Ground Beef Stroganoff is a cozy classic made easy. This version swaps sliced steak for seasoned ground beef simmered in a creamy, savory sauce and served over tender egg noodles.
A classic dinner made kid friendly.
This Ground Beef Stroganoff was a hit at my house. My kids love sour cream, so I adapted the recipe to be more kid-friendly — I used a can of cream of mushroom soup instead of fresh mushrooms. It keeps the texture smooth and the flavor familiar for picky eaters.
We served it over egg noodles, but any pasta or even mashed potatoes would be delicious. I also paired it with steamed broccoli for a simple, balanced meal.
How to make Ground Beef Stroganoff:
Begin by cooking the ground beef with the onion and garlic until the meat is browned and the onions are soft. Stir in the flour to create a base for the sauce, then add warm beef broth and Worcestershire sauce. Let the mixture simmer until it thickens slightly.
Stir in the cream of mushroom soup and sour cream at the end, heating gently so the sour cream doesn’t separate. Meanwhile, cook egg noodles according to the package so everything is ready to serve together. Spoon the stroganoff over the noodles and enjoy.
Ingredient Notes:
- Oil – any neutral oil works; extra-virgin olive oil adds mild flavor.
- Ground Beef – choose lean ground beef and drain excess fat for a smoother sauce.
- Onion – sauté until translucent for a sweeter, richer base.
- Minced Garlic – fresh is best, but jarred minced garlic is a convenient substitute.
- Flour – helps thicken the sauce; stir in and cook briefly to remove any raw taste.
- Beef Broth – warm the broth first so it blends smoothly into the sauce.
- Worcestershire Sauce – adds savory depth and umami.
- Seasoning – dried parsley, salt, and pepper work well; adjust to taste.
- Cream of Mushroom Soup – used here for kid-friendly creaminess; omit if you want no mushroom flavor.
- Sour Cream – stir in at low heat to avoid curdling; adds tang and creaminess.
- Egg Noodles – salt the pasta water well for better overall flavor.
Directions:
Step One – Heat oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
Add the diced onion and cook until softened, then add minced garlic and cook until fragrant and translucent.
Step Two – Sprinkle the flour over the cooked beef and stir until it is fully absorbed and no lumps remain.
Step Three – Pour in the beef broth, add Worcestershire sauce, dried parsley, salt, and pepper. Bring to a gentle simmer and cook on low 4–5 minutes until the sauce thickens slightly.
Step Four – Stir in the cream of mushroom soup and sour cream. Heat gently, taste, and adjust seasoning as needed. Do not boil after adding sour cream.
Step Five – Cook egg noodles according to package directions. Serve the stroganoff over the hot noodles and garnish with fresh parsley if desired.
Beef Stroganoff without Mushrooms:
Traditional stroganoff often includes fresh mushrooms, but this version aims to please kids. If you prefer no mushroom flavor at all, skip the cream of mushroom soup and add a little extra sour cream and a splash more broth to reach your desired consistency. Adjust salt and pepper to taste.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Reheat gently over low heat and add a splash of broth if the sauce has thickened too much.
Can I freeze it?
You can freeze stroganoff, but note the texture of sour cream may change slightly after thawing. Reheat slowly and stir to reincorporate.
Can I add vegetables?
Yes — peas, spinach, or steamed broccoli stirred in at the end work well and add color and nutrition.
Pro Tips
- Don’t boil after adding sour cream to prevent curdling.
- Taste and adjust salt and pepper before serving.
- Garnish with chopped fresh parsley for color.
- Serve with garlic bread or a simple side salad for a complete meal.
Try some of my other favorite Beef Dinner Recipes:
Classic Meatloaf Recipe – This meatloaf is a classic made with lean ground beef, full of flavor and moist, finished with a brown sugar glaze.
Baked Meatballs – These baked meatballs are great over spaghetti or as a simple appetizer.
Slow Cooker Swiss Steak – A traditional round steak slow cooked in tomatoes and onions until fork-tender and saucy.
If you try this recipe, I’d love to hear how it turned out — leave a comment below or tag your photos on social media with #TDOARH to share what you made.
Ground Beef Stroganoff
Ingredients
- 1 tbsp oil
- 1 pound ground beef
- ½ medium onion, (diced)
- 1 tsp minced garlic
- 2 tbsp flour
- 1 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp dried parsley flakes
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 10.5 oz cream of mushroom soup (1 can)
- 1 cup sour cream
- Egg noodles for serving
Instructions
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Heat oil in a skillet over medium-high. Add ground beef and cook, crumbling as you go. Stir in diced onion and cook until the onion is translucent, then add minced garlic.
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Sprinkle in the flour and stir until fully absorbed with no lumps.
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Pour in beef broth, add Worcestershire sauce, parsley, salt, and pepper. Bring to a simmer and cook on low 4–5 minutes until slightly thickened.
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Stir in the cream of mushroom soup and sour cream. Heat gently and adjust seasoning to taste.
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Cook egg noodles per package directions. Serve the stroganoff over noodles.