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Ground Beef Stroganoff

Ground beef stroganoff is an easy, one-pan comfort food pasta with wide egg noodles smothered in a golden-brown mushroom sour cream sauce. We brown seasoned ground beef, simmer it with beef broth, and stir in sour cream for a creamy, spoon-coating texture.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Stroganoff
  • 1.5 lb ground beef
  • 1 medium onion
  • 8 oz mushrooms
  • 4 garlic cloves
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 12 oz wide egg noodles cooked
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat, then add the ground beef and break it apart. Cook until browned, then drain excess fat.
  2. Add diced onion and sliced mushrooms to the skillet and cook for 5 minutes until softened. Stir in minced garlic and cook 1 more minute.
  3. Sprinkle the flour over the meat mixture and stir to coat, cooking for 1 minute to remove the raw flour taste.
Build the sauce
  1. Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan. Add Dijon mustard and mix until combined.
  2. Simmer for 8–10 minutes until the sauce thickens, stirring occasionally. Remove from heat and stir in the sour cream until smooth.
Toss and serve
  1. Add the cooked wide egg noodles to the skillet and toss to coat in the creamy sauce. Season with salt and black pepper to taste.
  2. Serve immediately, topped with fresh parsley for garnish.

Notes

For the creamiest sauce, keep the skillet off direct heat before stirring in sour cream. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm gently on the stove with a splash of broth or water to loosen the sauce. Freezing is not recommended because sour cream can break during thawing and reheating. Dietary swap: use gluten-free wide egg noodles and gluten-free flour (1:1) for a gluten-free version.