Name: Ground Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 cup mushrooms, sliced (optional); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 cup sour cream; 8 ounces egg noodles; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 2 tablespoons fresh parsley, chopped (optional)

Creamy, hearty, and deeply comforting, Ground Beef Stroganoff is the kind of weeknight dinner that brings everyone to the table fast. With its silky sauce coating tender ground beef and pasta spirals, it’s a nostalgic yet elevated take on classic comfort food. Perfect for chilly evenings or busy schedules, this one-skillet meal is as satisfying as it is simple to prepare.

Unlike traditional stroganoff that calls for pricier cuts of beef, this version keeps things affordable without sacrificing flavor. The tang of sour cream, the richness of a roux-based gravy, and the bite of well-seasoned ground beef come together in under 30 minutes. You’ll want to scoop up every last drop with a piece of crusty bread.

What Kind of Ground Beef Should I Use?

For the most flavor and best texture, choose 85/15 ground beef. It has enough fat to stay juicy and flavorful without becoming greasy. If you go leaner, you may want to add a splash of oil or butter while browning to keep things moist and savory.

Ingredients for the Ground Beef Stroganoff

Ground Beef: The star of the dish, ground beef adds a rich, savory depth that soaks up the creamy sauce beautifully.

Onion: A chopped yellow onion gives the base an aromatic sweetness and added texture.

Garlic: Minced garlic boosts the savory factor and ties the flavors together.

Mushrooms: Optional but highly recommended. Sliced cremini or button mushrooms add earthiness and heartiness.

Beef Broth: Essential for building a deep, umami-packed sauce.

Worcestershire Sauce: Adds tang and enhances the beefy flavor with a touch of complexity.

Sour Cream: For that signature tangy creaminess stroganoff is known for.

All-Purpose Flour: Helps thicken the sauce into a silky consistency.

Butter: Used to build the roux and develop flavor.

Egg Noodles: Traditional and ideal for soaking up every bit of sauce. You can sub with rotini, fusilli, or gluten-free pasta if preferred.

Salt & Pepper: The basic seasoning duo—add to taste to balance all the savory notes.

Fresh Parsley (optional): Adds a fresh finish and splash of color for serving.

How To Make the Ground Beef Stroganoff

Step 1: Brown the Beef

In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Break it up as it cooks. Once done, drain any excess fat if needed and set the beef aside.

Step 2: Sauté Aromatics

In the same skillet, melt butter and add chopped onions. Cook until translucent, then stir in garlic and mushrooms. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.

Step 3: Build the Sauce

Sprinkle the flour over the onion-mushroom mixture and stir well to coat. Cook for about 1 minute. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, bring to a simmer, and let it thicken for 5-7 minutes.

Step 4: Combine and Simmer

Return the cooked beef to the skillet and stir to combine. Lower the heat and stir in sour cream. Let the mixture simmer gently for 2-3 minutes—don’t let it boil or the sour cream may curdle.

Step 5: Toss with Noodles

Meanwhile, cook your egg noodles according to package directions. Drain and gently toss them into the skillet with the sauce, coating each strand evenly. Adjust seasoning with salt and pepper.

Step 6: Serve

Garnish with chopped fresh parsley and serve immediately while hot and creamy.

How to Serve and Store Ground Beef Stroganoff

Serve your Ground Beef Stroganoff warm with a sprinkle of fresh parsley and a slice of crusty bread or a green salad on the side. It’s best enjoyed fresh, but leftovers reheat beautifully the next day.

To store, transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze the stroganoff (without the noodles) for up to 2 months. Reheat gently on the stovetop and stir in freshly cooked pasta when ready to eat.

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can prep the sauce and beef in advance, then reheat and toss with freshly cooked noodles before serving.

Can I use Greek yogurt instead of sour cream?

Absolutely. Greek yogurt makes a great substitute for sour cream in stroganoff, just make sure it’s full-fat to avoid curdling.

What can I use instead of egg noodles?

Rotini, fusilli, wide fettuccine, or even rice or mashed potatoes work great if you’re out of egg noodles.

Is this recipe freezer-friendly?

Yes, but it’s best to freeze just the meat sauce portion. Add fresh noodles once reheated for the best texture.

Can I add vegetables?

Sure! Peas, spinach, or steamed broccoli would be easy add-ins to boost the veggie content.

Want More Pasta Dinner Ideas?

If you’re loving the cozy vibe of Ground Beef Stroganoff, check out these other comforting dishes:

Cheesy Baked Tortellini with Meat Sauce – melty, meaty, and oven-ready.
One Pot Creamy Beef and Garlic Butter Pasta – rich with garlic and perfect for busy nights.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – a well-rounded one-pan dinner.
Creamy Cheesy Garlic Butter Rigatoni with Savory Beef – loaded with flavor and pasta night worthy.
Skillet Ricotta Pasta with Roasted Broccoli – a lighter, veggie-forward twist.

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And let me know in the comments how yours turned out. Did you add mushrooms or skip them? Try it with Greek yogurt? I love hearing your twists and tweaks.

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