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Ground Beef Stroganoff

Ground beef stroganoff with wide egg noodles smothered in a rich golden-brown mushroom sour cream sauce. This easy stroganoff recipe uses seasoned ground beef, mushrooms, and a quick simmer for a weeknight dinner that tastes like comfort food pasta.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Stroganoff
  • 1.5 lb ground beef Use 80/20 for flavor; drain excess fat after browning.
  • 1 medium onion Dice into small, even pieces.
  • 8 oz mushrooms Slice so they distribute throughout the sauce.
  • 4 garlic cloves Minced.
  • 2 tbsp flour Helps thicken the sauce.
  • 2 cup beef broth Use low-sodium if you prefer to control salt.
  • 1 tbsp Worcestershire sauce Adds savory depth.
  • 1 tbsp Dijon mustard Brings tang to the stroganoff sauce.
  • 1 cup sour cream Stir in off heat to prevent curdling.
  • 12 oz wide egg noodles Cooked before tossing into the sauce.
  • 0.25 salt and black pepper Add to taste at the end.
  • 0.25 fresh parsley Chop and use as a garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the mushroom base
  1. Brown the ground beef in a large cast iron skillet over medium-high heat, breaking it apart as it cooks, then drain excess fat.
  2. Add the diced onion and sliced mushrooms and cook for 5 minutes until softened, then add the minced garlic and cook for 1 more minute.
Make the stroganoff sauce
  1. Sprinkle the flour over the meat mixture and stir to coat, cooking for 1 minute.
  2. Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan, then stir in the Dijon mustard.
  3. Simmer for 8–10 minutes until the sauce thickens, then remove from heat and stir in the sour cream.
Toss noodles and serve
  1. Toss the thick sauce with the cooked wide egg noodles, then season with salt and black pepper to taste.
  2. Serve immediately topped with fresh parsley.

Notes

Pro tip: keep sour cream off direct heat—remove the skillet from the burner before stirring it in to maintain a smooth texture. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat with a splash of broth if needed. Freezing: yes, but sauce may slightly change texture after thawing. Dietary swap: use gluten-free wide egg noodles and gluten-free flour for a gluten-free version.