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Ground beef stroganoff is a delicious and easy version of the classic. Savory ground beef and mushrooms are coated in a rich and creamy sauce and served on top of egg noodles. You’ll love this one pan, 30 minute comfort food dinner!
If you love stroganoff, be sure to check out my chicken stroganoff!
Why you’ll love it
Healthy – Contrary to what you might think, this is actually a healthy dinner option. Lean ground beef, mushrooms, and while the sauce may taste decadent, it uses Greek yogurt which doesn’t sacrifice any of the flavor, but adds extra protein.
One pan – Who doesn’t love a one pan dinner? One pan means it’s going to be a quick and easy recipe and you won’t have a ton of dishes to wash when you’re done cooking.
Quick and Easy – This hamburger stroganoff (better than hamburger helper) is perfect for weeknights because it will be ready to eat in 30 minutes.
Meal prep – If you meal prep, stroganoff is an excellent option to make. It will keep in the fridge for 4-5 days.
What is stroganoff?
Beef stroganoff originated in Russia in the mid-19th-century. Since then it’s become popular all around the world with many variations.
Traditionally beef stroganoff or beef stroganov is made with sautéed pieces of beef in a mustard and sour cream (smetana) sauce. Variations often include mushrooms and onions.
The ingredients
- Onion – White, yellow or sweet onion can be used.
- Mushrooms – White button mushroom or cremini mushrooms can be used. Buy pre-sliced to save time.
- Ground beef – I recommend using lean ground beef, such as 93/7 or 90/10 so you don’t have excess grease.
- Smoked paprika – Paprika is often used in classic stroganoff recipes. I like to used smoked sweet paprika for a slightly smoky flavor.
- Worcestershire sauce – Savory and tangy flavor.
- Dijon mustard
- Garlic
- All-purpose flour – Thickens the sauce.
- Beef broth – I always use low sodium to control how salty the dish is.
- Plain Greek yogurt – Use 2% or whole Greek yogurt. Don’t use non-fat or it will curdle.
- Flat leaf parsley
How to make ground beef stroganoff
Sauté the onion and mushrooms in a large skillet over medium-high heat. Once they’ve softened and released their moisture, remove them from the skillet onto a plate.
Add the ground beef to the skillet and crumble it. Once it’s browned and cooked through add in the paprika, worcestershire sauce, dijon, garlic, and flour.
Stir everything together and let it cook for a minute then pour in the beef broth. Once the sauce thickens, add the mushroom mixture back into the skillet along with the parsley. Stir everything together.
Turn the heat down to low and stir in the Greek yogurt until fully incorporated. Garnish with extra parsley and serve over egg noodles.
Ways to serve hamburger stroganoff
- I love to serve it on top of egg noodles. Toss the egg noodles in butter and parsley for extra flavor.
- Serve on top of creamy mashed potatoes.
- For a low carb option, serve on top of cauliflower rice like I did with this ground turkey and mushroom stroganoff.
- White or brown rice or quinoa are other great options for serving.
Variations
I like this ground beef stroganoff recipe just as it’s made, but if you want to change it up a little here are a few suggestions.
- Skip the mushrooms if you’re not a fan. You could add in 1/2 – 1 cup of peas as a substitution.
- Don’t want to use Greek yogurt, use sour cream instead.
- Substitute ground beef with ground turkey or ground chicken.
Storage and leftovers
Once cooled, store the leftover beef stroganoff in an airtight container in the refrigerator for 4-5 days.
To reheat the stroganoff, either microwave it or heat it in a skillet over medium-low heat until warm. If the sauce is too thick, stir in a splash of beef broth to loosen it up.
Ground beef stroganoff is freezer friendly. If you want to freeze it for a later date, simply cool it completely and transfer it to a freezer safe container. It can be frozen for up to 3 months.
To reheat, defrost it in the refrigerator overnight and then reheat using one of the methods listed above.
More ground beef recipes
Did you make this ground beef stroganoff? I’d love if you’d leave a recipe rating and review below.
Ground Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 8 ounces sliced white or cremini mushrooms
- Salt and freshly ground black pepper to taste
- 1 pound lean ground beef 93/7%
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 2 tablespoon all purpose flour
- 1 cup low sodium beef broth
- 1/2 cup low fat plain Greek yogurt
- 2 tablespoons chopped flat leaf parsley
Instructions
- Add a tablespoon of olive oil to a large skillet and heat it over medium-high heat. Add in the onion and mushrooms and sauté until soft and they’ve released their moisture. Season with salt and pepper and then remove them onto a plate.
- Add the ground beef to the skillet and crumble it. Season with salt and pepper and cook until no longer pink.
- Lower the heat to medium and stir in the paprika, worcestershire sauce, dijon mustard, and flour. Cook for a minute and then pour in the beef broth. Stir until the sauce thickens.
- Add the mushrooms and onions back into the skillet along with the parsley and stir together. Stir in the Greek yogurt until incorporated. Taste for seasoning and then garnish with extra parsley. Serve over egg noodles if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I substituted ground turkey for the beef and used sour cream instead of the yogurt because it’s what I had on hand. It was very good.