There’s something deeply satisfying about a bowl of rich, creamy pasta, especially on a chilly evening. This Beef Stroganoff Ground Beef Recipe has become my go-to for those exact moments. It trades the traditional, and sometimes pricey, cuts of beef for humble beef mince, transforming it into a luxurious meal that comes together in about 30 minutes. It’s a dish that feels special without any of the fuss. I’ve been making this for over 2 years, and it never disappoints; the combination of savoury beef, earthy mushrooms, and that tangy, creamy sauce is just unbeatable.

Unlike some Stroganoff recipes that can be a bit heavy, we’ve found a beautiful balance here. The sauce is velvety and coats every single piece of pasta, but it doesn’t weigh you down. The secret is in how we build the flavours, from browning the mince properly to deglazing the pan and finishing with a generous dollop of sour cream and fresh herbs. It’s the kind of meal that always gets compliments when friends are over, and they’re often surprised to learn how straightforward it is to make.

This recipe is ideal when you want a hug in a bowl. It works wonderfully for a weeknight family dinner, as the kids seem to love the creamy beef sauce, but it’s also sophisticated enough for a casual weekend get-together. It’s a versatile and forgiving dish that I hope will become a favourite in your kitchen, just as it has in mine.

Recipe Overview

This is our take on a classic Stroganoff, using beef mince for a budget-friendly and speedy alternative. You can expect a deeply savoury flavour from the well-browned beef and mushrooms, enriched with beef stock and Dijon mustard, all brought together in a velvety sauce finished with tangy sour cream. I’ve found that using full-fat sour cream is non-negotiable; it prevents the sauce from splitting and gives it the most luxurious texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Beef Stroganoff Ground Beef Recipe

• Genuine Flavour: We build layers of flavour here. The Worcestershire sauce provides a deep umami base, the Dijon mustard adds a sharp tang, and the smoked paprika gives a subtle, smoky warmth that beautifully complements the creamy beef.
• Ready in Under 30 Minutes: From chopping the onion to serving, this entire meal is on the table in about half an hour, making it a fantastic option for busy evenings.
• Flexible Recipe: Don’t have sour cream? A good quality crème fraîche works well. You can also add a handful of fresh spinach at the end until it wilts, or even some frozen peas for a pop of colour and sweetness. It’s easy to adapt.
• Great for Weeknight Dinners: When everyone is tired and hungry, this dish delivers maximum comfort with minimal effort. It’s a complete meal when served with pasta or rice. For other hearty dinner ideas, our Stuffed Peppers With Rice Recipe is another fantastic use for beef mince.
• Family Tested: My whole family enjoys this one, even my picky nephew who isn’t a huge fan of mushrooms! He says the sauce is so good he doesn’t even notice them.

Beef Stroganoff Ground Beef Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, accessible ingredients. I always opt for a beef mince with around 15-20% fat content, as it provides a richer flavour and keeps the meat from drying out. I find that Yeo Valley full-fat soured cream gives the sauce an incredible, silky finish without splitting.

• 500g beef mince (15-20% fat)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 250g chestnut mushrooms, sliced
• 1 tbsp plain flour
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 400ml rich beef stock
• 150g full-fat soured cream
• 300g pasta (tagliatelle or pappardelle work well)
• Small handful of fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Ashley’s Tip: Don’t be tempted to use low-fat soured cream or crème fraîche. The high heat can cause them to curdle. Full-fat versions are much more stable and result in a consistently creamy sauce.

How to Make This Beef Stroganoff Ground Beef Recipe

The process is all about building flavour in one pan. We’ll start by browning the key ingredients and then create a rich, creamy sauce to bring it all together. Let’s get started!

1. Cook the Pasta: Begin by putting a large pot of salted water on to boil for your pasta. Once boiling, add the pasta and cook according to the package instructions until al dente.
2. Sauté the Aromatics: While the pasta water is heating, heat the olive oil in a large, heavy-bottomed frying pan or sauté pan over a medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it has softened and is starting to turn translucent.
3. Brown the Mince and Mushrooms: Add the beef mince to the pan with the onions. Break it up with a wooden spoon and cook until it’s browned all over. Drain off any excess fat. Push the mince to one side of the pan, add the sliced mushrooms to the empty side, and cook for 5-6 minutes until they’ve released their liquid and are nicely browned. I find that browning the mushrooms separately in the pan like this gives them a much better flavour and texture.
4. Create the Flavour Base: Stir the minced garlic and smoked paprika into the mince and mushrooms and cook for one minute until fragrant. Then, stir in the plain flour and tomato purée, and cook for another minute. This step cooks out the raw flour taste and deepens the tomato flavour.
5. Build the Sauce: Pour in the beef stock, stirring continuously to ensure there are no lumps from the flour. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, then reduce the heat to low and let it bubble away gently for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Finish with Cream and Seasoning: Turn the heat right down to its lowest setting. Take the pan off the heat for a moment to be safe. Stir in the soured cream until it’s fully incorporated and the sauce is pale and velvety. Be careful not to let the sauce boil after adding the cream, as it could split. Season generously with salt and black pepper to your taste.
7. Combine and Serve: Drain the cooked pasta, reserving a small cup of the starchy pasta water. Add the drained pasta directly to the pan with the Stroganoff sauce. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Serve immediately, garnished with a generous sprinkle of fresh parsley.

