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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce, simmered until thick and glossy. Browned beef and sautéed mushrooms coat egg noodles for a hearty, comforting skillet meal.
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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 stroganoff
  • 1.5 lb ground beef Use 80/20 or similar for best browning; drain if excess fat remains.
  • 16 oz cremini mushrooms Slice for even sautéing and sauce thickness.
  • 1 onion Dice small so it softens quickly.
  • 4 garlic Minced for fast flavor in the skillet.
  • 2 cup beef broth Low-sodium is fine—adjust salt at the end.
  • 1 cup sour cream Stir in off heat for a smooth, non-grainy sauce.
  • 4 oz cream cheese Soften for easy melting and silky texture.
  • 3 tbsp all-purpose flour Helps thicken the broth as it simmers.
  • 2 tbsp Worcestershire sauce Adds depth and classic stroganoff flavor.
  • 1 tbsp Dijon mustard Brightens the sauce and balances richness.
  • 1 tsp garlic powder Rounds out the seasoning profile.
  • 12 oz egg noodles Cooked; toss lightly with sauce or spoon over.
  • 1 fresh parsley For serving; chopped.
  • 1 paprika For serving; add a light dusting.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Brown and build the stroganoff
  1. Brown the ground beef in a large skillet over medium-high heat, then drain excess fat so the sauce isn’t greasy.
  2. Add the onion and sliced mushrooms to the same skillet and sauté until tender, about 6-7 minutes, stirring occasionally until the mushrooms release moisture.
  3. Add the minced garlic and cook for 1 minute, stirring until fragrant and just beginning to brown at the edges.
  4. Return the beef to the skillet and sprinkle in the flour, then stir to coat the meat and vegetables evenly.
  5. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring to a simmer and cook 5-7 minutes until the sauce thickens enough to lightly coat a spoon.
  6. Remove the skillet from the heat, then stir in the sour cream and softened cream cheese until smooth and creamy.
  7. Season with salt, pepper, and garlic powder to taste, then serve the creamy beef stroganoff over cooked egg noodles topped with fresh parsley and paprika.

Notes

Pro tip: stir sour cream and cream cheese in only after the heat is off to keep the sauce smooth. Store leftovers in the fridge up to 3 days; reheat gently on low until warmed through, adding a splash of broth if needed. Freezing is not recommended due to potential texture changes in the dairy. For a lower-fat option, use reduced-fat sour cream and cream cheese for similar tang with less richness.