Go Back

Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce made in one skillet and served over egg noodles. Tender mushrooms, simmered broth, and a smooth sour cream–cream cheese finish create a rich, coating texture.
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: 640
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 16 oz cremini mushrooms Slice evenly so they cook at the same rate.
  • 1 onion Dice small for quick sautéing.
  • 4 garlic Minced for even distribution.
  • 2 cup beef broth Use low-sodium if you want more control of salt.
  • 1 cup sour cream Stir in off heat to prevent curdling.
  • 4 oz cream cheese Softened so it melts into a smooth sauce.
  • 3 tbsp all-purpose flour Helps thicken the simmering sauce.
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tbsp Dijon mustard Tangy flavor for the sauce.
  • 1 tsp garlic powder Rounds out the garlic flavor.
  • 12 oz egg noodles Cooked according to package directions.
  • 0.25 fresh parsley Chopped for serving.
  • 0.25 paprika For garnish, optional but recommended.
  • salt and pepper Add to taste at the end.

Equipment

  • 1 cast iron skillet

Method
 

Brown and sauté
  1. Brown the ground beef in a large skillet over medium-high heat, then drain excess fat.
  2. Sauté the onion and mushrooms in the same skillet for 6-7 minutes, stirring until softened.
  3. Add the garlic and cook 1 minute, stirring, until fragrant.
Thicken the sauce
  1. Return the beef to the skillet and sprinkle the flour over it, stirring to coat the meat and mushrooms.
  2. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring to a simmer.
  3. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon.
Finish and serve
  1. Remove the skillet from the heat, then stir in the sour cream and cream cheese until smooth.
  2. Season with salt and pepper to taste.
  3. Serve the stroganoff over the cooked egg noodles, then top with parsley and paprika.

Notes

Pro tip: keep the sauce off the boil when adding sour cream and cream cheese—stir off heat for a silky finish. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove or microwave at 50% power. Freezing is not recommended because sour cream can break; for a dairy-light option, use lactose-free sour cream and cream cheese, and keep the same off-heat technique.