There’s something uniquely satisfying about a rich, creamy, and deeply savoury bowl of Beef Stroganoff. It’s a dish that feels both elegant and immensely comforting, a meal that warms you from the inside out. While the classic version often uses strips of steak, this Beef Stroganoff Ground Beef Recipe transforms the beloved dish into something wonderfully accessible for any night of the week, without sacrificing any of its signature flavour. The use of ground beef, or beef mince as we often call it, means it comes together quickly and the flavour infuses the sauce in a way that is just divine.

This is my go-to recipe when I need something quick but impressive. It brings together earthy mushrooms, savoury beef, and a tangy cream sauce that coats every single spoonful. The origins of Beef Stroganoff are rooted in 19th-century Russia, but this ground beef adaptation feels perfectly suited to modern family life. It’s a hearty, filling meal that always gets compliments from my family, and I’m sure it will from yours, too.

We’re talking about tender ground beef and sautéed mushrooms swimming in a luscious, velvety sauce made with beef broth, a touch of Dijon mustard, and rich sour cream, all served over your favourite pasta or potatoes. It’s the kind of dinner that works beautifully for a cosy night in but is also special enough to serve when you have friends over. Let’s get cooking!

Recipe Overview

This recipe focuses on building layers of flavour in one pan, starting with browning the beef and mushrooms properly to create a savoury base. The sauce is then built in the same pan, culminating in a creamy, tangy finish. I’ve tested this many times, and the key is to add the sour cream at the very end, with the heat off, to ensure the sauce stays perfectly smooth and never splits.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Beef Stroganoff Ground Beef Recipe

• Genuine Flavour: This dish delivers a truly satisfying taste. The beef is deeply savoury, the mushrooms add an earthy depth, and the sauce strikes a beautiful balance between the richness of the beef broth and the bright, tangy finish from the Dijon mustard and sour cream.
• Ready in Under 30 Minutes: From chopping the onion to serving, this entire meal comes together in about 30 minutes, making it a brilliant choice for busy weeknights when you still want a proper home-cooked dinner.
• Flexible Recipe: You can easily adapt this to your liking. If you don’t have mushrooms, finely diced peppers or courgettes work well. For a bit of green, stir in a handful of fresh spinach at the end until it wilts.
• Great for Weeknight Dinners: This is an ideal recipe for when you walk in the door and need to get a satisfying meal on the table without a lot of fuss. It feels a bit more special than a standard mince dish, like my family’s other favourite, this Savory Beef And Broccoli Stir Fry Recipe.
• Family Tested: My kids absolutely adore this, especially spooned over buttery egg noodles. It’s one of those rare meals that everyone in the house agrees on, and the pan is always empty by the end of dinner.

Beef Stroganoff Ground Beef Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use good quality beef mince with around 15-20% fat content; the fat renders down and adds a tremendous amount of flavour to the final sauce. I often use Yeo Valley full-fat soured cream as I find it has a superior creamy texture and is less likely to curdle.

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 500g lean ground beef (beef mince)
• 1 tsp salt, or to taste
• ½ tsp black pepper, freshly ground
• 1 tsp smoked paprika
• 2 tbsp plain flour
• 500ml beef broth or stock
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 150g full-fat soured cream, at room temperature
• 2 tbsp fresh parsley, chopped, for garnish

Elena’s Tip: Bringing your soured cream to room temperature before adding it to the sauce is crucial. Adding cold dairy to a hot liquid can cause it to split or curdle. I just take it out of the fridge when I start prepping the vegetables.

How to Make Beef Stroganoff Ground Beef Recipe

The process for this ground beef stroganoff is straightforward. We’ll build the flavours step-by-step in a single large frying pan, which also means less washing up afterwards!

1. Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large, deep frying pan or skillet over a medium-high heat. Once the butter is melted and foaming, add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the ground beef to the pan. Use a wooden spoon to break it up. Season generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the beef is thoroughly browned. Don’t rush this step; getting a good colour on the beef is key to the flavour. Drain off any excess fat if necessary.
3. Cook the Mushrooms: Add the sliced mushrooms to the pan with the beef. Cook for 5-7 minutes, stirring, until they have released their moisture and started to brown. I find that cooking them with the beef allows them to absorb all those lovely meaty flavours.
4. Create the Sauce Base: Sprinkle the smoked paprika and plain flour over the beef and mushroom mixture. Stir well to combine and cook for about one minute. This step cooks out the raw flour taste and will help to thicken our sauce.
5. Simmer the Sauce: Gradually pour in the beef broth while stirring constantly to avoid lumps. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer gently for 10 minutes, uncovered, allowing the sauce to thicken and the flavours to meld together.
6. Finish with Soured Cream: Remove the pan from the heat completely. Let it cool for a minute. Stir in the room-temperature soured cream until it’s fully incorporated and the sauce is smooth and creamy. Do not return the pan to the heat, as this can cause the soured cream to split.
7. Garnish and Serve: Taste the stroganoff and adjust the seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately over hot egg noodles, rice, or mashed potatoes.

