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My Easy Ground Beef Stroganoff Recipe Is Affordable Comfort Food Without Any Flour
Growing up in a Russian-speaking family, this ground beef Stroganoff is my spin on one of our favorites. I make it a little differently from most: yes to the rich and creamy situation, no to the flour and canned soup, and still practical for a regular weeknight. Here’s what makes my version different:
- Classic rich, tangy, and savory flavor – Browning the mushrooms, onions, garlic, and beef builds a deep savory base, while the sour cream adds the creaminess and signature tang. It’s a little like my mushroom sauce, but tangier, heartier, and loaded with beef.
- Thick and creamy without flour or canned soup – Many versions use canned cream of mushroom soup or a flour roux to get the sauce thick. Instead, I use real food ingredients and naturally thicken this ground beef Stroganoff recipe with cream cheese, in addition to the sour cream. This adds extra flavor, too!
- Affordable ground beef, very little prep – Traditional versions use steak, but I make this beef Stroganoff with ground beef to make it simpler and more affordable. And, bonus, it saves time not to have to slice any steak! The only real prep is chopping the onion, mushrooms, and garlic.
- One skillet, about 30 minutes – Even though this recipe is from scratch, everything comes together fast in one pan. Just add a base to serve it over, and you’ve got a quick, family-friendly weeknight dinner. (Mine loves it.)
When a plain ground beef dinner just won’t do, this creamy, easy ground beef Stroganoff is the perfect upgrade. Make it with me!
“Stroganoff is one of my favorite main dishes, and this was so, so good! Even better than my previous recipe. The sauce was creamy and flavorful. Good thing I doubled the recipe as my husband ate half of it in one meal! This will definitely be added to my regular rotation.”
-Nadine
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.
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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.
- 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.
- 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.
- Saute the garlic. Make a well in the center, add the garlic, and cook until fragrant. Stir it into the beef mixture.
- 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.
- 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!
My Tips For The Best Texture
- Bring your sour cream and cream cheese to room temperature on the counter. This ensures they’ll blend in smoothly and won’t get a heat shock. For the cream cheese, if you forget, you can microwave it briefly to soften.
- Make sure to cook off the liquid from the mushrooms and onions. The pan should be almost dry before you add the beef, because this helps it brown nicely. If the liquid from the veggies isn’t simmering away, increase the heat.
- Reduce the broth mixture by half before adding the dairy. This helps ensure that your sauce gets thick enough afterward and also gives it that irresistible concentrated umami flavor.
- If the pan seems very hot, temper the sour cream before adding it. To do this, stir a little sour cream with a little hot broth from the pan in a small bowl first, then add it to the pan before stirring in the rest.
- Don’t boil the sauce after adding the dairy. Once the sour cream and cream cheese go in, stir just until smooth. If the heat is too high, the sauce can separate.
- Adjust the creaminess at the end. I’ve made this ground beef Stroganoff recipe enough times that I know this is the ratio I like, but you can easily customize it! Add a little more sour cream for extra tang or more cream cheese for a thicker, richer sauce. If you need to thin it out instead, a splash of broth does the trick.
- Taste after the sauce is creamy. Broth and Worcestershire sauce vary in saltiness, and the dairy softens the seasoning. I wait until everything is combined before deciding whether it needs more salt or pepper.
Ground Beef Stroganoff Recipe (Easy)
By
My easy ground beef Stroganoff recipe has a thick, creamy mushroom sauce without flour. An affordable, cozy, and quick weeknight dinner!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms. Saute for about 7-10 minutes, until onions and mushrooms are soft and browned, and extra liquid has evaporated.
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Increase heat to medium-high. Push the mushrooms and onions to the sides. Add the ground beef to the center of the pan, and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally and breaking the beef apart with a spatula, until browned. (Once it starts to cook through a bit, you can mix it with the mushrooms and onions and continue cooking.)
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Make a well in the center and add the minced garlic. Saute for about a minute, until fragrant, then stir in with the meat.
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Add the broth and coconut aminos. Bring to a boil, then simmer for 5 minutes, until the liquid is reduced by half.
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Reduce the heat to low, or remove the pan from the heat if it still seems very hot. Stir in the sour cream and cream cheese, until smooth.
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Serve the ground beef Stroganoff over your favorite base, such as noodles or spaghetti squash.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you get the perfect thick, creamy sauce texture in your ground beef Stroganoff.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. I use these glass meal prep containers, and store any noodles separately so they don’t soak up the sauce.
- Meal prep: Cook through the broth-reduction step, cool, and refrigerate. Reheat the beef mixture in a skillet, then stir in the sour cream and cream cheese once it’s hot.
- Reheat: Warm gently in a skillet over low heat, stirring often. The microwave works too, but use short intervals so the sauce is less likely to separate.
