Our Ground Beef Stroganoff is a family favorite that is easy to make! This one pot meal that’s perfect for a weeknight dinner with ground beef, mushrooms, pasta, beef broth, milk, and sour cream.
This is my take on the box. My copycat stroganoff hamburger helper, think of it as homemade hamburger helper. It’s all made in one pot, just like the box, but you have a bit more prep since we’re using fresh ingredients and making it from scratch.
You can serve this with a side of avocado cucumber tomato salad and French bread, or enjoy it all by itself.
Ground beef stroganoff ingredients
- Olive Oil – You’ll need this to brown the beef. Browning the beef adds flavor so we want to get a bit of color on the meat.
- Ground Beef – We’re using 80% lean ground beef but remove the fat. You can use a leaner beef, but still remove the fat so it doesn’t impact the sauce.
- Mushrooms – If you love mushrooms, you can even add more than the amount we suggest. I tend to break the slices in half, but you can also chop them more fine to mix well and be unseen if needed or omit completely.
- All-purpose Flour – Using a bit of flour helps thicken the stroganoff sauce.
- Kosher Salt, Pepper, Granulated Onion, Granulated Garlic, Dried Parsley – These seasonings add the best flavor. Ensure you’re using granulated and not powdered. Also, if you wanted to use fresh onion and garlic you can, but we find the flavor is prominent with the granulated seasonings. It also cuts down on prep time.
- Full Milk – If you wanted an extra rich sauce, you could also use half heavy cream, half whole milk.
- Beef Bouillion – We use organic better than bouillon beef bouillon or chicken bouillon if out of beef. You can also use 2 cups of beef broth.
- Pasta – Use your preferred pasta, we love using Campanelle pasta or Rotini pasta.
- Sour Cream – Sour cream gives it a nice subtle tang, brightness, and of course creaminess.
How to make Ground Beef Stroganoff
Heat the olive oil over medium-high heat and brown the meat until it’s no longer pink.
Drain the grease from the meat and then add the mushrooms to the skillet.
Cook for another 2-3 minutes to brown the mushrooms as well.
Next, stir in the flour, seaosnings and bouillion. Stir to combine until you no longer see the flour.
Pour in the water (or beef broth if not using bouillon) and mix again.
Add the milk and bring to just boiling.
Add the pasta and cook for another 15 minutes – the sauce will thicken as it cools so keep that in mind.
Stir as needed.
Remove from the heat once the pasta is al-dente and stir in the sour cream.
Garnish and serve.
Recipe tips and variations
- If you would like to make this dairy free you can try our Dairy Free Beef Stroganoff.
- This can be made in one pan. We use our large cast iron skillet or a dutch oven.
- Prepare the beef in advance. We like to keep 1-pound packages of cooked beef in the freezer for quick and easy dinners like this one.
- You can also use various cuts of beef, such as strips or chunks, for this recipe.
- For a gluten-free option, substitute cornstarch for flour. Create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water, then add it to the meat after browning.
- If you want you can also add veggies like peas and carrots!
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: We recommend freezing without the noodles. You can freeze for up to 3 months.
- Reheat: To reheat, we add the leftovers to a saucepan with a little bit of milk or broth. Stir until it’s warm throughout. You can also do it in the microwave with a splash of milk or broth.
Easy Beef Stroganoff
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Print Pin Recipe 🖤 SaveIngredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 pint mushrooms sliced
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried parsley
- 1 tablespoon beef bouillon we use organic better than bouillon
- 2 cups water or beef broth if not using soup base
- 2 1/2 cups full fat milk
- 8 oz pasta
- 1/2 cup sour cream
Instructions
- In a large cast iron skillet over medium-high heat the oil. Add the ground beef break apart. Cook the meat until no longer pink. Drain the grease from the meat and then add in the sliced mushrooms. Cook for 2-3 minutes.1 tablespoon olive oil, 1 lb ground beef, 1 pint mushrooms
- Stir the flour, seasonings, and bouillon into the meat and mushroom mixture. Stir to combine and coat the flour.1 1/2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/2 teaspoon dried parsley, 1 tablespoon beef bouillon
- Next, slowly stir in the broth along with the milk until combined. Bring to a boil and then add in the pasta and stir to combine. Reduce the heat to a simmer and cook for 15 minutes until the noodles are cooked. The sauce will thicken more as it cools.2 cups water, 2 1/2 cups full fat milk, 8 oz pasta
- Remove from the heat and stir in the sour cream.1/2 cup sour cream
- Garnish with freshly parsley or chives before serving.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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