Tips From My Kitchen

• Temperature Control is Key: The most important tip for a perfect stroganoff is managing the heat when you add the dairy. Always, always take the pan off the heat before stirring in the soured cream. A boiling sauce will almost certainly cause it to curdle, resulting in a grainy texture.
• The Secret to Browning: I learned that the secret to deeply flavourful ground beef is patience. Once you add the mince to the pan, let it sit for a few minutes without stirring. This allows it to form a dark brown crust, which is where all the best flavour comes from. This technique is often called the Maillard reaction, and it makes a huge difference.
• Make-Ahead Method: You can prepare the recipe up to the end of step 5 (before adding the soured cream). Cool the beef and mushroom mixture completely and store it in an airtight container in the fridge for up to 2 days. When ready to serve, gently reheat it on the hob until simmering, then remove it from the heat and stir in the soured cream.
• Storage Instructions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. The sauce may thicken upon standing; you can add a splash of beef broth to loosen it if needed.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.

• Large, deep frying pan or a Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or heatproof spatula

Common Mistakes to Avoid

• Overcrowding the pan: When browning the beef and mushrooms, make sure they have enough space in the pan. If the pan is too crowded, the ingredients will steam instead of brown, and you’ll miss out on that essential depth of flavour. If your pan is small, brown the beef in two batches.
• Boiling the soured cream: As mentioned, this is the number one mistake. Adding soured cream to a bubbling-hot sauce or allowing it to boil will make it split. Remove from the heat, let it cool for a moment, and then stir in the cream for a silky smooth finish.
• Skipping the flavour builders: Don’t be tempted to skip steps like cooking the flour for a minute or adding the Worcestershire sauce. Each component adds a necessary layer of flavour that contributes to the final, delicious result.

Delicious Variations to Try

Once you’ve mastered the basic recipe, feel free to get creative and make it your own!

• A Touch of Spice: For a gentle warmth, add a pinch of red chilli flakes along with the paprika. Or, for a smokier heat, a teaspoon of chipotle paste stirred in with the beef broth works wonderfully.
• Hearty Vegetable Version: To make this vegetarian, replace the ground beef with 500g of mixed mushrooms (like cremini, shiitake, and portobello) and a can of drained brown or green lentils. Use a rich vegetable broth instead of beef broth.
• Different Ground Meats: This recipe is also fantastic with ground turkey or chicken for a lighter version, or even ground pork for a different savoury note. Adjust cooking times as needed to ensure the meat is cooked through.

What to Serve With This Beef Stroganoff Ground Beef Recipe

This creamy, savoury dish pairs beautifully with a variety of sides that can soak up every last bit of the delicious sauce.

• Buttered Egg Noodles: This is the classic pairing for a reason. The wide, tender noodles are the perfect vehicle for the rich stroganoff sauce.
• Fluffy Mashed Potatoes: A pile of creamy mash is another excellent choice, creating a comforting and hearty meal.
• Steamed Rice: Simple steamed white or brown rice works well, especially if you want a gluten-free option. It’s also great with my Simple Egg Fried Rice for a more substantial meal.
• A Crisp Green Salad: A simple salad with a sharp vinaigrette helps cut through the richness of the stroganoff and adds a fresh element to the plate.
• Wine Pairing: A light-bodied red wine like a Pinot Noir or a Gamay complements the earthy mushrooms and savoury beef without overpowering the creamy sauce.

Frequently Asked Questions

Beef Stroganoff Ground Beef Recipe

A quick and creamy weeknight version of the classic Russian dish, featuring savory ground beef and mushrooms in a rich soured cream sauce. Perfect for serving over noodles, rice, or mashed potatoes.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 465

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion finely chopped
• 2 cloves garlic minced
• 250 g chestnut mushrooms sliced
• 500 g lean ground beef beef mince
• 1 tsp salt or to taste
• ½ tsp black pepper freshly ground
• 1 tsp smoked paprika
• 2 tbsp plain flour
• 500 ml beef broth or stock
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 150 g full-fat soured cream at room temperature
• 2 tbsp fresh parsley chopped, for garnish

Method

 

1. Sauté Aromatics and Mushrooms: Heat the olive oil and butter in a large, deep frying pan or skillet over a medium-high heat. Once the butter is melted and foaming, add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the ground beef to the pan. Use a wooden spoon to break it up. Season generously with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the beef is thoroughly browned. Don't rush this step; getting a good colour on the beef is key to the flavour. Drain off any excess fat if necessary.
3. Cook the Mushrooms: Add the sliced mushrooms to the pan with the beef. Cook for 5-7 minutes, stirring, until they have released their moisture and started to brown. I find that cooking them with the beef allows them to absorb all those lovely meaty flavours.
4. Create the Sauce Base: Sprinkle the smoked paprika and plain flour over the beef and mushroom mixture. Stir well to combine and cook for about one minute. This step cooks out the raw flour taste and will help to thicken our sauce.
5. Simmer the Sauce: Gradually pour in the beef broth while stirring constantly to avoid lumps. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer gently for 10 minutes, uncovered, allowing the sauce to thicken and the flavours to meld together.
6. Finish with Soured Cream: Remove the pan from the heat completely. Let it cool for a minute. Stir in the room-temperature soured cream until it's fully incorporated and the sauce is smooth and creamy. Do not return the pan to the heat, as this can cause the soured cream to split.
7. Garnish and Serve: Taste the stroganoff and adjust the seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately over hot egg noodles, rice, or mashed potatoes.

Notes

Serve immediately over hot egg noodles, rice, or mashed potatoes. Ensure soured cream is at room temperature and do not boil after adding it to prevent splitting.

I really hope you enjoy making this Beef Stroganoff with ground beef. It’s a staple in my kitchen for its comforting flavours and how quickly it comes together, and I’m so happy to be sharing it with you. If you give it a try, please let me know how it turned out in the comments below. I love hearing from you!

Happy cooking,

Elena