Easy Ground Beef Stroganoff is thick, creamy, and made with budget-friendly ground beef instead of steak. This lick-your-plate-delicious ground beef dinner recipe will be a hit with the whole family!
“My family loved this! A great spin on Stroganoff and I think I even like it better than my stroganoff recipe I’ve always used. … Definitely will make again!”
Trust me – you’re not ready for how much you’re going to love Ground Beef Stroganoff. We’re talking flavor-packed, can’t wait for leftovers, lick-your-bowl-delicious. It’s quickly become one of my favorite ground beef dinners.
This easy hamburger stroganoff is a budget-friendly spin on the classic, which typically calls for steak. In my version, ground beef keeps it rich and satisfying, but faster to cook, and easier on your wallet.
Plus, my kids LOVE this dish. I recently served leftovers to my middle as an after-school snack and he literally licked his bowl clean!
Hamburger Stroganoff
Beef Stroganoff is a classic Russian dish made with seared, sliced steak in a luscious and savory sour cream sauce, served over egg noodles or mashed potatoes. It’s rich, hearty, and totally comforting.
My Ground Beef Stroganoff keeps the cozy but swaps steak for ground beef. The result is a super creamy, family-friendly dinner recipe that you’ll pencil into your menu week after week. It’s great for stretching a pound of ground beef, which my hungry, growing family appreciates.
Main Ingredients Needed
I almost always have all the ingredients needed to make this family-favorite dish on hand. Here’s what you’ll need:
- Ground beef: whatever’s in the fridge or freezer, or on sale at the grocery store. You could use ground turkey (not ground turkey breast) for a somewhat lighter take.
- Mushrooms: sauteed with minced garlic add tons of flavor. I use baby bellas or white button mushrooms. Skip pre-sliced mushrooms which are usually sliced too thick in my opinion.
- Beef broth or stock: forms the base of the flavorful sauce.
- Sour cream: adds richness and creaminess with less fat and calories compared to heavy cream, plus it’s traditional in this dish.
- Milk: I recommend 2% milk or higher, though lower fat milk will work.
- Gluten free flour blend: helps thicken the sauce. Make sure your blend contains a binder like xanthan gum. Don’t use a single flour or starch like almond flour or tapioca starch. All-purpose flour is fine if you’re not gluten free.
- Additional ingredients: Worcestershire sauce, Dijon mustard, and dried thyme add big flavor to the dish.
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Pin ItHow to Serve Ground Beef Stroganoff
This dish is typically served with egg noodles or mashed potatoes – and sometimes dill pickles to cut the richness, believe it or not!
- Egg noodles: I like Jovial gluten free brown rice egg noodles or my Gluten Free Homemade Egg Noodles. Regular wide egg noodles are great if you don’t need to eat gluten free.
- Pasta: any medium-cut pasta such as rotini, rigatoni, or ziti are great.
- Mashed potatoes: My Healthy Homemade Mashed Potatoes are incredible. We also like Bob Evan’s or Simply Potatoes prepared mashed potatoes.
- Gnocchi: crisped in olive oil is divine underneath a scoop of Ground Beef Stroganoff.
Pair with a fresh veggie such as Air Fryer Green Beans or Asparagus, steamed broccoli or broccolini, or a side salad and dinner’s done!
Serve with Air Fryer Green Beans
How to Make Ground Beef Stroganoff
Step 1: Brown the ground beef.
Start by browning ground beef with chopped shallot or onion in a large, 12+” skillet over medium-high heat, seasoning with salt and pepper as it cooks.
Drain the beef if necessary then add worcestershire sauce and cook until the beef absorbs the sauce, 1 minute. Scoop the beef into a bowl then set it aside.
Step 2: Saute the mushrooms.
Melt butter inside the skillet then add sliced mushrooms and saute until the mushrooms release their liquid and the liquid cooks off, 8-10 minutes.
Season the mushrooms with salt and pepper then continue to saute until they’re golden brown, 3-4 minutes. Add fresh minced garlic then saute for 1 more minute.
Step 3: Make the sauce.
Sprinkle a gluten free flour blend (or AP flour if not GF) over the mushrooms then cook while stirring for 1 minute.
Recipe Tip
Be sure the gluten free flour blend you use contains a binder such as xanthan gum to thicken the sauce. Avoid using a single flour or starch like almond flour or tapioca starch. I use the gluten free flour blend I typically bake with.
Switch to a whisk then slowly stream in beef stock or broth while whisking to create a smooth sauce with no lumps. Whisk in milk and Dijon mustard until smooth then bring the sauce to a simmer while stirring.
Once simmering, turn the heat down to medium-low / low then gently simmer until the sauce has slightly thickened, 1-2 minutes.
Recipe Tip
To avoid a grainy sauce, don’t let it boil or simmer too hard. Also, gluten free flour-thickened sauces can lose their thickening power if over-simmered. The sauce will thicken as it cools.
Add the cooked ground beef back to the skillet then stir to combine and heat through.
Step 4: Add the sour cream.
Turn the heat OFF then let the dish cool for 2 minutes before stirring in sour cream.
Scoop the stroganoff over cooked noodles or mashed potatoes (timing instructions in the recipe card below) then serve!
How to Store and Reheat
- To store: refrigerate leftover sauce in an airtight container for 3-4 days. Store leftover cooked noodles separately.
- To reheat: scoop the sauce over cooked noodles then cover and microwave until hot, stirring halfway through.
