This easy beef stroganoff with ground beef is creamy, hearty, and ready in under 30 minutes. Made with mushrooms, onion, and a rich sour cream sauce, it’s perfect over egg noodles or rice for a quick family dinner.

Table of Contents

Ingredients

1 pound lean ground beef (or substitute with ground turkey)
Salt and freshly ground black pepper, to taste
1 small onion, chopped
1 garlic clove, minced
8 ounces white button mushrooms, sliced
1 (10.5 oz) can cream of mushroom soup (or homemade)
1 ½ cups low-sodium beef broth
⅓ cup sour cream (or Greek yogurt)
Fresh parsley, chopped, for garnish
Cooked egg noodles or rice, for serving

Instructions

Brown the beef: Heat a large nonstick skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook until almost browned, breaking it into small crumbles.
Add aromatics: Stir in the onion and garlic. Continue cooking until the beef is fully cooked and the onion is softened. Drain excess grease if necessary.
Cook mushrooms: Add sliced mushrooms to the skillet and sauté until browned and tender.
Make the sauce: Stir in the cream of mushroom soup and beef broth. Bring to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally.
Finish: Reduce heat to low. Stir in sour cream, adjust seasoning with salt and pepper, and sprinkle with fresh parsley.
Serve: Spoon over hot cooked egg noodles or rice. Garnish with extra parsley if desired.

Tips

Use fresh mushrooms for the best flavor, but canned mushrooms can be a quick substitute.
Don’t boil after adding sour cream to prevent curdling.
For richer taste, add a splash of Worcestershire sauce or a pinch of smoked paprika.
Cook noodles or rice while preparing the stroganoff to save time.

Variations and Substitutions

Protein: Swap ground beef with ground chicken, ground turkey, or thinly sliced steak strips.
Dairy-Free: Use dairy-free sour cream or coconut cream.
Soup Substitute: Make a homemade mushroom sauce with fresh mushrooms, broth, and cream instead of canned soup.
Low-Carb: Serve over zucchini noodles, spaghetti squash, or cauliflower rice instead of egg noodles.

FAQs

Can I make beef stroganoff ahead of time?
Yes. Prepare the dish, let it cool, and refrigerate for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Can I freeze this recipe?
Yes, but it’s best to freeze the beef and sauce without the sour cream. Add sour cream after reheating for the best texture.

Is this recipe kid-friendly?
Absolutely—its creamy sauce and mild flavors make it a family favorite.

Serving Suggestions

Over buttery egg noodles (classic style)
With fluffy white rice or mashed potatoes
Alongside a green salad or steamed vegetables for balance
With crusty bread to soak up the creamy sauce

Why You’ll Love This Recipe

Quick and easy — ready in 30 minutes
Creamy, comforting, and flavorful
Uses simple pantry ingredients
Versatile with many serving options
A budget-friendly family dinner