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Why I love this hamburger stroganoff recipe
I absolutely love beef stroganoff. It’s creamy, savory and loaded with carbs, so obviously, I love it. I’ve made meatball stroganoff, and classic beef stroganoff, but lately, I find that I really don’t have the time or the motivation to make them.
Not that they’re hard to make, I just find that I want to cut as many corners in as possible in the kitchen lately. Being in the middle of our kitchen projects and having an energetic toddler ready to take everything out of the kitchen cabinets sort of forces you to be like that.
That’s why this ground beef stroganoff is a perfect choice. When I was craving some last week, I came up with this super-easy ground beef stroganoff. It only took me 30 minutes to make, and it takes just as good, if not better than my other two recipes.
Here’s what you’ll need to make it
Ingredients note: I used vegan sour cream in this recipe to make it dairy free, but you can easily use regular sour cream if you want.
Dairy free tip: If you’re making this recipe because it’s dairy free, be sure to use a beef base that is dairy free. Many bouillon cubes contain some sort of dairy (in the form of whey or added proteins), so make sure you check your labels. I usually use this beef base because it’s allergy friendly. Use what’s best for you.
How to make ground beef stroganoff
Cook the noodles according to the package directions for al dente. Don’t forget to salt your water.
Brown the beef. Heat a large skillet to medium-high and add the ground beef. Break the beef up into smaller pieces as it cooks. I like to use this gadget for that.
Sauté the onions. Add the onions to the beef and continue cooking until they’ve softened a little bit.
Make a roux. Next, sprinkle the flour around the pan and stir to coat the onions and beef. Allow the flour absorb the oils in than.
Make the sauce. Pour the beef broth and remaining ingredients and stir until combined. Let the sauce simmer until the flour thickens it up – about 5 minutes.
I love using ground beef to make stroganoff, but if I can’t use that, I recommend using a decent quality steak, such as a sirloin steak. Just make sure you slice it against the grain before cooking.
Stroganoff sauce is a gravy-type sauce, usually made from thickened beef stock. It’s generally flavored with other ingredients such as sour cream, Worcestershire sauce, Dijon mustard. In this recipe, I’ve used plant-based sour cream to make the recipe dairy free.
You can use vegan sour cream, cashew cream or even milk (plant or dairy). If you using milk, you’ll want to use a little less than the amount of sour cream the recipe calls for and add additional thickeners and a bit of acid from lemon juice or vinegar (about 1 teaspoon).
This stroganoff sauce is thickened with all-purpose flour, but you could also substitute cornstarch (use half the amount of flour listed)
Definitely not. You can serve this over potatoes, rice or any carb you prefer. We just like egg noodles the best.
What can you serve with beef stroganoff?
Since there is a protein and a carb already built in to this dish, I always try to serve my ground beef stroganoff with a green vegetable or salad.
More beef recipes you’ll love:
- Irish shepherd’s pie
- Beef barley soup
- Instant Pot Mississippi roast
- Cincinnati chili recipe
- Grilled meatloaf (or try mini meatloaf instead!)
Ground Beef Stroganoff
Even if you don’t have steak, you can still enjoy the flavors of this traditional Russian dish. This easy, ground beef stroganoff recipe features a creamy, meaty sauce served over egg noodles, and it comes together in just 30 minutes. Plus, I’ve made it dairy free by swapping the sour cream for a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Russian
- 1 12-ounce package egg noodles
- 1 – 1.5 pounds ground beef
- 1 sweet onion, chopped (about 1 cup)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup dairy free sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoon beef base (2 bouillon cubes)*
- 1 tablespoon chopped fresh parsley, for garnish
- Salt & pepper, to taste
To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch
- Prepare noodles according to package directions. When they are cooked, drain and set aside.
- In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
- Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
- Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
- Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
- Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick.
*Many bouillon cubes do contain dairy, so check labels. The equivalent is included for reference. I normally use a beef base which are dairy/whey free.
Keywords: dairy free, easy, beef, comfort food, pasta
Last Updated on October 28, 2021 by Melissa Belanger