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Ground Beef Stroganoff

Ground Beef Stroganoff with tender mushrooms and a creamy sour cream sauce, thickened with flour and simmered until rich. Serve it over egg noodles for a comforting, spoon-tender main dish that looks like classic restaurant stroganoff.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 16 oz cremini mushrooms
  • 1 onion
  • 4 garlic
  • 2 cup beef broth
  • 1 cup sour cream
  • 4 oz cream cheese
  • 3 tbsp all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 12 oz egg noodles
  • 0.5 fresh parsley for serving
  • 0.25 paprika for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet, then drain the fat.
  2. Sauté the onion and cremini mushrooms in the same skillet for 6-7 minutes, until softened and browned.
  3. Add the garlic and cook for 1 minute, until fragrant.
Build the stroganoff sauce
  1. Return the beef to the skillet and sprinkle in the all-purpose flour, stirring to coat the meat and vegetables.
  2. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring to a simmer and cook for 5-7 minutes until thickened.
  3. Remove from heat and stir in the sour cream and softened cream cheese until smooth and creamy.
Finish and serve
  1. Season with garlic powder, salt, and pepper to taste.
  2. Serve the creamy beef stroganoff over cooked egg noodles, then top with fresh parsley and paprika.

Notes

Pro tip: if the sauce starts to look tight or grainy, keep it off the heat while stirring in the sour cream and cream cheese. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently on low to avoid breaking the sauce. Freezing isn’t recommended because sour-cream based sauces can separate after thawing. For a lighter option, use low-fat sour cream and reduced-fat cream cheese.