Description
This Ground Beef Stroganoff transforms affordable ground beef into a creamy, restaurant-quality dinner in just 30 minutes. Rich mushroom sauce, tender beef, and perfectly cooked noodles create the ultimate comfort food that’s both budget-friendly and absolutely delicious.
Ingredients
1½ pounds ground beef (80/20)
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons butter
1 medium onion, finely diced
8 ounces mushrooms, sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup sour cream (full-fat)
12 ounces egg noodles
Fresh parsley for garnish
Instructions
1. Heat a large pot of salted water to boil for noodles. Let ground beef sit at room temperature for 15 minutes.
2. Heat a large skillet over medium-high heat. Add ground beef in large chunks and let sit undisturbed for 3-4 minutes to develop a crust.
3. Break apart beef and continue cooking until no pink remains. Season with salt, pepper, and garlic powder. Remove beef with slotted spoon and set aside.
4. Reduce heat to medium. Add butter to skillet and sauté onions until softened, about 4 minutes.
5. Add mushrooms and cook until golden brown, about 5 minutes. Stir in minced garlic and cook 1 minute.
6. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
7. Gradually whisk in beef broth, scraping up browned bits. Add Dijon mustard and Worcestershire sauce.
8. Bring to gentle simmer and cook until sauce thickens, 5-6 minutes. Return browned beef to pan and stir to combine.
9. While sauce simmers, cook egg noodles according to package directions until al dente. Drain and set aside.
10. Remove skillet from heat. Stir in sour cream until fully incorporated. Taste and adjust seasoning.
11. Serve Ground Beef Stroganoff over egg noodles. Garnish with fresh parsley.
Notes
Use 80/20 ground beef for best flavor and texture. Leaner beef can become dry.
Always remove pan from heat before adding sour cream to prevent curdling.
The sauce will thicken as it sits. Add splashes of beef broth when reheating.
Leftovers keep for 4 days refrigerated or 3 months frozen.
For keto version, serve over zucchini noodles and replace flour with xanthan gum.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: ground beef stroganoff, easy stroganoff, weeknight dinner, comfort food, beef recipe