Go Back

Ground Beef Stroganoff

Ground beef stroganoff with wide egg noodles smothered in a rich golden-brown mushroom sour cream sauce. This easy one-pan method uses sautéed mushrooms, a quick broth simmer, and a final sour cream stir for a creamy, tender finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 1 medium onion, diced
  • 8 oz mushrooms, sliced
  • 4 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
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef in a large skillet over medium-high heat, breaking apart, then drain excess fat.
Sauté mushrooms and garlic
  1. Add diced onion and sliced mushrooms and cook for 5 minutes until softened, then add garlic and cook 1 more minute.
Make the sauce base
  1. Sprinkle flour over the meat mixture and stir to coat, cooking for 1 minute.
  2. Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan, then add Dijon mustard.
  3. Simmer for 8–10 minutes until the sauce thickens, then remove from heat and stir in sour cream.
Combine and serve
  1. Toss the sauce with cooked egg noodles, season with salt and pepper, and serve topped with fresh parsley.

Notes

Pro tip: simmer just until thickened, then take the pan off heat before stirring in sour cream so it stays silky instead of grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or microwave with a splash of broth. Freezing is not recommended because sour cream can separate after thawing. For a lighter swap, use low-fat sour cream (or Greek yogurt) and keep the simmer brief.