Skip to Content

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! 

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!

You May Also Like:

Ground Beef Taco Bowl

Slow Cooker Turkey Tortellini

Porcini Ravioli with Meat Sauce

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?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

How To Create a Clean and Inviting Entryway
← Previous
Baked Parmesan Pesto Chicken
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe