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Creamy Ground Beef Stroganoff in a white bowl with parsley garnish
ChefMaster Emily

Ground Beef Stroganoff

Creamy, comforting, and totally satisfying—this Ground Beef Stroganoff recipe combines hearty ground beef, savory mushrooms, tender egg noodles, and rich sour cream for a nostalgic, weeknight‑friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef
  • 1 lb ground beef 80/20 for best flavor
  • 1 yellow onion chopped
  • 2 cloves garlic minced
Mushrooms
  • 8 oz mushrooms sliced (cremini or white button)
Sauce
  • 2 tbsp butter
  • 2 tbsp all‑purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup sour cream full‑fat
  • salt & pepper to taste
Noodles
  • 12 oz egg noodles

Equipment

  • Large Skillet
  • Saucepan (for noodles)

Method
 

  1. Melt butter in a large skillet over medium heat. Add chopped onion and sauté until soft and golden, about 5 minutes. Add minced garlic and cook 1 minute more.
  2. Add ground beef, break it up, and cook until browned and no longer pink, about 7–8 minutes. Drain excess fat if needed.
  3. Stir in sliced mushrooms and cook until they release moisture and begin to brown, about 5–7 minutes.
  4. Sprinkle flour over the mixture and stir well. Slowly pour in beef broth while stirring constantly. Add Worcestershire sauce. Bring to a simmer until sauce thickens slightly.
  5. Reduce heat to low, stir in sour cream until smooth. Season with salt and pepper to taste. Do not boil once sour cream is added.
  6. Meanwhile, cook egg noodles in a saucepan according to package directions until al dente. Drain and add to the skillet, tossing to coat in the sauce.
  7. Serve hot, garnished with chopped parsley if desired.

Notes

Pro tips: don’t boil after adding sour cream, use full-fat sour cream for best texture. Variations: dairy-free, gluten-free swaps included in notes.