This mouthwatering Ground Beef Stroganoff recipe is so simple to make, it can be enjoyed for dinner any night of the week.
Easy Ground Beef Stroganoff Recipe
Family friendly meals are at the top of our dinner menu. I’m feeding teenage boys now, and they can be impossible to fill up some days. Due to this, I often resort to making dishes that can be made for my hungry eaters but, keep my grocery budget intact as well. When steak prices soar, ground beef can be a cost effective option.
How to Make the Best Ground Beef Stroganoff Recipe
You’ll love this easy ground beef stroganoff recipe for a kid friendly supper any night of the week. It could also work with ground chicken or ground turkey.
- What you’ll need to make this easy Ground Beef Stroganoff recipe: Lean ground beef, diced onion, garlic, all purpose flour, beef stock, salt, Worcestershire sauce, steak seasoning, sour cream, portabella mushrooms and cooked egg noodles for serving.
- It’s best to use a leaner ground beef for this recipe so it won’t release too much fat. When cooking it, drain any excess from the pan before adding the remaining ingredients.
- Stroganoff is traditionally served over egg noodles and this ground beef variation is no exception. That said, we also love this equally when ladled over buttered rice or mashed potatoes. Cook the noodles while the beef simmers and you’ll have dinner ready in no time flat.
- There are so few ingredients needed to make this dish, make sure you choose a flavor packed steak seasoning for the most tasty end result. Steak seasoning generally has a generous amount of black pepper, granulated garlic and salt with other ingredients depending on the brand. You can adjust the amounts of salt and include additional black pepper at your discretion.
- You can easily adjust the thickness of the sauce by adding more flour dissolved in broth in small amounts. Likewise, you can thin the sauce further by adding more broth.
- Garnish the top with chopped parsley or fresh dill for color.
- You can store beef stroganoff in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to one month. Store sauce and noodles separately.
- Reheat leftovers gently in the microwave or in a saucepan over medium heat.
- If stroganoff lights your fire, you may also like to checkout my recipe for slow cooked beef stroganoff, topped with a scrumptious horseradish cream sauce.
- For a family-favorite pork variation, checkout my recipe for pork stroganoff seasoned with bacon for a twist.
Southern Side Dishes to Serve with Beef Stroganoff
This dish is practically a meal in one. That said, here are a few ideas for side dish inspiration:
- A Classic Wedge Salad drizzled with homemade bleu cheese dressing, crumbled bacon, cherry tomatoes and red onion.
- Roasted Panko Parmesan Broccoli is a delicious fresh option baked in the oven.
- Dutch Oven Artisan White Bread with butter to sop up all of that yummy sauce.
- You may also enjoy this recipe for Sautéed Spinach from Crunchy, Creamy Sweet.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Ground Beef Stroganoff
- 1 1/2 lbs lean ground beef
- 1 medium onion diced
- 3 small cloves garlic minced
- 1 16 oz container baby portabella mushrooms sliced
- olive oil
- 1/4 cup all purpose flour
- 2 1/2 cups low sodium beef broth divided (Additional as needed)
- 1 Tbsp steak seasoning i.e. Chicago or Montreal may adjust to taste
- 1/2 tsp salt adjust to taste
- 1 Tbsp Worcestershire sauce
- 3 Tbsp chopped fresh Italian parsley divided
- 1 8 oz container sour cream
- 1 lb cooked egg noodles or mashed potatoes for serving
- In a dutch oven or large pot, cook together ground beef, onion and mushrooms in a couple of drizzles of olive oil. Cook over medium-high until no pink remains. Add garlic, cook for 1 minute longer. Drain fat from pot.
- To the pot add add 2 cups broth, steak seasoning, salt and Worcestershire sauce. Mix well. Dissolve flour in 1/2 cup remaining broth, whisk into pot. Simmer over medium-high uncovered, for 10 minutes.
- Lower the heat to medium-low. Add sour cream and 2 Tbsp parsley. Mix well, simmer for 5 minutes or until thickened. (You may thicken further with additional all purpose flour dissolved in beef broth, if needed. Likewise, you may thin further using additional broth)
- Garnish with remaining chopped parsley. Serve over cooked egg noodles or mashed potatoes.