- Freeze: For the smoothest sauce, freeze this dish before adding the sour cream and cream cheese. Thaw overnight in the refrigerator, reheat, and add the dairy at the end.
- Note on nutrition info: The nutrition facts are for the ground beef Stroganoff only and don’t include noodles or another serving base.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Ground Beef Stroganoff
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.
126 Comments
Ashley Perez
0Yummy! I did not have Coconut Aminos, I added more cream cheese, salt, pepper, and a little worcestershire sauce. Will be making again, thanks!
Jeannette
0Made this today! Delicious! I will make it again as a regular to my menu. I was excited to make this. Hubby questioned the Coconut Aminos, but I assured him it would be just fine. And he loved it. It was actually fun to make. Just one dirty pan. We had it over Zoodles. I will try to get the picture to post.
Sheri Earle
0Loved this dish. I used regular soya sauce and chicken broth because that was all I had on hand, but it was delish. I’d make it again.
Jo
0Not bad. Could be more flavor. May add next time. Will make again! Thanks!
CJ
0Great! I am curious why you are using ground beef vs sirloin tips or even stew meat which makes it much more authentic IMO. Good with lupin flour egg noodles.
Debbie
0This was easy and quick but not a lot of flavor what an I add to it? Maybe Worcestershire? Will make again
Lara
0I loved this recipe! I used soy sauce as I didn’t have the coconut aminos and used double the pepper and cream cheese. This is definitely going into my rotation. Served on top on Kevin’s mashed cauliflower. Hubby enjoyed too!
Wholesome Yum D
0Hi Debbie, Yes, that would also work.
Betty
0I’m always looking air a low carbs but great tasting recipe. Made this tonight!! It looks delicious!!! Double the recipe for leftovers!! Thank you
Chris V
0This was really good! I couldn’t find coconut aminos so added 1 teaspoon of Wocerstershire sauce. It was a hit! Thanks ☺️
Sarah
0Excellent recipe! I used greek yogurt in place of the sour cream and it still worked wonderfully. Will make again and again. Thank you!
Danni
0I always follow recipes exactly the very first time. Followed this recipe to a T. Was extremely bland. Had to add a copious amount of salt to our individual bowls, but there was still something missing. Definitely add your own flair if you’re going to make this.
Matt T
0This was so tasty. Nice to have a hearty meal that is not so carb heavy! Thank you for sharing!
Rachel Richardson
0Can I substitute heavy whipping cream for the cream cheese? And how much heavy whipping cream would I need?
Wholesome Yum A
0Hi Rachel, It’s not recommended to substitute heavy whipping cream for cream cheese in beef stroganoff, as they have different textures and consistencies, which will affect the final dish. Cream cheese provides thickness and tanginess, while heavy whipping cream adds richness and creaminess. If you don’t have cream cheese and still want to make stroganoff, consider using a cream cheese substitute like sour cream or Greek yogurt (same amount as you would the cream cheese).
John Tijerina
0This was amazing! Definitely an addition to the household menu.
AnnE
0Such an easy recipe that taste amazing. I know I can always count on a Wholesome Yum recipe!
WenofSF
0Made this last night and it was absolutely delicious! The only change I made was swapping Worcestershire for the aminos-personal preference. I doubled the recipe to have leftovers for another day, but my husband liked it so much he ate ALL the of what was in the pot!! So, thanks for the great recipe! 🙂
Cheryl
0A good recipe! I would not have thought to add cream cheese to make the recipe creamy. It turned out well! I really enjoyed it, and so did my family. I added plenty of Dijon mustard & I increased the garlic & sour cream. I was nervous about excessive grease so I didn’t brown the meat with the onions & shrooms. Thank you!
Sandy
0What’s the saturated fat please?
Wholesome Yum D
0Hi Sandy, Nutrition facts are provided as a courtesy. Have questions about calculations, please see our nutrition policy.
James
0I love this recipe! Since it says to serve over spaghetti squash, can you please list that as an ingredient so that it goes in the grocery list when making the meal plan? TYIA
Wholesome Yum D
0Hi James, In the meal plan, this was served over low carb egg noodles. You can serve it over spaghetti squash if you wish.
Sandy
0This was CRAZY good! I served it over some herby, buttery cauliflower rice. Thank you for all of your great recipes!
Sharon A.
0Made this a week ago and it turned out fantastic. I added cayenne to kick it up a notch but overall followed the recipe to a T! Everyone in the house was surprised how well it came out. I served mine over shredded zucchini and leafy greens bit next time I’ll try serving over konjac (aka, shirataki) noodles. Thanks Maya for another wonderful meal!
Eileen Chandler
0This is my new favorite recipe! I am not much of a cook, but even I can make this. And my spouse likes it, too!
Elizabeth
0Sooooooo good. Everyone in my family loves this. I serve it over egg noodles for my husband and son and serve myself over substitutes like cauliflower rice or spaghetti squash. Love it!