This Ground Beef Stroganoff is everything I want in a comforting meal—savory, creamy, and packed with flavor. It’s the kind of dish that brings everyone to the table with smiles and empty plates. By swapping out steak for ground beef, I get all the rich taste of classic stroganoff in less time and with less cost. Add in egg noodles, a velvety mushroom sauce, and a touch of tangy sour cream, and dinner’s done in under 30 minutes.
Why You’ll Love This Recipe
I love how quick and easy this recipe is. On busy nights, I don’t want to spend hours in the kitchen, and this dish never lets me down. The creamy mushroom gravy clings to every bite of ground beef and noodles, making each forkful satisfying and cozy. It’s family-approved, budget-friendly, and always hits the spot. Whether I’m feeding a crowd or just want leftovers for tomorrow, this recipe always comes through.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb lean ground beef
1 small onion, finely chopped
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 packet brown gravy mix (0.87 oz)
1 cup cold water
1 can cream of mushroom soup (10 oz)
½ cup sour cream
2 tsp dried parsley
1 bag wide egg noodles (12 oz)
Directions
I start by bringing a large pot of salted water to a boil so the noodles can cook while I prep the beef.
In a large skillet over medium-high heat, I cook the ground beef with chopped onion, garlic powder, onion powder, salt, and pepper until the beef is browned.
I drain any excess grease to keep the sauce from getting too heavy.
In a small bowl, I whisk the brown gravy mix with cold water, then pour it into the skillet with the cooked beef.
I stir in the cream of mushroom soup and sour cream until smooth and creamy.
While the beef mixture simmers on medium-low heat, I cook the egg noodles according to package directions.
After draining the noodles (without rinsing), I add them to the skillet along with dried parsley.
I stir everything together until the noodles are fully coated in that luscious sauce, then I serve it up hot.
Servings and timing
This recipe serves 6 people and takes about 25 minutes total—10 minutes for prep and 15 minutes to cook. It’s perfect for weeknights when I need dinner on the table fast but still crave something warm and satisfying.
Variations
Ground turkey or chicken: I sometimes swap the beef for turkey or chicken to lighten it up a bit.
Extra veggies: When I’ve got mushrooms or bell peppers that need using up, I toss them in for added flavor and nutrition.
Cream cheese instead of sour cream: In a pinch, I’ve used cream cheese and loved the rich, tangy twist it gives.
Gluten-free: I just use gluten-free noodles and check that my soup and gravy mix are safe.
Spicy version: A dash of hot sauce or red pepper flakes adds a little heat when I’m in the mood for something bolder.
Storage/Reheating
If I’m lucky enough to have leftovers, here’s how I keep them tasting fresh:
Refrigerator: I store leftovers in an airtight container in the fridge for up to 3 days. I reheat on the stovetop over low heat, adding a splash of water or broth to loosen the sauce.
Freezer: This dish freezes well. I seal it in a freezer-safe container or bag, pressing out any air. It keeps for up to 2 months. I thaw it in the fridge overnight and reheat on the stove with a little extra broth or cream if needed.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely. I’ve made it with turkey before, and it still turns out rich and delicious with a slightly lighter taste.
Can I substitute Greek yogurt for sour cream?
Yes, I’ve used Greek yogurt in place of sour cream. It adds a similar tang and creaminess—just make sure to stir it in gently at the end so it doesn’t curdle.
Can I use beef broth instead of the gravy mix?
I can swap in beef broth and thicken it with a little cornstarch, but the brown gravy mix gives it that deep, savory flavor that I love. If I go this route, I taste and adjust the seasoning as I go.
Can I make this ahead of time?
Definitely. I’ve made the beef and sauce mixture ahead, stored it in the fridge, and cooked fresh noodles just before serving. It’s a great make-ahead meal.
What can I serve with this dish?
I usually pair it with a green salad, steamed veggies, or garlic bread. Mashed potatoes also make a great base if I want to change things up.
Conclusion
This Ground Beef Stroganoff is one of those meals that never fails me. It’s fast, flavorful, and always hits that cozy comfort-food craving. Whether I’m sticking to the classic version or getting creative with variations, it’s a recipe I keep coming back to. Give it a try—I think you’ll be hooked just like I am.
Ground Beef Stroganoff is a comforting, creamy dish that pairs juicy ground beef with wide egg noodles and a rich mushroom‑style sauce in under 30 minutes.
Ingredients
1 lb lean ground beef
1 small onion, finely chopped
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 packet brown gravy mix (0.87 oz)
1 cup cold water
1 can cream of mushroom soup (10 oz)
½ cup sour cream
2 tsp dried parsley
1 bag wide egg noodles (12 oz)
Instructions
Bring a large pot of salted water to a boil for the egg noodles.
In a large skillet over medium‑high heat, cook ground beef with chopped onion, garlic powder, onion powder, salt, and pepper until beef is browned.
Drain excess grease from the skillet.
In a small bowl, whisk the brown gravy mix with 1 cup cold water, then pour it into the skillet with the browned beef.
Stir in the can of cream of mushroom soup and the sour cream until the sauce is smooth and creamy.
While the sauce simmers on medium‑low heat, cook the egg noodles according to package directions. Drain them (do not rinse).
Add the cooked noodles to the skillet with the beef mixture along with the dried parsley. Stir until noodles are fully coated in sauce.
Serve hot and enjoy.
Notes
Substitute ground turkey or chicken for the beef to lighten the dish.
Add extra vegetables like mushrooms or bell peppers for more texture and flavor.
Use cream cheese instead of sour cream for a richer twist.
Use gluten‑free noodles and check soup/gravy mix for gluten‑free options to adapt.
Add a dash of hot sauce or red pepper flakes for a spicy version.
