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Home / Ground Beef Stroganoff With Cream Cheese No Sour Cream

Ground Beef Stroganoff With Cream Cheese No Sour Cream

A collage of images of ground beef stroganoff with text overlay.

A bowl of egg noodles with ground beef stroganoff on top with text overlay.

This easy Ground Beef Stroganoff recipe is a great, weeknight dinner option that the whole family will love. It's classic comfort food cooking that is ready in less than 30 minutes, made from scratch, and always hearty, satisfying, and delicious!

If you've got ground beef in the freezer and are looking for more ideas, be sure to try our Tex-Mex Doritos Taco Salad or maybe make a batch of Mozzarella Stuffed Meatballs next!

A serving of creamy ground beef stroganoff with mushrooms.

While ground beef stroganoff might not win any prizes for beauty, everybody always asks for second-helpings when I make this easy recipe for dinner. It's a family favorite and one of our go-to meals, especially when the weather is cool because it's so warm and comforting!

This savory, creamy dish of mushrooms, onions, and browned, ground beef served over hot buttered egg noodles hails from Russia and is simple, hearty, comforting fare that is quick and easy to pull together for a weeknight meal that the whole family will enjoy.

I make this ground beef stroganoff recipe without cream of mushroom soup mostly because it's hardly any extra work to make it from scratch when all it takes is chopping a handful of mushrooms and whisking together beef broth, milk and flour. You're going to love it!

Why This Recipe is the Best

  • The homemade sauce is made from scratch with fresh ingredients rather than such shortcuts as a can of condensed cream of mushroom soup. But it hardly takes any extra time at all!
  • It might seem like a lot of mushrooms in the recipe, but since they cook down so much, it really seems necessary to me if you want mushrooms in each bite of stroganoff, like I do. The mushrooms are my favorite part!
  • The sauce isn't intended to be very thick. It's more of a silky sauce that should coat each bite and combines well with the buttered egg noodles that we traditionally serve ground beef stroganoff with.
  • Ground beef stroganoff leftovers always reheat beautifully the next day!
  • A bowl of ground beef stroganoff and noodles garnished with parsley in front of the pan full of stroganoff.
  • An overhead image of creamy beef stroganoff with egg noodles.

Ingredient Notes

  • Ground beef: I prefer using 85/15 ground beef for the best flavor without being overly greasy.
  • Mushrooms: Really any mushrooms will work for beef stroganoff but we usually just use white button or baby bella mushrooms because they are always available at the grocery store.
  • Cream cheese: The cream cheese melts into the browned meat and mushrooms making these stroganoff sauce extra creamy and delicious.
Ingredients for making ground beef stroganoff.

How to Make This Recipe

Start by browning ground beef, onions, and garlic in a large skillet. I like to season the ground beef stroganoff up front with salt and pepper up front because it helps develop the layers of flavor. You can always adjust by adding more at the end.

Browning ground beef with onions and garlic in a large pan.

Once the meat is mostly browned but still a little pink, go ahead and add the mushrooms. They will release a lot of moisture as they cook, but you want to let them get a little brown as well. Add the cream cheese to the browned meat and let it melt, stirring it to coat the meat & mushrooms.

  • Adding sliced mushrooms to ground beef.
  • Pieces of cream cheese melting over hot ground beef and sauteed mushrooms in a large cast iron pan.

Meanwhile, whisk the beef broth and milk with a little flour whisked in to create a slurry. This isn't intended to make an overly thick sauce - just enough for it to thicken slightly. Keep in mind that the ground beef stroganoff will continue to thicken as it cools.

  • Adding milk to beef broth.
  • Whisking flour into beef broth.
  • Adding beef broth mixed with flour to ground beef and mushrooms in a pan.

Once the ground beef stroganoff has simmered enough for the sauce to thicken slightly, remove it from the heat and stir in the sour cream. The residual heat is plenty to heat up the sour cream without the dish going cold, but you also don't run the risk of curdling the sour cream this way.

For a little color, garnish with a sprinkle of chopped parsley for a little green to break up the brown color of the stroganoff.

  • Adding sour cream to ground beef stroganoff.
  • A hand lifting up a spoonful of ground beef stroganoff over a panful of the dish.

