Ground Beef Stroganoff

Ground Beef Stroganoff: A creamy, savory classic that’s rich, hearty, and on the table in under 30 minutes!

Rich, creamy, and full of flavor—this Ground Beef Stroganoff is comfort food at its finest! Imagine tender ground beef, simmered in a savory mushroom and sour cream sauce, coating every bite of buttery egg noodles. It’s warm, filling, and the kind of meal that makes you want to curl up with a big ol’ bowl. And the best part? It’s easy on the budget and comes together in under 30 minutes. Now that’s what I call a weeknight win!

Show a rustic bowl of creamy stroganoff with wide egg noodles coated in a rich, beefy sauce. Steam rising from the dish, garnished with fresh parsley, with a fork twirling up a bite. Cozy kitchen setting with warm lighting.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (baby bella or white button work great!)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika (optional but adds depth!)
• 1 cup beef broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, if needed)
• 3/4 cup sour cream
• 12 ounces egg noodles, cooked and drained
• 2 tablespoons butter
• Fresh parsley, for garnish

Supplies Needed

• Large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Large pot for cooking noodles

Instructions

Brown the Beef
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain any excess grease.

Sauté the Veggies
Stir in the diced onion and mushrooms, cooking for 5 minutes until softened. Add the garlic and cook for 30 seconds more.

Make the Sauce
Sprinkle in salt, pepper, Worcestershire sauce, Dijon mustard, and smoked paprika. Stir well. Pour in the beef broth and bring to a gentle simmer.

Thicken and Cream It Up
If the sauce seems thin, stir in the cornstarch slurry and let it simmer for 2-3 minutes until thickened. Remove from heat and stir in the sour cream until smooth and creamy.

Bring It All Together
Toss the cooked egg noodles with butter, then stir them into the sauce. Let everything sit for 2 minutes so the noodles soak up all that creamy goodness.

Serve and Enjoy
Scoop generous portions into bowls, garnish with fresh parsley, and dig in!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce.
Freezing: Freeze the sauce (without the noodles) for up to 2 months. Thaw and reheat, then stir in fresh-cooked noodles before serving.

Recipe Tips & Tricks

Budget-Friendly Swaps: Ground turkey works great in place of beef, and plain Greek yogurt can sub in for sour cream.
Extra Creamy: Stir in a splash of heavy cream or an extra dollop of sour cream before serving.
Carb Swap: Serve over mashed potatoes or rice for a fun twist!

Variations

Garlic Butter Stroganoff: Add an extra tablespoon of butter and a few extra cloves of garlic for a rich, garlicky finish.
Mushroom Lovers Stroganoff: Use double the mushrooms and add a splash of white wine for extra depth.
One-Pot Stroganoff: Skip cooking the noodles separately and let them simmer right in the sauce with an extra 1/2 cup of broth!

FAQ

Can I make this ahead of time?
Yes! The sauce keeps well in the fridge for 3 days and reheats beautifully. Just cook fresh noodles when serving.

What can I use instead of egg noodles?
Fettuccine, rotini, or even mashed potatoes make a delicious base for this creamy sauce.

How do I keep the sour cream from curdling?
Remove the skillet from heat before stirring in the sour cream—this keeps it smooth and creamy!

This Ground Beef Stroganoff is the perfect mix of creamy, savory, and satisfying—all in just one pan and under 30 minutes. Whether you’re making it for a cozy weeknight dinner or meal prepping for later, it’s a dish that always delivers. Give it a try and let me know—do you love yours extra creamy or extra beefy?

Disclosure: Well, butter my biscuit! This post may contain affiliate links, which means if y’all make a purchase through ‘em, I may earn a small commission (at no extra cost to you). Keeps the skillet sizzlin’ and the noodles twirlin’—thank ya kindly!