
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 is the best. It features a creamy, meaty sauce served over egg noodles, and comes together in just 30 minutes. Plus, I’ve made it dairy free by swapping the sour cream for a plant-based alternative. Makes 6 servings.

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.
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.
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.
If you like this recipe, you have to try this Cincinnati chili recipe, and this beef barley soup and this grilled meatloaf.
Searching for more stroganoff recipes? slow cooker beef stroganoff / Brazilian stroganoff / turkey stroganoff / halloumi stroganoff

Ingredients & substitutions
- Vegan sour cream – I used vegan sour cream in this recipe to make it dairy free, but you can easily use regular sour cream if you prefer. If you want to make this dairy free but are unable to find a vegan or dairy free sour cream, you can make this recipe with a dairy free milk + cornstarch slurry, see notes in the recipe card for instructions.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
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.

* Dairy free recipe 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.
Frequently asked questions


Ingredients
- 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)
Instructions
- 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.