Tips From My Kitchen

• Temperature Control is Key: When adding the soured cream, your sauce must be on a very low heat, or even off the heat completely. High temperatures are the enemy of dairy-based sauces and will cause them to separate. Stir it in gently until combined, then just warm it through without boiling.
• The Secret Step: After browning your mushrooms, deglazing the pan is a fantastic way to boost flavour. Before adding the stock, you can add a small splash of brandy or white wine and scrape up all those delicious caramelised brown bits from the bottom of the pan. I learned that this one small step adds an incredible depth that you just can’t get otherwise.
• Make-Ahead Magic: You can prepare the beef and mushroom sauce (up to step 5) a day in advance. Let it cool completely and store it in an airtight container in the fridge. When you’re ready to eat, simply reheat it gently on the hob, then proceed with step 6, adding the soured cream and freshly cooked pasta.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over a low heat, adding a splash of milk or beef stock to loosen the sauce if needed. I wouldn’t recommend freezing this dish, as the creamy sauce can separate upon thawing.

Equipment You’ll Need

You don’t need any special gadgets for this recipe, just some basic kitchen essentials.

• Large, heavy-bottomed frying pan or sauté pan
• Large pot for cooking pasta
• Colander
• Sharp knife and cutting board
• Wooden spoon or spatula

Common Mistakes to Avoid

This recipe is straightforward, but a couple of common pitfalls can affect the final result. Here’s what to look out for.

• Overcrowding the Pan: When you’re browning the mince and mushrooms, make sure your pan is large enough. If you overcrowd it, the ingredients will steam instead of brown, and you’ll miss out on that crucial deep, savoury flavour. If your pan is on the smaller side, brown the mince in two batches.
• Adding Sour Cream to a Boiling Sauce: This is the number one cause of a split or grainy sauce. The proteins in the soured cream are sensitive to high heat. Always lower the temperature right down or take the pan off the heat entirely before stirring in the cream.
• Under-seasoning: A dish like this relies on proper seasoning to make the flavours pop. Taste the sauce before you serve it. Does it need more salt to bring out the savoury notes? A bit more pepper for a gentle kick? Don’t be shy.

What to Serve With This Beef Stroganoff Ground Beef Recipe

While this dish is a star on its own over pasta, a few simple sides can complete the meal beautifully.

• Egg Noodles or Pappardelle: The traditional choice for a Stroganoff, and for good reason. The wide, flat shape is perfect for catching all of that glorious creamy beef sauce.
• A Simple Green Salad: A crisp green salad with a sharp vinaigrette offers a fresh, acidic contrast that cuts through the richness of the Stroganoff.
• Steamed Green Beans: A side of simple, tender-crisp green beans with a knob of butter and a squeeze of lemon juice works wonderfully.
• Wine Pairing: A medium-bodied red wine like a Merlot or a Pinot Noir complements the earthy mushrooms and savoury beef without overpowering the creamy sauce.

Frequently Asked Questions

Beef Stroganoff Ground Beef Recipe

A quick and creamy weeknight dinner featuring savory ground beef and mushrooms in a rich sour cream sauce, served over your favorite pasta.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 741

Ingredients Method Notes

Ingredients

  

• 500 g beef mince 15-20% fat
• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 250 g chestnut mushrooms sliced
• 1 tbsp plain flour
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 400 ml rich beef stock
• 150 g full-fat soured cream
• 300 g pasta tagliatelle or pappardelle work well
• Small handful of fresh parsley chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Cook the Pasta: Begin by putting a large pot of salted water on to boil for your pasta. Once boiling, add the pasta and cook according to the package instructions until al dente.
2. Sauté the Aromatics: While the pasta water is heating, heat the olive oil in a large, heavy-bottomed frying pan or sauté pan over a medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it has softened and is starting to turn translucent.
3. Brown the Mince and Mushrooms: Add the beef mince to the pan with the onions. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat. Push the mince to one side of the pan, add the sliced mushrooms to the empty side, and cook for 5-6 minutes until they've released their liquid and are nicely browned. I find that browning the mushrooms separately in the pan like this gives them a much better flavour and texture.
4. Create the Flavour Base: Stir the minced garlic and smoked paprika into the mince and mushrooms and cook for one minute until fragrant. Then, stir in the plain flour and tomato purée, and cook for another minute. This step cooks out the raw flour taste and deepens the tomato flavour.
5. Build the Sauce: Pour in the beef stock, stirring continuously to ensure there are no lumps from the flour. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer, then reduce the heat to low and let it bubble away gently for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Finish with Cream and Seasoning: Turn the heat right down to its lowest setting. Take the pan off the heat for a moment to be safe. Stir in the soured cream until it's fully incorporated and the sauce is pale and velvety. Be careful not to let the sauce boil after adding the cream, as it could split. Season generously with salt and black pepper to your taste.
7. Combine and Serve: Drain the cooked pasta, reserving a small cup of the starchy pasta water. Add the drained pasta directly to the pan with the Stroganoff sauce. Toss everything together until the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. Serve immediately, garnished with a generous sprinkle of fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock to loosen the sauce.

I really hope you enjoy making this Beef Stroganoff Ground Beef Recipe. It’s a true staple in our house, a dish that brings warmth and comfort to any evening. If you try it, please let me know how it turned out in the comments below. I love hearing about your experiences in the kitchen!

All the best,
Ashley Rivera