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.
Servings: 6 servings
Calories: 481kcal
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
