Easy Ground Beef Stroganoff – A Cozy Weeknight Classic

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This is the kind of dinner that makes weeknights feel easy. Tender noodles, savory ground beef, and a creamy mushroom sauce come together fast, with familiar flavors everyone loves. You don’t need fancy ingredients or a lot of time—just one pan, a pot of noodles, and about 30 minutes.

It’s the comfort food you crave without the fuss, and it reheats well for tomorrow’s lunch. If you grew up with stroganoff, this version brings that same warmth with a simpler, budget-friendly twist.

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Easy Ground Beef Stroganoff – A Cozy Weeknight Classic

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Ingredients

• 12 ounces egg noodles (wide or medium)
• 1 pound ground beef (85–90% lean works best)
• 1 tablespoon olive oil or butter (optional, if beef is very lean)
• 1 small onion, finely chopped
• 8 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional but recommended)
• 2 cups low-sodium beef broth
• 1/2 cup sour cream (full-fat or light)
• 1/4 cup milk or half-and-half (as needed to thin)
• 1/2 teaspoon smoked paprika or sweet paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

• Cook the noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender. Drain and set aside. Toss with a little olive oil if they’ll sit for a while.
• Brown the beef: In a large skillet over medium-high heat, add ground beef (and oil if your beef is very lean). Cook, breaking it up, until browned with some crispy bits, about 5–7 minutes. Season with a pinch of salt and pepper. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
• Soften the aromatics: Add the chopped onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the onions are soft and the mushrooms release their moisture and start to brown, 5–6 minutes. Add the garlic and cook 30 seconds, just until fragrant.
• Make the roux: Sprinkle the flour over the beef and vegetables. Stir well to coat and cook for 1 minute to eliminate the raw flour taste.
• Build the sauce: Stir in Worcestershire sauce, Dijon mustard, and paprika. Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook 3–4 minutes, until slightly thickened.
• Finish creamy: Reduce heat to low. Stir in the sour cream until smooth. If the sauce seems too thick, add milk or half-and-half a splash at a time until it’s silky and coats a spoon. Taste and adjust with salt and pepper.
• Combine: Add the cooked egg noodles to the skillet and toss gently to coat in the sauce. Warm through for 1–2 minutes so the noodles absorb some flavor.
• Serve: Sprinkle with chopped parsley and a few cracks of black pepper. Serve hot with a simple green salad or steamed vegetables.

Why This Recipe Works

• Ground beef cooks fast: You get rich flavor in minutes, without searing pricey steak.
• One-pan sauce: Building the sauce in the same pan as the beef layers flavor, cutting cleanup and time.
• Balanced creaminess: Sour cream adds tang and body without feeling heavy, while beef broth keeps it savory.
• Everyday ingredients: Mushrooms, onions, garlic, and pantry staples make this easy to pull together anytime.
• Kid-friendly, adult-approved: Mild, comforting flavors with simple add-ins if you want extra punch.

Ingredients

• 12 ounces egg noodles (wide or medium)
• 1 pound ground beef (85–90% lean works best)
• 1 tablespoon olive oil or butter (optional, if beef is very lean)
• 1 small onion, finely chopped
• 8 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional but recommended)
• 2 cups low-sodium beef broth
• 1/2 cup sour cream (full-fat or light)
• 1/4 cup milk or half-and-half (as needed to thin)
• 1/2 teaspoon smoked paprika or sweet paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the noodles: Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender.

   Drain and set aside. Toss with a little olive oil if they’ll sit for a while.

2. Brown the beef: In a large skillet over medium-high heat, add ground beef (and oil if your beef is very lean). Cook, breaking it up, until browned with some crispy bits, about 5–7 minutes.

   Season with a pinch of salt and pepper. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.

3. Soften the aromatics: Add the chopped onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the onions are soft and the mushrooms release their moisture and start to brown, 5–6 minutes.

   Add the garlic and cook 30 seconds, just until fragrant.

4. Make the roux: Sprinkle the flour over the beef and vegetables. Stir well to coat and cook for 1 minute to eliminate the raw flour taste.
5. Build the sauce: Stir in Worcestershire sauce, Dijon mustard, and paprika. Slowly pour in the beef broth while stirring, scraping up any browned bits from the bottom of the pan.

   Bring to a gentle simmer and cook 3–4 minutes, until slightly thickened.

