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Ground Beef Stroganoff

Ground beef stroganoff with wide egg noodles coated in a rich golden-brown mushroom sour cream sauce. Browned ground beef and sautéed onion-mushrooms simmer into a creamy, weeknight-friendly pasta dinner.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 1 onion medium, 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 to taste
  • 0.25 black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the base
  1. Brown ground beef in a large skillet over medium-high heat, breaking it apart until no longer pink, then drain excess fat.
  2. Add diced onion and sliced mushrooms and cook for 5 minutes until softened.
  3. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown too quickly.
Thicken the sauce
  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.
Finish and serve
  1. Remove from the heat and stir in sour cream until the sauce turns smooth and creamy.
  2. Toss the sauce with cooked wide egg noodles so they’re evenly coated.
  3. Season with salt and black pepper to taste, then serve topped with fresh parsley.

Notes

For the creamiest texture, remove the skillet from direct heat before stirring in sour cream. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stove (add a splash of broth if needed). Freezing is not recommended because sour cream can separate when thawed. For a lighter option, use low-fat sour cream and lean ground beef (90% or 93%).