This easy ground beef stroganoff recipe makes a comforting dinner in about 35 to 40 minutes. It combines one pound of browned ground beef, tender mushrooms, onion, garlic, beef broth, Worcestershire sauce, sour cream, and wide egg noodles for a creamy skillet meal that serves 4 to 6 people.
Every bite brings together savory beef, earthy mushrooms, silky sauce, and tender noodles with a gentle tang from sour cream and Dijon mustard. It is a practical weeknight dinner with familiar ingredients, straightforward preparation, and plenty of rich homemade flavor without requiring a long simmer.
Jump to RecipeWhy You’ll Love This Recipe
Ground beef stroganoff is the kind of dinner that feels generous and cozy while still fitting comfortably into a busy evening. The sauce develops in the same skillet used for the beef, so the cleanup is manageable and the browned bits left behind become part of the finished flavor.
This recipe uses a flour-and-broth sauce rather than canned cream soup. That approach gives you control over the seasoning and creates a smooth, savory base that tastes homemade without demanding complicated techniques.
- Fast preparation: Expect 10–15 minutes of prep and 20–25 minutes of cooking.
- Family-friendly texture: Soft noodles and a creamy sauce make every serving satisfying.
- Flexible presentation: Toss the noodles into the skillet or spoon the sauce over each portion.
- Comforting ingredients: Beef, mushrooms, onion, garlic, broth, and sour cream create a classic combination.
If you enjoy hearty beef dinners, you may also like this slow cooker beef stew for a longer, vegetable-filled meal on another night.
Ingredients You’ll Need
Choose ground beef that is preferably 85–90% lean. It has enough fat to stay flavorful while usually producing less excess grease in the skillet; if your beef releases a larger amount, simply drain it before continuing.
Cremini or white mushrooms both work well here. Slice them evenly so they cook at the same rate, and avoid crowding them too much in the pan because the goal is to soften them while allowing their moisture to evaporate.
Wide egg noodles are the traditional partner for this style of stroganoff. Cook them in salted water until just tender rather than soft, since they will meet the warm sauce shortly afterward.
- For the sauce: Butter, flour, beef broth, Worcestershire sauce, optional Dijon mustard, and paprika.
- For richness: Three-quarters cup sour cream stirred in over low heat.
- For finishing: Kosher salt, black pepper, and optional chopped fresh parsley.
The Dijon mustard is optional, but a teaspoon adds a mild sharp note that helps balance the creamy sauce. For a different beef-centered meal, this Worcestershire butter roast beef is another flavorful dinner option.
How to Make It Step-by-Step
Step 1: Bring a large pot of salted water to a boil and cook the 8 ounces of wide egg noodles according to the package directions. Stop when the noodles are just tender, then drain them and set them aside; reserve about 1/2 cup of pasta water if you want an easy way to thin the finished sauce.
Step 2: Place a large skillet over medium-high heat and add the ground beef and finely diced onion. Cook for about 6–8 minutes, breaking the beef into small pieces as it browns, and drain excess fat if needed before moving on.
Step 3: Add the butter and sliced mushrooms to the browned beef and onion. Cook for 4–5 minutes, stirring occasionally, until the mushrooms soften and most of their liquid has cooked away; this step helps prevent a watery sauce.
Step 4: Add the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the skillet mixture and stir continuously for 1 minute so the flour coats the ingredients and loses its raw taste.
Step 5: Gradually stir or whisk in the beef broth, taking a moment to smooth out any floury lumps. Add Worcestershire sauce, Dijon mustard if using, paprika, kosher salt, and black pepper, then bring the mixture to a gentle simmer.
Step 6: Let the sauce simmer for 5–8 minutes, stirring occasionally, until it visibly thickens and coats the back of a spoon. Keep the heat controlled rather than allowing a hard boil, since a steady simmer gives the broth time to become a cohesive sauce.
Step 7: Reduce the heat to low and place the sour cream in a small bowl. Stir a few spoonfuls of the hot skillet sauce into the sour cream to warm it gradually, then stir that mixture back into the skillet until smooth and warmed through.
Step 8: Do not boil the skillet after the sour cream has been added. Toss in the cooked noodles, or arrange the noodles in bowls and spoon the beef stroganoff sauce over the top, then scatter on fresh parsley.
Pro Tips for a Creamy Sauce
The deepest flavor starts with proper browning. Let the beef sit against the hot skillet long enough to develop brown spots, and give the mushrooms time to lose their liquid before adding broth.
