This One Skillet Ground Beef Stroganoff is filled with hearty ground beef, mushrooms and tender egg noodles in a delicate, yet simple, creamy sauce.
This Ground Beef Stroganoff recipe is a super quick and easy weeknight dinner that your whole family will love.
You guys, I can’t help myself. I’m simply obsessed with making your life easier with these tasty ONE PAN dinners. You’re welcome.
Ground Beef Stroganoff Recipe
This hearty Hamburger Helper copycat recipe is way tastier and uses fresh ingredients that make a huge difference in the final dish.
Ingredients Needed for Stroganoff
Here’s a basic list of the ingredients you’ll need to make this tasty one-pan dinner. As always, you can find the full (printable) recipe in the box below.
- Mushrooms – you can use white or brown mushrooms
- Butter – salted
- Onion
- Garlic Powder
- All Purpose Flour – to help create a thickened sauce
- Paprika
- Dry Sherry Wine – you can also use beef broth as a substitute for the cooking wine
- Beef Broth – low sodium
- Salt & Pepper
- Egg Noodles – we’re using dry egg noodles, and they cook right in the sauce!
- Sour Cream – to help give the sauce a creamy texture and boost the flavor.
- Fresh Parsley
How To Make Stroganoff with Ground Beef
Unlike my traditional Beef Stroganoff, this ground beef version does not require searing any bits of steak. Rather, we’re just browning the ground beef and adding a little flour at the end to help build our creamy sauce.
Saute Mushrooms
Start by sautéing the mushrooms in butter and olive oil until nice and tender. Remove the mushrooms and set aside for later.
Brown the Ground Beef
Add the ground beef and diced onion to the pan and cook until no longer pink. Drain any fat and return to heat.
Sprinkle with the flour and paprika and cook just one minute until thickened, then splash in the dry sherry and scrape any browned bits off the bottom of the pan.
Create the Sauce
Gradually pour in the beef broth and bring to a simmer. Add in the dried egg noodles and cover, until the noodles are nice and tender.
Stir In Sour Cream
Finally, stir in the sour cream, parsley and the reserved mushrooms and dinner is ready!
My family LOVES this homemade Hamburger Helper recipe.
It’s super affordable to make and even my pickiest of eaters goes back for seconds.
What To Serve with Ground Beef Stroganoff?
This is one of those meals that we don’t have any problems serving by itself or with a simple side salad. However, if you’re looking to make it more substantial, try any of these sides…
- Parmesan Roasted Green Beans
- Any sort of steamed veggie (carrots, broccoli, etc.)
- Caesar Salad
- Homemade Fluffy Mashed Potatoes
How To Make Stroganoff Sauce Extra Creamy?
The secret ingredient that really takes this ground beef stroganoff recipe to the next level is the addition of sour cream right at the end.
If you’re not a fan of sour cream, try using plain greek yogurt. You can also try stirring in 4oz. of cream cheese, but the sauce might end up being a little more thick.
DAIRY FREE OPTION? Can’t have dairy? Try using a dairy-free sour cream substitute instead. You can also use margarine instead of butter when sautéing the mushrooms.
Tender mushrooms and egg noodles mingle with ground beef and onions in a creamy sauce that’s to die for.
More Hamburger Helper Style Recipes
We’re huge fans of the one-pan dinners here. In fact, I have a whole slew of them up my sleeve for when a busy weeknight sneaks up on us.
All of these tasty ground beef recipes are ready in about 30 minutes!
- Ground Beef Stuffed Pepper Skillet
- One Pan Polka Dot Lasagna
- Easy Cheeseburger Pasta Skillet
- Philly Cheesesteak Ground Beef Skillet
- Italian Beef and Rice Skillet
Give this easy ground beef recipe a try tonight!
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One Skillet Ground Beef Stroganoff
Ingredients
- 1 tbsp olive oil
- 8 oz. white button mushrooms, sliced
- 2 tbsp butter
- 1/2 onion, diced
- 1 lb. ground beef
- 2 tsp garlic powder
- 3 tbsp all-purpose flour
- 1 tsp paprika
- 1/4 cup dry sherry, or beef broth
- 4 cups low sodium beef broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups dry egg noodles
- 1/2 cup sour cream
- 1 to 2 tbsp freshly chopped parsley
Instructions
- Add the olive oil to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until tender, about 5 to 6 minutes. Remove from skillet to a plate.
- Return the skillet to the stove top and melt the butter. Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through. Drain any fat and return skillet to stove top.
- Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated.
- Gradually stir in the beef broth, salt and pepper. Bring mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
- Stir in the sour cream and freshly chopped parsley. Serve warm and enjoy!
Very simply and delicious.
