minutes, or add a bit more flour to thicken it (just whisk it into a small amount of cold water or broth first to avoid lumps). And remember, seasoning is key—don’t be afraid to adjust the salt and pepper to taste.

Time to make it your own!

This easy ground beef stroganoff is a true weeknight hero. It’s simple, hearty, and so customizable, making it perfect for just about any occasion. So go ahead, give it a try, and feel free to put your own spin on it—whether you’re swapping in ingredients, adding extra spice, or serving it up with your favorite side dish.

FAQs

1. Can I use ground turkey instead of beef? Yes! Ground turkey works really well as a substitute and makes the dish a bit leaner.

2. Can I make this ahead of time? You can, but the sauce might thicken as it sits. Just add a splash of broth or milk when reheating to bring it back to life.

3. What can I use instead of sour cream? Greek yogurt is a great substitute—it adds creaminess and a slight tang, just like sour cream.

4. How do I make this gluten-free? Swap the egg noodles for gluten-free pasta and use a gluten-free flour blend for the roux.

5. How can I thicken the sauce if it’s too thin? Let it simmer for a few more minutes, or mix a bit of flour with cold water and whisk it into the sauce.

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