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Creamy Ground Beef Stroganoff

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A quick, budget-friendly, and comforting ground beef stroganoff with a creamy mushroom sauce served over egg noodles. Perfect for busy weeknights and easy to customize.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20)
  • 8 ounces (225g) white or cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 1 ½ cups (360ml) beef broth (low sodium preferred)
  • ¾ cup (180ml) full-fat sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste
  • 8 ounces (225g) egg noodles or pasta of choice
  • Fresh parsley, chopped (optional for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of egg noodles and cook according to package instructions, about 7-9 minutes until al dente. Drain and set aside. Toss with a little olive oil or butter to prevent clumping.
  2. While noodles cook, heat a large skillet over medium-high heat. Add 1 pound (450g) ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Season with salt and pepper. Drain excess fat if needed.
  3. Push beef to one side of the pan. Add chopped onion and sliced mushrooms to the empty side. Cook, stirring occasionally, until softened and golden, about 5 minutes. Add minced garlic during the last minute to avoid burning.
  4. Sprinkle 2 tablespoons flour evenly over the beef and vegetable mixture. Stir well and cook for 1-2 minutes to remove raw flour taste.
  5. Slowly pour in 1 ½ cups beef broth while stirring constantly to prevent lumps. Bring to a gentle simmer and let thicken for 3-4 minutes. Add more broth if sauce is too thick.
  6. Turn heat to low and stir in ¾ cup sour cream, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Mix gently until smooth and creamy. Adjust salt and pepper to taste. Heat through without boiling to prevent curdling.
  7. Add cooked egg noodles directly into the skillet and toss to coat well with the sauce. Garnish with chopped parsley if desired. Serve immediately.

Notes

Add sour cream off heat or on low heat to prevent curdling. Drain excess fat from beef to avoid greasy sauce. Use fresh or low sodium beef broth for best flavor. If sauce separates, whisk off heat or stir in a teaspoon of cold water to smooth. Variations include using ground turkey, adding veggies like peas or spinach, or substituting noodles with mashed potatoes or gluten-free pasta.

Nutrition

Keywords: ground beef stroganoff, creamy stroganoff, easy dinner, budget meal, comfort food, quick recipe, mushroom stroganoff

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