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Ground Beef Stroganoff

Ground beef stroganoff with egg noodles smothered in a silky sour cream and mushroom beef sauce, thick enough to cling to every bite. Browned ground beef and golden mushrooms create visible slices and a rich, creamy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1 lb ground beef
  • 1 onion medium, diced
  • 8 oz mushrooms sliced
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup sour cream
  • Salt and black pepper to taste
  • 12 oz egg noodles cooked
  • Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the noodles
  1. Cook egg noodles according to package directions, then drain and set aside to keep them ready for the sauce.
Brown the beef
  1. Brown ground beef in a large skillet over medium-high heat, breaking it apart until fully cooked, then drain the fat and set the beef aside.
Make the mushroom sauce
  1. Melt butter in the same pan and sauté onion and mushrooms over medium-high heat for 5 minutes until golden, with mushroom slices starting to brown.
  2. Add garlic and cook for 30 seconds, stirring until fragrant and just starting to turn golden.
  3. Sprinkle in all-purpose flour and cook for 1 minute, stirring constantly until the flour looks lightly toasted.
  4. Pour in beef broth and Worcestershire sauce, stir until smooth, and simmer for 3–4 minutes until thickened and glossy.
Combine and finish
  1. Return the browned ground beef to the pan, remove from heat, and stir in sour cream and Dijon mustard until the sauce turns silky.
  2. Toss the sauce with the cooked egg noodles until evenly coated, then garnish with fresh parsley.

Notes

For the smoothest sour-cream texture, remove the pan from heat before stirring it in, then toss quickly so the sauce stays glossy and doesn’t break. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat with a splash of broth or water if needed. Freezing is not recommended because sour cream can separate during thawing. For a lower-fat option, use low-fat sour cream and drain excess beef fat before adding it back.