Ground beef stroganoff that actually tastes incredible—serious umami from mushrooms that are properly seared, silky sour cream that doesn’t break, and the kind of depth you’d expect from something that took hours. Thirty minutes. One pan. Done.
Because sometimes you just want comfort in a bowl. This version keeps it simple—ground beef, mushrooms, and a quick pan sauce that delivers all the richness of traditional stroganoff recipe without the extra steps or expense.
The technique matters: those mushrooms get 6-9 minutes to sweat and brown, that’s where the umami lives. The 80/20 ground beef handles everything else, tempering keeps the sour cream from breaking, and suddenly, weeknight dinner doesn’t mean compromise. It tastes like you actually know what you’re doing. Get more inspo with more quick weeknight dinners here.
🔪 Ingredients & Tools You’ll Need
For the Stroganoff
- Button mushrooms or baby bellas: Baby bellas add deeper flavor and meaty texture. Slice evenly so they brown, not steam.
- Avocado oil (or your favorite cooking oil): Neutral flavor, high smoke point; olive oil or butter work fine too.
- Ground beef (80/20 blend): The fat adds richness. Leaner blends can dry out or make the sauce flat.
- Kosher salt: Layering salt helps bring out flavor as each ingredient cooks.
- Yellow onion, diced: Adds sweetness and depth; dice finely so it melts into the sauce.
- Tomato paste: Concentrated umami that deepens the color and richness of the sauce.
- Garlic powder: Gives a consistent flavor without burning like fresh garlic can here.
- All-purpose flour: Thickens the sauce and helps it cling to noodles.
- Dry white wine (or beef broth): Deglazes the pan and picks up all that flavorful fond.
- Beef broth: Builds the sauce base; use low-sodium so you can control seasoning.
- Worcestershire sauce: The secret hit of umami that makes it taste like it simmered for hours.
- Sour cream: Adds tang and creamy texture; temper before adding so it doesn’t curdle.
- Dried thyme: Brings a subtle earthy note that complements the beef.
- Dried dill: Traditional stroganoff flavor that keeps it from feeling too heavy.
- Egg noodles or wide rotini, cooked al dente: Their wide shape holds onto sauce beautifully.
For Garnish
- Fresh thyme & dill sprigs: for a fresh herbaceous note to this otherwise comfort food dish.
- Freshly ground black pepper & Flaky salt: A final sprinkle brings the whole dish to life visually and flavor-wise.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Whisk
- Medium mixing bowl
- Tongs or serving spoon
📝 Step-by-Step Instructions: How to Make Ground Beef Stroganoff
- Sauté the mushrooms.
Preheat a large skillet over medium heat. Add oil and swirl to coat. Add mushrooms with a pinch of salt. Cook until they release their liquid and begin to brown. Transfer to a plate. - Brown the beef.
In the same pan, add ground beef. Cook, breaking it into small clumps, until browned. Add the onion halfway through and sauté until translucent. - Build the roux.
Stir in tomato paste, flour, and garlic powder. Cook for about a minute to toast the flour and deepen the flavor. - Deglaze.
Whisk in the wine or broth, scraping up any browned bits from the bottom of the pan. - Make the sauce.
Whisk in beef broth and Worcestershire sauce. Simmer a few minutes until slightly thickened. - Temper the sour cream.
In a small bowl, whisk a ladle of the hot sauce into the sour cream to temper it. Gradually add more liquid until smooth, then stir it all back into the pan. - Finish and fold.
Add thyme, dill, mushrooms, and cooked noodles. Toss to coat and simmer on low until heated through. - Garnish and serve.
Spoon into bowls and top with long sprigs of thyme and dill, a crack of black pepper, and a pinch of flaky salt.
Searing the mushrooms before browning the beef builds fond—the secret layer of flavor that gives this quick dish the same depth as the long-simmered version.
🔄 Substitutions & Variations
- Meat: Try ground turkey or venison for a leaner take.
- Cream: Greek yogurt works in place of sour cream for a tangier flavor.
- Mushrooms: A mix of cremini and shiitake adds deeper umami.
- No Wine: Just use extra beef broth.
💡 Meat Nerd Tips
- Don’t rush the mushrooms—they need time to brown for real depth.
- Tempering the sour cream keeps the sauce creamy instead of curdled.
- Use 80/20 beef for the best flavor and texture.
- If the sauce gets too thick, loosen it with a splash of broth or pasta water.
