This Ground Beef Stroganoff recipe is a simplified version of traditional beef stroganoff with ground beef and mushrooms, coated in a luscious creamy sauce and served over buttery noodles. All in just 30 minutes, it’s a quick, easy, and fantastic dinner!

Make sure you also check out this {One Pot} Beef Stroganoff Soup – you’ll love it!

Beef stroganoff was one of my favorite meals growing up, but my mom used to use strips of sirloin, which is the traditional way. Here, it gets a little makeover with ground beef, lowering the cost and prep time, but just as delicious!

What is Beef Stroganoff?

Beef Stroganoff originated in Russia, dating back to the mid-19th century, consisting of tender chunks of beef coated in a (Smetana) sour cream sauce. It has become widely popular all around the world, with many variations from the original recipe.

This particular recipe uses ground beef instead of sirloin, making it quicker, easier, and more affordable.

Ground Beef Stroganoff Ingredients

To make this ground beef stroganoff recipe, you’ll need the following ingredients:

• Lean Ground Beef – I use 97% lean/7% fat ground beef. The sauce is really rich, so you won’t be missing out on any flavor by going with leaner ground beef.
• Mushrooms – Cremini mushrooms are my preference, since they have more color and flavor than button mushrooms.
• For the Sauce – Butter, onion, garlic, beef consommé, white wine vinegar, tomato paste, salt, Italian herbs, flour, and sour cream all come together to make the most incredible creamy sauce!
• Egg Noodles – egg noodles are most commonly used for serving and my favorite, but you could also serve beef stroganoff over rice, polenta, or mashed potatoes.
• Parsley – freshly chopped parsley finishes off the dish nicely with a little added flavor and pop of color!

How To Make Beef Stroganoff

Beef Stroganoff with ground beef could not be easier to make. Here’s a brief summary (scroll down for the complete printable recipe.)

1. Cook the egg noodles, drain, and set aside.
2. Sauté the onion and garlic in butter, then add the ground beef (breaking it up into crumbles) and cook until no pink remains. Drain off any excess fat.
3. Mix in the flour, salt, and herbs. Then stir in tomato paste, beef consommé, vinegar, and mushrooms.
4. Gently simmer, stirring occasionally, until mushrooms are tender.
5. Remove from heat and stir in the sour cream until combined and heated through.
6. Serve sauce on top of the cooked noodles, sprinkle of parsley, and enjoy!

That’s it! Awesome dinner in 30 minutes.

Recipe Variations

• The sour cream can be replaced with plain Greek yogurt
• Swap out the cremini mushrooms for button mushrooms
• Add a pinch of cracked red pepper flakes for a little kick
• Ground turkey can be used instead of ground beef

What to Serve with Beef Stroganoff

I always serve this ground beef stroganoff over egg noodles (pretty sure my family would revolt, if I didn’t!), but really any short pasta is great. It’s also delicious over rice, polenta, or mashed potatoes. You can’t go wrong with slice of garlic bread or Irish Soda Bread either!

How to Store

Store in the fridge: leftover sauce can be stored in a tightly sealed container in the refrigerator up to 3 days.
Can you freeze Beef Stroganoff? Yes! You can freeze the sauce up to 2 months…but with a slight alteration. If you know for sure you’re going to want to freeze the sauce (because of advanced meal prep or leftovers), I recommend cooking the stroganoff according to directions up to the point of adding the sour cream. Thaw in the fridge overnight, and then stir in the sour cream once you reheat for serving. (You certainly can freeze with the sour cream, it’s just not my preference, due to the dairy separating once thawed.)

Other Quick and Easy Dinners

• Homemade Sloppy Joes
• {One Pot} Spaghetti Carbonara
• Shrimp Scampi
• Salisbury Steak

Now, who’s hungry??

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I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!