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)
562 Calories
34g Fat
26g Carbs
38g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 562
% Daily Value*
Total Fat 34g 43%
Saturated Fat 14g 70%
Cholesterol 142mg 47%
Sodium 1031mg 45%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 12%
Protein 38g
Calcium 139mg 11%
*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 (or olive oil)
  • 1 tablespoon butter
  • 1 large onion (chopped)
  • 8 ounces mushrooms (sliced)
  • 1 pound lean ground beef
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef broth (or chicken broth or water)
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 1 to 2 tablespoons ketchup (to taste)
  • For Serving: egg noodles (cooked, buttered; or cooked rice)

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 3 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 3 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

  • Pork Stroganoff: Replace the ground beef with lean ground pork or diced pork loin. Brown the pork thoroughly and then continue with the recipe.
  • Chicken or Turkey Stroganoff: Replace the ground beef with diced chicken or turkey. Brown the poultry until cooked through and then proceed with the recipe.