Ground Beef Stroganoff

Ingredients & Substitutions

Here I explain the best ingredients for my easy ground beef Stroganoff recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Ground Beef – I use 85/15 ground beef and usually don’t need to drain it. If you use 80/20, I recommend draining off excess fat after browning so the finished sauce doesn’t feel greasy. A leaner blend also works, but won’t taste quite as rich.
• Cremini Mushrooms – Make the savory base of the sauce. While I like cremini mushrooms here for their deeper flavor, you can use white button mushrooms for a milder result.
• Aromatics – A combination of onions and garlic is a given in this dish. We cook everything savory with these! I just saute them here, but you can also caramelize the onions first for a deeper flavor.
• Beef Broth – Releases the browned bits in the pan and creates the base for the sauce. Regular beef broth or beef bone broth both work.
• Coconut Aminos Or Worcestershire Sauce – For savory depth that keeps the creamy sauce from tasting flat. Coconut aminos are a little sweeter and milder, and it’s what I first used, but later I tested and really liked Worcestershire too (half the amount because it’s more concentrated). I’ve also liked adding a teaspoon of Dijon mustard to complement the flavors here, but my kids prefer the recipe without, so I left it out by default.
• Sour Cream – The classic creamy element in ground beef Stroganoff! Full-fat plain Greek yogurt works as a 1:1 substitute, but I find the sauce tastes tangier and less rich. Bring it to room temperature and stir it in off heat to reduce the chance of curdling.
• Cream Cheese – My secret ingredient to thicken the sauce without flour. (It’s the same method I use to thicken sausage gravy!) I recommend block cream cheese, not the whipped kind in a tub.
• Olive Oil – For sauteing the vegetables and beef. Avocado oil works, too. Some people use unsalted butter for this type of sauce, but I don’t love it for high heat.
• Sea Salt & Black Pepper – I intentionally left the seasoning simple here because the other ingredients are flavorful, but you can add 1/2 teaspoon of paprika if you want more depth.

How To Make Ground Beef Stroganoff

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Saute the vegetables. Cook the onions and mushrooms in the olive oil over medium heat, until they’re soft and browned and smell so good. The extra liquid should evaporate, so you’re left with an almost dry pan before you move on.
2. Brown the ground beef. Increase to medium-high heat, push the veggies to the sides, and add the beef in the center. Season with salt and pepper, breaking the meat apart as it cooks. I let it brown in the center before mixing it with the mushrooms and onions, so it touches the pan as much as possible and gets nice browning.

3. Saute the garlic. Make a well in the center, add the garlic, and cook until fragrant. Stir it into the beef mixture.
4. Add the beef broth and coconut aminos. Bring the mixture to a boil, then simmer until the liquid reduces by half. It should look saucy, not soupy.
5. Make it thick and creamy. Reduce the heat to low, or remove the pan from the heat if it still seems very hot. Stir in the sour cream and softened cream cheese, until completely smooth and thickened. I like to finish this easy ground beef Stroganoff with fresh parsley for a little color and freshness. See my serving ideas below for what to spoon it over!

What To Serve With Ground Beef Stroganoff

I usually serve this over something simple that can catch all that creamy mushroom sauce, then add a fresh vegetable on the side:

• Noodles, Rice, Or Potatoes – Wide egg noodles are the classic choice for ground beef Stroganoff, but rice and mashed potatoes are just as good for soaking up the sauce. I also really like lighter base options, like roasted spaghetti squash (pictured above), zucchini noodles, or creamy mashed cauliflower.
• Veggie Sides – My radish salad, vinegret salad, or cucumber salad with sour cream are my family’s favorite Russian salad pairings. You can also choose something lighter to balance the rich sauce, like my cucumber tomato salad or roasted green beans.