🥩 Ground Beef Stroganoff
A creamy, hearty, one-pan dinner that comes together fast and feeds a crowd.
Ingredients:
12 oz wide egg noodles, cooked
1 lb lean ground beef
3 Tbsp butter
1 medium onion, diced
12 oz baby bella (cremini) mushrooms, sliced
4–5 cloves garlic, minced
3 Tbsp all-purpose flour
2 cups low-sodium beef broth, divided
10.5 oz cream of mushroom soup (1 can)
½ cup sour cream
½ Tbsp Worcestershire sauce
Salt and black pepper, to taste
Instructions:
1. Cook the noodles
Bring a large pot of salted water to a boil.
Cook egg noodles according to package directions.
Drain and set aside.
2. Brown the beef
In a large skillet or deep sauté pan over medium-high heat, cook the ground beef until fully browned.
Break it up as it cooks.
Drain excess grease and set beef aside.
3. Sauté vegetables
In the same pan, melt butter over medium heat.
Add diced onion and mushrooms.
Cook 5–7 minutes until soft and lightly browned.
Add garlic and cook 30 seconds until fragrant.
4. Make the roux
Sprinkle flour over the vegetables and stir well.
Cook for 1 minute to remove the raw flour taste.
5. Build the sauce
Slowly pour in 1 cup of the beef broth while stirring constantly to avoid lumps.
Add remaining 1 cup broth.
Stir until thickened.
Add:
Cream of mushroom soup
Worcestershire sauce
Return the cooked beef to the pan.
Simmer 3–5 minutes until smooth and creamy.
6. Finish with sour cream
Reduce heat to low.
Stir in sour cream until fully blended.
Do not boil after adding sour cream.
Season with salt and pepper to taste.
7. Combine with noodles
Add cooked egg noodles into the skillet.
Gently toss until all noodles are coated in the creamy stroganoff sauce.
Serve hot
Optional garnish: parsley or cracked black pepper.
This makes about 4–6 hearty servings and reheats beautifully.
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Ground beef stroganoff is a classic comfort food that I’ve found to be incredibly versatile and quick to prepare, making it a lifesaver on busy weeknights. The use of ground beef instead of traditional cuts makes it easier to cook evenly and reduces overall cooking time. One tip I’ve learned is to brown the ground beef thoroughly and drain the excess fat to keep the dish from becoming greasy. Sautéing the baby bella mushrooms and onions until lightly browned really deepens the flavor, adding a rich earthiness that complements the creamy sauce beautifully. Making the roux with flour and butter creates a perfect thickening base, which ensures the beef broth and cream of mushroom soup blend smoothly without lumps. I always add the beef broth gradually while stirring constantly to avoid clumps — this step is key to a silky sauce consistency. For extra flavor, Worcestershire sauce adds a subtle tang and umami boost that enhances the savory profile of the stroganoff. When incorporating the sour cream, I reduce the heat to low and avoid boiling to prevent curdling, preserving the sauce's creamy texture. Egg noodles are the ideal pairing here; their wide shape absorbs the sauce perfectly and provides a satisfying bite. I like to garnish with freshly cracked black pepper or parsley to add a pop of freshness and visual appeal. This recipe yields about 4–6 servings and reheats wonderfully, making it excellent for meal prepping or leftovers. You can also customize it by adding veggies like peas or spinach for a nutrition boost, or substituting ground turkey for a leaner option. Overall, this dish is a reliable, delicious staple that brings both comfort and convenience to the dinner table.
