Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 ounces wide egg noodles; 1 tablespoon olive oil (optional, for lean beef); 1 pound ground beef (80/20); 1 small yellow onion, finely chopped; 8 ounces cremini or white mushrooms, sliced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 3/4 cup sour cream (room temperature); 2 tablespoons fresh parsley, chopped (for garnish)

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I turn to this ground beef stroganoff when I want a creamy, comforting skillet dinner that hits the table fast. I brown beef with onions and mushrooms, simmer it in a savory beef-and-Worcestershire gravy, and finish with sour cream for that classic tang before tossing it all with egg noodles.

Ground Beef Stroganoff

Why You’ll Love This Recipe

I keep this a true weeknight winner with simple pantry staples and one skillet. I love that I can cook the noodles while the sauce simmers, then bring everything together in minutes. I can lighten it with Greek yogurt, swap in turkey, or skip mushrooms for picky eaters without changing the method.

Ingredients

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

12 ounces wide egg noodles
1 tablespoon olive oil (only if my beef is very lean)
1 pound ground beef (80/20)
1 small yellow onion, finely chopped
8 ounces cremini or white mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
3/4 cup sour cream (room temperature so it won’t curdle)
2 tablespoons fresh parsley, chopped (for garnish)

Directions

I bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. I drain and set aside.
While the noodles cook, I heat a large skillet over medium-high heat. I add the oil if needed, then brown the ground beef, breaking it up as it cooks, about 5–6 minutes. I drain excess fat if there’s a lot.
I stir in the onion and mushrooms and cook until the onions soften and the mushrooms release their moisture and begin to brown, 4–5 minutes. I add the garlic and cook 30 seconds until fragrant.
I sprinkle the flour over the mixture and stir for 30–60 seconds to coat; this will thicken the sauce.
I whisk in the beef broth a splash at a time, scraping up the browned bits. I add the Worcestershire, Dijon, paprika, salt, and pepper. I bring it to a simmer and cook 4–5 minutes until slightly thickened.
I reduce the heat to low. I stir in the sour cream until the sauce is silky (I keep it below a simmer so it doesn’t curdle).
I add the drained noodles to the pan and toss until everything is coated. I taste and adjust seasoning, then garnish with parsley and serve.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

I keep the noodles slightly under al dente so they finish perfectly in the hot sauce.

Variations

Lighter swap: I use 93% lean ground turkey or chicken and low-sodium broth; I stir in plain Greek yogurt instead of sour cream.
One-pot noodles: I stir 8 ounces of uncooked egg noodles into the simmering gravy with an extra 1–1 1/2 cups broth and cook, stirring occasionally, until tender.
No-mushroom version: I skip the mushrooms and add frozen peas during the last 2 minutes of simmering.
Creamier style: I add 1/4 cup heavy cream with the sour cream for a richer sauce.
Gluten-free: I use gluten-free noodles and replace the flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water; I stir it in near the end and simmer briefly.

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. I reheat gently in a skillet over medium-low heat with a splash of broth or water to loosen the sauce, stirring until hot. I avoid boiling so the dairy doesn’t split. For freezing, I prefer to freeze the sauce without noodles for up to 2 months and cook fresh noodles when reheating; if I freeze it fully mixed, I undercook the noodles by 1–2 minutes to keep their texture.

FAQs

Can I use Greek yogurt instead of sour cream?

I replace the sour cream with the same amount of full-fat Greek yogurt and stir it in off the heat to keep the sauce smooth.

How do I keep the sauce from curdling?

I take the pan off the heat (or keep it on low) before adding the sour cream, which I bring to room temperature first. I avoid boiling after that.

Can I make this without mushrooms?

I do it often—I just skip the mushrooms and add peas or extra onions for texture. The sauce still tastes classic.

What can I use instead of egg noodles?

I swap in rotini, penne, or even spaetzle. I cook them just shy of al dente so they don’t get soft when I toss them in the sauce.

Can I cook it in the slow cooker?

I brown the beef, onions, and mushrooms first, then transfer to the slow cooker with broth, Worcestershire, Dijon, and seasonings for 3–4 hours on Low. I stir in sour cream at the end and add freshly cooked noodles right before serving.

Conclusion

I reach for this ground beef stroganoff when I want cozy, creamy comfort in 30 minutes. With savory beef, silky mushroom gravy, and tender noodles, it’s the kind of skillet dinner I can adapt to any night of the week.