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Ground Beef Stroganoff

Ground beef stroganoff with wide egg noodles in a rich golden-brown mushroom sour cream sauce. Learn how to brown beef, simmer the gravy-like broth base, then stir in sour cream for a creamy, coat-every-noodle 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 4 clove 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
  • 0.5 Salt and black pepper to taste
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown and build the stroganoff base
  1. Brown ground beef in a large skillet over medium-high heat, breaking apart, then drain excess fat. Cook until the meat is no longer pink.
  2. Add diced onion and sliced mushrooms and cook for 5 minutes until softened, then add garlic and cook 1 more minute. Stir until the garlic is fragrant.
  3. Sprinkle flour over the meat mixture and stir to coat, cooking for 1 minute. The mixture should look slightly dry and paste-like.
  4. Pour in beef broth and Worcestershire sauce, stirring to deglaze the pan, then add Dijon mustard. Scrape up browned bits from the bottom so the sauce starts bubbling.
  5. Simmer for 8–10 minutes until the sauce thickens, then remove from heat and stir in sour cream. The sauce should turn glossy and creamy.
Cook noodles and serve
  1. Toss with cooked egg noodles and season with salt and pepper to taste. Stir until the noodles are evenly coated.
  2. Serve topped with fresh parsley. Finish with a visible sprinkle so the herbs sit on top.

Notes

Pro tip: take the pan off the heat before stirring in sour cream to prevent curdling. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently over low heat with a splash of broth if needed. Freezing is not recommended for best texture, but you can keep it refrigerated for quick weeknight reheats. For a dietary swap, use gluten-free flour and gluten-free wide egg noodles to make the same creamy stroganoff style.