Go Back

Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce and egg noodles. Brown the beef, simmer the mushroom-broth base until thick, then stir in sour cream and cream cheese for a smooth, silky finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 16 oz cremini mushrooms
  • 1 onion
  • 4 cloves garlic
  • 2 cup beef broth
  • 1 cup sour cream
  • 4 oz cream cheese
  • 3 tbsp all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 12 oz egg noodles
  • 0.5 fresh parsley for serving
  • 0.25 paprika for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat, then drain excess fat.
  2. Leave the skillet hot so you can use the same pan for the mushrooms and sauce.
Cook the mushrooms and build the sauce
  1. Sauté the onion and mushrooms in the same skillet for 6-7 minutes, until the mushrooms release moisture and the onions soften.
  2. Add the garlic and cook for 1 minute, until fragrant.
  3. Return the browned beef to the skillet and sprinkle in the flour, stirring to coat the meat and vegetables.
  4. Add the beef broth, Worcestershire sauce, and Dijon mustard, and bring to a simmer.
  5. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens.
Finish and serve
  1. Remove the skillet from heat, then stir in the sour cream and softened cream cheese until smooth.
  2. Season with salt, pepper, and garlic powder to taste.
  3. Serve the stroganoff over cooked egg noodles, topped with fresh parsley and paprika.

Notes

For the smoothest sauce, stir sour cream and cream cheese in off the heat so they don’t split. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because dairy sauces can change texture. Swap sour cream for plain Greek yogurt for a tangier, slightly lighter option if desired.