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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce, made by browning beef and simmering it until thickened. Served over tender egg noodles and finished with fresh parsley and a light dusting of paprika.
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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
mushrooms and aromatics
  • 16 oz cremini mushrooms sliced
  • 1 onion diced
  • 4 garlic minced
liquid and seasonings
  • 2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 salt to taste
  • 1 pepper to taste
thickener and cream
  • 3 tbsp all-purpose flour
  • 1 cup sour cream
  • 4 oz cream cheese softened
noodles
  • 12 oz egg noodles cooked
serving
  • 1 fresh parsley for serving
  • 1 paprika for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown and sauté
  1. Brown the ground beef in a large skillet over medium-high heat, then drain off excess fat.
  2. Sauté the onion and mushrooms in the same skillet for 6-7 minutes, then add the garlic and cook 1 minute.
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; bring to a simmer and cook 5-7 minutes, stirring, until the sauce is thickened.
Finish and serve
  1. Remove the skillet from the heat, then stir in the sour cream and softened cream cheese until smooth.
  2. Season with salt and pepper to taste, then serve the creamy beef stroganoff over cooked egg noodles and top with fresh parsley and paprika.

Notes

For the creamiest texture, stir the sour cream and cream cheese in off the heat so they melt smoothly without breaking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid thinning. Freezing is not recommended because the sour cream sauce can change texture. Dietary swap: use low-fat sour cream (or a lactose-reduced version) to lighten the sauce while keeping the same method.