Ground Beef Stroganoff is a quick, comforting meal perfect for busy weeknights. With lean ground beef, baby bella mushrooms, and a creamy sauce, it’s hearty, flavorful, and ready in no time!
This ground beef stroganoff is all about the rich, creamy sauce made with heavy cream and Worcestershire sauce, giving it a savory depth of flavor. It pairs perfectly with pasta or egg noodles, making it a family-friendly dinner that’s both comforting and easy to prepare.
Plus, it’s super adaptable — toss in extra veggies or switch up the sides to suit your taste. Whether it’s a busy weeknight or a cozy weekend meal, this dish is always a hit!
If you’re looking for more easy weeknight dinners, try these favorites: Smothered Chicken, Chili Cheese Fries, Steak Fried Rice, and Chicken Cordon Bleu Casserole.
Why You’ll Love Ground Beef Casserole
- Quick and Easy: This dish comes together in just 35 minutes! While the pasta boils, you sauté onions, garlic, and mushrooms, then brown the beef and simmer everything in a rich, creamy sauce.
- Perfect for Busy Nights: With just one skillet and a pot, cleanup is super easy.
- Classic Comfort Food: The creamy sauce coats every bite, making this dish warm, hearty, and satisfying. It’s a go-to meal when you need something cozy and delicious.
- Great for Leftovers: Stroganoff tastes just as good the next day! Store leftovers in the fridge for an easy reheat meal or freeze for later.
- Versatile: Pair it with your favorite pasta or egg noodles for a meal that’s easy to customize and perfect for pasta lovers.
How to Make Perfect Ground Beef Stroganoff
Sauté the Onions & Garlic – Melt butter in a large skillet over medium-low heat. Add diced onions and cook for 5-6 minutes until soft and translucent. Stir in minced garlic and cook for one more minute, being careful not to burn it.
Cook the Mushrooms – Add sliced baby bella mushrooms and sauté for 3 minutes until they soften while keeping some texture.
Brown the Ground Beef – Stir in the ground beef, breaking it up as it cooks. Let it cook for 3-4 minutes until it turns pale brown, stirring occasionally for even cooking.
Simmer – Once the beef is browned, add heavy cream, salt, pepper, and Worcestershire sauce. Stir well, then reduce heat to low and let it simmer for 8-10 minutes, allowing the flavors to meld.
Thicken the Sauce – Mix one tablespoon of cornstarch with an equal amount of hot water, then stir it into the sauce. Let it cook until thickened. Repeat with an extra slurry if needed for desired consistency.
Serve – Serve the stroganoff over cooked pasta or mix the pasta into the sauce before serving. Enjoy warm!
Pro Tips
Use Fresh Ingredients: Fresh garlic, onions, and mushrooms make a big difference in flavor. Avoid pre-minced garlic or dried mushrooms for the best results.
Don’t Overcook the Mushrooms: Sauté them just until softened but still slightly firm. Overcooking can make them mushy and lose their texture.
Brown the Beef Well: Take the time to properly brown the ground beef. This step builds flavor and ensures the meat is evenly cooked.
Frequently Asked Questions
Can I use cream of mushroom soup instead of fresh mushrooms?
Yes! If you prefer a shortcut, you can swap in a can of cream of mushroom soup. Just reduce the heavy cream to prevent the sauce from becoming too runny. Add the soup when cooking the ground beef and let it blend into the sauce.
Can I serve stroganoff with rice instead of noodles?
Absolutely! Cook the rice separately and serve the Stroganoff over a bed of warm rice. It soaks up the creamy sauce just as well and makes for a hearty meal.
Is it possible to make this recipe ahead of time?
Yes! You can prepare the stroganoff in advance and store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or cream to bring the sauce back to life.
Can I freeze beef stroganoff?
Yes, but it’s best to freeze the sauce separately from the pasta. Let it cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop, stirring in a little cream if needed.
How can I make this dish lighter?
For a lighter version, swap the heavy cream for half-and-half or Greek yogurt. You can also use leaner ground beef or ground turkey.
Ground Beef Stroganoff
Ingredients
- 1 tbsp Butter
- 1 Yellow Onion finely diced
- 3 Garlic Cloves
- 8 oz Baby Bella Mushrooms
- 1 lb Ground Beef lean
- 1 tsp Salt
- ½ tsp Ground Black Pepper
- 2 cups Heavy Cream
- 1 tbsp Worcestershire Sauce
- 1 tbsp Cornstarch
- 12 oz Egg Noodles
Instructions
- Melt 1 tbsp of butter in a large skillet over medium-low heat. Add diced onion and cook for 5-6 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Add sliced mushrooms to the skillet and cook for 3 minutes until softened.
- Add ground beef to the pan and cook for 3-4 minutes, stirring occasionally, until the meat is pale brown and cooked through.
- Pour in heavy cream, salt, pepper, and Worcestershire sauce. Stir to combine, then reduce the heat to low. Let it simmer for 8-10 minutes to blend the flavors. Taste and adjust salt if needed. While the sauce simmers, cook the pasta according to package instructions.
- In a small bowl, mix 1 tbsp of cornstarch with 1 tbsp of hot water to create a slurry. Stir the slurry into the stroganoff and cook until the sauce thickens. Add more slurry if needed to reach your desired consistency.
- Serve the beef stroganoff over cooked noodles or mix the pasta directly into the skillet. Enjoy warm!