I used Amish egg noodles and my finished product was a bit soupy. I think i could’ve used a few more noodles. It’s kind of difficult to judge 4 cups of dry noodles. I also added a pinch of pepper flakes and used plain greek yogurt instead of sour cream. The flavor was delicious!
This was awful.
I’ve been making this for a few years. Today, I had no ground beef so I used ground turkey instead. Used chicken broth instead of beef & it came out really good. I think I’ll add some sage & rosemary next time & see how that is.
Delicious! Even my kids liked it and they were initially freaked out by the mushrooms. I doubled this recipe and used 16 oz of egg noodles, 16 oz baby Bella mushrooms and just a bit over 2lbs of ground venison. I added fresh garlic and onion powder.
Unfortunately we don’t like mushrooms at all. Can I make this receipt as is without the mushrooms? Thanks!
Would a 12oz of larger egg noodles work or should I add more.
12 oz should be a good amount. If it’s around 4 dry cups you’ll be golden.
This was delicious but a little too runny for me. Don’t know if that was the quality of the ground beef or I just needed more flour. Kids loved it!
I’m new to this site, and found your stroganoff recipe while poking around on line. Very tasty recipe. I did thicken the sauce with 1/2 cup of flour added to the beef broth, in addition to the three tablespoons of flour called for in the recipe, when I realized it was going to be too thin for my taste. Love that it didn’t call for canned soup and that I could control the salt content. I did cook only 6 oz. of noodles, enough for one meal, and will serve the leftover sauce with garlic mashed potatoes. Best beef stroganoff ever! Thank you!
I was looking for a hamburger stroganoff recipe to replace one I often made many years ago. Every recipe I found called for cream of mushroom soup, which I won’t purchase because of all the sodium and msg, until I came across this recipe. It was the closest I could find to my old one, and it is delicious. My only adjustments were regular garlic instead of powder, baby bella mushrooms, a tablespoon of worcestershire sauce and some dried thyme. My husband loved it.
I used Jovial gluten-free noodles and it came out great! I’ll definitely make this again!
Great recipe! Very quick, easy, delicious and with only one pot to clean! I keep a list of this type of “last minute” recipes for times when I haven’t planned anything for dinner (oops!) and this is going on it! Husband really enjoyed as well! I like that you put the mushrooms aside after sauteing and then add back at the end–keeps them from shriveling so much they disappear. Thanks for a winner!
So glad you enjoyed the recipe Norma!
I love this dish, I make it weekly. The entire family loves it. I made it for a family’s meal train, they said it was the best they’ve ever had.
I like to substitute cream cheese for the sour cream.
I have made this several times and it’s delicious! Before adding the noodles it tastes very similar to a Hamburger Helper brand we loved dearly but was discontinued. Was wondering your thoughts on adding rice to mixture in place of the noodles. If so, how much rice would you suggest?
If you want to add rice, you’ll want to use 1 1/2 cups of Jasmine rice. It’ll need to cook longer, allowing time for the rice to cook through. But should be a fun twist on it!
Love this recipe easy and fast I also season with Bavarian spice from penzy’s
Nice! So glad you enjoyed the recipe!
Added some shredded parmesean and it was wonderful! Adding this to the rotation. Thank you!
My family flipped for this!! My daughter called it healthy hamburger helper..
Delicious, really
I tried this today it was delicious I added pepper flakes to give it a kick. Thanks for all your recipes.
Super easy and delicious. Family loved it!
Wonderful! I’m so glad you enjoyed it!
So easy and very tasty! My picky family gives 5 Stars!
Yay! We love this one too!
This was really good, I didn’t boil the pasta in it, I just don’t like pasta like that and cook it separately.
I did add 2 big teaspoons of dried dill and a big dash of allspice. Try it, it makes it so good!
Thanks for the comment Angela, I’m glad you enjoyed it!
I agree, prefer to cook pasta separately & add sauce on top, better texture.
Added nutmeg too…
I cut the beef broth to 2 cups, worked great.
Happy we’re not using canned soup!
Thanks!
Love the idea of nutmeg! I bet that was great!
I’m wondering if I can double this as I have 2# of ground beef to use up. I have an electric skillet that might work, or a Dutch oven/stock pot. A crock pot which doesn’t seem appropriate. Suggestions?
You can cook this in a larger stock pot and be just fine!
Made this tonight for my family. Everyone cleaned their plates completely! Absolutely delicious, easy, and quick. Will be making this one again and again! Thank you. Your recipes are so wonderful….
Yay! So great to hear Denise!
Love this recipe! I added a few shots of Worchestire to mine. Delicious and easy!
Great idea! Thanks for the tip Kat!
I don’t have any Sherry can I make this without it
Yes, just use beef broth in it’s place!
