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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce—simmered until thick and spooned over tender egg noodles. Ground beef is browned, then simmered with broth and seasonings for a rich, restaurant-style texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef Use 80/20 or similar for best browning.
mushrooms
  • 16 oz cremini mushrooms Slice evenly so they cook at the same rate.
onion-garlic base
  • 1 onion Dice to small, even pieces for a quick sauté.
  • 4 garlic cloves Minced for fast, fragrant cooking.
broth and seasonings
  • 2 cup beef broth Keep at hand to bring the sauce to a simmer.
  • 2 tbsp Worcestershire sauce Adds classic savory depth.
  • 1 tbsp Dijon mustard Balances richness with mild tang.
  • 1 tsp garlic powder Rounds out the beefy flavor.
  • 3 tbsp all-purpose flour Thickens the sauce once simmered.
creamy layer
  • 1 cup sour cream Stir in off-heat for smooth, creamy texture.
  • 4 oz cream cheese Softened for easy melting into the sauce.
noodles
  • 12 oz egg noodles Cooked before serving (or according to package directions).
to finish
  • 0.5 fresh parsley Chopped, for topping.
  • paprika For a light dusting on top.
  • salt To taste.
  • black pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat, then drain excess fat.
  2. Continue browning until the beef is no longer pink, scraping up browned bits from the pan.
Sauté mushrooms and aromatics
  1. Sauté the diced onion and sliced cremini mushrooms in the same skillet for 6-7 minutes, until softened and lightly browned.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Thicken and simmer the sauce
  1. Return the browned beef to the skillet and sprinkle the flour over the mixture, stirring to coat the beef and vegetables.
  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 lightly coat a spoon.
Finish creamy and serve
  1. Remove from the heat and stir in the sour cream until fully smooth.
  2. Add the softened cream cheese and stir until the sauce is glossy and completely melted.
  3. Season with salt and black pepper to taste, then serve over the cooked egg noodles.
  4. Top with fresh parsley and a dusting of paprika for color.

Notes

Pro tip: stir the sour cream and cream cheese in after the skillet is off the heat to prevent curdling and keep the sauce silky. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove with a splash of broth or water. Freezing is not recommended because sour cream can break after thawing. For a lighter option, swap sour cream for plain Greek yogurt (stir in off-heat).