Name: Ground Beef Stroganoff – Easy Recipes with Ground Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 2 tbsp flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1/2 cup sour cream; Salt and pepper to taste; 8 oz egg noodles, cooked

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There are those dinners that feel like a warm blanket on a cold day—and for me, ground beef stroganoff is it. It’s creamy, comforting, and it tastes like someone made it just to cheer you up after a long day. I remember the first time I made it on my own—I’d barely unpacked in a new apartment, half the kitchen tools were still in boxes, and somehow, this dish made it feel like home. It comes together quickly too, with ingredients you might already have. A little ground beef, a few spoonfuls of sour cream, and boom—instant coziness. It’s one of those meals that says, ‘I got you,’ whether it’s a Monday or the end of a long week. It’s not trying to be fancy. It just *is* good. And that’s more than enough.

1) Key Takeaways
2) Easy Ground Beef Stroganoff Recipe
3) Ingredients for Ground Beef Stroganoff
4) How to Make Ground Beef Stroganoff
5) Tips for Making Ground Beef Stroganoff
6) Making Ground Beef Stroganoff Ahead of Time
7) Storing Leftover Ground Beef Stroganoff
8) Try these Dinners next!
9) Ground Beef Stroganoff
10) Nutrition

1) Key Takeaways

This is a fast, filling weeknight dinner that tastes like it took hours.
Using sour cream gives it a creamy texture and slight tang.
Works great with pantry staples and simple ground beef.
It’s one of the most comforting easy recipes with ground beef you can make.

2) Easy Ground Beef Stroganoff Recipe

This is the kind of dinner that feels like a pat on the back after a long day. I’ve made this more times than I can count, and every single time, it brings that quiet kind of joy you get when something just works. This recipe lands right in that comfort zone. It’s creamy, rich, and packed with flavor—yet somehow, it doesn’t take much work at all.

I think one of the best things about this dish is how approachable it is. If you’ve got some ground beef and a few basics like onion, broth, and sour cream, you’re halfway there. It’s what I call a pantry miracle. Plus, you won’t need to clean a dozen pans. Just one skillet and a pot for the noodles. Done.

It’s definitely one of those easy recipes with ground beef that proves you don’t need a mile-long ingredient list to make something memorable.

3) Ingredients for Ground Beef Stroganoff

Ground Beef: You want it lean, but not too lean—some fat adds flavor. I usually go for 85/15.

Onion: A medium yellow onion, diced. It gives the sauce that sweet, cooked-down base we love.

Garlic: Two cloves, minced. This is where that real depth sneaks in. Don’t skip it.

Mushrooms: About 8 ounces. Sliced thick so they hold up in the sauce.

Flour: Just a couple tablespoons to help the sauce thicken a little and cling to the noodles.

Beef Broth: Two cups, give or take. This is your liquid gold—it builds flavor fast.

Worcestershire Sauce: One tablespoon. Adds a savory kick and brings everything together.

Sour Cream: Half a cup. This is where the creamy comfort lives.

Salt and Pepper: To taste. You’ll need a pinch here and there throughout.

Egg Noodles: Eight ounces, cooked. They’re the classic pairing and soak up the sauce beautifully.

4) How to Make Ground Beef Stroganoff

Step 1: Brown the ground beef in a large skillet over medium heat. Break it up with a spoon and cook until it’s no longer pink. Drain any extra fat.

Step 2: Toss in your chopped onion and garlic. Stir them into the beef and cook until they’re soft—about five minutes.

Step 3: Add the mushrooms. Let them cook down and release their juices, then keep going until they’re browned around the edges.

Step 4: Sprinkle the flour over everything. Stir it in well, so the flour coats the beef and mushrooms.

Step 5: Slowly pour in the beef broth and Worcestershire sauce. Stir as you go to avoid lumps. Bring it all to a gentle simmer.

Step 6: Let it cook uncovered for about 10 minutes. You want the sauce to thicken just enough to coat a spoon.

Step 7: Take it off the heat and stir in the sour cream. Taste, then add salt and pepper if you think it needs a little more love.

Step 8: Serve over warm egg noodles and dig in.

5) Tips for Making Ground Beef Stroganoff

Use full-fat sour cream if you can. It melts into the sauce like a dream and gives the dish that rich texture we all crave.

Don’t rush the mushrooms. Let them brown—don’t just steam them. That color means flavor, and it adds a whole other layer to the dish.

Stir the sour cream in off the heat. If it boils, it can separate. Keep it smooth by folding it in gently at the end.

6) Making Ground Beef Stroganoff Ahead of Time

If you want to get ahead on dinner, this recipe is your friend. You can make the beef and mushroom sauce earlier in the day—or even the night before. Just don’t add the sour cream until you reheat it. It keeps the texture right where you want it.

You can boil your egg noodles ahead of time, too. Toss them with a little oil after draining so they don’t stick together. Store them separately in the fridge and combine everything just before serving.

This trick saves time and keeps dinner stress off your shoulders—just reheat and eat.

7) Storing Leftover Ground Beef Stroganoff

Pop any leftovers into an airtight container and tuck it into the fridge. It’ll keep for about three days, though I doubt it’ll last that long.

To reheat, use the stovetop or microwave. Add a splash of broth or water to loosen the sauce if it thickens too much overnight.

This dish reheats like a charm—sometimes it tastes even better the next day. That creamy sauce gets deeper and more savory after a little rest.

8) Try these Dinners next!

9) Ground Beef Stroganoff