Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tablespoons Butter; ½ Pound Mushrooms (Sliced); 1 Pound Lean Ground Beef; 1 Medium Onion (Diced); 3 Cloves Garlic (Pressed or Minced); 3 Tablespoons Wondra Flour (or All-Purpose Flour); 3 Cups Beef Stock; ½ Cup Heavy Cream; 1 Tablespoon Worcestershire Sauce; 1 Tablespoon Tomato Paste (or Ketchup); ½ Teaspoon Black Pepper (Freshly Ground); 2 Cups Rotini Pasta (~About 6 Ounces by Weight); ½ Cup Sour Cream; ½ Teaspoon Salt (If Needed)

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Creamy Ground Beef Stroganoff made in one pan with tender pasta, mushrooms, and sour cream. A quick, comforting stovetop dinner for busy nights!

This one-skillet meal made with ground beef is as easy to make as Hamburger Helper, but it is made from scratch and tastes amazing.

Ground Beef Stroganoff in a large pan with a spoon.

🔍 Quick Look: Ground Beef Stroganoff Recipe

Ready in: 30 minutes
Servings: 6
Calories: ~438 kcal per serving (based on nutrition panel)
Main Ingredients: Ground Beef, mushrooms, onion, garlic, rotini pasta, beef stock, heavy cream, tomato paste, Worcestershire sauce, and sour cream.
Elements of Taste: Creamy and umami flavors.
Cook Method: Sear (brown) and simmer.
Difficulty: Easy, making it great for busy weeknight dinners.
Why You'll Love It: Main dish of simple ground beef, mushrooms, and pasta in a creamy sauce that is ready in just 30 minutes.

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🔍 Quick Look: Ground Beef Stroganoff Recipe
Why This is The Best Ground Beef Stroganoff!
Ingredient Notes & Substitutions
How to Make The Best Ground Beef Stroganoff
My Top Tips
Make-Ahead, Storage, & Reheating Instructions
Other Ground Beef Recipes You'll Love
📖 Recipe
Make-Ahead, Storage, & Reheating Instructions
💬 Comments

Why This is The Best Ground Beef Stroganoff!

This one-pan version of beef stroganoff can be on the table in only 30 minutes.

Aside from using ground beef, many of the same ingredients, except for mustard, are in this skillet version as in the original Beef Stroganoff recipe.

By using good cooking techniques, such as browning the meat and cooking the onion until it becomes translucent, you can achieve big flavor quickly and economically.

The roux, needed to thicken the sauce, is made efficiently by adding flour to the browned ground beef and cooked aromatics, which is how this skillet beef stroganoff becomes thick and creamy during the time the pasta simmers.

Lastly, you can use any small-shaped pasta by adjusting the simmering time so that the pasta is cooked to al dente. Simply, check the original packaging of the pasta for its cook time.

So, let's cook!

Ingredient Notes & Substitutions

Ground Beef Stroganoff Ingredients: ground beef, sliced mushrooms, butter, pressed garlic, diced onion, flour, heavy cream, beef stock, tomato paste, salt, Worcestershire sauce, rotini pasta, black pepper, and sour cream.

Here's what you need to make this Ground Beef Stroganoff:

Butter - Butter is needed for the sautéing of the mushrooms. It adds amazing flavor. However, you can substitute a neutral cooking oil.
Mushrooms - I prefer meaty crimini mushrooms. But you can use your favorite ones. Buying them already sliced is a great time saver.
Lean Ground Beef - For this skillet casserole, lean ground beef is the best choice. I generally use 90% lean. If you use 80% lean, you will need to drain the meat after it has cooked.
Onion - Use a yellow or red medium onion. White onions are more pungent, so consider using only a small onion if it is white.
Garlic - I only use fresh garlic that is pressed or minced.
Flour - You need a small amount of flour to thicken the sauce. I prefer Wondra Sauce and Gravy Flour, but you can also use all-purpose flour.
Beef Stock - Beef stock gives the sauce a full, hearty flavor.
Heavy Cream - Heavy cream brings creaminess to the sauce. It works together with the sour cream.
Worcestershire Sauce - A small amount of Worcestershire sauce adds a rich, umami flavor to this skillet dinner.
Tomato Paste - One tablespoon of tomato paste adds a touch of sweetness. You can substitute ketchup or omit it entirely. Ketchup is sweeter than tomato paste. So if you make this substitution, add 2 teaspoons of ketchup or less.
Rotini Pasta - I like Barilla rotini pasta for this stroganoff. The small ridges and the shape capture the sauce well. However, you can use any small pasta or even wide egg noodles. Adjust the simmering time of the pasta to match the manufacturer's recommendation.
Sour Cream - Sour cream is iconic to stroganoff. Use full-fat for the best flavor.
Black Pepper - Freshly ground black pepper adds spicy, floral notes.
Salt - Additional salt is optional, and generally is only needed if you use unsalted beef stock.

Please see the recipe card for the exact quantities.

How to Make The Best Ground Beef Stroganoff

Process Photo 1 - Sautéing sliced mushrooms in butter.

Sauté Mushrooms. Melt the butter in a large pan over medium heat. Add the sliced mushrooms and cook them until they are browned on both sides. Remove the mushrooms from the pan to a small bowl.

Process Photo 2 - Browning the ground beef in a large pan.

Brown the Ground Beef. Increase the heat to medium-high and add the ground beef. Use a spoon to break up the meat into small pieces and brown the meat.

Process Photo 3 - Cooking onion, garlic, and flour with the browned ground beef.

Add Aromatics & Flour. Add the chopped onions and reduce the heat to medium-low. Sauté the onions with the meat until they are translucent. Add the pressed garlic and continue to cook just until the garlic is fragrant.

Stir in the flour. Let the flour cook into the meat mixture for 1 to 2 minutes until fully incorporated. This step creates a roux that thickens the sauce.

Process Photo 4 - Adding beef broth, heavy cream, tomato paste, black pepper, and Worcestershire sauce to the cooked beef mixture.

Add Liquids. Add the beef stock, heavy cream, Worcestershire sauce, tomato paste, and black pepper, and bring the mixture to a simmer.

Process Photo 5 - Adding rotini pasta and the cooked mushrooms to the skillet.

Add Mushrooms & Pasta. Stir in the cooked mushrooms and the rotini pasta and reduce the heat to low. Cover the pan with a lid and simmer for 8 to 10 minutes or until the pasta is cooked al dente.

Process Photo 6 - Stirring sour cream into the ground beef stroganoff.

Stir in Sour Cream. Remove the pan from the heat and stir in the sour cream. Stir well, taste, and add salt, if necessary.

Garnish with chopped parsley or sliced bright green onions. Serve and Enjoy!

My Top Tips

♡ For the speediest preparation, buy already sliced mushrooms and chop the onions in advance. Store the onions in an airtight container in the refrigerator for up to 1 day in advance.

Make-Ahead, Storage, & Reheating Instructions

Make-Ahead: This skillet stroganoff can be made ahead of time. However, the best time saver is to prep the ingredients ahead of time, such as slicing the mushrooms and chopping the onion.
Refrigeration: Store in an airtight container and refrigerate up to 5 days.
Freezing: Store in a freezer-safe airtight container for up to 1 month.
Reheating: The sauce will tighten after refrigeration or freezing. Add a small amount of beef stock, cream, or water to loosen the sauce, and reheat in the microwave or in a skillet on the stove over medium heat.

Other Ground Beef Recipes You'll Love

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Ground Beef Stroganoff