Description
Rich, creamy Ground Beef Stroganoff made with tender ground beef, earthy mushrooms, and a velvety sour cream sauce, all served over egg noodles. This budget-friendly version uses ground beef instead of expensive sirloin strips, making it perfect for weeknight dinners. Ready in just 30 minutes with one-pot convenience. The creamy sauce is foolproof and never curdles.
Ingredients
1½ lbs ground beef (80/20 ratio recommended)
12 oz wide egg noodles
8 oz mushrooms, sliced (white button or cremini)
1 medium onion, diced
3 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth (low-sodium)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon paprika (sweet)
1 cup sour cream (full-fat)
Salt and black pepper to taste
1 tablespoon vegetable oil
Fresh parsley for garnish
Optional: 2 cups fresh spinach
Instructions
1. Bring a large pot of salted water to boil for the egg noodles.
2. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat.
3. Add ground beef in large chunks. Let sit undisturbed for 3-4 minutes to develop a brown crust.
4. Break beef into smaller pieces with wooden spoon, keeping some texture. Cook until no pink remains, about 6-8 minutes total.
5. Season with salt and pepper. Transfer beef to a plate, leaving fat in the pan.
6. Add 2 tablespoons butter to the same pan. Add sliced mushrooms and cook 5-6 minutes until golden.
7. Add diced onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
8. Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste.
9. Slowly pour in beef broth while stirring constantly to prevent lumps.
10. Add Dijon mustard, Worcestershire sauce, and paprika. Stir to combine.
11. Bring to a simmer and cook 3-4 minutes until sauce thickens.
12. Meanwhile, add egg noodles to boiling water and cook according to package directions (8-10 minutes). Drain.
13. Return cooked beef to the pan with any accumulated juices. Stir to combine with sauce.
14. Remove pan from heat (important to prevent curdling). Stir in sour cream until fully incorporated.
15. Taste and adjust seasoning with salt and pepper. If too thick, add beef broth 2 tablespoons at a time.
16. Serve beef stroganoff over cooked egg noodles.
17. Garnish with fresh chopped parsley and a sprinkle of paprika.
Notes
Always remove pan from heat before adding sour cream to prevent curdling.
Use 80/20 ground beef for best flavor and texture. Leaner beef will be drier.
Full-fat sour cream is essential – low-fat versions are more likely to separate.
Don’t rinse pasta after draining – the starch helps sauce cling to noodles.
Ground beef must reach 160°F internal temperature for food safety.
Sauce thickens when refrigerated – add beef broth when reheating to restore consistency.
Store leftovers for 3-4 days. Can freeze beef mixture (without sour cream) for up to 3 months.
For keto/low-carb: serve over zucchini noodles or cauliflower rice instead of egg noodles.
Substitute ground turkey, chicken, or lamb for different flavors.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course, Dinner
- Method: Sautéing, Simmering
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 generous serving (about 1½ cups)
- Calories: 465
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: ground beef stroganoff, beef stroganoff, easy stroganoff, 30 minute dinner, comfort food, one pot meal, budget dinner