Easy Stovetop Ground Beef Stroganoff

Easy beef stroganoff recipe

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 14 mins
Total: 24 mins
Servings: 4 servings
Nutrition Facts (per serving)
533 Calories
32g Fat
23g Carbs
38g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 533
% Daily Value*
Total Fat 32g 41%
Saturated Fat 13g 67%
Cholesterol 154mg 51%
Sodium 462mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 38g
Vitamin C 5mg 24%
Calcium 96mg 7%
Iron 5mg 30%
Potassium 875mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stroganoff, with its tangy sour cream sauce and tender pieces of beef, originated in Russia in the mid-1800s. The dish, named after Count Paul Stroganov, was probably created by French chefs employed by the Stroganov family.

Stroganoff typically contains beef, mushrooms, and onions combined in a sour cream sauce. Instead of the traditional beef strips, this version of the famous Russian dish is made with ground beef. A small amount of ketchup is added to the classic sour cream sauce to deepen the flavor. The dish is super easy to prepare and cook in a skillet on the stovetop.

This skillet ground beef stroganoff is the perfect meal for a busy day. Put some noodles or rice on to cook while you cook the ground beef. You'll have a delicious meal in less than 30 minutes.


  • 1 tablespoon vegetable oil

  • 1 tablespoon unsalted butter

  • 1 large onion, chopped

  • 8 ounces mushrooms, sliced

  • 1 pound lean ground beef

  • 1 tablespoon all-purpose flour

  • 1/2 cup beef broth

  • 1/2 teaspoon kosher salt

  • 1 cup sour cream

  • 1 to 2 tablespoons ketchup, to taste

  • Cooked buttered egg noodles, or cooked rice, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for ground beef stroganoff
    The Spruce / Diana Chistruga
  2. Heat the oil and butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring, until the onions are translucent and the mushrooms are golden brown.

    Mushrooms in pan
    The Spruce / Diana Chistruga
  3. Remove the onions and mushrooms to a plate and set aside.

    Remove the onions
    The Spruce / Diana Chistruga
  4. Add the ground beef to the same skillet and cook, breaking up and stirring, until the beef is no longer pink.

    Beef in pan
    The Spruce / Diana Chistruga
  5. Add the flour and continue cooking, stirring, for 2 minutes.

    Add the flour
    The Spruce / Diana Chistruga
  6. Add the broth and stir to blend. Add salt and then stir in the sour cream.

    Stir in sour cream
    The Spruce / Diana Chistruga
  7. Add 1 or 2 tablespoons of ketchup or to taste. Heat until hot but do not boil.

    Beef in pan
    The Spruce / Diana Chistruga
  8. Serve the stroganoff with hot buttered egg noodles or cooked rice

    Mix in herbs
    The Spruce / Diana Chistruga
  9. Enjoy!

    Beef stroganoff
    The Spruce / Diana Chistruga

How to Store and Freeze

  • Refrigerate leftover beef stroganoff in an airtight container for up to three days.
  • To freeze beef stroganoff, transfer the cooked beef and sauce in freezer bags or containers. Label the stroganoff with name and date and freeze for up to three months.


  • Make It Ahead: Brown the mushrooms, onions, and ground beef. Refrigerate the mixture in a covered container. Next day, transfer the ground beef mixture to a skillet and heat until hot and proceed with the recipe.

Recipe Variations

  • Use olive oil instead of vegetable oil if you prefer.
  • Chicken broth or water are good substitutes for beef broth.
  • Replace the ground beef with lean ground pork or diced pork loin. Brown the pork thoroughly and then continue with the recipe.
  • Replace the ground beef with diced chicken or turkey. Brown the poultry until cooked through and then proceed with the recipe.