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Ground Beef Stroganoff

Ground beef stroganoff with wide egg noodles smothered in a rich golden-brown mushroom sour cream sauce. A quick one-pan method browns seasoned beef, builds a savory gravy with broth, then finishes creamy and silky for weeknight dinner comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 4 clove garlic cloves, minced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 12 oz wide egg noodles, cooked
  • 0.25 Salt and black pepper to taste
  • 0.25 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat, then brown the ground beef, breaking it apart until no longer pink. Drain excess fat so the sauce stays rich but not greasy.
Build the mushroom base
  1. Add diced onion and sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook 1 more minute, until fragrant and lightly golden.
  2. Sprinkle flour over the meat mixture and stir to coat, cooking for 1 minute to remove the raw flour taste. Look for a slightly thickened, glossy coating on the beef.
Make it creamy
  1. Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan and scrape up browned bits. Stir in Dijon mustard until smooth.
  2. Simmer for 8–10 minutes, stirring now and then, until the sauce thickens enough to lightly coat a spoon. Remove from heat, then stir in sour cream until the sauce turns golden-brown and creamy.
Combine and serve
  1. Toss the sauce with cooked wide egg noodles until fully coated and steaming. Season with salt and black pepper to taste.
  2. Serve immediately, topped with fresh parsley for a bright green finish. The noodles should look saturated in creamy mushroom sauce with visible beef throughout.

Notes

Pro tip: to keep the sour cream silky, remove the skillet from heat before stirring it in, and avoid boiling after that step. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Freezing is not recommended because the noodles and sour cream can separate upon thawing. For a lighter option, use light sour cream and 90% lean or lean ground beef.