Ground Beef Stroganoff – A Cozy, Weeknight Classic

Ground Beef Stroganoff is the kind of comfort food that never goes out of style. It’s rich, creamy, and loaded with savory flavor, yet it comes together quickly with simple ingredients. This version uses ground beef to keep things easy and budget-friendly without sacrificing taste.

It’s perfect for busy weeknights, but satisfying enough for a relaxed weekend dinner. Pair it with egg noodles, rice, or mashed potatoes, and you’ve got a plate full of cozy.

Ground Beef Stroganoff - A Cozy, Weeknight Classic

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound ground beef (80/20 or 85/15 for best flavor)
• 8 ounces cremini or white mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2–3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
• 1 1/2 cups beef broth (low sodium)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (optional, for warmth)
• 3/4 cup sour cream (full-fat for the silkiest texture)
• Salt and black pepper, to taste
• 12 ounces egg noodles (or serve over rice or mashed potatoes)
• Fresh parsley, chopped, for garnish
• Olive oil, as needed for sautéing

Method

 

1. Boil the noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside with a drizzle of olive oil to prevent sticking.
2. Brown the beef: Heat a large skillet over medium-high. Add the ground beef and season with salt and pepper. Cook, breaking it up, until well browned with some crispy bits, about 6–8 minutes. Transfer to a plate and drain excess fat if needed, leaving about 1 tablespoon in the pan.
3. Sauté the aromatics: Add butter to the skillet. Stir in the onion and cook until softened and lightly golden, 3–4 minutes. Add mushrooms and cook until they release their moisture and brown, about 5–6 minutes. Stir in garlic for 30 seconds until fragrant.
4. Build the roux: Sprinkle flour over the mushroom mixture and stir well for 1 minute to cook off the raw taste. If using cornstarch instead, skip this step and whisk it later into cool broth.
5. Deglaze and simmer: Slowly pour in the beef broth while stirring, scraping up browned bits. Add Worcestershire, Dijon, and smoked paprika. Return the beef and any juices to the pan. Simmer gently for 3–4 minutes until the sauce thickens slightly.
6. Add sour cream: Reduce heat to low. Stir in sour cream until the sauce turns creamy and smooth. Do not boil after adding sour cream to avoid curdling. Taste and adjust salt and pepper.
7. Combine with noodles: Fold in the cooked noodles or serve the stroganoff over them. Garnish with chopped parsley for freshness.
8. Serve: Spoon into bowls and enjoy hot. Add an extra dollop of sour cream or a squeeze of lemon for brightness if you like.

Why This Recipe Works

This recipe builds deep flavor fast by browning the beef well and sautéing onions, garlic, and mushrooms until they’re golden. A quick pan sauce made with beef broth, Dijon mustard, and Worcestershire adds tang and depth.

Sour cream stirred in at the end brings creaminess without making the sauce heavy. Using ground beef cuts down on prep and cook time, and cornstarch or flour helps the sauce cling beautifully to noodles. The final result is balanced, comforting, and consistently delicious.

What You’ll Need

• 1 pound ground beef (80/20 or 85/15 for best flavor)
• 8 ounces cremini or white mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 2–3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
• 1 1/2 cups beef broth (low sodium)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (optional, for warmth)
• 3/4 cup sour cream (full-fat for the silkiest texture)
• Salt and black pepper, to taste
• 12 ounces egg noodles (or serve over rice or mashed potatoes)
• Fresh parsley, chopped, for garnish
• Olive oil, as needed for sautéing

Step-by-Step Instructions

1. Boil the noodles: Bring a large pot of salted water to a boil.

   Cook egg noodles according to package directions until al dente. Drain and set aside with a drizzle of olive oil to prevent sticking.

2. Brown the beef: Heat a large skillet over medium-high. Add the ground beef and season with salt and pepper.

   Cook, breaking it up, until well browned with some crispy bits, about 6–8 minutes. Transfer to a plate and drain excess fat if needed, leaving about 1 tablespoon in the pan.

3. Sauté the aromatics: Add butter to the skillet. Stir in the onion and cook until softened and lightly golden, 3–4 minutes.

   Add mushrooms and cook until they release their moisture and brown, about 5–6 minutes. Stir in garlic for 30 seconds until fragrant.

4. Build the roux: Sprinkle flour over the mushroom mixture and stir well for 1 minute to cook off the raw taste. If using cornstarch instead, skip this step and whisk it later into cool broth.
5. Deglaze and simmer: Slowly pour in the beef broth while stirring, scraping up browned bits.

