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Beef stroganoff with ground beef
MaraLila

Beef Stroganoff with Ground Beef

This Beef Stroganoff with Ground Beef is rich, creamy, and deeply satisfying — all made in one pan in just 30 minutes. Tender ground beef and golden mushrooms are simmered in a velvety from-scratch sauce made with beef broth, Dijon mustard, Worcestershire sauce, and full-fat sour cream, then served over wide egg noodles for the ultimate weeknight comfort meal. Budget-friendly, family-approved, and endlessly customizable. If you love cozy one-pan dinners, you'll also want to try our Hamburger Steak with Onion Gravy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Russian-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (85/15 or 90/10 recommended)
  • 8 oz cremini or baby bella mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth, low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.75 cup full-fat sour cream, room temperature
  • salt and black pepper, to taste
  • fresh flat-leaf parsley, chopped, for garnish
  • 12 oz wide egg noodles, for serving

Equipment

  • Large Deep Skillet or Sauté Pan (12-inch) One pan for browning beef, building the sauce, and finishing the dish. Cast iron or stainless steel preferred.
  • Large Pot For boiling the egg noodles.
  • Wooden Spoon or Meat Chopper For breaking up the ground beef into fine crumbles while browning.
  • Instant-Read Thermometer (optional) To verify ground beef is cooked through to 160°F.
  • Ladle For portioning sauce over noodles at serving time.

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the egg noodles according to package directions until just al dente — they will continue absorbing moisture when combined with the sauce. Reserve ¼ cup of pasta water before draining. Toss drained noodles with a drizzle of olive oil to prevent sticking and set aside.
  2. Heat olive oil in a large, deep skillet over medium-high heat. Add ground beef and break it into small, irregular crumbles with a wooden spoon. Season with salt, black pepper, garlic powder, and smoked paprika. Cook for 6–8 minutes, stirring occasionally, until the beef is deeply browned — not just gray, but caramelized in spots. Drain excess grease if needed, leaving about 1 tablespoon in the pan.
  3. Reduce heat to medium. Add butter to the pan with the beef. Once melted, add the diced onion and cook for 3–4 minutes until softened and translucent. Add the sliced mushrooms and cook for 5–6 minutes, mostly undisturbed, until deeply golden and caramelized. Add the minced garlic and cook for 60 seconds, stirring constantly until fragrant.
  4. Sprinkle the flour evenly over the beef and mushroom mixture. Stir well to coat everything and cook for 1–2 minutes to eliminate the raw flour taste. Gradually pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Stir until fully combined, bring to a gentle simmer, and cook uncovered for 4–5 minutes until the sauce thickens. If it becomes too thick, add a splash of reserved pasta water to loosen.
  5. Remove the pan from heat completely. Let it sit for 30–60 seconds. Stir in the room-temperature sour cream slowly and thoroughly until the sauce is completely smooth, creamy, and uniform in color. Do not return to a boil — high heat will cause the sour cream to curdle. Taste and adjust seasoning with salt and black pepper as needed.
  6. Return the pan to the lowest heat setting for 1–2 minutes if needed to warm through. Add the cooked egg noodles directly to the pan and toss to coat, or spoon the stroganoff generously over individual bowls of noodles. Garnish with fresh chopped parsley and serve immediately.

Notes

Pro Tips: Never add sour cream to a boiling or aggressively simmering sauce — always remove the pan from heat first to prevent curdling or graininess. Use 85/15 or 90/10 ground beef for the best balance of flavor and a non-greasy sauce. Take your sour cream out of the fridge 20–30 minutes before cooking — room-temperature sour cream integrates far more smoothly than cold. Don't rush or crowd the mushrooms — let them sit undisturbed in the hot pan for 5–6 minutes to caramelize properly rather than steam. For extra depth, stir in 1 teaspoon of tomato paste with the onions before adding flour. Sauce keeps refrigerated for up to 4 days — store separately from noodles and cook fresh noodles at serving time. Sauce freezes well for up to 3 months (without noodles); whisk while reheating to re-emulsify.