I keep this Ground Beef Stroganoff in my back pocket for nights when I want a rich, creamy, from-scratch dinner that tastes like it took way longer than 30 minutes. One skillet, tender beef, savory mushrooms, and sour cream sauce make it the kind of meal everyone asks for again.

Jump to Recipe

I’m obsessed with this ground beef stroganoff because it hits that rich, creamy, savory spot without making dinner feel like a project. The sauce clings to every bite, the beef makes it hearty, and the sour cream gives it that tangy finish I keep going back for.

But what I love is how it tastes like I spent way more time on it than I did. Big skillet energy.

No fuss, just a from-scratch dinner that actually satisfies. And when I want something fast, filling, and ridiculously good on a weeknight, this is the one I crave every single time.

Ingredients

Print Recipe (No Advertisments)

Ground beef makes it hearty, cozy, and weeknight-friendly without feeling fancy.
Olive oil helps everything brown nicely instead of sticking and sulking.
Yellow onion adds that soft, sweet base you’d miss if it vanished.
Mushrooms bring earthy flavor and make the sauce feel extra savory.
Garlic jumps in fast with that warm, “yes, dinner’s happening” smell.
Butter gives the sauce a richer, smoother feel.
Totally worth it.
Flour thickens things up so it hugs the noodles, not drips off.
Beef broth keeps it deep, meaty, and way better than plain water.
Worcestershire adds salty tang and a little mystery in the best way.
Dijon mustard cuts the richness, so it doesn’t taste too heavy.
Paprika adds color, warmth, and just enough gentle spice.
Sour cream makes it creamy, tangy, and classic stroganoff all the way.
Egg noodles are soft, simple, and perfect for catching that sauce.
Plus, parsley freshens it up so the bowl doesn’t feel too beige.

Ingredient Quantities

1 pound ground beef (80 20 or 85 15)

1 tablespoon olive oil

1 medium yellow onion, finely diced

8 ounces cremini or white button mushrooms, sliced

2 cloves garlic, minced

2 tablespoons unsalted butter

2 tablespoons all purpose flour

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

1 cup sour cream, room temperature

1/4 cup heavy cream or whole milk (optional, for extra creaminess)

8 ounces egg noodles

2 tablespoons chopped fresh parsley, for garnish

How to Make this

Print Recipe (No Advertisments)

1. Cook egg noodles according to package directions in salted boiling water until al dente; drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat; add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 to 7 minutes; season lightly with salt and pepper and transfer beef to a plate.

3. Reduce heat to medium and add butter to the same skillet; add diced onion and sliced mushrooms and cook until softened and browned, about 5 to 6 minutes.

4. Add minced garlic and cook 30 to 60 seconds until fragrant.

5. Sprinkle flour over the vegetables, stir to combine, and cook 1 minute to remove the raw flour taste.

6. Slowly whisk in beef broth, scraping up any browned bits from the bottom of the skillet, until a smooth sauce forms.

7. Stir in Worcestershire sauce, Dijon mustard, paprika, and return the cooked ground beef to the skillet; simmer for 3 to 4 minutes until the sauce thickens slightly.

8. Remove the skillet from heat and stir in room temperature sour cream and, if using, heavy cream or whole milk; taste and adjust salt and pepper.

9. Toss cooked egg noodles into the sauce or spoon the saucy beef over the noodles.

10. Serve sprinkled with chopped fresh parsley.

Equipment Needed

1. Large pot for boiling noodles
2. Colander for draining noodles
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula for breaking up beef and stirring
5. Chef knife for chopping onion, mushrooms and parsley
6. Cutting board
7. Whisk for making the sauce smooth
8. Measuring cups and spoons

FAQ

Q: Can I make this ahead of time? A: Yes, you can prepare the sauce and noodles separately and store in the fridge for up to 3 days. Reheat the sauce gently on low, stirring in a splash of broth or milk before tossing with noodles.

Q: Can I use ground turkey or chicken instead of beef? A: Yes. Use the same method but brown more gently and add a little extra seasoning since poultry is milder. You may also want to add a touch more fat like butter or oil to build flavor.