   Add Worcestershire, Dijon, and smoked paprika. Return the beef and any juices to the pan. Simmer gently for 3–4 minutes until the sauce thickens slightly.

6. Add sour cream: Reduce heat to low.

   Stir in sour cream until the sauce turns creamy and smooth. Do not boil after adding sour cream to avoid curdling. Taste and adjust salt and pepper.

7. Combine with noodles: Fold in the cooked noodles or serve the stroganoff over them.

   Garnish with chopped parsley for freshness.

8. Serve: Spoon into bowls and enjoy hot. Add an extra dollop of sour cream or a squeeze of lemon for brightness if you like.

How to Store

Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days.

Reheat gently on the stovetop over low heat or in the microwave at 50–60% power, adding a splash of broth or water to loosen the sauce. For freezing, cool completely and store without the noodles for best texture. Freeze up to 2 months.

Thaw overnight in the fridge and reheat gently before serving with fresh noodles.

Health Benefits

• Protein-rich: Ground beef provides high-quality protein that supports muscle repair and keeps you full.
• B vitamins and iron: Beef is a source of B12, niacin, and iron, important for energy and red blood cell health.
• Mushrooms add nutrients: They bring fiber, antioxidants, and umami flavor with very few calories.
• Balanced meal: Pairing with egg noodles adds carbs for energy; you can add steamed veggies or a side salad for extra fiber.
• Adjustable richness: Use light sour cream or Greek yogurt to reduce saturated fat while keeping creaminess.

Common Mistakes to Avoid

• Skipping the browning: Don’t rush the beef. Deep browning adds essential flavor.
• Crowding the pan: Overcrowding mushrooms makes them steam instead of brown. Cook in batches if needed.
• Boiling sour cream: High heat can cause curdling.

  Lower the heat before stirring it in.

• Too thin or too thick sauce: Use the flour step for body, and simmer until it lightly coats a spoon. Add a splash of broth if it gets too thick.
• Undersalting: Taste at the end. Broth and Worcestershire vary in saltiness, so adjust carefully.

Recipe Variations

• Lightened-up: Swap sour cream for plain Greek yogurt (stir in off heat) and use 90% lean beef or ground turkey.
• Gluten-free: Use cornstarch instead of flour and serve over gluten-free noodles or rice.
• Mushroom-forward: Double the mushrooms and add a splash of dry white wine during deglazing.
• Herby twist: Stir in fresh dill or thyme at the end for a bright, classic Eastern European note.
• Cheesy comfort: Fold in a handful of shredded Gruyère or Parmesan for extra richness.
• Vegetable boost: Add spinach, peas, or finely chopped carrots for color and nutrition.
• Spicy kick: A pinch of crushed red pepper or hot paprika adds gentle heat.

FAQ

Can I use Greek yogurt instead of sour cream?

Yes.

Use full-fat Greek yogurt for the best texture. Stir it in off the heat to prevent curdling, and add a teaspoon of lemon juice if you want a slightly tangier finish.

What’s the best ground beef for stroganoff?

Use 80/20 or 85/15 for a juicy, flavorful result. Leaner beef works, but you may want to add a touch more butter to balance the richness.

How do I prevent the sauce from curdling?

Keep the heat low when adding sour cream, and avoid boiling after it’s incorporated.

Tempering helps too: whisk a spoonful of hot sauce into the sour cream first, then add that mixture to the pan.

Can I make this ahead?

Yes. Cook the sauce and beef, then cool and refrigerate. Reheat gently and cook fresh noodles right before serving to keep the texture just right.

What can I use instead of egg noodles?

Try mashed potatoes, buttered rice, spaetzle, or even cauliflower rice for a lighter option.

Sourdough toast is also great for scooping up the sauce.

Is Worcestershire necessary?

It adds depth and a touch of sweetness. If you don’t have it, use a splash of soy sauce plus a pinch of brown sugar or a few drops of fish sauce.

Can I make it without mushrooms?

Absolutely. Increase the onion, add diced bell pepper, or stir in peas for texture.

The sauce will still be savory and creamy.

How do I thicken the sauce if it’s too thin?

Simmer a few minutes longer, or whisk 1 teaspoon cornstarch into 2 teaspoons cold water and stir it in over low heat until thickened.

Final Thoughts

Ground Beef Stroganoff is a reliable, feel-good meal that’s simple to pull together and easy to customize. With a few pantry staples and a handful of fresh ingredients, you can have a hearty dinner on the table in under 40 minutes. Whether you keep it classic or add your own twist, this dish delivers comfort in every bite.

Keep this recipe in your back pocket—busy weeknights just got a lot tastier.