Easy Ground Beef Stroganoff combines savory ground beef, browned mushrooms, and tender egg noodles in a creamy sauce. It delivers the familiar flavors of traditional beef stroganoff without requiring more expensive cuts of steak or a long cooking time.
The sauce is made from scratch with beef broth, sour cream, Dijon mustard, and Worcestershire sauce. Ready in about 35 minutes, this recipe is a practical choice for a filling weeknight dinner.
Why You’ll Love This Recipe
- Ready in approximately 35 minutes.
- Uses affordable ground beef.
- Features a homemade sauce without canned soup.
- Includes tender mushrooms and egg noodles.
- Makes enough for approximately six servings.
- Leftovers can be reheated for another meal.
Ingredients
- 12 ounces wide egg noodles
- 1 pound lean ground beef
- 3/4 teaspoon kosher salt, divided, plus more for the pasta water
- 1/2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 3/4 cup full-fat sour cream, at room temperature
- 2 tablespoons chopped fresh parsley, for serving
Full-fat sour cream gives the sauce a smooth, rich texture and is less likely to separate than reduced-fat varieties. Flour thickens the beef broth before the sour cream is added.
Ingredient Substitutions
- Ground beef: Use ground turkey, ground chicken, or ground pork.
- Egg noodles: Substitute rotini, penne, bow ties, or another short pasta.
- Cremini mushrooms: Use white button or sliced portobello mushrooms.
- Beef broth: Chicken or vegetable broth can be used.
- Sour cream: Substitute full-fat plain Greek yogurt. Add it off the heat to reduce the chance of curdling.
- Worcestershire sauce: Use soy sauce or coconut aminos.
- Dijon mustard: Yellow mustard can be used for a milder flavor.
- All-purpose flour: Substitute a cup-for-cup gluten-free flour blend.
How to Make Ground Beef Stroganoff
- Cook the egg noodles.
Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente according to the package instructions. Drain without rinsing and set aside. - Brown the ground beef.
While the noodles cook, place a large skillet over medium-high heat. Add the ground beef and season it with 1/2 teaspoon salt and the black pepper. - Finish cooking the beef.
Cook for 5 to 7 minutes, breaking the meat into small pieces. Once no pink remains and some pieces are browned, transfer the beef to a plate. Drain excess grease if necessary. - Brown the mushrooms.
Melt the butter in the same skillet. Add the mushrooms and spread them into an even layer. Cook for 5 to 6 minutes, stirring occasionally, until their moisture evaporates and the edges begin to brown. - Cook the onion.
Add the diced onion to the mushrooms. Cook for another 3 to 4 minutes, until the onion becomes soft and translucent. - Add the garlic.
Stir in the minced garlic and cook for approximately 30 seconds, just until fragrant. - Add the flour.
Sprinkle the flour over the mushrooms and onions. Stir constantly for 1 minute so the flour can cook and coat the vegetables evenly. - Make the sauce.
Slowly pour in the beef broth while stirring to prevent lumps. Add the Worcestershire sauce, Dijon mustard, paprika, and remaining 1/4 teaspoon salt. - Thicken the sauce.
Bring the mixture to a gentle simmer. Cook for 3 to 5 minutes, stirring frequently, until the sauce lightly coats the back of a spoon. - Return the beef.
Add the cooked ground beef and any accumulated juices to the skillet. Simmer for approximately 2 minutes. - Temper the sour cream.
Place the sour cream in a small bowl. Gradually stir approximately 1/2 cup of the hot sauce into the sour cream. This gently raises its temperature and helps prevent curdling. - Finish the stroganoff.
Reduce the skillet heat to low. Stir the tempered sour cream mixture into the sauce. Heat gently without allowing it to boil. - Add the noodles.
Fold the cooked egg noodles into the sauce until evenly coated. Cook for 1 to 2 minutes, just until everything is warm. - Garnish and serve.
Remove the skillet from the heat, sprinkle with parsley, and serve immediately.
Tips for the Best Easy Ground Beef Stroganoff
- Brown the beef over medium-high heat for deeper flavor.
- Drain excessive grease before preparing the sauce.
- Give the mushrooms time to release their liquid and brown.
- Cook the flour for a full minute before adding the broth.
- Use room-temperature, full-fat sour cream.
- Temper the sour cream before adding it to the skillet.
- Do not boil the sauce after adding the sour cream.
Common Mistakes to Avoid
Crowding the Mushrooms
Mushrooms release moisture while cooking. Give them enough room so that moisture can evaporate and the edges can brown.
Adding the Broth Too Quickly
Pouring all the broth in at once can create lumps. Add it gradually while stirring.
Using Cold Sour Cream
Cold sour cream is more likely to separate when added to a hot sauce. Bring it closer to room temperature and temper it first.
Boiling the Finished Sauce
High heat can cause the sour cream to curdle. Keep the skillet over low heat after it is added.
Overcooking the Noodles
The noodles continue softening when added to the sauce. Cook them only until al dente.
Variations
Ground Turkey Stroganoff
Replace the beef with ground turkey and add 1 tablespoon olive oil when browning it.
Stroganoff Without Mushrooms
Omit the mushrooms and use one additional small onion. Begin cooking the onion directly in the melted butter.
Spinach Beef Stroganoff
Stir 3 packed cups of baby spinach into the thickened sauce. Let it wilt before returning the beef.
Spicy Ground Beef Stroganoff
Add 1/4 teaspoon cayenne pepper or crushed red pepper flakes with the paprika.
Extra-Creamy Stroganoff
Add 2 ounces of softened cream cheese to the sauce before stirring in the sour cream.
What to Serve With Easy Ground Beef Stroganoff
- Steamed green beans
- Roasted broccoli
- Buttered peas
- Roasted carrots
- Mixed green salad
- Crusty bread or dinner rolls
How to Store
Allow the stroganoff to cool before placing it in an airtight container. Refrigerate for up to 3 days.
The sauce can be frozen for up to 2 months, although the sour cream may separate slightly after thawing. For the best texture, freeze the sauce without the noodles and prepare fresh noodles when serving.
Thaw frozen stroganoff overnight in the refrigerator. Reheat it gently in a covered skillet over low heat, adding a small splash of broth or milk if the sauce is too thick. Avoid boiling.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat plain Greek yogurt and add it off the heat. Temper it with some of the warm sauce before stirring it into the skillet.
Why did my stroganoff sauce curdle?
The sauce may have been too hot when the sour cream was added. Temper the sour cream and keep the finished sauce below a boil.
How can I thicken the sauce?
Let the broth mixture simmer for another minute or two before adding the sour cream. The sauce will also thicken slightly as it cools.
How can I thin a sauce that is too thick?
Stir in warm beef broth or milk 1 tablespoon at a time until the desired consistency is reached.
Can I make Ground Beef Stroganoff ahead of time?
Yes. Prepare the sauce and noodles separately and refrigerate them. Reheat the sauce gently, then combine it with the noodles shortly before serving.
Can I use a different type of pasta?
Yes. Penne, rotini, bow ties, or another short pasta can replace the egg noodles.
Can I leave out the Dijon mustard?
Yes. The mustard adds subtle acidity and depth, but the sauce will still work without it.
Final Thoughts
Easy Ground Beef Stroganoff offers a convenient way to make a creamy, comforting dinner with affordable ingredients. Brown the mushrooms thoroughly and add the sour cream over low heat for a smooth sauce that coats the beef and noodles.