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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce that thickens right in the skillet for a silky, spoon-coating texture. Served over egg noodles with fresh parsley and a paprika finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Use 80/20 or similar for browning.
Mushrooms and aromatics
  • 16 oz cremini mushrooms Slice evenly for even sautéing.
  • 1 onion Dice small for faster softening.
  • 4 garlic Minced to dissolve into the sauce.
Sauce base
  • 2 cup beef broth
  • 1 cup sour cream Stir in off the heat for smoothness.
  • 4 oz cream cheese Softened so it melts without lumps.
  • 3 tbsp all-purpose flour Used to thicken after browning.
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
Noodles and seasoning
  • 12 oz egg noodles Cooked before serving.
  • 1 tsp garlic powder For rounded flavor.
  • 0.25 Salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 fresh parsley For serving.
  • 0.25 paprika For serving.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat, then drain off excess fat. The beef should be browned all over with no large pink areas.
  2. Add the diced onion and sliced mushrooms to the same skillet and sauté for 6-7 minutes, until the mushrooms release moisture and start to brown. Stir occasionally so the onion softens evenly.
  3. Stir in the minced garlic and cook for 1 minute. Stop when fragrant, before it turns dark.
Build and thicken the stroganoff
  1. Return the browned beef to the skillet and sprinkle the flour over it, stirring to coat. Keep stirring until the flour looks slightly absorbed.
  2. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring the mixture to a simmer. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon.
Make it creamy and serve
  1. Remove the skillet from the heat, then stir in the sour cream and softened cream cheese until smooth. The sauce should look glossy and creamy with no visible cheese streaks.
  2. Season with salt and black pepper to taste, and stir in the garlic powder. Adjust seasoning until the flavor pops.
  3. Serve the stroganoff over cooked egg noodles and top with fresh parsley and paprika. The noodles should be visible beneath the creamy beef mixture.

Notes

Pro tip: keep the sauce off the heat when adding sour cream and cream cheese—this prevents graininess and gives a smooth finish. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of broth or water if needed. Freezing is not recommended because dairy can break after thawing. Dietary swap: use low-fat sour cream and reduced-fat cream cheese for a lighter version without changing the method.