Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 8 ounces egg noodles; 2 teaspoons olive oil; 1 pound ground beef; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 medium yellow onion, finely diced; 8 ounces mushrooms, sliced; 2 cloves garlic, minced; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 ½ cups beef broth; 2 teaspoons Worcestershire sauce; ¾ cup sour cream; Salt and pepper to taste, if needed; Parsley, finely chopped, for garnish

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Why You’ll Love This Recipe

I love this recipe because it’s quick enough for a weeknight but cozy enough for a Sunday dinner. Using ground beef makes it budget-friendly and easy, while the sour cream and mushrooms give it that classic stroganoff richness. I enjoy how it’s a one-pan dish (plus the noodles), which means less cleanup and more time to enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces egg noodles
2 teaspoons olive oil
1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
1 medium yellow onion, finely diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups beef broth
2 teaspoons Worcestershire sauce
¾ cup sour cream
Salt and pepper to taste
Parsley, finely chopped for garnish

Directions

I cook the egg noodles in salted water according to package instructions until al dente.
In a large skillet or Dutch oven, I heat the olive oil and add the ground beef. I season with salt and pepper, cooking while breaking it apart with a spoon until no longer pink. I drain off excess fat.
I add the onion and cook for 2 minutes until softened.
I stir in the mushrooms and cook for another 3–4 minutes.
I add the garlic and sauté for 30 seconds.
I melt the butter in the pan, then sprinkle in the flour and cook, stirring, for 2 minutes.
I slowly add the beef broth while stirring constantly, then mix in the Worcestershire sauce. I bring it to a boil, then reduce the heat and let it simmer for 5 minutes.
I remove the pan from heat, stir in the sour cream, and adjust seasoning if needed.
I serve the sauce over the egg noodles (or mix them together) and top with chopped parsley.

Servings and timing

This recipe makes 6 servings. I usually take about 10 minutes for prep and 30 minutes for cooking, for a total of 40 minutes.

Variations

Sometimes I swap the ground beef for ground turkey, chicken, or even a vegetarian meat substitute.
I use Greek yogurt instead of sour cream when I want a lighter version.
I change up the noodles with rice, mashed potatoes, or zucchini noodles for variety.
I add a splash of red wine to the sauce for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over medium heat, adding a splash of broth if the sauce has thickened too much. It also reheats well in the microwave in short intervals. For longer storage, I freeze the sauce (without noodles) for up to 2 months and thaw it in the fridge overnight before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the sauce in advance and store it in the fridge. I cook the noodles fresh before serving.

Can I make stroganoff without mushrooms?

Yes, I skip the mushrooms if I don’t have them, though they do add great flavor and texture.

Can I lighten this recipe?

I use lean ground beef, light sour cream, or Greek yogurt to make it lighter while still creamy.

What can I serve with stroganoff besides noodles?

I sometimes serve it with rice, mashed potatoes, or even steamed vegetables.

How do I thicken the sauce if it’s too runny?

I let it simmer a bit longer, or I whisk in an extra teaspoon of flour with a splash of broth to thicken.

Conclusion

I love how this ground beef stroganoff brings together creamy sauce, tender noodles, and hearty beef in one comforting dish. It’s easy enough for a weeknight yet always feels like a special, homey meal.