ground beef stroganoff

This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

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.

hamburger stroganoff in a large white skillet garnished with parsley

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.

stroganoff sauce

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.

closeup of stroganoff recipe
What is the best meat for stroganoff?

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.

What is stroganoff sauce made of?

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.

What can I use instead of sour cream in beef stroganoff?

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).

How do you thicken stroganoff sauce?

This stroganoff sauce is thickened with all-purpose flour, but you could also substitute cornstarch (use half the amount of flour listed)

Do you have to use egg noodles for beef stroganoff?

Definitely not. You can serve this over potatoes, rice or any carb you prefer. We just like egg noodles the best.

beef stroganoff noodles in a bowl

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.

Lately, we’ve been choosing peas because they’re my daughter’s favorite, but oven roasted broccoli or a nice big salad are a great choice, too.

More beef recipes you’ll love:

Print

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.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Russian

Ingredients

Scale
  • 1 12-ounce package egg noodles
  • 11.5 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

Instructions

  1. Prepare noodles according to package directions. When they are cooked, drain and set aside.
  2. In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
  3. Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
  4. Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
  5. 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.
  6. 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.

Notes

*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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

68 Comments

    1. I used refrigerated coconut milk – I think it was Silk brand, but I can’t be sure. It’s a little thinner than the canned stuff. But you could use a can and you’ll get an even creamier texture.

    1. Yes. I have definitely done this before. I try to make my recipes dairy free to make them accessible to people with allergies, but we normally do lactose free. It works either way!

    2. You said add beef broth 1 1/2 cups nut milk Dijon bouillon Worcestershire. But in the next step you said wisk together nut milk flour cornstarch. How. I would have used the nut milk all up

    1. Oh awesome! I’m not the hugest fan of mushrooms so I never add them, but I’d love to hear how it turns out!

  1. Good recipe, however beef bouillon cubes are not dairy free. They contain dried whey. Made it without the cubes and added a few extra ingredients to make it fully dairy free.

    1. You’re right! Sometimes I can’t believe how much stuff they actually put it in. I actually use bouillon granules that have no dairy/whey listed. I just listed the cubes as an alternative, but I should probably note that they’re not dairy free. Thanks for pointing that out 🙂

  2. Thank you so much for the receipe! I my husband and I cannot do dairy or guam, which has a lactose effect in us also; but this was a great receipie. I did not have any cubes so I used Lipton beefy onion mix insteed…. and wow … amazing.. thank you so much for the new receipe!!! God Bless

    1. That’s a great idea! I will have to keep that in mind if I’m ever in a pinch. I also wouldn’t have guessed that the onion mix would be dairy free! Thanks for the tip 🙂

  3. I made this with gluten free noodles since I’m also gluten sensitive. I used onion dip powder and soy milk instead of coconut. I have a lot of broth, but otherwise I think it’s delicious

  4. Are the egg noodles the hard kind you’d get off the shelf, or the soft kind you have to get from the freezer section?

  5. My husband is really picky when it comes to food so I was nervous about this recipe. However, it is the best beef stroganoff I have made! Amazing recipe!!! I used coconut cream instead of milk since that is all I had. Thank you for posting this recipe!

    1. Thanks for sharing! I bet the coconut cream was so nice and creamy! I will have to try it out next time. 🙂

  6. This was delicious! I added 1 pound of sliced mushrooms and it was delicious! The coconut milk can I was using was 1/4 cup short of the requirement, so I used almond milk. I also used 2 Tbs of gluten-free flour and finished it off with some tofu-based, dairy-free “sour cream” on top of my plate. It was deeeeeeeelicious! The men in my life (including a 14-year old boy) loved it. Will definitely make again.

