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Ground Beef Stroganoff

Ground beef stroganoff with wide egg noodles in a creamy golden-brown mushroom sour cream sauce. Seasoned ground beef, mushrooms, and Dijon mustard come together fast for an easy weeknight pasta dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef stroganoff
  • 1.5 lb ground beef
  • 1 onion
  • 8 oz mushrooms
  • 4 garlic cloves
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 12 oz wide egg noodles
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat. Add the ground beef and break it apart, cooking until browned, then drain excess fat.
  2. Add diced onion and sliced mushrooms to the skillet and cook for 5 minutes until softened. Stir in the minced garlic and cook 1 more minute, until fragrant.
  3. Sprinkle the flour over the meat mixture and stir to coat. Cook for 1 minute to remove the raw flour taste, then keep the mixture bubbling.
Build the stroganoff sauce
  1. Pour in the beef broth and Worcestershire sauce, stirring to deglaze the pan. Add the Dijon mustard and mix until smooth.
  2. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens. Remove from heat to prevent curdling and stir in the sour cream until the sauce turns creamy.
Cook noodles and serve
  1. Toss the sauce with the cooked wide egg noodles until the noodles are coated. Season with salt and pepper to taste.
  2. Serve immediately with fresh parsley on top for garnish. Finish with a visible parsley sprinkle across the surface.

Notes

Pro tip: remove the skillet from heat before adding sour cream, so it stays smooth and golden instead of curdling. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove with a splash of broth. Freezing is not recommended for best texture. For a lighter option, use low-fat sour cream and 90% lean ground beef.