Ground Beef Stroganoff Recipe

Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz wide egg noodles; 1 1/2 lbs ground beef; 1 onion, diced; 10 oz cremini mushrooms, sliced; 3 cloves garlic, minced; 3 tbsp flour; 2 1/2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 3/4 cup sour cream; 3/4 tsp salt, 1/2 tsp pepper; Chopped parsley, to serve

Prep Time: 10 min Cook Time: 20 min Total: 30 min Servings: 6

Ground beef stroganoff with mushrooms over egg noodles

Ground beef stroganoff takes the dinner-party original and rebuilds it for a Tuesday: browned beef and mushrooms in a sour cream gravy over buttered egg noodles, thirty minutes, one skillet plus a noodle pot. Using ground beef instead of sliced sirloin isn't a downgrade — it's a different, arguably cozier dish, the one the hamburger-helper box was always imitating. The rule that keeps the sauce silky: sour cream goes in off the heat, never boiled, no exceptions.

Jump to Recipe ↓

Ingredients

12 oz wide egg noodles
1 1/2 lbs ground beef
1 onion, diced
10 oz cremini mushrooms, sliced
3 cloves garlic, minced
3 tbsp flour
2 1/2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
3/4 cup sour cream
3/4 tsp salt, 1/2 tsp pepper
Chopped parsley, to serve

Instructions

Boil the egg noodles in salted water; drain and toss with a little butter.
Meanwhile, brown the beef in a large skillet; remove with a slotted spoon, keeping 2 tbsp of fat.
Cook the onion and mushrooms in the fat until browned, 6–7 minutes; add the garlic for 1 more.
Stir in the flour for 1 minute, then whisk in the broth, Worcestershire, and Dijon. Simmer 3 minutes until thickened.
Return the beef, season, and simmer 2 minutes. Pull the skillet OFF the heat and stir in the sour cream.
Serve over the noodles with parsley.

Ingredient Substitutions

Ingredient	Substitute	Notes
Sour cream	Plain Greek yogurt	Same rule: off the heat only
Egg noodles	Mashed potatoes or rice	The gravy approves of all starches
Cremini mushrooms	White button	Or double mushrooms and halve the beef for a lighter pot
Flour	Cornstarch slurry	Gluten-free; add after the broth simmers

Storage & Reheating

Refrigerate up to 3 days, sauce and noodles separately if you can — the noodles drink the gravy overnight.

Freeze the beef-mushroom gravy before the sour cream stage (3 months) and finish with fresh sour cream when serving. Dairy-finished sauce freezes grudgingly.

Frequently Asked Questions

Why did my sour cream curdle?

It boiled. Take the skillet fully off the burner, wait 30 seconds, then stir it in — the sauce stays glossy every time. Full-fat sour cream is also more forgiving than light.

Can I make it in one pot?

Yes: after the gravy thickens, add the dry noodles plus 2 extra cups of broth, cover, and simmer 8–10 minutes before the sour cream finish.

What separates this from hamburger helper?

Real mushrooms, real sour cream, and a roux instead of powder — for maybe four extra minutes of work. The nostalgia is identical; the flavor isn't close.

How do I stretch it for eight?

Add the full pound of mushrooms and an extra half-cup broth plus a spoon more sour cream. Mushrooms are the cheapest beef extender that actually improves the dish.