This one-pan Easy Ground Beef Stroganoff is the comfort meal you need in your life! It’s made with just a few simple ingredients and sneaks in some mushrooms for a hearty, satisfying yet balanced meal. It is also completely dairy free and can be made gluten free by serving it over your favorite gluten free pasta noodles.
To be honest, I haven’t had beef stroganoff that many times in my life! But recently, I saw it on a restaurant menu and had a craving for it. So, I decided to make it at home with my own spin on it. This recipe utilizes ground beef rather than pieces of steak, which is not only easier but probably a bit cheaper too! It is also made dairy-free by swapping out the traditional sour cream for canned coconut milk (but I promise you can’t taste any coconut flavor).
Ground Beef Stroganoff is shockingly simple and gets most of it’s flavor from Worcestershire sauce. I have no idea how to pronounce that, or what it even is really, but I do know it just works here! A little goes a long way; my recipe calls for 1 tbsp but feel free to add more to taste. Worcestershire sauce can be found at any grocery store and is usually located near the other sauces (BBQ, buffalo, etc). I do not have any substitution recommendations for this – it’s an important ingredient!
What You Need to Make Easy Ground Beef Stroganoff
- Olive Oil: I always eyeball it! But, you just want enough to coat the bottom of the pan.
- Lean Ground Beef: I used 90%! But, you can also use a less lean %, you may just have to drain excess fat from the beef after cooking and before adding the sauce ingredients.
- Onion
- Garlic
- Mushrooms: I recently learned that the best way to clean mushrooms is by not washing them at all! Instead, use a paper towel or cloth to gently wipe any dirt off the mushrooms. This way, they release less moisture when cooking.
- Tapioca Flour: Tapioca flour will help thicken this dish. Although I have not tried substitutes, I’d imagine that arrowroot, GF all-purpose, cassava or oat flour would all work just as well.
- Worcestershire sauce: A key ingredient! Don’t skip this.
- Beef Broth: You could also substitute chicken or veggie broth. If you’re in a pinch and don’t have any broth on hand, you could substitute water but it may have less flavor.
- Full-Fat Canned Coconut Milk: This makes the sauce creamy and balances out the flavor. Make sure to use canned coconut milk, not the carton kind. If you have access to a dairy-free sour cream then you could also replace the coconut milk with that!
- Salt + Pepper
- Cooked Egg Noodles: Beef stroganoff is traditionally served over cooked egg noodles, but you can use whatever variety you like (chickpea, GF, etc).
How Do the Leftovers Store?
Since I’m only feeding two mouths, we had some leftovers of this Ground Beef Stroganoff! Luckily, it stores very well. Personally, I think it’s best to store the meat/sauce separately from the cooked pasta. Then, when you’re ready to eat it, you can add both to a bowl and microwave it until warm.
Although I think you’re going to love it and eat it all up super quick, it should last in the fridge for up to 4-5 days. You could even have this as a meal prep option for lunch throughout the week!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more easy dinners?
- Healthy Cashew Chicken Stir Fry
- Blackened Salmon with Mango Salsa
- Spicy Peanut Tofu Bowls with Broccoli
Easy Ground Beef Stroganoff
Equipment
- large pan
- spatula
- Sharp knife
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (I used 90%)
- 1 lb mushrooms sliced
- ½ medium onion diced
- 3 cloves garlic minced
- 3 tbsp tapioca flour (arrowroot, GF all-purpose, cassava or oat flour should all work as substitutes)
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ½ cup full-fat canned coconut milk
- salt + pepper to taste
- cooked egg noodles (substitute your preferred GF pasta to make this fully GF)
Instructions
- Preheat a large, high-sided pan over medium heat. Add oil to the pan. Once hot, add the ground beef. Use a spatula to break up the ground beef into small pieces.
- Add in mushrooms, onion and garlic. Cook the mixture, stirring occasionally, until the ground beef is cooked through and the onions are translucent – about 8 minutes.
- Add in the tapioca flour and stir to combine. Then add in broth, coconut milk, Worcestershire and season with salt and pepper. Turn the heat to low and let simmer for about 5 minutes until thickened.
- Serve over cooked egg noodles!
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.