Easy Beef Stroganoff Made with Ground Beef

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This beef stroganoff made with ground beef is an excellent recipe to include in your regular rotation when you need a quick and easy dinner! 

Using Ground Beef vs Sliced Beef

Although beef stroganoff is traditionally made with thin and tender slices of beef, this ground beef version is just as delicious! I gravitate toward using ground meat for beef stroganoff because we order a whole beef to fill our freezers every year or so. It is also a lot easier to defrost a pound or two of ground beef compared to a larger roast or steak.

Freezing Beef Stroganoff

This beef stroganoff recipe is a great option to make as a freezer meal. When you make this recipe for a weeknight dinner, it takes just a few minutes longer to double the recipe. When everything is done cooking, all you have to do is place half into a freezer safe container and freeze for a later meal. If you decide to make this into a freezer meal, I recommend transferring your meat and sauce before adding the pasta. 

While pasta can freeze and thaw without much texture change, the overall texture of this meal turns out best when you make pasta fresh before serving. 

Looking for more recipe inspiration? You might also enjoy this Cast Iron Skillet Chicken Pot Pie or this Easy Shredded Beef Roast!

Substitutions in Homemade Beef Stroganoff

Beef stroganoff is a great recipe that can handle quite a few substitutions and still have the same or very similar experience. For example, you can certainly change the meat to whatever you have on hand. While a dark or other red ground meat would be best, you could definitely use a ground turkey or chicken. 

Instead of arrowroot flour, you could use cornstarch or other flour to thicken the sauce. If you use either of these alternatives, you may want to adjust the amount that you use. Some thickeners are more efficient than others. 

If you don’t have tomato sauce or tomato paste, you could use some simmered down diced tomatoes and blend them to be as smooth as you would like. Similarly, if you don’t have a yellow onion, any other colored onion will work just the same.

For the heavy cream, you could substitute many different diary items. Just to name a few, you could use cream cheese, yogurt, sour cream or whole milk! Since each of these vary in the viscosity, you will want to adjust the total amount of item used and potentially add some water or extra broth. With cream cheese, for example, you will likely want to use ¼ cup along with about ¼ cup of broth, water or milk. This will allow you to reach a similar consistency to the original recipe. 

Ingredients

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1 Lb Ground beef

1 Large Yellow Onion

1 ½ – 2 cups sliced Mushroom of choice

2-3 Strong Cloves of Garlic, minced (garlic lovers, measure with your heart)

2 TBSP Arrowroot flour

2 Cups Broth of choice

1 8oz can of Tomato sauce, or 1-2 TBSP tomato paste

1 TBSP Italian Seasoning 

½ Tsp Smoked Paprika

2 Cups Pasta of choice

½ cup Heavy Cream

1 TBSP Worcestershire sauce

½ TBSP Dijon mustard 

1 ½ Tsp Salt – I like to use Redmond Real Salt for the extra minerals

1 tsp Black pepper

Directions

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1. Cook your pasta to your preference/to the package directions. Strain and set aside.
2. In a large plan, saute the ground beef and season with salt, pepper, italian seasoning and paprika.
3. When the beef is halfway done cooking, add the onion and mushrooms. Cook until the onions become translucent.
4. When the onions are translucent, add the minced garlic to the mixture.
5. Add the arrowroot flour and cook for about 1 minute. Slowly add beef broth and bring mixture to a boil.
6. Add in the tomato sauce and cream. 
7. Stir until combined and heat through.
8. When the sauce has warmed through, serve over your choice of pasta & Enjoy!

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FAQ for Beef Stroganoff made with Ground Beef:

Why Use Ground Beef vs Sliced Beef?

Although beef stroganoff is traditionally made with thin and tender slices of beef, this ground beef version is just as delicious! I gravitate toward using ground meat for beef stroganoff because we order a whole beef to fill our freezers every year or so. It is also a lot easier to defrost a pound or two of ground beef compared to a larger roast or steak.

Can I Make and Freeze Homemade Beef Stroganoff?

This beef stroganoff recipe is a great option to make as a freezer meal. When you make this recipe for a weeknight dinner, it takes just a few minutes longer to double the recipe. 

How Do I Freeze Homemade Beef Stroganoff?

When everything is done cooking, place half into a freezer safe container and freeze for a later meal. If you decide to make this into a freezer meal, I recommend transferring your meat and sauce before adding the pasta. 

While pasta can freeze and thaw without much texture change, the overall texture of this meal turns out best when you make pasta fresh before serving. 

Substitutions in Homemade Beef Stroganoff

Can I Substitute Different Meat In This Recipe?

Beef stroganoff is a great recipe that can handle quite a few substitutions and still have the same or very similar experience. For example, you can certainly change the meat to whatever you have on hand. While a dark or other red ground meat would be best, you could definitely use a ground turkey or chicken. 

What Can I Use Instead of Arrowroot Flour?

Instead of arrowroot flour, you could use cornstarch or other flour to thicken the sauce. If you use either of these alternatives, you may want to adjust the amount that you use. Some thickeners are more efficient than others. 

What Can I Use Instead of Tomato Sauce in Beef Stroganoff?

If you don’t have tomato sauce or tomato paste, you could use some simmered down diced tomatoes and blend them to be as smooth as you would like. Similarly, if you don’t have a yellow onion, any other colored onion will work just the same.

What Can I Use Instead of Heavy Cream in Homemade Beef Stroganoff?

For the heavy cream, you could substitute many different diary items. Just to name a few, you could use cream cheese, yogurt, sour cream or whole milk! Since each of these vary in the viscosity, you will want to adjust the total amount of item used and potentially add some water or extra broth. With cream cheese, for example, you will likely want to use ¼ cup along with about ¼ cup of broth, water or milk. This will allow you to reach a similar consistency to the original recipe. 

Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.