    1. That’s so great to hear! Mushrooms are a great addition. I only wish I liked them! So glad you liked the recipe 🙂

  7. This was so so so so good! Thanks for the recipe! The only thing I changed was I added double the amount of flour to make it thicker. Definitely making this again and again 🙂

  8. Why is Dijon mustard listed on the ingredients list when you don’t mention anything about it in the directions? I’m in the process of making it and I’m going to just leave it out since you weren’t specific… I don’t want to just guess and end up messing everything up. The sauce tastes okay without it, so I’m thinking it’ll still be a hit with my husband and 3 daughters. Looking forward to trying it (even without the Dijon). I hope I can add it to my list of favorite lactose free recipes. It sure is hard to find dairy free meal ideas that everyone loves.

    1. You definitely don’t need it but you add it before you add the beef back in. It will blend in while you’re stirring the beef.

  9. Can you freeze this? Would like to make this for a friend of mine as a condolence but want to make sure it can freeze well. If it can be frozen what directions should I give her for reheat?

    1. I would freeze it without the pasta. Usually frozen pasta takes in too much liquid when it thaws/reheats so you end up with soggy pasta. You could keep the pasta separate, maybe in a zippy bag, or just give the pasta uncooked. If you do cook the pasta make sure you cook it on the lower end of the time for al dente. That way any reheating won’t make it overly soft.

  10. Doin is listed in the ingredients but I don’t see anywhere in the recipe where you’ve added this? What an I missing???

    1. You can really add it at anytime. I keep meaning to fix this, and I’m doing now. I’m sorry! It just gets stirred in before you add the meat back in.

  11. we love this recipe! i’ve been making it for months and meaning to comment. thank you for such a simple, delicious meal that makes even me seem like a good cook! there are few recipes loved by the whole family and this is one of them!

  12. I’m excited to try this! I am cooking it tonight using lentil noodles and gf flour for a dairy and gluten free dinner. Thank you 🙂

  13. K I have never used egg noodles before and it doesn’t specify if you are supposed to cook them separately and then add them or cook them with the beef and broth hamburger helper style. What do I do? Also, what if you use regular pasta? Will it work out fine?

    1. Oh no. I’ll have to fix that. You should definitely cook them before adding. I will be updating the post this week sometime, so I’ll be sure to clarify! Thanks so much!

    2. I am really confused with this recipe as written. Is milk OR sour cream? On or the other?
      Also, beef bouillon in addition to beef broth?

      Really wanted to make this tonight but the recipe doesn’t even match the video. I really hope you update this because it’s the type of recipe I like.
      Thanks

  14. how much nut milk do you add into the flour and cornstarch? You say 1 1/2 cup divided in the ingredient list and add it with the beef broth – so how much needs to be kept aside for the flour? thanks!

    1. You can actually whisk the flour and cornstarch into the full amount of nut milk and just add it when you add the broth. Just be sure to whisk it right before you add it, otherwise the mixture can settle and you’ll end up with clumps.

  15. Does anyone else notice the recipe calls got 1 1/2 cups nut milk divided but then says to add all 1 1/2 cups of milk all at once and then says use remaining milk but there isnt any left

    1. Hi Megan! Thanks so much for pointing that out. I’m working on updating this recipe to make it a bit easier to make. As long as you whisk the nut milk with the thickener just before adding it, you don’t need to divide the dairy free milk.

  16. How much nut milk is “remaining” in step 5? Because according to the amount listed in ingredients, it all goes in in step 4.

  17. This was a hit! We just recently decided to try eliminating dairy for one of our kiddos and I have been overwhelmed figuring it out! I subbed unsweetened plant milk (Bolthouse brand) and just used knorr beef bouillon powder to make the broth and add the extra
    My husband needs low sodium too so I didn’t use quite as much. After reading comments, I guess I need to check if it was dairy free. But my picky eaters loved it and it will definitely be a regular! Thank you!!

    1. Yes, you definitely want to double check the ingredients of your bouillon – especially beef because companies seem to boost flavor in beef bouillon by adding whey! But I’m glad you liked the recipe!! Thanks so much for the review 🙂

  18. I am confused on steps 4&5 – do I add the milk to the pan or do I whisk it with flour? It says in step 4 to add1.5 cups to the pan, but then there wouldn’t be anyway to use in step 5? Help!

