My easy Homemade Ground Beef Stroganoff moves from fridge to table in under an hour. It’s made from scratch—no canned “cream of” soups—and uses familiar ingredients you likely already have in your pantry.
Homemade Ground Beef Stroganoff
Beef stroganoff has that warm, nostalgic quality that often takes me back to childhood dinners. When steak isn’t on hand for a classic version, ground beef is a speedy, economical substitute that still delivers the rich, creamy flavor stroganoff is known for.
Using ground beef shortens cook time because you skip searing individual steak pieces and move quickly into building the sauce. One crucial step to preserve, though, is browning the mushrooms—take the time to let them caramelize a bit. That browning adds savory depth that lifts the whole dish and prevents a flat-tasting sauce.
This recipe relies on straightforward, pantry-friendly ingredients: lean ground beef, onions, mushrooms, a splash of dry sherry (or extra beef broth), beef broth, and a touch of sour cream to finish. It reheats well, scales up easily for guests, and pairs with a variety of noodles or vegetables.
Why You’ll Love This Recipe
- Ready in About 35 Minutes — Browning the beef and mushrooms and finishing the sauce come together quickly, perfect for weeknights.
- Made from Scratch — No canned soup or hard-to-find ingredients; everything is simple and familiar.
- Budget-Friendly — Ground beef is economical while still delivering satisfying flavor.
- Rich and Creamy — A combination of beef broth, optional sherry, and sour cream creates a sauce with real depth.
- Family-Friendly — Mild, savory flavors make this a hit with kids and picky eaters alike.
Recipe Shopping List
Here’s a concise shopping list so you can check what you already have and what you might need to pick up. See the full ingredient list below for exact amounts.
- Lean ground beef — look for a lean blend to reduce grease.
- Onion — adds sweet, savory body as it browns.
- Mushrooms — cremini, button, or a mix works; brown them well for the best flavor.
- Salt and pepper — essential seasonings.
- Seasoned salt and onion powder — for added depth without extra moisture.
- Garlic powder, dried parsley, fresh thyme — simple herbs and aromatics.
- Dry sherry (optional) — adds complexity; substitute with extra beef broth if you prefer no alcohol.
- Beef broth — forms the base of the sauce.
- Cornstarch and whole milk — whisked together to thicken the sauce smoothly.
- Sour cream — stirred in off heat for creaminess and a touch of tang.
- Egg noodles — homestyle egg noodles are ideal, but any thick egg noodle will hold the sauce well.
How To Make This Recipe
This overview explains the major steps so you know what to expect. Follow the full ingredient measurements and step-by-step instructions provided below when you cook.
- Boil the noodles: Bring a large pot of salted water to a boil so the noodles are ready at the right time.
- Brown the beef: Cook ground beef with diced onion in a large skillet over medium-high heat. Season as it cooks and stir frequently until the meat is no longer pink.
- Cook the mushrooms: Remove the beef from the pan, leaving a couple tablespoons of fat behind. If there isn’t enough, add a little butter. Sauté the sliced mushrooms until they are softened and browned.
- Build the sauce: Return the beef to the pan, add sherry and beef broth, and bring to a simmer. Whisk cornstarch with milk into a smooth slurry and stir it into the simmering liquid. Cook gently until the sauce barely thickens.
- Finish with noodles and sour cream: Drain the noodles when they’re just shy of done and fold them into the sauce to finish cooking. Remove the pan from heat, stir in sour cream, and serve immediately.
Recipe FAQ
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave and add a splash of broth or water if the sauce becomes too thick.
Can I make this ahead of time?
Yes. The beef and sauce can be prepared ahead and refrigerated. Cook the noodles fresh just before serving, then combine and warm through.
What can I use instead of sherry?
A dry white wine is a good alternative, or simply use a bit more beef broth if you prefer not to use alcohol. The sherry is optional but adds brightness and depth.
Can I use a different protein?
Ground turkey or chicken can substitute for beef. Since they are leaner, you may want to season a bit more boldly to compensate.
Can I use different noodles or mushrooms?
Yes. Any egg noodle will work; wider, thicker noodles hold the sauce nicely. Mushrooms such as cremini, button, or a mixed variety are all suitable—just brown them well for maximum flavor.
Ingredients
- 1 ½ pounds lean ground beef
- 1 cup diced onion
- 4 cups sliced mushrooms
- ½ teaspoon salt
- ½ teaspoon seasoning salt
- ½ teaspoon onion powder
- ⅛ teaspoon ground pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon fresh thyme
- ⅓ cup dry sherry (optional)
- 4 cups beef broth
- 3 tablespoons cornstarch
- ¼ cup whole milk
- ½ cup sour cream
- 1 pound homestyle egg noodles
Instructions
- Bring a large pot of water to a rolling boil and salt it generously for the noodles.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Sprinkle with salt, seasoning salt, onion powder, black pepper, garlic powder, dried parsley, and fresh thyme. Cook, breaking up the beef and stirring frequently, until no pink remains.
- Transfer the browned beef to a bowl, leaving behind a couple of tablespoons of fat in the pan. If there isn’t enough fat, add 1–2 tablespoons of butter.
- Add the sliced mushrooms to the skillet and sauté, stirring occasionally, until they are softened and lightly browned. Return the beef and onions to the pan.
- Pour in the sherry (if using) and beef broth, then bring the mixture to a gentle simmer.
- Whisk the cornstarch into the milk until smooth, then stir the slurry into the simmering sauce. Continue to simmer over medium-low heat until the sauce thickens slightly.
- When the water boils, cook the noodles until they are just a few minutes shy of done. Drain well and fold them into the beef and sauce so they finish cooking in the skillet.
- Remove the pan from heat and stir in the sour cream until the sauce is creamy and well combined. Taste and adjust seasoning if needed.
- Serve immediately with crusty bread and a vegetable of your choice.
Times, Yield, and Nutrition
Yield: serves about 6 people
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Estimated Nutrition (per serving)
- Calories: 528
- Total Fat: 21g (Saturated Fat: 8g)
- Cholesterol: 137mg
- Sodium: 1158mg
- Carbohydrates: 41g (Fiber: 5g, Sugar: 8g)
- Protein: 43g
Nutrition information is an estimate. If you need precise data for medical reasons, please verify using a trusted nutrition calculator.
Serve This With
- Garlic bread or crusty bread to soak up the sauce
- A crisp green salad or broccoli salad to add freshness
- Simple roasted or sautéed vegetables like asparagus or green beans
More Ground Beef Ideas
- Cheeseburger meatloaf-style dishes
- Classic spaghetti with meat sauce
- Swedish-style meatballs over orzo
- Skillet taco rice with beef and beans
- Homemade beef and rice skillet meals