Creamy Ground Beef Stroganoff
This creamy ground beef stroganoff is a weeknight workhorse—rich, saucy, and ready in about 30 minutes. I started making this version years ago when I wanted all the cozy flavors of classic stroganoff without fussing over tenderloin or long braises. Ground beef gives the dish hearty flavor, mushrooms add earthiness, and sour cream finishes the sauce with that silky tang everyone expects. It’s perfect for busy families, budget-friendly dinners, and anyone craving comfort food that doesn’t require babysitting. If you like one-pan, satisfying dinners, you might also enjoy this cheesy ground beef potato casserole for another cozy option.
Why you’ll love this dish
This recipe hits the sweet spot: fast, filling, and full of flavor. Using 80/20 ground beef gives you juiciness and a brown-meat crust that lends deep savory notes to the sauce. The mushroom-onion base keeps the dish classic, while a splash of Worcestershire and a tempered ladle of sour cream make it creamy without breaking. It’s also forgiving—swap in Greek yogurt or add peas if you need a veggie boost.
“A weeknight favorite—so creamy and comforting, with the right balance of tang and umami.” — home cook review
If you enjoy rich beef-and-pasta dinners, this has the same crowd-pleasing appeal as that creamy beef pasta recipe but with a distinctly stroganoff-style sauce.
How this recipe comes together
You’ll brown the beef, soften aromatics and mushrooms, thicken the pan with a bit of flour, and then build the sauce with beef broth, Worcestershire, and mustard. Tempering the sour cream prevents curdling and keeps the texture silky. Finally, fold in the cooked wide egg noodles so every bite is coated. Think: brown → sauté → deglaze → thicken → temper → combine.
What you’ll need
- 1 lb ground beef (80/20 recommended for best flavor and juiciness) — leaner beef will be dryer.
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz white or cremini mushrooms, sliced
- 2 tbsp all-purpose flour (for thickening)
- 2 cups beef broth (low-sodium recommended)
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional, for depth)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 cup sour cream (full-fat preferred; Greek yogurt works as a swap)
- 8 oz wide egg noodles
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Optional additions: 1/2 tsp paprika, 1/4 cup heavy cream for extra richness, 1/2 cup frozen peas stirred in at the end. For another pasta and beef pairing idea, try creamy parmesan garlic beef bowtie pasta if you want a different noodle shape and flavor profile.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Add the wide egg noodles and cook to just tender, about 7–8 minutes. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the butter. When foaming, add the ground beef and break it apart with a wooden spoon. Cook until well-browned and no pink remains, about 5–6 minutes. Drain excess fat if the pan is very oily.
- Push the beef to one side of the skillet. Add the chopped onion and sliced mushrooms to the empty side. Sauté until the onion is soft and the mushrooms are golden, 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the meat and vegetables. Stir to coat evenly and cook 1 minute to remove the raw flour taste.
- Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, Dijon (if using), salt, and pepper. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly.
- In a small bowl, whisk the sour cream with a ladle of hot sauce from the pan to temper it. Reduce heat to low and slowly stir the tempered sour cream into the skillet. Simmer 2–3 minutes, stirring constantly, until the sauce is smooth and creamy. Adjust seasoning to taste.
- Fold in the cooked egg noodles until they’re well-coated. If using frozen peas, stir them in now and heat through for 1–2 minutes.
- Finish with chopped fresh parsley and serve immediately.
If you want a stir-fry style variation using similar flavors, check this beef and broccoli stir fry for inspiration.
Best ways to enjoy it
Serve this stroganoff hot in shallow bowls with a sprinkle of parsley. Pair it with a crisp green salad or steamed green beans to cut the richness. For wine, choose an easy-drinking red like a Merlot or a medium-bodied Pinot Noir. Leftovers also reheat beautifully when topped with a little extra sour cream or cream to revive the sauce.
Storage and reheating tips
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. For freezing, portion into freezer-safe containers and freeze up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of beef broth or cream to loosen the sauce. For food safety, refrigerate within two hours of cooking and reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Use 80/20 ground beef: the fat gives flavor and a silky mouthfeel.
- Don’t skip browning: the fond (browned bits) adds deep flavor to the sauce. Deglaze well when you add broth.
- Temper the sour cream: whisk a small amount of hot sauce into the sour cream before adding to the pan to prevent curdling.
- If the sauce gets too thick, thin with a little hot broth or cream.
- For a weeknight shortcut, brown the beef ahead and keep it refrigerated; reheat in the skillet and continue at step 3. For a different Asian-inspired beef pairing, you might look at Chinese beef and broccoli techniques to sharpen your skillet skills.
Creative twists
- Swap ground turkey or plant-based crumbles for a lighter or vegetarian option.
- Add smoked paprika and a splash of heavy cream for a smoky, richer sauce.
- Stir in a handful of baby spinach at the end for color and nutrients.
- Make it cheesy: stir in 1/2 cup grated Parmesan just before serving.
- Turn it into a casserole: mix with noodles, top with breadcrumbs and bake until bubbly.
Common questions
Q: Can I use leaner ground beef?
A: Yes, but you may lose some richness. If using 90/10 or leaner, add 1–2 tbsp butter or a splash of cream to compensate.
Q: How do I prevent the sour cream from curdling?
A: Temper the sour cream by whisking a ladle of hot sauce into it first, then reduce the pan heat and stir it in slowly. Avoid boiling after sour cream is added.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat gently, adding a little broth to loosen the sauce. For longer storage, freeze in portions for up to 3 months.
Q: Is there a gluten-free version?
A: Use a gluten-free flour or cornstarch (half the amount) to thicken the sauce, and swap in gluten-free noodles.
Q: Can I substitute Greek yogurt for sour cream?
A: Full-fat Greek yogurt works but temper it the same way to avoid breaking. It will be tangier and slightly less rich.
Creamy Ground Beef Stroganoff
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the wide egg noodles and cook to just tender, about 7–8 minutes. Drain and set aside.
- Heat a large skillet over medium-high heat. Add the butter. When foaming, add the ground beef and break it apart with a wooden spoon. Cook until well-browned and no pink remains, about 5–6 minutes. Drain excess fat if the pan is very oily.
- Push the beef to one side of the skillet. Add the chopped onion and sliced mushrooms to the empty side. Sauté until the onion is soft and the mushrooms are golden, 4–5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the meat and vegetables. Stir to coat evenly and cook 1 minute to remove the raw flour taste.
- Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, Dijon (if using), salt, and pepper. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens slightly.
- In a small bowl, whisk the sour cream with a ladle of hot sauce from the pan to temper it. Reduce heat to low and slowly stir the tempered sour cream into the skillet. Simmer 2–3 minutes, stirring constantly, until the sauce is smooth and creamy. Adjust seasoning to taste.
- Fold in the cooked egg noodles until they’re well-coated. If using frozen peas, stir them in now and heat through for 1–2 minutes.
- Finish with chopped fresh parsley and serve immediately.
