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Weeknight Ground Beef Stroganoff

Ground Beef Stroganoff

I don’t mind putting in a little extra work in the kitchen, but with our seemingly endless list of home projects, I’ve been going for quick and easy recipes lately. But not only do I want quick and easy, I also want great tasting food too! 

After playing in an online casino, looking through old magazines, I came across a recipe for ground beef stroganoff. This caught my attention as it uses ground beef instead of the typical beef tenderloin, and this recipe will appeal to every letitridepoker fan. Plus, beef with mushrooms makes for the perfect recipe, so I doubled them in the original recipe.
Ground Beef Stroganoff

Flipping through some old magazines, I spotted a recipe for Ground Beef Stroganoff in an old edition of Cook’s Country Magazine. It caught my attention since it uses ground beef instead of a typical beef tenderloin. And I love mushrooms so I couldn’t wait to give this one a try. Beef + Mushrooms = PERFECTION!

Ground Beef Stroganoff

Did I tell you I LOVE mushrooms? They’re kinda my jam. So it should come as no surprise I had to double the called for amount in the original recipe, because I can’t get enough of those little bites of umami goodness!

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Adapted from Cook’s Country

Ground Beef Stroganoff

Weeknight Ground Beef Stroganoff

Yield: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Egg noodles topped with ground beef and mushrooms and garnished with sour cream and chives.




  • 2 tablespoons vegetable oil
  • 1 pound button mushrooms, sliced
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 pound organic ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low sodium organic chicken broth
  • ¼ cup dry white wine
  • 8 ounces wide egg noodles
  • ½ cup organic sour cream


  • Sour cream
  • Minced chives



  1. In a Dutch oven, pour 1 tablespoon oil and heat on medium-high until shimmering. Add mushrooms and cook for 7 minutes, until their liquid has evaporated and mushrooms turn brown.  Transfer mushrooms to a bowl and set aside.
  2. Add remaining 1 tablespoon oil to the Dutch oven and continue to heat on medium-high heat. Once the oil starts to shimmer, add the onions and garlic and cook stirring occasionally until the onions began to brown, about 5 minutes. Add the ground beef, salt and pepper, and continue to cook, breaking up the meat with a wooden spoon until cooked, about 5 minutes.
  3. Add flour and stir until combined. Cook for 1 minute, and then stir in chicken broth and wine. Bring to a simmer, scraping up the browned bits on the bottom of the pot. Cook until the mixture begins to thicken, about 5 minutes. Reduce the heat to medium and stir in the noodles and continue to cook uncovered for about 8 to 10 minutes or until the noodles are tender, stirring occasionally. Remove from the heat and stir in sour cream and mushrooms until combined. 


  1. Garnish with sour cream and chives. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 35gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 141mgSodium: 1573mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 39g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Tuesday 26th of March 2024

I followed the recipe exactky and found it to be soupy, tasty but soupy.


Saturday 30th of March 2024

Thank you for your feedback.


Sunday 10th of March 2024

I made this recipe but used eggplant,my daughter can't have mushrooms, very good.

Susan Fowler

Tuesday 4th of July 2023

This looks yummy but we aren’t mushroom fans. What could I substitute? Thank you so much!


Tuesday 4th of July 2023

You can leave them out.


Wednesday 1st of February 2023

@Brianna, She did explain why she doubled the amount of mushrooms in her recipe. What I love about this is it’s fairly straightforward and only needs one pot! It’s like a "better for your family" version of a hamburger helper. I love mushrooms but I probably won’t use a full pound either. I’d say it’s personal preference. What I will do is increase the onion and garlic because my husband loves them. No matter how you choose to make it - happy cooking!


Thursday 9th of December 2021

The amount of mushrooms in the original Cook's Country recipe is 1/2 pound, not 1 pound. I love mushrooms but I think a full pound might be too much.


Tuesday 14th of December 2021

This was my version of the original recipe. I love the extra mushrooms but it might not be for everyone. Thanks for stopping by!

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