Which mushrooms work here?

Crimini or portobello mushrooms both work well. They give the sauce a richer taste than regular white mushrooms.

Can I use Greek yogurt?

You can substitute Greek yogurt for the sour cream. It has a tangy taste, so the sauce will taste different from the sour cream version. Add it after lowering the heat, the same way you'd add sour cream. Coconut cream is the dairy-free option listed for this dish.

Why did my sour cream curdle?

The broth was probably boiling when the sour cream went in. Lower the heat first, then stir the sour cream in gently and let the stroganoff heat through without boiling. I pull the skillet down to low before adding it, even if the sauce has been bubbling hard a minute earlier. A boiling sauce can make the sour cream split and turn grainy. If the pan is still very hot, take it off the burner briefly before you stir it in.

How long does it keep?

Refrigerate leftover stroganoff for up to 3 days in an airtight container.

Can I freeze stroganoff?

You can freeze it for up to 3 months. Let the stroganoff cool completely first, then pack it in a freezer-safe container. The sauce needs gentle reheating after freezing to hold onto its creamy texture.

What's the best reheating method?

Warm it in a skillet over medium heat until heated through. You can also microwave it in 1-minute intervals, stirring between each interval, until hot. Reheat gently to maintain the creamy sauce.

Creamy Mushroom and Ground Beef Stroganoff with Sour Cream

By Nora KimOct 12, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Ground beef stroganoff takes 30 minutes and cooks in one large skillet before you spoon it over egg noodles or rice on busy evenings. I make it when beef and mushrooms in a creamy sauce sound better than another complicated dinner, and it's savory and smooth.

I use a large skillet and let the onion turn translucent before the beef goes in, then give the meat room in the pan, and it browns instead of steaming. Drain off excess fat after browning. The mushrooms need about 5 minutes, and I wait until they're tender before dusting the pan with flour. Use bright red 80/20 beef with minimal discoloration.

The broth goes in gradually after the flour is distributed through the beef and mushrooms, and I stir until the sauce thickens in about 3 to 5 minutes. Lower the heat before sour cream goes in. I never let it boil after that, because sour cream can curdle in hot broth and leave the sauce grainy, and don't wait until the end to add salt and pepper.

Serve it with steamed green beans when you want something green on the plate. A fresh garden salad works too. Garlic bread or mashed potatoes make it a heavier meal. The sauce clings to the base, and the mushroom slices stay noticeable, which I like.

Why you'll love this recipe

Dinner is ready in 30 minutes, with 10 minutes of prep and 20 minutes of cooking.
One large skillet handles the sauce, so there isn't a pile of pans waiting afterward.
The ingredient list uses common groceries: ground beef, broth, flour, and sour cream.
No special equipment is needed beyond a large skillet and a spoon for stirring the sauce.
It feeds four people. Serve it over noodles or rice. Mashed potatoes work too.
The beef browns first. Mushrooms cook next, and the sauce thickens last.

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, then sauté until the onion is translucent, about 2-3 minutes.

Add the ground beef and cook until browned, about 5-7 minutes. Break up large pieces, then drain any excess fat.

Stir in the sliced mushrooms and cook until tender, about 5 minutes.

Sprinkle the flour over the beef and mushroom mixture, then stir until it is distributed throughout the pan.

Gradually pour in the beef broth while stirring constantly. Continue stirring until the sauce starts to thicken, about 3-5 minutes.

Lower the heat and gently stir in the sour cream. Season with salt and pepper to taste, then heat through without boiling.

Serve the stroganoff over cooked egg noodles or rice.

FAQ

I'd use ground chicken or ground turkey when you want a leaner version. Both work in the same skillet method. Choose meat with a similar fat content if you can, then brown it fully before the mushrooms go in. The finished sauce will have a lighter meat flavor.

Dinner Beef American Quick Meals Stovetop