Easy Ground Beef Stroganoff is a quick, flavorful main course made with ground beef, mushrooms, and a naturally creamy sauce—no canned soup required. Ready in about 30 minutes, this one-skillet meal is comforting, simple, and perfect for busy weeknights.
💡Recipe Overview
- Prep and Cook Time: 10 minutes prep, ~20 minutes cook
- Cooking Method: Stove-top
- Dietary Info: Keto-friendly, Primal
- Tools Needed: Large skillet
- Skill Level: Easy
Why You’ll Love This Ground Beef Stroganoff
Tired of the same weeknight dinners? This ground beef stroganoff delivers rich, classic flavor without relying on canned soup. The combination of Dijon mustard and Worcestershire sauce gives the dish a savory depth while bone broth, sour cream, and a touch of heavy cream create a velvety sauce.
It’s fast, adaptable, and forgiving—perfect when you want comfort food on a busy evening but still crave real ingredients and homemade flavor.
Ingredients
- Ground beef – Use any lean-to-fat ratio you have; richer beef yields more flavor.
- Mushrooms – Cremini or button mushrooms, sliced.
- Onion and garlic – Yellow onion, finely chopped; garlic minced.
- Seasonings – Sea salt, black pepper, Dijon mustard, and a splash of Worcestershire sauce.
- Beef bone broth – Adds depth; homemade or store-bought works.
- Sour cream and heavy cream – Create the creamy texture (or use crème fraîche).
- Butter – For sautéing and flavor.
Make it Ancestral
For extra nutrition and richer flavor, use an ancestral ground beef blend that includes organ meats from pasture-raised cattle, cook with grass-fed butter or ghee, and use real bone broth. If you prefer to DIY condiments, try a homemade Worcestershire sauce that fits your dietary preferences.
How to Make Ground Beef Stroganoff
The full printable recipe follows below. These steps will help you get the best results:
Step 1 — Sauté: Melt butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Step 2 — Brown Mushrooms: Add sliced mushrooms and sauté until they release their juices and begin to brown, about 5 minutes.
Step 3 — Brown the Beef: Push the mushrooms to one side and add ground beef. Cook until no longer pink, breaking it up as it cooks. Season with salt and pepper and allow the meat to brown for better flavor.
Step 4 — Simmer and Finish: Stir in Dijon and Worcestershire, pour in beef bone broth, and bring to a gentle simmer. Cook 8–10 minutes until the sauce reduces and concentrates. Reduce heat to low, stir in sour cream and heavy cream, and warm gently—do not boil. Taste and adjust seasoning.
Helpful Tips
- Brown beef properly: Let the beef sit undisturbed for a few minutes when it first hits the pan to develop browning and flavor.
- Prevent curdling: Lower the heat before adding sour cream and heavy cream and warm them gently while stirring.
- Thicken the sauce: Simmer uncovered a bit longer to reduce and concentrate the sauce if it seems thin.
Troubleshooting
- Too dry? Add a splash of beef bone broth or a little extra cream to restore moisture.
- Not browning? Increase heat slightly or finish briefly under the broiler to add color and caramelization.
Serving Suggestions
This stroganoff is excellent served over egg noodles, mashed Yukon Gold potatoes, buckwheat, or rice cooked with bone broth. Add a side of roasted vegetables—broccolini or roasted carrots pair especially well. A fresh salad or a small portion of fermented vegetables (sauerkraut, fermented carrots, or pickled onions) brightens the plate and supports digestion.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently. Avoid boiling to prevent the cream from separating.
Yes. Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove.
You can, but the recipe is fastest and often tastier on the stove. Slow cooking works best for larger cuts like chuck roast where long braising improves texture.
Looking for more easy dinners? Try skillet meals, roasted vegetables, or simple soups for weeknight cooking.
-
Creamy Ground Beef and Sweet Potato Skillet
-
Chimichurri Chicken Thighs
-
Easy Crustless Skillet Pizza
-
Dirty Rice with Chicken Liver
Did you make this ground beef stroganoff? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and share a review in the comments. Thank you!💚
Printable Recipe
Easy Ground Beef Stroganoff (without canned soup)
Anya @ Prepare & Nourish
Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 pound ground beef
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup beef bone broth
- ½ cup sour cream (or crème fraîche)
- ¼ cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 medium chopped onion and cook until soft and translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook 30 seconds more.
- Add 8 ounces sliced mushrooms and sauté until they release their juices and begin to brown, about 5 minutes.
- Push mushrooms to one side, add 1 pound ground beef, and cook until browned, breaking it up as it cooks. Season with 1 teaspoon sea salt and ½ teaspoon black pepper.
- Stir in 1 teaspoon Dijon mustard and 1 tablespoon Worcestershire sauce. Pour in ½ cup beef bone broth and bring to a gentle simmer. Cook 8–10 minutes until the sauce reduces slightly.
- Reduce heat to low and stir in ½ cup sour cream and ¼ cup heavy cream. Warm gently without boiling until the sauce is smooth. Adjust seasoning to taste.
- Serve over egg noodles, mashed potatoes, buckwheat, or rice. Garnish with chopped parsley.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat while stirring to keep the sauce smooth. To freeze, store in a freezer-safe container for up to 1 month; thaw overnight in the fridge before reheating.
Tips:
- Let the beef brown undisturbed at first for better caramelization.
- Lower the heat before adding dairy to prevent curdling.
- Simmer uncovered a little longer if the sauce needs more thickness.
Nutrition
Carbohydrates: 8 g |
Protein: 25 g |
Fat: 37 g
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