This Ground Beef Stroganoff recipe is a one pot dinner that your family will love. It comes together in about 30 minutes and is perfect for busy weeknights.
My goal is to create dinner recipes for you that will make your life easier. I feel this commitment to making recipes for you that are easy to follow, easy to make, and leave you feeling happy about being in the kitchen. Can you imagine? Making dinner and having it feel joyful instead of a chore? Sounds good to me, so let’s dive in!
This easy ground beef stroganoff recipe, a twist on traditional Beef Stroganoff, is amazing for so many reasons. First, it is incredible and delicious comfort food. But maybe the biggest reason it is amazing is because it is so easy to make in one pot. The trickiest part of the whole recipe is draining the ground beef. And that’s not hard at all, so this recipe is a winner!
I made this recipe again and it turned out perfect. Thank you for a great recipe that’s easy to make is consistent and is ready in a reasonable amount of time!! Add a dollop of sour cream and it’s pure heaven!
Americanized Beef Stroganoff
Beef Stroganoff originally comes from Russia, and this, my friends, is a full-on Americanized version of it. In fact, it stands to reason that traditionalists would scoff at this much in the same way the lovely people of Philadelphia turn their noses at my Philly Cheesesteak Casserole. I most definitely have put an American spin on it, but even more than that, I put a busy family weeknight spin on it. I turned this into a one-pot meal that comes together in less than 30 minutes that stands the test of a picky kiddos.
How to Make Ground Beef Stroganoff
Here is a brief overview of how this beef stroganoff with ground beef comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cook the ground beef. Cook the ground beef in a skillet until it is no longer pink. Drain all but approximately two tablespoons of the grease.
- Cook the mushrooms and garlic. Add the mushrooms and garlic to the skillet, cooking until the mushrooms have softened, about two to three minutes.
- Add the seasonings. Add the paprika, salt, black pepper, and flour, stirring it into the meat and mushrooms until well combined. Then stir in the wine and beef broth and bring the mixture to a boil.
- Cook the noodles. Add the noodles to the skillet and cook until the pasta is tender.
- Add the sour cream. Turn off the heat and stir in the sour cream. Add salt and pepper to taste and sprinkle with fresh parsley if desired.
Cooking With Wine
Whenever I have a recipe that calls for white wine, I get asked what kind to use and if it can be replaced with something else. The key is to choose a white wine that you would enjoy drinking, and one that is not too sweet since the flavor is enhanced as it cooks. I recommend using a Sauvignon Blanc or Pinot Grigio.
If you don’t want to invest in a full bottle of white wine, look for small bottles at the grocery store. It will be cheaper and probably about the amount you need for this recipe. If your family doesn’t drink alcohol, replace the one cup of white wine with one additional cup of beef broth, just make sure that you keep the total amount of liquid at five cups.
Notes on this Ground Beef Stroganoff Recipe
While this recipe is very easy to make, there are a few things that you should know.
- Make this in a very large skillet. I love my ginormous fry pan from my friends at Staub. It’s a keeper. Just make sure that it is either deep enough or wide enough to accommodate this recipe. This ground beef stroganoff makes 10 cups.
- The draining off of the grease from the beef is an approximation. You are aiming to have two tablespoons left over after draining, but you don’t need to measure what is left; just do your best. I love recipes that are flexible like this one.
- The salt in this recipe was kept to a minimum. I love salt. But, I know that not everyone feels the same way, so I try to keep the salt in my recipes on the lower side, knowing that you can always taste it and add more at the end. This ground beef stroganoff recipe is a perfect example of that. Be sure to add more at the end to taste. And pepper too!
Beef Stroganoff With Steak
If you want to make more of a classic beef stroganoff using steak instead of ground beef, follow the recipe linked in the box below.
Beef Stroganoff
Storing and Reheating Leftovers
Store any leftover hamburger stroganoff in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop over low heat until heated through. Always use your best judgment when reheating and eating leftovers.
What to Serve with Ground Beef Stroganoff
This is what I would serve with this easy dinner recipe.
- Easy Beet Salad With Feta: The nutrients that the beets would add to this meal are top-notch.
- Crispy Brussels Sprouts: I’m all for bringing in added greens and this wouldn’t add much more work to the meal.
- Roasted Cauliflower Recipe: This is a regular in my house. Another picky eater success and cauliflower is great for you.
- Air Fryer Asparagus comes together in just 10 minutes for a super fast, healthy, and delicious side.
If you make this beef stroganoff recipe with hamburger or any of my other recipes, I would love to hear what you think! Leave me a comment below.
Ground Beef Stroganoff Recipe
Ingredients
- 1 pound ground beef I used 80/20 (453.6 grams)
- 8 ounces cremini mushrooms sliced (226.8 grams)
- 2 cloves garlic minced
- 1 teaspoon paprika
- 2 teaspoons kosher salt plus more to taste at the end, if using table salt only use 1 teaspoon (see note 1)
- 1/2 teaspoon black pepper plus more to taste at the end
- 3 tablespoons all purpose flour
- 1 cup white wine (see note 2)
- 4 cups low sodium beef broth (907 grams)
- 12 ounces egg noodles (340.2 grams)
- 1/2 cup sour cream light sour cream works well (227 grams)
- fresh parsley chopped (optional)
Instructions
- In a large skillet over medium heat, cook the ground beef, gently breaking it up as it cooks. Cook until the meat is no longer pink then drain all but approximately 2 tablespoons of the grease.1 pound ground beef
- Add the mushrooms and garlic to the skillet, cooking until the mushrooms have softened, about 2 to 3 minutes. They will be very tender when you push into them with your spatula.2 cloves garlic, 8 ounces cremini mushrooms
- Add the paprika, salt, black pepper, and flour, stirring it into the meat and mushrooms until well combined.1 teaspoon paprika, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 3 tablespoons all purpose flour
- Gently whisk in the wine and then the beef stock. Turn the heat up to high on the skillet and bring to a boil.1 cup white wine, 4 cups low sodium beef broth
- Stir in the egg noodles, reduce the heat to medium-low, and cover. Cook for 5 minutes, stir, and return the cover. Cook for an additional 5 minutes or until the noodles are very tender.12 ounces egg noodles
- Turn off the heat and stir in the sour cream. Add salt and pepper to taste and sprinkle with fresh parsley if desired.1/2 cup sour cream, fresh parsley
Notes
- I tried to keep the salt in this recipe on the low end. While I like my food very salty, I know that for so many people less is more. This is why I picked low-sodium beef broth and suggested that you may need to add more salt at the end after tasting it. If after your third time making this you are always sprinkling a lot more salt on it, then purchase the regular beef broth and start with that change.
- If you don’t want to invest in a full bottle of white wine for this recipe, don’t! Many stores sell small bottles for about $2, the perfect amount for this recipe. If your family doesn’t drink alcohol, replace the 1 cup of white wine with 1 cup of beef broth. Just make sure to keep the liquid amount the same.
Alexa says
It came out tasty.. nice and creamy.. I enjoyed it. Thank you for the recipe.
I’m really glad you liked it!