6. Finish creamy: Reduce heat to low. Stir in the sour cream until smooth. If the sauce seems too thick, add milk or half-and-half a splash at a time until it’s silky and coats a spoon.

   Taste and adjust with salt and pepper.

7. Combine: Add the cooked egg noodles to the skillet and toss gently to coat in the sauce. Warm through for 1–2 minutes so the noodles absorb some flavor.
8. Serve: Sprinkle with chopped parsley and a few cracks of black pepper. Serve hot with a simple green salad or steamed vegetables.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheat gently: Warm on the stove over low heat or in the microwave at 50–60% power, stirring occasionally.

  Add a splash of broth or milk to loosen the sauce.

• Freezing tips: The sauce freezes better without the noodles. Freeze the meat sauce (with sour cream) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently, then toss with freshly cooked noodles.
• Avoid curdling: Sour cream can split if boiled.

  Keep heat low when reheating and add a little liquid to keep the sauce smooth.

Health Benefits

• Protein-rich: Ground beef delivers protein for satiety and muscle support. Choosing 90% lean cuts reduces saturated fat.
• Mushrooms matter: They add fiber, B vitamins, and umami that deepens flavor without extra salt or fat.
• Balanced comfort: Egg noodles offer carbohydrates for energy, while the sauce’s dairy adds calcium. Pair with a veggie side to round out the meal.
• Customizable: You control sodium and fat by choosing low-sodium broth, using light sour cream, and adjusting salt to taste.

What Not to Do

• Don’t rush the browning: Pale beef means less flavor.

  Let it get a little crispy before adding onions and mushrooms.

• Don’t add sour cream over high heat: Boiling can cause it to split. Stir it in off the heat or on low.
• Don’t skip the flour step: It thickens the sauce. If you forget, your stroganoff may be thin and watery.
• Don’t overcrowd the pan: Mushrooms steam instead of brown when packed in.

  If needed, cook in two batches.

• Don’t oversalt early: Broth reduces as it simmers, concentrating salt. Season lightly at first, then adjust at the end.

Variations You Can Try

• Lighten it up: Use 93% lean beef or ground turkey and swap light sour cream or plain Greek yogurt for a tangy finish.
• Herby upgrade: Stir in fresh dill or thyme when adding sour cream for a bright, classic note.
• Extra veggies: Add peas, spinach, or sautéed bell peppers in the last few minutes for more color and nutrients.
• Gluten-free: Use gluten-free noodles and swap flour for cornstarch (mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the simmering sauce).
• Mushroom-forward: Go half-and-half with beef and finely chopped mushrooms for a meat-light version with big umami.
• Deeper flavor: Add a splash of dry white wine or sherry after the mushrooms brown; let it reduce before the broth.
• Dairy-free: Use a dairy-free sour cream alternative and unsweetened plant milk. Choose a rich-tasting broth to keep it satisfying.

FAQ

Can I use yogurt instead of sour cream?

Yes.

Plain Greek yogurt works well and adds a nice tang. Use full-fat for best texture, stir it in off the heat, and avoid boiling to prevent curdling.

What can I use instead of egg noodles?

Any short pasta like rotini, fusilli, or bowties works. Mashed potatoes, rice, or cauliflower rice are also great bases for the sauce.

How do I fix a sauce that’s too thin?

Simmer a few extra minutes to reduce, or stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water.

Add slowly and simmer until it thickens.

How do I fix a sauce that’s too thick?

Add a splash of beef broth or milk and stir over low heat until it loosens to a creamy, pourable consistency.

Is it okay to skip the mushrooms?

Yes. The sauce will still be tasty, though less earthy. Consider adding a bit more Worcestershire or a pinch of umami seasoning to boost depth.

What’s the best way to avoid greasy stroganoff?

Use 85–90% lean beef and drain excess fat after browning.

If the sauce still feels heavy, add a squeeze of lemon or extra Dijon to brighten it.

Can I make it ahead?

Absolutely. Cook the sauce and noodles separately. Store the sauce in the fridge for up to 4 days, then reheat gently and toss with freshly cooked noodles.

Final Thoughts

Easy Ground Beef Stroganoff delivers big comfort with little effort.

It’s weeknight-friendly, flexible with pantry staples, and cozy enough for a Sunday dinner. Keep the heat moderate, taste as you go, and let the sauce stay silky and warm—not boiling. Serve it generously, add a sprinkle of parsley, and enjoy a classic that never goes out of style.