Ground Beef Stroganoff

This recipe is: dairy freenut free

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.

4.82 from 22 votes
ground beef stroganoff

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

hamburger stroganoff in a large white skillet garnished with parsley

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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.

stroganoff sauce

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.

closeup of stroganoff recipe

* 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

  • 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

Ground Beef Stroganoff

4.82 from 22 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
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.

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)
To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch

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.

    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.

    Nutrition

    Calories: 472kcal Carbohydrates: 51g Protein: 24g Fat: 19g Trans Fat: 1g Cholesterol: 105mg Sodium: 819mg Fiber: 3g Sugar: 5g Vitamin C: 4mg

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