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Easy Ground Beef Stroganoff is a quick and tasty dinner perfect for those busy evenings. A creamy mushroom sauce mixed with ground beef and served over egg noodles is on the table in 30 minutes. A weeknight comfort meal that will have everybody asking for more.
This recipe is from scratch and comes together quick. When I say from scratch, I mean there is no condensed soup in this recipe. No need for it! The rich and creamy sauce comes from milk and plain Greek yogurt or sour cream. I love when recipes are easy and come together quick and it is such a delight when the family absolutely loves it!
Here are some more family loving dinners that are on the dinner table quickly: Mini BBQ Turkey Meatloaves, Skillet Lasagna, and Taco Pasta Skillet.
This post was originally posted on 3/19/2021 and updated on 5/20/2023.
Easy Ground Beef Stroganoff Ingredients
- Ground Beef
- Dried Shitake Mushrooms
- Unbleached All Purpose Flour
- Grated Parmesan Cheese
- Plain Greek Yogurt
- Black Pepper
- Pappardelle Pasta
- Ground Beef: We have our own ground beef we use on the farm that is pretty lean. Any ground beef will work, but drain any grease if necessary. If you like, you can substitute ground turkey for the beef. It makes the dish a bit lighter and is just as delicious.
- Dried Shitake Mushrooms: Dried Cremini mushrooms can be substituted. If you'd rather use fresh you can use sliced white button mushrooms, shitake, or cremini and sauté them a few minutes before the beef and onions. If using fresh mushrooms, use 1 cup of beef broth in place of the mushroom broth. Not a mushroom fan, you can leave them out completely.
- Milk: Any unsweetened milk or liquid will work. We drink 2% cows milk so that's what I will typically cook with. Heavy cream is delicious and will make the sauce extra rich and creamy. To keep it on the lighter side you can use all beef broth in place of the milk.
- Grated Parmesan Cheese: the cheese adds an extra amp of flavor in the sauce. If you prefer no cheese, leave it out. Grated Romano, asiago or pecorino would be great substitutes.
- Plain Greek Yogurt: Sour cream can be used instead of yogurt.
- Pappardelle Pasta: Any good egg noodle will work as a base to serve the sauce over. Not in the mood for pasta, serve the stroganoff over mashed potatoes or rice.
How to Make Easy Ground Beef Stroganoff
- First, combine the dried mushrooms in a small pot with 1 cup of water. Heat it on medium heat and bring to a low boil, then reduce heat to low and simmer for 10 minutes until the mushrooms are re-concentrated and tender. Remove from heat and let cool a bit.
- While the mushrooms rehydrate, brown the ground beef and onions in a large and deep skillet until beef is no longer pink and the onions are soft and translucent. Drain any grease.
- Stir in the garlic, salt, and black pepper and cook for a minute until the garlic is fragrant.
- Remove the mushrooms from the water reserving the homemade mushroom broth you just made. Chop the mushrooms and stir them into the beef mixture.
- Stir in the flour and cook for 1-2 minutes.
- Slowly add the mushroom stock to the beef while stirring, but leaving the little leftover bits of grit in the pot.
- Stir in the milk and bring to a low boil.
- Reduce heat to low and simmer until thickened, about 4-5 minutes.
- Stir in plain Greek yogurt and grated Parmesan cheese, then remove from heat. If needed, thin the stroganoff with milk or beef broth.
- Serve the stroganoff over hot cooked pappardelle pasta.
Beef Stroganoff Tips:
- Let the mushrooms simmer the whole 10 minutes. If they don't get fully rehydrated they'll end up a bit chewy.
- When you add the homemade mushroom broth, leave the last few drops in the pot. It will have some bits of grit from the mushrooms, and you don't want it stirred into your stroganoff.
- Yogurt and sour cream can curdle if it boils, so once you stir it in remove it from the heat source.
- If the sauce is too thick, thin it out with a little extra milk or beef broth adding it ¼ cup at a time.
- Once the pasta is cooked, toss it with some butter or olive oil and fresh parsley. This will help the pasta from sticking together.
- Store the ground beef stroganoff separate from the pasta. The pasta will absorb a lot of the moisture from the sauce and can make the pasta too mushy.
How to Store Leftovers
Store any leftovers in the fridge in an air tight container. The leftovers will last in the fridge 3-4 days. I recommend storing the stroganoff and pasta separately. The pasta will absorb all the sauce and can become too mushy.
The sauce also freezes well. Add the cooled stroganoff to a freezer safe air tight container then label, date and freeze. The stroganoff will stay fresh in the freezer for 3-4 months. To use, thaw the stroganoff in the fridge over night and then reheat it in the microwave or over low heat on the stove.
FAQs About Easy Ground Beef Stroganoff
The classic stroganoff sauce is made from a beef gravy using a roux and beef broth, and then finished off with sour cream.
Plain Greek yogurt is a great alternative for the sour cream in beef stroganoff.
Traditionally, beef stroganoff is served over pasta. However, it is also delicious served over mashed potatoes and rice. Add a roasted or steamed veggie to the meal and dinner is complete.
More Family Friendly Ground Beef Recipes:
- Grandma's Famous Meatloaf
- Family Favorite Sloppy Joes
- Simple Spaghetti Meat Sauce
- Baked Rigatoni Casserole
- Iowa Maid Rites
- Tator Tot Hotdish
- Crock Pot Pizza Joes
Easy Ground Beef Stroganoff
- 16 oz pappardelle, cooked
- ½ cup dried shiitake mushrooms
- 1 cup water
- 1½ pounds ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all purpose flour
- 1 cup milk
- ½ cup plain Greek yogurt
- ¼ cup grated Parmesan cheese
- Cook pasta according to package directions for al dente.
- Combine water and dried mushrooms in small pot and bring to a low boil over medium heat, reduce heat to low and simmer for 10 minutes.
- While mushrooms are re-concentrating in water, brown hamburger and onion together in a deep skillet until meat is no longer pink and onions are soft and translucent. Drain any grease.
- Add minced garlic, salt and black pepper and cook another minute until garlic is fragrant.
- Remove the mushrooms from the water reserving the water and chop them finely.
- Stir the chopped mushrooms into the beef.
- Add the flour and stir to evenly coat the beef and cook 1-2 minutes.
- Slowly add the mushroom broth while stirring the meat mix, but leaving the last little bits in the pot.
- Stir in the milk and bring to a low boil.
- Reduce heat to low and simmer until thickened. About 4-5 minutes.
- Stir in Parmesan cheese and Greek yogurt, then remove from heat.
- Serve over hot cooked pasta.
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