Flour is the thickener in this from-scratch sauce, so it needs a brief minute in the butter and beef mixture. Stir it continuously during that minute, then add the broth gradually to keep the texture smooth.
Sour cream should be treated gently. Tempering it with a few spoonfuls of hot sauce prevents a sudden temperature change, while low heat helps preserve its creamy consistency.
- Use reduced-sodium beef broth if preferred, then adjust the added kosher salt at the end.
- Add a splash of reserved noodle water or beef broth if the sauce becomes too thick.
- Taste after the sour cream is mixed in, because the final seasoning may need a small adjustment.
- Keep the noodles just tender so they do not become mushy when coated with sauce.
If you are planning a casual gathering, a little sweet-and-spicy hot pepper jelly can make a lively appetizer before this rich main course.
Variations and Serving Ideas
Mushrooms are a standard part of this version, but they can be omitted if someone at the table does not enjoy them. The sauce will still have plenty of savory character from the browned beef, onion, garlic, broth, and Worcestershire sauce.
Some quick American-style recipes use cream of mushroom soup, while this recipe relies on flour and beef broth for a more traditional from-scratch approach. Plain Greek yogurt can replace sour cream, although sour cream provides the most familiar stroganoff flavor and texture.
Serve the noodles in warmed bowls with parsley on top for a simple presentation. A crisp green salad, steamed green beans, or roasted vegetables can add freshness beside the creamy beef.
For a fun appetizer spread, these air fryer meatballs can be served before dinner. Keep the main course as the centerpiece, since the stroganoff is filling and generously sauced.
Storage and Reheating
Cool leftovers promptly and store them in a covered container in the refrigerator. The noodles may absorb some of the sauce as they sit, so the texture can become thicker overnight.
Reheat gently in a skillet over low to medium-low heat, stirring occasionally. Add a splash of beef broth or reserved noodle water to loosen the sauce, and avoid boiling because high heat can cause the sour cream to separate or become grainy.
If you know you will have leftovers, storing the noodles separately from the sauce can help them retain a better texture. Rewarm the sauce slowly, cook or reheat the noodles separately, and combine just before serving.
Make-Ahead Dinner Notes
You can prepare the chopped onion, sliced mushrooms, minced garlic, and measured seasonings earlier in the day. Keeping the ingredients ready means the skillet can come together quickly when dinner time arrives.
The recipe is best served warm shortly after the sour cream is incorporated. If dinner is delayed, keep the heat very low and stir occasionally, adding a small splash of broth if the sauce begins to tighten.
Finish the meal with a simple dessert that can be prepared in advance, such as this cake batter fudge. Its sweet flavor offers a pleasant contrast to the savory skillet dinner.
Easy Ground Beef Stroganoff Recipe
Ingredients
Method
- Cook the egg noodles in salted water until just tender. Drain and set aside, reserving about 1/2 cup pasta water if desired.
- Heat a large skillet over medium-high heat. Brown the ground beef and diced onion for 6–8 minutes, breaking the beef into small pieces, then drain excess fat if necessary.
- Add butter and sliced mushrooms to the skillet. Cook for 4–5 minutes, until the mushrooms soften and most of their liquid evaporates.
- Stir in the minced garlic and cook for about 30 seconds. Sprinkle in flour and stir continuously for 1 minute.
- Gradually stir in the beef broth, then add Worcestershire sauce, Dijon mustard, paprika, kosher salt, and black pepper. Simmer for 5–8 minutes until thickened.
- Reduce the heat to low. Stir a few spoonfuls of hot sauce into the sour cream, then return the mixture to the skillet and warm gently without boiling.
- Toss the sauce with the cooked egg noodles or spoon it over them. Finish with chopped parsley and serve immediately.
Notes
Final Thoughts
This easy ground beef stroganoff recipe delivers a satisfying dinner with a short ingredient list and dependable stovetop method. Browning the beef and mushrooms, building the sauce with flour and broth, and adding sour cream gently are the key steps that make the dish rich and creamy.
Serve it over just-tender wide egg noodles with a sprinkle of parsley, and you have a warm meal ready in about 40 minutes from start to finish. Keep the heat low after adding sour cream, adjust the consistency with broth or noodle water, and this comforting classic will be ready for a weeknight table or relaxed weekend supper.