    1. You want to whisk the flour and liquids together separately and then whisk them into the pan. Mixing the flour with cold liquid helps prevent lumps when you add it to the pan. Does that help?

  19. could you use chicken or beef strips instead. my grandaughter and her family are all alergic to dairy. please reply to my email as I am a senior and not great with computers . thank you

  20. Anyone use or know of a good substitute for the Worcestershire sauce?? I have to avoid soy and dairy, but my family has always enjoyed stroganoff…

    1. there are recipes online for soy free worchestershire. I have some in my fridge right now. It’s seasonings, coconut aminos, fish sauce and afew other things. I plan to make this for my soy and dairy free kids tonight!

  21. 1. Which beef broth do you use in this recipe?

    2. Are there other brands of (beef cubes or (dairy free beef flavorings/seasonings) that can be used in place of the one that needs to be ordered from Amazon?

    Thank you so much.

  22. Thank you! I modified your revipe a bit. I used steak slices. which I seared prior.I added mushrooms with the onions in the same pan and used a cabernet to make an initial reduction then added the flour before adding the beef broth and mustard to the mix and followed the rest of your recipe. It was delicious!!! Mt husband went back for seconds.

    1. Did the recipe recently change?? I have this recipe saved and love it but the old recipe called for 1.5 cups of dairy free milk not sour cream. I cannot find that recipe at all. Please help. I’m lost. 🙂

      1. I did change it, but I’m going to add the previous instructions so that anyone that wants them has it. You’ll want to use 1 1/2 cups dairy free milk + 1 tablespoon cornstarch (whisked together), and it will take a bit longer to reduce.

  23. There is WAY too much liquid in this recipe, and far too little flour & cornstarch to come close to thickening it. It came out more like a soup. I had to add a ton more cornstarch.

    Should I make this again, I’ll cut back the milk to 3/4 cup and increase the flour and/or cornstarch accordingly.

    Also, the directions are confused. You have us add the milk to the pan, and THEN whisk in the cornstarch & flour.

  24. I am a cook by trade, I would change the wording on recipe, other than that I am surprised by this, I meant to get mushrooms to add and I forgot. Was so good, Even with brown rice noodles

  25. My family loves this recipe! I cannot figure out why but every time I make it, it is very watery. I have tried adding more cornstarch, but it is noticeable.

  26. Can you please repost the original version of this recipe as well? I like it better with the coconut milk than trying to find dairy free sour cream. Thanks! It’s one of our mainstay recipes!

    1. Yes. I’m so sorry! I wanted to update it to reflect how we make it now, but I should have realized that you guys might want the old recipe. I’m adding it back in now.

  27. SO good & easy to make!! Used a dairy free cream cheese which worked perfect, definitely a staple meal:)

  28. Hey, so in your blog portion of this recipe you say to use dairy free milk you will need to use a bit less than the amount of sour cream….but then you say to use 1 1/2 cups of dairy free milk! Which is it? I’ve tried with 1 1/2 cups of milk but it took forever to reduce. Should it be made with less than 1/2 cup like the blog post suggests? Thank you,

  29. I’m confused where you got the calorie count from for this? I just added everything up and for 6 servings it comes out to 477 calories. I wish it was 283! I even used lean ground beef. If you did keep the calories that low, I’d love to know how! Thanks

    1. Hi Sarah. Unfortunately, the nutrition calculations are just a reference point and they can vary from service to service so there can be discrepancies. It might change depending on which vegan sour cream you’re using and the percentage of fat you have in your ground beef. We used 96/4 beef, so maybe that is the difference?

  30. I’ve been looking for a good dairy free version for my picky 12 year old. This was it!! I used Forager DF sour cream and it was delicious. We all had seconds and it was super easy. I’ll be checking out more of your recipes. Thank you!!