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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce and tender egg noodles. Simmer-thickened beef broth sauce gets stirred smooth with sour cream and cream cheese for a rich, spoon-coating texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
cremini mushrooms
  • 16 oz cremini mushrooms sliced
onion
  • 1 onion diced
garlic
  • 4 clove garlic minced
beef broth
  • 2 cup beef broth
sour cream
  • 1 cup sour cream
cream cheese
  • 4 oz cream cheese softened
all-purpose flour
  • 3 tbsp all-purpose flour
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
Dijon mustard
  • 1 tbsp Dijon mustard
garlic powder
  • 1 tsp garlic powder
egg noodles
  • 12 oz egg noodles cooked
fresh parsley
  • 1 fresh parsley for serving
paprika
  • 1 paprika for serving
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat, then drain off excess fat. Look for no pink remaining and a deep-brown color on the crumbles.
Cook mushrooms and build the sauce
  1. Sauté the onion and sliced cremini mushrooms in the same skillet for 6-7 minutes. Cook until the mushrooms release their moisture and the onion turns translucent and lightly golden.
  2. Add the minced garlic and cook for 1 minute. Stir until fragrant with no raw garlic smell.
  3. Return the beef to the skillet and sprinkle in the all-purpose flour, stirring to coat. The mixture should look slightly dusty before it loosens.
  4. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring to a simmer and cook for 5-7 minutes. Continue stirring until the sauce thickens enough to lightly cling to the beef.
Finish and serve
  1. Remove the skillet from the heat and stir in the sour cream and softened cream cheese until smooth. The sauce should become creamy and uniform with no visible lumps.
  2. Season with salt, black pepper, and garlic powder to taste. Taste and adjust so the flavors pop without overpowering the creaminess.
  3. Serve the stroganoff over the cooked egg noodles with fresh parsley and paprika on top. The noodles should be visible underneath the creamy sauce.

Notes

For the smoothest sauce, remove the skillet from heat before adding sour cream and cream cheese so the dairy doesn’t split. Refrigerate leftovers in an airtight container up to 3 days; freeze up to 2 months, though the texture may be slightly softer when reheated. For a lighter option, use low-fat sour cream and low-fat cream cheese for a similar creamy finish.