- Do not freeze: sour cream-based sauces can separate once thawed.
I hope you love every single drop of this satisfying comfort food recipe made a little easier and wallet-friendly. ENJOY!
More Easy Weeknight Dinner Ideas
- Crispy Gluten-Free Chicken Cutlets
- Homemade Crunchy Taco Hamburger Helper
- One Pot Chicken and Rice
- American Goulash
- Oven-Baked Burgers
- One Pot Gnocchi Chicken Pot Pie
- Cheeseburger Quesadillas
- Crispy Baked Chicken Thighs
Equipment
Ingredients
- 1 lb ground beef
- 1 large shallot or small yellow onion, chopped
- salt and pepper
- 1 Tablespoon gluten-free Worcestershire sauce
- 2 Tablespoons butter
- 1 lb white button or baby bella mushrooms, stems removed then thinly sliced
- 3 cloves garlic, pressed or minced
- 1/2 teaspoon dried thyme
- 2 Tablespoons gluten free flour blend
- 1-1/2 cups beef broth
- 1/2 cup milk, any kind
- 1 teaspoon Dijon mustard
- 3/4 cup sour cream
- 12 oz egg noodles, see notes
Directions
- Bring a large pot of water to a boil then season with a ~1 Tablespoon salt. Place a lid on top then turn the heat down to low to keep warm.
- Meanwhile, heat a large, 12+” skillet over medium-heat high. Add the ground beef and shallots/onions then season with salt and pepper and brown, breaking the beef up as it cooks. Drain the beef if necessary then return it to the skillet. Add the worcestershire sauce then cook until the beef absorbs the sauce, 1 minute. Scrape the seasoned ground beef into a bowl, leaving any browned bits in the bottom of the skillet. Set the beef aside.
- Return the skillet over medium-high heat then melt the butter inside. Once melted, add the sliced mushrooms then saute until the mushrooms release their liquid and the liquid cooks off, 8-10 minutes, stirring occasionally and turning the heat up slightly to help cook the excess liquid off.
- Around the time the mushrooms start releasing their liquid, turn the heat under the pot of water back up to high. Once boiling, add the pasta then cook until al dente. Drain then set aside.
- After all the liquid from mushrooms has cooked off, turn the heat back down to medium-high then season the mushrooms with salt and pepper. Continue to saute until golden-brown, 3-4 minutes, then add the garlic and dried thyme and saute until the garlic is very fragrant, 1 minute.
- Sprinkle the gluten free flour over the mushrooms then stir to coat and cook while stirring for 1 minute. Switch to a whisk then slowly pour the beef broth into the skillet while whisking to create a smooth sauce with no lumps. Add the milk and Dijon mustard then whisk until smooth.
- Switch back to a spatula then bring the sauce to a simmer while stirring. Once simmering, turn the heat down to medium-low then simmer gently until the sauce has slightly thickened, 1-2 minutes. The sauce will thicken slightly as it sits. Tip: the sauce can become grainy if the milk is boiled or simmered too hard, so be sure to keep the sauce at a gentle simmer.
- Add the cooked ground beef then stir to combine and heat through. Turn the heat off under the skillet then let the mixture sit and cool for 2 minutes. Add the sour cream then stir until smooth. Scoop the mixture over the cooked egg noodles then serve.
Notes
- I like Jovial gluten free brown rice egg noodles for this dish
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughin
Very tasty!
Wohoo! So happy to hear this, Diane! Thank you so much for your feedback and recipe rating!
We really enjoyed this!
I’m so happy to hear this, Amy! Thank you so much for your feedback and recipe rating!
Can you swap and make it dairy free?
Hi Renee! You can use your favorite brands of dairy free butter and sour cream.
Really, really good. My husband said best stroganoff he’s had
I am *thrilled* to hear this, Jamie! Thank you so much for your feedback and recipe rating!
Very delicious. Only change I made was using Greek yogurt in place of the sour cream. Thank you, Kristin.
You are so welcome, Geri – I’m thrilled you loved it!
I’m excited to try this recipe! Do you think it would still turn ok if I did not include the mushrooms? I like them but the rest of my family doesn’t :(
I hope you love it, Danielle! I think it could work – I’d add the garlic to the beef mixture so you still get that flavor.
This was fantastic! I have to respectfully disagree with another reviewer and say this was very flavorful! My husband can be picky, but he told me that I can definitely make this again!
SO happy to hear this, Angie!! Thank you so much for your feedback and recipe rating!
My family loved this! A great spin on Stroganoff and I think I even like it better than my stroganoff recipe I’ve always used.
Some changes:
I was out of Worcestershire so I used organic coconut amino’s, and it was a great replacement.
Also, I decided to use papperdelle egg noodles. Basically the same thing but a little thicker.
Definitely will make again!
Love the papperdelle swap – such a great cut of pasta! I’m so glad this recipe was a hit with you and your family, Emily-Anne!
The recipe was easy ro follow. We found the recipe to be bland. i am not sure what I would change to make it a little bit more tasty. Our benchmark was the boxed hamburger helper version that we had as kids which probably has a lot of bad ingredients in it!
I’m sorry to hear this, Julie! Between the worcestershire sauce, butter, garlic, dried thyme, salt, and pepper, we think this dish is extremely flavorful. Be sure to add additional salt if desired next time (the boxed stuff is loaded with it), and don’t forget to salt your pasta cooking water which also makes a huge difference in the flavor of the final dish. I’m thrilled you found the recipe easy to follow though!