🍽️ What to Serve with Beef Stroganoff
Serve with a green salad, roasted vegetables, or garlic bread. Pair it with a light red wine like Pinot Noir or Beaujolais.
🧊 Leftovers and Reheating
- Fridge: Store in an airtight container for up to four days.
- Reheat: Warm gently on the stove with a splash of broth to loosen.
- Freeze: Omit noodles before freezing and add fresh pasta when reheating.
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Easy Ground Beef Stroganoff (Creamy One-Pan Dinner)
Classic comfort food, streamlined. This easy ground beef stroganoff hits all the creamy, savory notes of the original—without the fuss of steak or tenderloin. Tender noodles, rich mushroom gravy, and a touch of dill for that old-school flavor that still feels modern.
Recommended Equipment
- Wooden spoon or silicone spatula
- Whisk
- Medium mixing bowl
- Tongs or serving spoon
Ingredients
For the ground beef stroganoff
- 20 oz button mushrooms or baby bellas cleaned
- 1 tbsp avocado oil or your favorite cooking oil
- 1 lbs ground beef 80/20 blend works best
- 1 tsp kosher salt
- ½ yellow onion diced
- 1 tsp tomato paste
- ½ tsp Garlic powder
- 2 tbsp All-purpose Flour
- ¼ cup dry white wine or beef broth
- 1 cup Beef broth
- 1 tsp Worcestershire sauce
- 1 cup Sour cream
- ¼ tsp dried thyme
- ¼ tsp dried dill
- 8 oz egg noodles or wide rotini cooked to al dente and drained
For garnish:
- Fresh thyme & dill
- Ground black pepper
Instructions
Saute the Mushrooms
- Preheat a large skillet over medium heat. Add the oil to the pan and swirl to coat.
- Sauté the mushrooms in the preheated pan with a pinch of salt, for 6 to 9 minutes, until they have sweated out their liquid and are starting to brown. Set aside.
Brown the Ground Turkey
- Cook the ground beef in the same pan, breaking it into small clumps, for 5 to 7 minutes, or until it is completely cooked.
- Add the onion halfway through cooking, allowing it to saute until translucent.
- Add the tomato paste, flour, and garlic powder to the pan, stirring and cooking for 1 minute.
Make the Gravy
- Whisk in the dry white wine, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon.
- Then whisk in the beef broth and Worcestershire sauce.
- In a small bowl, ladle some of the hot cooking liquid into the sour cream and whisk to temper it. Add a little more until it's smooth and creamy, then stir it into the ground beef mixture.
- Add the thyme and dill, and fold in the cooked pasta and mushrooms.
- Simmer over low heat for 2 to 3 minutes, just to heat it all through.
Serve
- Garnish with fresh thyme and dill, and serve with freshly ground black pepper.
Notes
- Use 80/20 ground beef for the best flavor. Leaner blends can make the sauce taste flat or dry.
- Brown the mushrooms fully before removing them from the pan. This builds the rich base that makes stroganoff taste like stroganoff.
- Temper the sour cream by whisking in a bit of the hot sauce before adding it to the pan. This keeps the sauce silky instead of curdled.
- If the sauce tightens up, add a splash of beef broth or reserved pasta water to loosen it.
- Low-sodium broth works best so you can control the seasoning—Worcestershire adds plenty of salt.
- Rotini, pappardelle, or egg noodles all hold the sauce well; avoid thin pasta shapes that get soggy.
- Leftovers thicken as they cool. Add a little broth when reheating to bring the sauce back to life.
- For mushroom haters: You can swap in diced eggplant or extra onions, but know the flavor won’t be as savory as the classic version.
Nutrition
Serving: 1serving | Calories: 481kcal | Carbohydrates: 35g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 634mg | Potassium: 712mg | Fiber: 3g | Sugar: 5g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 3mg
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❓ FAQs for damned good Ground Beef Stroganoff
Can I use ground turkey instead of beef?
Yes, but it will be leaner—add a little butter or cream for richness.
Why do I need to temper the sour cream?
It prevents curdling when dairy is added to a hot sauce.
Can I skip the mushrooms?
Sure, but you’ll lose some umami. Add extra onions + a splash of soy sauce for umami. Try some finely diced eggplant for a meatier, richer bite
How do I thicken the sauce?
Simmer longer or whisk in a bit of cornstarch mixed with broth.
What noodles work best?
Egg noodles are classic, but rotini or pappardelle hold the sauce well, too. We often use Bonza pasta to keep our diet low-carb.
