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Ground Beef Stroganoff

Ground Beef Stroganoff with tender mushrooms and a creamy sour-cream sauce, thickened with flour and finished off-stove for a smooth texture. Serve it over egg noodles for an easy American weeknight main with bold savory flavor.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
cremini mushrooms
  • 16 oz cremini mushrooms sliced
onion
  • 1 onion diced
garlic
  • 4 garlic cloves minced
beef broth
  • 2 cup beef broth
sour cream
  • 1 cup sour cream
cream cheese
  • 4 oz cream cheese softened
all-purpose flour
  • 3 tbsp all-purpose flour
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
Dijon mustard
  • 1 tbsp Dijon mustard
garlic powder
  • 1 tsp garlic powder
egg noodles
  • 12 oz egg noodles cooked
fresh parsley
  • 1 fresh parsley for serving
paprika
  • 1 paprika for serving
salt
  • 1 salt to taste
black pepper
  • 1 black pepper to taste

Equipment

  • 1 large skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet until fully cooked, then drain off excess fat.
Build the stroganoff base
  1. Sauté the onion and cremini mushrooms in the same skillet for 6-7 minutes, until the mushrooms release their liquid and begin to brown.
  2. Add the minced garlic and cook for 1 minute, stirring just until fragrant.
  3. Return the beef to the skillet and sprinkle the flour over it, stirring to coat the meat and vegetables.
Simmer and thicken
  1. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring the mixture to a simmer.
  2. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens enough to lightly coat a spoon.
Finish the creamy sauce
  1. Remove the skillet from the heat and stir in the sour cream and softened cream cheese until smooth and creamy.
  2. Stir in the garlic powder, then season with salt and black pepper to taste.
Serve
  1. Serve the creamy beef stroganoff over the cooked egg noodles, and top with fresh parsley and paprika.

Notes

Pro tip: keep the skillet off the heat before adding sour cream and cream cheese—this helps prevent curdling and keeps the sauce silky. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in a skillet over low heat with a splash of broth or water. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat sour cream and reduced-fat cream cheese while keeping the same technique.