I’ve made this recipe probably 10 times now and it’s a hit whether I use chicken stock or pieces and stems mushrooms. I do prefer it with Smoked Paprika though as well as doubling the amount of Sherry. Thank you for posting.
Great recipe variations! So glad you’re enjoying the recipe Diana!
Oooh la la, delish. This recipe is definitely a keeper. Quick meal for a work night too.
So glad you enjoyed it!
Can you make ahead? And reheat?
After the ground beef is cooked do you remove it from the pan while the egg noodles cook or do you leave the ground beef in the pan when you add the beef broth and cook the noodles?
No need to remove the ground beef! It all cooks together!
This was delish! I’ve already made it twice. Beef stroganoff is something my father-in-law makes all the time and is one of his signature dishes. We had my mother-in-law over for dinner and I made this. She recommended I give this recipe to my father-in-law. Lol! This is definitely one we’ve added to the recipe roladex.
Fyi, I also made your two ingredient cinnabun apple bake for dessert and served with some ice cream. Love all of your recipes!
Making tonight. Can I use jarred mushrooms? Can’t get fresh here
Jarred should work just fine!
What serving size is used to calculate the included nutritional information?
You should get about 1 cup to 1 1/4 cup per serving (6 servings).
Can I use different meat like stew meat in place of hamburger meat I don’t like it but I want to try this recipe of urs please let me know
You can use a stew meat, but it might not be as tender as the ground beef.
ABSOLUTELY DELICIOUS! I added lipton onion soup mix. I didn’t have the cooking sherry, I used regular broth(not low sodium)and I only used about a tbsp(didn’t measure) of sour cream. My family LOVED it. I will definitely make it again.
Yum! The only changes I made were to use 1/2 tsp smoked paprika and 1/2 tsp regular, and use white (dry) vermouth instead of sherry. It makes lots and it’s completely delicious! What’s also great about this recipe is that you don’t need to measure the ingredients much – 8oz mushrooms, 4 c. beef broth, 4 c. egg noodles and 1 lb beef is the basic package size of these items that the grocery store sells. Mine anyway. Super easy shopping. …..Putting this on the regular rotation.
So glad you enjoyed it and the easiness of it! Thanks for your comment!
I have tried many recipes for beef stroganoff because my family loves it. But most recipes were watery, bland, or resulted in a broken sauce…ick. The first time I made this recipe my whole family was so impressed! It’s become a staple on my meal list. It’s fool proof! It comes out delicious and creamy every time! Thanks!
That’s great to hear Olivia! Thanks for your comment!
Very tasty. Will make often.
Fantastic! So glad you enjoyed it!
This was absolutely delicious. Sadly, I didn’t salt it enough, but, next time I will be a tad more liberal. Thank you so much for sharing. This recipe was easy and very tasty! Definitely staying on my menu!
I’m so glad you enjoyed it Debbie!
Anyone know of a good cherry wine for this? Any cheap options?
This was so good. My husband was talking about how much he loved beef stroganoff the other day (childhood memory of hamburger helper). No way I could do hamburger helper and I found this recipe. So simple and delicious. The only changes I made were dry vermouth instead of sherry and Greek yogurt instead of sour cream.
Awesome! I too have childhood memories of Hamburger Helper… this is way better, but brings back those memories! 🙂
Made this for my hamburger helper addicted husband tonight and he loved it! Added fresh jalepeno pepper to the onion mixture and omitted the alcohol but otherwise was an excellent recipe to add to my rotation thanks!
Love the addition of jalapeno! Bet that was tasty! So glad you enjoyed it!
Does this freeze well?
I think this would freezer well. Enjoy!
Is a serving 1 cup? This recipe is delicious!
I’d say you’re between a cup to a cup and a half depending on how many you’re serving.
Made this last night. Very good and easy. I like that you don’t have to use a second pot to boil the nodles. Next time I will use low sodiium Better than Beef Boullion. Reduse the salt taste for me, husband thought it was perfect. This is a keeper!!!!!!
Nice! So glad you enjoyed the recipe and the ease of it too! 🙂
I used Amish egg noodles and my finished product was a bit soupy. I think i could’ve used a few more noodles. It’s kind of difficult to judge 4 cups of dry noodles. I also added a pinch of pepper flakes and used plain greek yogurt instead of sour cream. The flavor was delicious!
What other noodles could I use?
If you wanted to use something other than the egg noodles, you’ll want to reduce the amount of liquid to about 2 1/2 cups and use only 2 cups of a short grain pasta, like macaroni or rotini.
I would like to know the brand of skillet in your photo. I don’t recognize the emblem. I’m looking forward to trying your recipe.
Hey JD, I use a Calphalon stainless steel skillet. It’s my go-to skillet for these types of recipes!