Description

This Ground Beef Stroganoff is creamy, comforting, and quick enough for a busy weeknight. Tender egg noodles are swirled with savory ground beef, earthy mushrooms, and a luxuriously smooth sour cream sauce. It’s the perfect cozy meal that feels special without keeping you tied to the stove for hours.

Ingredients

Scale

1 lb (450 g) ground beef (80/20 blend)
1 small onion, diced
2 cloves garlic, minced
8 oz (225 g) mushrooms, sliced (cremini or button)
2 tbsp all-purpose flour (or gluten-free 1:1 blend)
2 cups (480 ml) beef broth, low-sodium
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 cup (240 g) sour cream, room temperature
8 oz (225 g) egg noodles
2 tbsp butter or olive oil
Salt and black pepper, to taste
Fresh parsley, chopped (optional for garnish)

Optional variations:

Double the mushrooms for a deeper, earthier flavor
Use lean ground turkey and Greek yogurt for a lighter version
Stir in ½ cup cream cheese for extra creaminess
Add cayenne or hot sauce for a spicy kick

Instructions

Step 1: Cook the Noodles

Boil egg noodles in well-salted water according to package directions until al dente.
Drain and toss with a little butter or oil to prevent sticking. Set aside.

Step 2: Sauté Aromatics

In a large skillet, heat butter or oil over medium-high heat.
Add diced onion and sliced mushrooms. Sauté 5–7 min until onions are soft and mushrooms are golden brown.

Step 3: Brown the Beef

Push the veggies to the sides, add ground beef and garlic in the center.
Cook 5–6 min, breaking up the beef until no longer pink. Drain excess fat if desired. Mix everything together.

Step 4: Make the Roux

Sprinkle flour over the beef and veggie mixture. Stir constantly for 1 min to cook out the raw flour taste.

Step 5: Build the Sauce

Gradually pour in beef broth while stirring.
Add Worcestershire sauce, Dijon mustard, salt, and pepper.
Simmer 5–7 min over medium-low heat until the sauce thickens.

Step 6: Add the Sour Cream

Reduce heat to low. Temper the sour cream by stirring a spoonful of hot sauce into it, then add it back to the skillet.
Stir until smooth and creamy.

Step 7: Combine with Noodles

Toss cooked noodles with the sauce in the skillet, or serve the sauce over noodles in bowls.

Step 8: Garnish and Serve

Sprinkle with fresh parsley for color and freshness. Serve immediately while hot.

Notes

Prevent curdling: Always temper the sour cream before adding it to the hot sauce.
Make ahead: Cook beef and mushroom mixture in advance, store separately from noodles, then reheat and finish with sour cream.
Thicken sauce: Simmer longer or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Freezing: Freeze beef and mushroom mixture (without sour cream) for up to 3 months. Thaw overnight before finishing the sauce.

Nutrition

Calories: 450 cal Per Serving
Fat: 25 g
Saturated Fat: 12 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 26 g