Recipe FAQ's

Can I make this with other cuts of beef?

You could definitely make this by thinly slicing a flank, skirt steak, or anything you would typically use for a stir-fry and it will still be a quick and easy beef stroganoff. Or if you prefer using a regular chuck roast, you can make this by cutting the meat into 1-inch chunks, then searing in a hot pan first, then covering and simmering in the beef broth for an hour or so until tender before adding the other ingredients. It takes longer, but it's also super delicious. Just whisk the flour with 1 additional cup of beef broth before stirring it in to thicken the sauce.

What should I serve beef stroganoff with?

We always serve it with egg noodles (either the dried ones or if I am feeling motivated I will make homemade egg noodles), but I have heard of other people enjoying their beef stroganoff over mashed potatoes or rice.

  • An overhead image of creamy beef stroganoff with egg noodles.
  • A wooden spoon stirring beef stroganoff in a cast iron skillet.

Recipe Tips

  • Storage: Refrigerate any leftovers for up to 3-4 days. This dish doesn't freeze well because of the sour cream in it, which can curdle when reheated.
  • Sour cream: Sour cream can curdle if boiled, especially if you are using a reduced fat version, so be sure not to add it until right at the end of cooking after removing the pan from the heat. There will be plenty of residual heat in the sauce to thicken everything up and incorporate the sour cream.
  • Variation: Many people like the addition of Worcestershire sauce to beef stroganoff. I have done it both ways, but prefer it without. If you want to add some, though, I recommend using 1 tablespoon, added with the broth.
A fork lifting a bite of egg noodles with ground beef stroganoff.

More Easy Dinner Recipes

  • Homemade Hamburger Helper Cheeseburger Pasta Skillet
  • Classic Chinese Beef with Broccoli
  • Easy Weeknight Taco Meat
  • Baked Greek Feta Meatballs

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

  • 1 ½ lbs. lean ground beef (I use 85/15)
  • 1 small onion chopped (or half a large onion)
  • 2 cloves garlic finely minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 16 ounces sliced white button or baby bella mushrooms
  • 4 ounces cream cheese, cubed
  • 2 cups beef broth
  • ½ cup milk
  • 3 Tablespoons all-purpose flour
  • ½ cup sour cream
  • Salt & Pepper to taste

  • Add the ground beef, onion, and minced garlic to a large skillet set over medium-high heat on the stove and season with the salt and pepper. Cook, stirring occasionally, until the meat is almost browned but still slightly pink and the onions have begun to soften, about 5 minutes. Drain any excess grease from the pan.

  • Add the sliced mushrooms to the ground beef and onions and continue cooking for another 5 minutes or so, until the mushrooms are softened and brown and the meat is fully cooked.

  • Add the cream cheese to the cooked meat and mushrooms and let it sit for 1-2 minutes to melt somewhat before stirring it into the meat mixture. While the cream cheese melts, combine the beef broth and milk in a separate bowl and whisk in the flour until no lumps remain.

  • After stirring in the melted cream cheese, pour the beef broth/milk/flour slurry into the pan with the meat and mushrooms and cook for 3-4 minutes, stirring occasionally, until slightly thickened and bubbling.

  • Remove from the heat and stir in the sour cream. Season with additional salt and pepper, to taste.

  • Serve over hot buttered egg noodles, sprinkled with freshly chopped parsley, if desired.

  • Storage: Refrigerate any leftovers for up to 3-4 days. This dish doesn't freeze well because of the sour cream in it, which can curdle when reheated.
  • Sour cream: Sour cream can curdle if boiled, especially if you are using a reduced fat version, so be sure not to add it until right at the end of cooking after removing the pan from the heat. There will be plenty of residual heat in the sauce to thicken everything up and incorporate the sour cream.
  • Variation: If you want to use Worchestershire sauce, I recommend adding 1 tablespoon along with the broth and milk.

Recipe adapted from Mel's Kitchen Cafe.

Calories: 355 kcal | Carbohydrates: 13 g | Protein: 30 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 97 mg | Sodium: 805 mg | Fiber: 1 g | Sugar: 3 g

This post was originally published in September, 2017. The photos and content were updated in December, 2021.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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boucicaulthato1970.blogspot.com

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