Easy Ground Beef Stroganoff is a comforting, hearty, and no-fuss dinner option that fits perfectly into a busy evening routine. This version swaps in lean ground beef (hamburger) for the more traditional strips of steak, creating a flavorful, budget‑friendly, and family‑pleasing dish. In just around 30 minutes, you get tender noodles coated in a creamy, savory mushroom sauce, with the familiar beefy goodness you crave. Whether you’re cooking for two or feeding a crowd, this recipe scales nicely — and it’s a dish you’ll find yourself returning to time and time again.
Why You’ll Love This Recipe
- Speed & simplicity: Uses one pan for the sauce and beef, and common pantry staples.
- Cost-effective: Ground beef is more affordable than steak or other cuts.
- Versatile & forgiving: Easy to adjust seasonings, add vegetables, or make leftovers.
- Creamy & satisfying: The blend of sour cream, mushroom soup, and beef broth delivers classic Stroganoff richness.
- Family-friendly: It’s a kid‑approved comfort food that adults also enjoy.
Ingredients
Here’s what you’ll need:
| Ingredient | Amount | Notes / alternative options |
|---|---|---|
| Lean ground beef (85/15 or 90/10) | 1 lb | You can use 93/7 if you prefer leaner, but flavor may reduce |
| Unsalted butter | 3 Tbsp | Use salted if that’s all you have, reduce added salt |
| All-purpose flour | 3 Tbsp | Helps thicken the sauce |
| Low-sodium beef broth | 1½ cups | You can substitute with chicken broth or stock |
| Light sour cream | 1 cup | Full-fat sour cream will give an even richer result |
| Cream of mushroom soup (fat-free) | 1 can | Regular or reduced-fat versions work, but consistency may differ |
| Salt & pepper | To taste | Start lightly — you can always add more |
| Onion powder | 2 tsp | Adds depth; optional if fresh onion used |
| Garlic powder | 2 tsp | Or use 2 cloves fresh garlic, minced |
| Parsley | To taste | Fresh parsley is nice for garnish |
| Egg noodles | 12 oz bag | Cooked per package directions |
Step‑by‑Step: How to Make Easy Ground Beef Stroganoff
- Cook the noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook them according to the package instructions until they’re al dente. - Brown the beef
Meanwhile, in a large skillet or cast iron pan set over medium heat, add the ground beef (and diced onions or mushrooms if you’re using them). Cook, breaking the meat apart with a spatula, until it’s browned and fully cooked with no pink remaining — about 5 to 7 minutes. - Make the roux / base
In the same skillet (wipe out bits if needed, leaving a little beef fond), melt the butter over medium heat. Add the flour and whisk continuously until fully combined and smooth, making a light roux. - Add the broth & thicken
Slowly pour in the beef broth while whisking vigorously to prevent lumps. Increase the heat to high and bring to a gentle boil. Let it cook for 2–3 minutes, whisking often, until the sauce thickens slightly. - Stir in soup & sour cream
Reduce heat to medium. Add the can of cream of mushroom soup, stirring until it’s thoroughly incorporated. Remove the pan from heat (or reduce to lowest), and let it cool for 1–2 minutes. Then gently stir in the light sour cream. Season with salt, pepper, garlic powder, and onion powder (and paprika if desired). Taste and adjust seasoning. - Combine beef & simmer
Return the cooked ground beef (and any juices) to the pan. Stir well to coat all the beef in the creamy sauce. Let it simmer over low heat for about 5 minutes so flavors meld. - Add noodles & serve
Fold the drained egg noodles into the sauce and beef mixture. Stir until everything is well coated and heated through. Garnish with fresh parsley, if you like. Serve immediately and enjoy!
Helpful Tips
- Avoid curdling: When adding sour cream, remove the skillet from high heat and let it cool a bit. Stir gently to prevent separation.
- Don’t over-thicken: The sauce will thicken further as it cools slightly and combines with noodles.
- Deglaze when needed: If browned bits stick to the pan, add a splash of broth while stirring to loosen the fond before adding soup.
- Use low-sodium broth: Because soup and seasoning add salt, low-sodium broth gives you control.
- Add texture: Sauté sliced mushrooms or diced onion with the beef at the start for added flavor and texture.
Substitutions And Variations
- Protein swaps: Use ground turkey or ground chicken for a lighter version.
- Creaminess alternatives: Instead of cream of mushroom soup, use heavy cream or Greek yogurt (stir in off heat).
- Beef broth substitutes: Use chicken broth or even vegetable broth in a pinch.
- Mushroom upgrade: Use fresh baby bella or cremini mushrooms; sauté them before adding beef.
- Vegetable additions: Stir in frozen peas, corn, or spinach near the end for extra nutrition.
- Gluten-free: Use gluten-free all-purpose flour and gluten-free noodles or pasta alternatives (e.g. rice noodles, gluten-free pasta).
- Spicy kick: Add a pinch of cayenne, smoked paprika, or a dash of hot sauce.
Storage Instructions
- Refrigerator: Transfer leftover stroganoff into an airtight container. Refrigerate for up to 4–5 days.
- Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or water if sauce has thickened too much.
- Freezing: You can freeze in sealed containers for up to 2 months. When thawing, do so in the refrigerator overnight before reheating.
