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Ground Beef Stroganoff

Ground beef stroganoff with egg noodles smothered in a silky sour cream and mushroom beef sauce. Browned beef, golden mushrooms, and a thickened broth gravy come together for a creamy, weeknight-dinner style comfort food.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Stroganoff components
  • 1 lb ground beef
  • 1 onion medium, diced
  • 8 oz mushrooms sliced
  • 3 garlic cloves 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
  • 0.25 salt and black pepper to taste
  • 12 oz egg noodles cooked
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook noodles
  1. Cook egg noodles according to package directions, then drain and set aside so they’re ready to toss later.
Brown beef
  1. Brown ground beef in a large skillet over medium-high heat, breaking it apart until no longer pink.
  2. Drain the excess fat and set the browned beef aside so the sauce stays rich but not greasy.
Sauté mushrooms and build the sauce
  1. Melt butter in the same pan and sauté onion and mushrooms for 5 minutes until golden.
  2. Add garlic and cook for 30 seconds to bring out aroma without browning it too much.
  3. Sprinkle in flour and cook for 1 minute, stirring, until the flour tastes cooked.
  4. Pour in beef broth and Worcestershire sauce and stir until smooth, then simmer for 3–4 minutes until thickened.
Finish and serve
  1. Return the beef to the pan, then remove from heat.
  2. Stir in sour cream and Dijon mustard, mixing until the sauce looks silky and evenly combined.
  3. Toss the sauce with the cooked egg noodles until coated, then garnish with fresh parsley and season with salt and black pepper to taste.

Notes

For the smoothest sour cream texture, remove the pan from heat before adding sour cream and mustard. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until warmed through (avoid a hard boil). Freezing is not recommended because the sour cream sauce can break after thawing. Dietary swap: use gluten-free egg noodles and a gluten-free all-purpose flour blend to keep it compatible with gluten-free needs.