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Ground Beef Stroganoff

Ground beef stroganoff with silky sour cream and mushroom sauce smothers tender egg noodles for a rich, weeknight dinner. Golden-brown beef and visible mushroom slices bring classic comfort food texture to every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Stroganoff
  • 1 lb ground beef
  • 1 onion medium, diced
  • 8 oz mushrooms sliced
  • 3 clove garlic minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup sour cream
  • 1 salt to taste
  • 1 black pepper to taste
  • 12 oz egg noodles cooked
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook noodles
  1. Cook the egg noodles according to package directions, then drain and set aside.
Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart until cooked through; drain any excess fat and set aside.
Sauté mushrooms and onions
  1. Melt the butter in the same pan and sauté the onion and sliced mushrooms for 5 minutes until golden.
Build the roux
  1. Add the minced garlic and cook for 30 seconds, then sprinkle in the flour and cook for 1 minute, stirring constantly.
Simmer the sauce
  1. Pour in the beef broth and Worcestershire sauce, stirring until smooth; simmer for 3–4 minutes until thickened.
Finish stroganoff
  1. Return the browned beef to the pan, then remove from heat and stir in the sour cream and Dijon mustard until combined.
Combine and garnish
  1. Toss the saucy beef mixture with the drained egg noodles and garnish with fresh parsley, then season with salt and black pepper to taste.

Notes

For the creamiest sauce, remove the pan from heat before stirring in sour cream to prevent curdling. Store leftovers in a sealed container in the refrigerator up to 3 days; reheat gently on low. Freezing is not recommended because sour cream can break; if you want a dairy-light swap, use a sour-cream alternative made for cooking (or stir in at low heat) for a similar creamy texture.