Go Back
A detailed macro shot showcasing the rich and creamy texture of the Ground Beef Stroganoff sauce clinging to wide egg noodles and pieces of tender ground beef and mushrooms.

Ground Beef Stroganoff: A 30-Minute Rustic Masterpiece

The ultimate Ground Beef Stroganoff recipe! This quick and easy 30-minute meal features tender ground beef and mushrooms in a rich, savory, and incredibly creamy sauce served over wide egg noodles. Perfect for a weeknight dinner.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Russian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef (85/15 or 90/10) approx 450g
  • 1 tbsp olive oil 15ml
  • 1 tbsp unsalted butter 15g
  • 8 oz cremini mushrooms, sliced 225g
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour 16g
  • 1.5 cups low-sodium beef broth 360ml
  • 1 cup full-fat sour cream, room temperature 240g
  • 1 tbsp Worcestershire sauce 15ml
  • 1 tsp Dijon mustard 5g
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 12 oz wide egg noodles 340g
  • 2 tbsp fresh parsley, chopped 8g

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Large pot For cooking noodles

Method
 

Main
  1. In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat and set the beef aside.
  2. Reduce heat to medium. Add butter and olive oil. Sauté the chopped onion until soft, then add the sliced mushrooms and cook until browned. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in the beef broth, scraping the pan. Stir in Worcestershire sauce and Dijon mustard. Simmer for 3-5 minutes until thickened.
  4. Meanwhile, cook egg noodles according to package directions in a separate pot of salted water. Drain well.
  5. Return the beef to the skillet. Remove the skillet from heat and stir in the room-temperature sour cream until smooth. Season with salt and pepper to taste.
  6. Add the drained egg noodles to the skillet and toss to coat. Serve immediately, garnished with freshly chopped parsley.

Notes

Room Temperature Sour Cream is Non-Negotiable: Adding cold sour cream to a hot liquid will cause it to curdle. Let it sit on the counter for at least 30 minutes before you start cooking for a guaranteed smooth sauce.
Don't Crowd the Mushrooms: Give the mushrooms plenty of space in the pan to sear, not steam. This develops their deep, earthy flavor and gives them a beautiful golden-brown color.
Taste and Adjust Seasoning at the End: Beef broth and Worcestershire sauce can be salty. Wait until the very end to do your final seasoning with salt and pepper.