This Ground Beef Stroganoff combines savoury beef, tender mushrooms and egg noodles in a smooth sour-cream sauce. Using ground beef makes it quicker and more affordable than versions prepared with sliced steak.
The sauce is built in the same skillet used to brown the beef. Flour thickens the broth, while sour cream provides the familiar tangy finish.
Ready in approximately 30 minutes, this comforting recipe works particularly well for busy family dinners.
Why You’ll Love This Recipe
- Ready in approximately 30 minutes.
- Uses affordable ground beef.
- Creamy without canned soup.
- Prepared mainly in one skillet.
- Includes tender mushrooms and noodles.
- Suitable for family dinners.
- Easy to reheat gently.
- Can be customised with different pasta.
Ingredients You’ll Need
- 8 ounces wide egg noodles.
- 1 tablespoon olive oil.
- 1 pound lean ground beef.
- 1 small yellow onion, chopped.
- 8 ounces cremini mushrooms, sliced.
- 3 garlic cloves, minced.
- 2 tablespoons unsalted butter.
- 3 tablespoons all-purpose flour.
- 2 cups low-sodium beef broth.
- 1 tablespoon Worcestershire sauce.
- 1 teaspoon Dijon mustard.
- ½ teaspoon paprika.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- ¾ cup full-fat sour cream.
- 2 tablespoons chopped parsley.
Ingredient Notes
Ground beef: Lean beef provides flavour without leaving the finished sauce excessively greasy.
Mushrooms: Cremini mushrooms have a deeper flavour than white button mushrooms, although either works.
Egg noodles: Their broad surface carries the creamy sauce. Other pasta can be substituted.
Sour cream: Full-fat sour cream is less likely to separate. Add it over low heat.
Dijon mustard: A small amount sharpens the sauce without making it taste strongly of mustard.
How to Make Ground Beef Stroganoff
Step 1: Cook the Noodles
Cook the egg noodles in salted water until just al dente.
Reserve ½ cup of the cooking water, then drain.
Step 2: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it into small pieces.
Transfer excessive fat from the skillet if necessary.
Step 3: Cook the Onion and Mushrooms
Add the onion and mushrooms.
Cook for approximately 6–8 minutes, until the onion softens and the mushroom moisture evaporates.
Add the garlic and cook for 30 seconds.
Step 4: Add the Flour
Add the butter.
Once melted, sprinkle the flour evenly over the beef mixture.
Cook for one minute while stirring.
Step 5: Make the Sauce
Gradually add the beef broth while stirring continuously.
Add the Worcestershire sauce, Dijon mustard, paprika, salt and pepper.
Simmer gently for 3–5 minutes, until the sauce thickens.
Step 6: Add the Sour Cream
Reduce the heat to low.
Place the sour cream in a bowl and stir in several spoonfuls of warm sauce. This tempers the sour cream.
Stir it into the skillet without allowing the sauce to boil.
Step 7: Add the Noodles
Fold in the drained egg noodles.
Add reserved pasta water if the sauce becomes too thick.
Garnish with parsley and serve immediately.
Tips for Creamy Stroganoff
Brown the Mushrooms
Cook until their released liquid evaporates. This concentrates their flavour and prevents watery sauce.
Cook the Flour Briefly
One minute removes the raw flour flavour.
Add Broth Gradually
Gradual addition helps create a lump-free sauce.
Temper the Sour Cream
Mixing sour cream with warm sauce reduces the risk of curdling.
Avoid Boiling
Once sour cream is added, keep the sauce over low heat.
Why Did My Sauce Split?
The heat was probably too high after adding sour cream. Full-fat sour cream is more stable, but it should still be added over low heat.
Recipe Variations
Ground Turkey Stroganoff
Replace the beef with ground turkey and add a little more oil.
Stroganoff Without Mushrooms
Omit the mushrooms and add additional onion if desired.
One-Pot Stroganoff
Cook the noodles directly in a carefully adjusted quantity of broth. This method should be tested separately because different pasta shapes absorb different amounts of liquid.
Extra-Creamy Stroganoff
Add two ounces of softened cream cheese before the sour cream.
What to Serve With Beef Stroganoff
- Roasted green beans.
- Steamed broccoli.
- Garlic parmesan Brussels sprouts.
- Honey-glazed carrots.
- Homemade dinner rolls.
- Green salad.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to three days.
Reheat gently over low heat with a splash of broth or milk. Avoid boiling.
Freezing is not recommended for the best texture because sour cream sauce and noodles can change after thawing.
Frequently Asked Questions
Can I use Greek yoghurt?
Yes, but use full-fat plain yoghurt and add it over low heat. The flavour will be tangier.
Can I make stroganoff without sour cream?
Cream cheese or heavy cream can create a creamy sauce, but the characteristic tanginess will be reduced.
Can I use another pasta?
Yes. Penne, rotini or small shells can replace egg noodles.
How do I thicken the sauce?
Simmer it before adding the sour cream. The sauce will also thicken as it cools.
Can I prepare it ahead?
It is best fresh, but the beef-and-mushroom sauce can be prepared ahead. Add sour cream and noodles during reheating.
Ground Beef Stroganoff Recipe Card
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4–6
Course: Dinner
Cuisine: American-inspired
Method: Stovetop
Instructions
- Cook the egg noodles until al dente.
- Reserve some pasta water and drain.
- Brown the ground beef.
- Add the onion and mushrooms.
- Cook until the mushroom liquid evaporates.
- Add the garlic and cook briefly.
- Melt the butter and stir in the flour.
- Gradually add the broth.
- Add Worcestershire sauce, mustard and seasonings.
- Simmer until thickened.
- Reduce the heat and temper the sour cream.
- Stir the sour cream into the sauce.
- Add the noodles and adjust the consistency.
- Garnish with parsley.
Recipe Notes
- Brown the mushrooms properly.
- Use full-fat sour cream.
- Do not boil after adding sour cream.
- Add pasta water when necessary.
- Test the complete recipe before publication.