There’s nothing quite like a comforting plate of ground beef stroganoff to bring warmth and satisfaction to your dinner table. This easy ground beef stroganoff recipe skips the usual canned cream soup, relying instead on simple ingredients that create a rich, creamy sauce you’ll want to savor.
Whether you’re cooking for your family or meal prepping for the week, this dish comes together quickly and delivers classic flavors in a homemade way. You’ll love how easy it is to make this traditional comfort food with fresh ingredients and no shortcuts.
Why You'll Love This Recipe
- Ready in under 30 minutes for quick weeknight dinners.
- Uses simple pantry staples—no canned cream soups needed.
- Rich, creamy sauce made with sour cream and beef broth.
- Comforting classic flavor everyone will enjoy.
- One-pot recipe with minimal cleanup.
Ingredients
Gather these ingredients to make your easy ground beef stroganoff come to life. The sauce is creamy and flavorful, without relying on any pre-made cream soups.
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 medium yellow onion, finely chopped
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth, low sodium
- 1 cup sour cream, full fat
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 8 ounces egg noodles
- Fresh parsley, chopped for garnish
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 450 per serving
How to Make Easy Ground Beef Stroganoff (No Cream Soup) - Cooking Up Memories
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In a large skillet over medium heat, melt 1 tablespoon butter. Add the sliced mushrooms and cook until browned and their moisture evaporates, about 5 minutes. Remove mushrooms and set aside.
- In the same skillet, add the remaining 1 tablespoon butter and sauté the finely chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
- Sprinkle the flour evenly over the beef and onion mixture, stirring constantly for 1-2 minutes to cook the flour and create a roux.
- Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer and let the sauce thicken for about 3-5 minutes.
- Return the cooked mushrooms to the pan. Stir in the sour cream, Worcestershire sauce, and Dijon mustard. Mix well until the sauce is creamy and smooth. Season with salt and pepper to taste.
- Add the cooked egg noodles to the skillet and toss gently to coat noodles evenly with the sauce. Heat through for 1-2 minutes.
- Remove from heat, garnish with chopped fresh parsley, and serve immediately for a cozy, delicious meal.
Tips for the Best Results
- Use fresh mushrooms and sauté them until golden brown for maximum flavor.
- Don’t skip the flour—it’s key to thickening the sauce naturally without cream soup.
- Let the sauce simmer gently after adding broth to develop a rich texture.
- Use full-fat sour cream for the creamiest, most luscious sauce.
- Feel free to substitute egg noodles with wide pasta or even mashed potatoes for variation.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; simply stir in a splash of beef broth or milk when reheating to loosen it.
You can also freeze the stroganoff without noodles in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or microwave.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be used as a leaner alternative. Just be sure to adjust cooking times as poultry cooks faster and may release less fat.
Is it necessary to cook the mushrooms separately?
Cooking mushrooms separately helps evaporate their moisture and concentrates their flavor, preventing the sauce from becoming watery.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the sour cream with a plant-based sour cream alternative and use a dairy-free butter or oil for sautéing.
What can I serve with ground beef stroganoff?
This dish pairs well with egg noodles, rice, or mashed potatoes. Steamed vegetables or a simple green salad also complement the creamy sauce nicely.
