This is a one-skillet wonder that’s ready in about 30 minutes, making it the perfect option for busy weeknights or those days when you just don’t feel like spending hours in the kitchen. It’s got a creamy, flavorful sauce that’s made from scratch while still being quick and easy. Serve it over your choice of rice, noodles, or mashed potatoes.
For the traditional option, check out our recipe for Old Fashioned Beef Stroganoff.
Why Our Recipe
- A one-skillet meal that’s ready in about 30 minutes to keep dinner easy.
- The classic flavors of stroganoff using ground beef to keep things budget-friendly.
- Serve over rice or try serving over egg noodles or mashed potatoes.
Stroganoff is one of those classic comfort meals many of us grew up enjoying. Usually, it’s made with steak which is obviously more expensive than ground beef. And those boxed mixes that pair with hamburger? They’ve got nothing on this flavor and it’s ready in almost the same amount of time. Perfectly saucy and packed with flavorful ground beef, it pairs wonderfully with white rice or creamy mashed potatoes. Once you try homemade stroganoff, you’ll never look at the boxed version the same way again!
Ingredient Notes
- White Rice: The instructions are written for long grain white rice. Use any brand you’d like. Brown rice can also be used as a substitute, just be sure to cook it according to the package directions.
- White Onion: Yellow onion also works. We slice ours for texture, but you can also dice to blend them in more with the sauce.
- Mushrooms: White button, crimini, or portobello mushrooms are great choices.
- Ground Beef: Opt for ground beef with at least 80/20 fat content or leaner to avoid excess grease. When draining, spoon out excess grease until there is only 2 tablespoons remaining, and omit the butter. Ground turkey or chicken can also be used.
- Butter: Either salted or unsalted butter works; if using unsalted, add a pinch of salt.
- All-Purpose Flour: Regular white flour is best for thickening the sauce—don’t skip this step! For a gluten-free option, use 2 tablespoons of cornstarch instead.
- Beef Broth: Use a low-sodium beef broth to control the salt level which controls the flavor.
- Worcestershire Sauce: Soy sauce with a tiny amount of vinegar can be used instead.
- Garlic Powder: Make sure to use garlic powder, not garlic salt.
- Sour Cream: You can also use plain Greek yogurt instead.
- Dijon Mustard: Optional, but it adds a mild tang that balances the richness of the sauce.
Ground Beef Options
We recommend using 80/20 ground beef for this recipe. The extra fat enhances the flavor and provides just the right amount of juiciness to keep your ground beef from tasting dry.
If you prefer a leaner option, like 90/10, you may want to add a tablespoon of olive oil or butter during cooking to prevent the meat from drying out.
Ground turkey or chicken also works well for a lighter version, though the flavor will be milder. You could even use ground lamb or a mix of ground beef and pork for more flavor.
Rice Options
While the recipe is written for long grain white rice, you can absolutely use whatever you’d like. Brown rice is a nutritious substitute that works nicely with the creamy stroganoff sauce. Just be sure to follow the package instructions for cooking time, as it takes longer than white rice.
For a quicker alternative, you can even use instant rice. If you’re looking for a low-carb or grain-free option, cauliflower rice works well too.
Serving over Noodles or Potatoes
Rice isn’t the only option for serving. Egg noodles are a traditional choice for stroganoff. To prepare, simply cook the noodles according to package instructions and toss them with a little butter before serving.
If you’re in the mood for comfort food, mashed potatoes are an excellent choice. Make your own homemade or use instant mashed potatoes for the easiest option.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze leftovers in an airtight, freezer-safe container for up to 3 months. For best texture, freeze the stroganoff sauce and rice separately. Thaw overnight in the fridge before reheating.
Reheat on the stovetop in a skillet over medium-low heat, stirring occasionally. Avoid boiling to prevent curdling.
Reheat in the microwave on high in 30-second intervals, stirring in between, until warmed through.
