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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom sour cream sauce, made in one skillet and thickened with broth and flour for a silky coating. Tender egg noodles catch the savory beef-mushroom gravy with a finishing hit of parsley and paprika.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Mushrooms
  • 16 oz cremini mushrooms sliced
Aromatics and seasonings
  • 1 onion diced
  • 4 garlic minced
  • 1 tsp garlic powder
  • 1 salt and pepper to taste
Sauce
  • 2 cup beef broth
  • 1 cup sour cream
  • 4 oz cream cheese softened
  • 3 tbsp all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
Noodles and topping
  • 12 oz egg noodles cooked
  • 1 fresh parsley for serving
  • 1 paprika for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks, then drain off excess fat.
Cook mushrooms and aromatics
  1. In the same skillet, sauté the onion and sliced cremini mushrooms for 6-7 minutes until softened and browned.
  2. Add the minced garlic and cook for 1 minute until fragrant.
Thicken the stroganoff sauce
  1. Return the browned beef to the skillet, then sprinkle in the all-purpose flour and stir to coat the meat and vegetables.
  2. Add the beef broth, Worcestershire sauce, and Dijon mustard, then bring to a simmer and cook 5-7 minutes until thickened.
Finish and serve
  1. Remove the skillet from heat, then stir in the sour cream and softened cream cheese until smooth.
  2. Season with salt and pepper to taste, then serve the creamy beef stroganoff over cooked egg noodles topped with fresh parsley and paprika.

Notes

Pro tip: for a smooth creamy sauce, remove the skillet from heat before stirring in sour cream and softened cream cheese. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze the beef-mushroom sauce only for up to 2 months and reheat gently (add a splash of broth if needed) since dairy can tighten. For a lighter option, use low-fat sour cream and reduced-fat cream cheese.