Q: How do I prevent the sour cream from curdling? A: Remove the pan from direct heat before stirring in sour cream and temper it by stirring in a small amount of the hot sauce first, then add back to the pan. Avoid boiling after adding sour cream.

Q: Can I skip the flour and still thicken the sauce? A: Yes. You can simmer the sauce longer to reduce it, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in to thicken. Add cornstarch slurry gradually until you reach desired thickness.

Q: What can I serve instead of egg noodles? A: Wide pasta, rice, mashed potatoes, or even cauliflower mash all work well as a base for stroganoff.

Q: How can I make this richer or lighter? A: For richer sauce, use full heavy cream instead of milk and brown the beef well for more caramelized flavor. For a lighter version, use plain Greek yogurt in place of part of the sour cream and choose leaner ground beef.

Best Ground Beef Stroganoff Recipe Substitutions and Variations

Ground beef: lean ground pork, ground turkey or chicken for a lighter option, or a plant-based ground substitute for a vegetarian version (adjust cooking time and seasoning).
Sour cream: plain Greek yogurt (same tang, higher protein) or crème fraîche for a richer, less tangy finish.
Mushrooms: sliced zucchini or eggplant for a vegetable-forward swap, or canned mushrooms if fresh are unavailable (drain well).
Egg noodles: pappardelle or wide ribbon pasta for a similar texture, or gluten free pasta / spiralized zucchini for gluten free or lower carb options.

Pro Tips

1. Brown the beef well and drain most of the excess fat, but leave a little in the pan to carry flavor. Browning in batches if needed gives more caramelized bits to scrape up when you add the broth.

2. Salt the mushrooms early. A sprinkle of salt while they cook helps them release moisture and brown instead of stewing, which improves texture and deepens the sauce flavor.

3. Temper the sour cream by stirring a spoonful of hot sauce into it before adding to the pan, or remove the skillet from direct heat first. That prevents curdling and keeps the sauce silky. If the sauce is too thick, loosen with a splash of reserved pasta water for a glossy finish.

4. Undercook the noodles by a minute and finish them in the sauce for the last minute of cooking. They will absorb flavor and stay perfectly tender rather than going mushy.

Best Ground Beef Stroganoff Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

784

kcal

Equipment: 1. Large pot for boiling noodles
2. Colander for draining noodles
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula for breaking up beef and stirring
5. Chef knife for chopping onion, mushrooms and parsley
6. Cutting board
7. Whisk for making the sauce smooth
8. Measuring cups and spoons

Ingredients

1 pound ground beef (80 20 or 85 15)
1 tablespoon olive oil
1 medium yellow onion, finely diced
8 ounces cremini or white button mushrooms, sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
Salt and freshly ground black pepper, to taste
1 cup sour cream, room temperature
1/4 cup heavy cream or whole milk (optional, for extra creaminess)
8 ounces egg noodles
2 tablespoons chopped fresh parsley, for garnish

Directions

Cook egg noodles according to package directions in salted boiling water until al dente; drain and set aside.
Heat olive oil in a large skillet over medium-high heat; add ground beef and cook, breaking up with a spoon, until browned and cooked through, about 5 to 7 minutes; season lightly with salt and pepper and transfer beef to a plate.
Reduce heat to medium and add butter to the same skillet; add diced onion and sliced mushrooms and cook until softened and browned, about 5 to 6 minutes.
Add minced garlic and cook 30 to 60 seconds until fragrant.
Sprinkle flour over the vegetables, stir to combine, and cook 1 minute to remove the raw flour taste.
Slowly whisk in beef broth, scraping up any browned bits from the bottom of the skillet, until a smooth sauce forms.
Stir in Worcestershire sauce, Dijon mustard, paprika, and return the cooked ground beef to the skillet; simmer for 3 to 4 minutes until the sauce thickens slightly.
Remove the skillet from heat and stir in room temperature sour cream and, if using, heavy cream or whole milk; taste and adjust salt and pepper.
Toss cooked egg noodles into the sauce or spoon the saucy beef over the noodles.
Serve sprinkled with chopped fresh parsley.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.