- Note on consistency: After freezing and reheating, the sour cream may separate slightly. Whisk gently or stir in a bit of fresh sour cream or cream to restore creaminess.
Nutritional Information
- Calories: ~ 400–450 kcal
- Protein: ~ 22–25 g
- Fat: ~ 20–22 g
- Saturated Fat: ~ 9–10 g
- Carbohydrates: ~ 30–35 g
- Fiber: ~ 1–2 g
- Sugar: ~ 2–3 g
- Sodium: variable (based on broth, soup, added salt)
Keep in mind that these are approximate values and will vary depending on ingredient brands and optional additions (like extra butter, full‑fat sour cream, more salt, vegetables, etc.).
Serving Suggestions
- Serve with a side of steamed green beans, roasted broccoli, or a crisp green salad.
- A slice of crusty bread or dinner roll pairs nicely to help scoop up the sauce.
- Offer a sprinkle of extra fresh parsley or chives on top for color.
- A light red wine (if you enjoy wine) such as Pinot Noir or Merlot goes well with the creamy beef flavor.
- Serve warmed leftovers in bowls with extra noodles, or even over mashed potatoes or rice if you want variation.
Frequently Asked Questions About Easy Ground Beef Stroganoff
Can I use full-fat sour cream instead of light sour cream?
Yes — using full-fat sour cream will yield a richer, creamier texture. Reduce added butter slightly if you want to balance fat content. The final flavor will be more indulgent.
Will the sour cream separate or curdle?
If sour cream is added over high heat, it can separate. To avoid this, remove the pan from high heat (or turn burner off) and let the mixture cool for 1–2 minutes before stirring in the sour cream gently.
How do I make this dish gluten‑free?
Use gluten-free flour or a gluten-free thickener (like cornstarch slurry) instead of regular flour. Also swap the egg noodles for gluten-free pasta or spiralized vegetables like zucchini.
Can I make this ahead?
Yes, you can prep the beef and sauce in advance (without mixing noodles). Reheat gently before adding noodles. If you freeze, allow to thaw fully and stir again to re‑blend sauce before serving.
Can I add vegetables?
Absolutely. Mushrooms, onions, peas, carrots, or spinach all work well. Add mushrooms or onions at the beef browning stage; peas or spinach near the end so they retain color and texture.
Is there a way to lighten it further?
You can reduce butter by 1 Tbsp, use extra‑lean beef (93/7), and substitute Greek yogurt for some portion of the sour cream. Also, use reduced-fat versions of soups or make your own creamy base using low-fat milk with a slurry.
Conclusion
I hope you enjoy making this Easy Ground Beef Stroganoff as much as I do. It’s one of my go-to comfort meals when I want something warm, satisfying, and simple to throw together. From the creamy sauce to the tender beef and cozy noodles, it brings that homey feel to the dinner table. Thank you so much for cooking along with me — may your kitchen fill with delicious aromas and your family with happy bellies. Enjoy every bite, and happy cooking!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Easy Ground Beef Stroganoff Recipe with Hamburger
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Easy Ground Beef Stroganoff is a creamy, budget-friendly dinner made with hamburger, egg noodles, and a savory mushroom sauce.
Ingredients
1 lb lean ground beef (85/15 or 90/10)
3 tbsp unsalted butter
3 tbsp all-purpose flour
1½ cups low-sodium beef broth
1 cup light sour cream
1 can fat-free cream of mushroom soup
Salt and pepper, to taste
2 tsp onion powder
2 tsp garlic powder
Parsley, to taste
12 oz egg noodles (cooked per package directions)
Instructions
- Cook the noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook them according to the package instructions until they’re al dente. - Brown the beef
Meanwhile, in a large skillet or cast iron pan set over medium heat, add the ground beef (and diced onions or mushrooms if you’re using them). Cook, breaking the meat apart with a spatula, until it’s browned and fully cooked with no pink remaining — about 5 to 7 minutes. - Make the roux / base
In the same skillet (wipe out bits if needed, leaving a little beef fond), melt the butter over medium heat. Add the flour and whisk continuously until fully combined and smooth, making a light roux. - Add the broth & thicken
Slowly pour in the beef broth while whisking vigorously to prevent lumps. Increase the heat to high and bring to a gentle boil. Let it cook for 2–3 minutes, whisking often, until the sauce thickens slightly. - Stir in soup & sour cream
Reduce heat to medium. Add the can of cream of mushroom soup, stirring until it’s thoroughly incorporated. Remove the pan from heat (or reduce to lowest), and let it cool for 1–2 minutes. Then gently stir in the light sour cream. Season with salt, pepper, garlic powder, and onion powder (and paprika if desired). Taste and adjust seasoning. - Combine beef & simmer
Return the cooked ground beef (and any juices) to the pan. Stir well to coat all the beef in the creamy sauce. Let it simmer over low heat for about 5 minutes so flavors meld. - Add noodles & serve
Fold the drained egg noodles into the sauce and beef mixture. Stir until everything is well coated and heated through. Garnish with fresh parsley, if you like. Serve immediately and enjoy!
Notes
Easily double for leftovers or larger families.
Add fresh mushrooms or onions for more flavor.
Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Carbohydrates: 34g
- Protein: 24g