Ground beef stroganoff is made with seasoned ground beef and egg noodles cooked in beef broth, cream and just a few other simple ingredients for a delicious and easy dinner.
Ground Beef Stroganoff
From the recipe collection of Tara Ippolito
This ground beef stroganoff is delicious, easy to make and ready to eat in just 30 minutes.
I love beef stroganoff and grew up eating it a lot as a kid. It’s one of my favorite comfort food recipes.
My mother would always spend a lot of time stewing down the beef until it was tender enough to add to the noodles and sauce so we could finally eat.
That wait feels like forever when you’re hungry and just a little kid.
That’s why I love this quick version of the classic recipe. Using ground beef here is an incredible time saver.
I can start this dinner and have it on the table before my family starts getting too hungry and impatient.
This is the perfect dinner for cool fall and winter nights but I could eat this all year round.
I hope you give this recipe a try. If you do, you’ll love it just as much as my family and I do.
Fast. Simple. Delicious.
Did you know that I have a cookbook called Fast Simple Delicious?
It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.
Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.
Ground Beef Stroganoff Variations
I love this recipe for beef stroganoff as it is, but here are some ways to change it up if you’d like to.
- Ground beef- I do prefer the flavor of ground beef here but ground chicken or turkey would work, too
- Egg Noodles- Any pasta would work here just adjust the liquid if needed and be sure the pasta is cooked all the way through.
- Mushrooms- I love mushrooms in my stroganoff but my family does not, if you’d like to add some here that would be great. Just slice them thin and sauté them with the ground beef.
Other egg noodle recipes
If you like easy recipes using egg noodles like this one, here are some others that I know you’ll love, too.
Ground Beef Stroganoff Ingredients
- Egg noodles
- Ground beef
- Worcestershire sauce
- Minced garlic
- Butter
- Flour
- Beef broth
- Kitchen bouquet
- Heavy cream
- Sour cream
- Salt, pepper & garlic powder
- Parsley, for garish (optional)
Instructions
First, in a large skillet or pot, brown the ground beef and break it up into pieces while it’s cooking.
Then, drain the fat and season the meat with salt, pepper and garlic powder.
Now, add in the minced garlic and Worcestershire sauce. Let that cook for about 2 minutes.
Now, stir in the butter and once that’s melted, sprinkle in the flour.
Now, frequently stir over medium high heat for another 2 minutes.
Then, add the beef broth and kitchen bouquet.
Now, add the egg noodles and use a wooden spoon or spatula to move them around so that they’re evenly spread out. Make sure the egg noodles are almost completely submerged. Add more beef broth if needed.
Next, place the lid on and let the noodles gently boil in the sauce for 10 minutes.
Now, remove the lid, stir in the heavy cream and reason with salt, pepper and garlic powder if needed.
Then, shut the heat off and stir in the sour cream.
Finally, let the stroganoff cool slightly, garish with freshly chopped parsley and enjoy!
Ground Beef Stroganoff
Ingredients
- 12 oz Egg Noodles
- 1 pound Ground Beef
- 4 cloves Garlic, minced
- 3 tbs Worcestershire Sauce
- ½ stick Butter
- ¼ cup Flour
- 3 cups Beef Broth (add more if needed)
- 1 tbs Kitchen Bouquet
- ½ cup Heavy Cream
- ½ cup Sour Cream
- 1 tbs Garlic Poweder
- Salt and Pepper to taste
- Fresh Parsley for garnish (optional)
Instructions
- First, in a large skillet or pot, brown the ground beef and break it up into pieces while it’s cooking. Drain the fat and season the meat with salt, pepper and garlic powder.
- Now, add in the minced garlic and Worcestershire sauce. Let that cook for about 2 minutes.
- Now, stir in the butter and once that’s melted, sprinkle in the flour. Frequently stir over medium high heat for 2 minutes.
- Then, add the beef broth and kitchen bouquet.
- Now, add the egg noodles. Use a wooden spoon or spatula to move them around so that they’re evenly spread out. Make sure the egg noodles are almost completely submerged. Add more beef broth if needed.
- Next, place the lid on and let the noodles gently boil in the sauce for 10 minutes.
- Now, remove the lid, stir in the heavy cream and reason with salt, pepper and garlic powder if needed.
- Then, shut the heat off and stir in the sour cream.
- Finally, let the stroganoff cool slightly, garish with freshly chopped parsley and enjoy!
jhklat4 says
I bought your cookbook...luv it, but when I went to look up this ground beef stroganoff recipe in the index, it had a beef tip crockpot one, and then said to "see also" ground beef. So I went to the ground beef section, but there was not ground bee stroganoff recipes listed. Am I not seeing something?
Al Dente Diva says
Hi! Thank you so much for buying the cookbook. I truly appreciate it. I don’t have the ground beef stroganoff recipe in the cookbook. I only shared that one online.
Only 10 of the recipes in the cookbook, I have previously shared online to make the people who purchased the cook book get something special and not the free recipes I share online ?
Anonymous says
This beef stroganoff recipe looks so delicious. I'm going to try it for my family. I have a question, what is kitchen bouquet?
Thank you,
Kathleen
Al Dente Diva says
Thank I hope you like it! It’s comes in a small thin bottle by the gravy section. It ads a nice brown color to sauces and stews and adds some flavor too!
Charles says
Kitchen bouquet and gravy master are about the same it’s a seasoned browning sauce for gravy . Just be careful don’t add too much a little goes a long way tast as you go
XboxMeister says
Good recipe. First try was a decent stroganoff and now I can tune the seasoning to my taste. I didn’t cook the egg noodles in the sauce so I could have the sauce with fresh pasta several times (just cooking for me). I’m not a fan of reheated pasta but it makes sense to cook them if you expect no leftovers. I still let the mixture boil with the lid on for the 10 mins to let it all mix and cook down and thicken. I just cooked the pasta separately.