Why you’ll love this

Quick and Easy. While I love classic beef stroganoff, I might like this version even more. I always have ground beef in my freezer and the meat always comes out super juicy.

Comforting. Curling up with a bowl of saucy, creamy, slurpy noodles? Sign me up. Bonus: no canned soups are used!

Family Favorite. My kids actually prefer this to the traditional stroganoff, because the meat is easier for them to chew!

Ingredient notes

Butter and Olive Oil – I like using a combination. Butter adds flavor and olive oil can be cooked at a higher temperature without burning. Feel free to use one or the other. Another oil such as vegetable oil or avocado oil may be used as well.

Mushrooms – I like the flavor of baby bella, but white button mushrooms are great too. Mushrooms/mushroom soup are classic in beef stroganoff, but if you’re really not a fan, feel free to omit. Pro tip: use pre-sliced mushrooms for easy prep!

Garlic – I alway use pre-minced, jarred garlic for ease, but fresh garlic may be used; about 4 cloves.

Ground Beef – you’ll need 1 pound. I like 80/20, but any variety of fat may be used. If using a leaner beef, or turkey or chicken, be careful to not like it overcook and become dry. If using something fattier, you may be extra grease to drain.

Onion – I always use yellow onion, but red, white, or even shallots will work.

Seasonings: Salt, Pepper, Parsley Flakes, Paprika – a homemade “onion soup mix”, feel free to use the packet instead. You’ll likely just need 1 (1 oz) packet.

Flour – all-purpose was tested in the original recipe (2 tablespoons), but try 1 tablespoon cornstarch to keep this gluten-free.

Beef Broth and Heavy Cream – any broth such as veggie or chicken is fine. Half-and-half or even whole milk can be used to replace the heavy cream, but keep in mind that heavy cream will give you the creamiest, richest flavor and texture.

Worcestershire Sauce – soy sauce with a splash of fish sauce can be used to substitute if you don’t have any worcestershire sauce on hand.

Dijon Mustard – any mustard you have on hand should be fine. If using something other than dijon, start with half the amount listed and add more to taste.

Sour Cream – full-fat sour cream works best. If using a lower fat sour cream or yogurt, add it in slowly, because it has a higher chance of curdling.

Noodles – I love the classic 12 oz package of twisty extra wide egg noodles, but any noodles (the frozen egg noodles are really good!) or even rice or mashed potatoes may be used.

What to serve with stroganoff

You need a carb (or two) to soak up all that delicious gravy and then maybe a fresh salad or roasted vegetable to balance it all out!

Pasta: egg noodles are the classic choice. Find them in the pasta aisle or use the frozen variety!

Potatoes: check out any of our mashed potato recipes.

Rice: although not traditional, rice would be a delicious pairing.

Bread: garlic bread, rhodes rolls, cheesy hawaiian rolls, biscuits, anything to mop up the extra sauce!

Salad: caesar salad or pear, blue cheese, candied pecan salad are my go-tos

holding a plate of creamy stroganoff noodles with ground beef

How to store

Leftover stroganoff can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months. You can freeze the sauce, but I don’t recommend freezing the noodles because the texture will be affected.

To reheat, thaw overnight in the fridge then reheat in the microwave or on the stove until warmed. If the sauce as thickened, thin it out with some milk or broth.

– Jennifer

Scott

United States

July 2, 2025 at 12:09 pm

Turned out good. I made one mistake, though. I realized too late that I was out of paprika, so I substituted cayenne pepper. A little too spicy for me, but it works. I’ve tried other recipes from you and have never been unsatisfied, so keep up the good news.

Ground Beef Stroganoff

Why you’ll love this

Ingredient notes

What to serve with stroganoff

How to store