Description

This Ground Beef Stroganoff is a creamy, comforting dish featuring tender egg noodles, savory mushrooms, and flavorful ground beef simmered in a rich beef broth with sour cream. Perfect for a hearty weeknight dinner, this recipe combines the classic flavors of stroganoff made easy in one skillet.

Ingredients

Scale

Vegetables and Aromatics

8 oz mushrooms, thinly sliced (baby bella or white button)
1 onion, finely diced
3 cloves garlic, minced

Meat and Protein

1 pound ground beef

Dairy and Fats

2 Tablespoons butter
3/4 cup sour cream

Pantry Items and Seasonings

1 Tablespoon Worcestershire sauce
3 Tablespoons all-purpose flour
4 cups beef broth
10 oz egg noodles, uncooked
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Cook Mushrooms: In a large skillet, melt the butter over medium heat and add the thinly sliced mushrooms. Cook for 4-5 minutes until the mushrooms are browned and have released their moisture. Remove the mushrooms from the skillet and keep them warm.
Brown Ground Beef and Onions: Add the ground beef and finely diced onion to the same skillet. Break up the ground beef with a spatula and cook for 4-5 minutes until the beef is no longer pink and the onions are softened. Add the minced garlic and cook for an additional minute until fragrant.
Add Worcestershire Sauce: Stir in the tablespoon of Worcestershire sauce to the ground beef mixture, blending the flavors together.
Incorporate Flour: Sprinkle the three tablespoons of all-purpose flour over the beef mixture. Stir thoroughly until all the flour is absorbed and no white flour remains visible in the pan. This will help thicken the sauce.
Simmer with Broth and Noodles: Pour in the 4 cups of beef broth and add the uncooked egg noodles to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Let it simmer for about 10 minutes or until the noodles are tender and have absorbed much of the broth.
Finish with Mushrooms and Sour Cream: Remove the skillet from heat and gently fold in the cooked mushrooms and 3/4 cup sour cream. Stir well to combine everything into a creamy sauce. Taste the stroganoff and adjust the seasoning with additional salt and pepper if needed. Serve hot.

Notes

Use baby bella mushrooms for a deeper flavor or white button mushrooms for a milder taste.
Make sure to cook the noodles fully in the broth so they absorb the rich flavor of the sauce.
You can substitute sour cream with Greek yogurt for a healthier alternative but add it off the heat to prevent curdling.
Brown the beef well for a more savory and rich flavor.
Leftovers store well in the fridge for up to 3 days and reheat gently to avoid curdling the sour cream.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Ground beef stroganoff, beef stroganoff, creamy beef pasta, comfort food, easy dinner, one skillet meals