Ground Beef Stroganoff – Cozy, Creamy, Weeknight Comfort

Few meals hit that sweet spot of cozy and quick like Ground Beef Stroganoff. It’s creamy, savory, and full of flavor, but still weeknight-friendly and budget-conscious. Think tender mushrooms, onions, and ground beef simmered in a tangy sour cream sauce, then spooned over buttered egg noodles.

It’s satisfying, simple, and always a crowd-pleaser. If you’re looking for a hearty dinner that doesn’t require fancy ingredients or complicated steps, this one’s a keeper.

Why This Recipe Works

This version uses ground beef instead of steak, which keeps it affordable and easy to cook evenly. Browning the beef deeply builds big flavor fast, while onions, garlic, and mushrooms add depth.

A mix of beef broth, Dijon mustard, Worcestershire, and sour cream creates a creamy, tangy sauce that isn’t heavy or dull. Finishing with fresh parsley and a splash of pasta water (or broth) makes the sauce silky and spoonable.

What You’ll Need

• Ground beef: 1 pound (80–90% lean works best for flavor and texture).
• Yellow onion: 1 medium, finely chopped.
• Garlic: 3 cloves, minced.
• Mushrooms: 8–12 ounces cremini or white mushrooms, sliced.
• Butter: 2 tablespoons.
• Olive oil: 1 tablespoon (for browning).
• All-purpose flour: 2 tablespoons (for thickening).
• Beef broth: 1½ cups (low-sodium preferred).
• Worcestershire sauce: 1–2 teaspoons.
• Dijon mustard: 1 teaspoon.
• Sour cream: ¾ cup (full-fat gives the best texture; Greek yogurt works too).
• Paprika: ½ teaspoon (sweet or smoked).
• Salt and black pepper: To taste.
• Fresh parsley: 2 tablespoons, chopped, for garnish.
• Egg noodles: 12 ounces (or your favorite pasta or rice).
• Optional: A splash of sherry or white wine (2 tablespoons) for deglazing.

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 toss with a small knob of butter. Set aside.
2. Brown the beef: Heat olive oil in a large skillet over medium-high. Add ground beef, breaking it up with a spatula. Season with salt and pepper. Cook until well browned with crispy edges, 6–8 minutes. Transfer the beef to a plate, leaving the drippings in the pan.
3. Sauté onions and mushrooms: Add butter to the skillet. Stir in the onions and cook until translucent, about 3–4 minutes. Add mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and brown, 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Deglaze (optional): If using sherry or wine, pour it in and scrape up any browned bits. Let it simmer for 1 minute to cook off the alcohol.
5. Add flour and seasonings: Sprinkle flour over the mushroom mixture and stir for 1 minute to coat. Add paprika, Worcestershire, and Dijon.
6. Build the sauce: Slowly whisk in the beef broth. Bring to a gentle simmer and cook until slightly thickened, 3–5 minutes.
7. Combine with beef: Return the browned beef and any juices to the pan. Stir and simmer 2–3 minutes to marry the flavors.
8. Finish with sour cream: Lower the heat to medium-low. Stir in the sour cream until the sauce turns creamy and smooth. Do not boil after adding sour cream to prevent curdling. Adjust salt and pepper.
9. Serve: Spoon over warm egg noodles. Top with chopped parsley and extra black pepper. Serve immediately.

How to Store

• Refrigerator: Store the stroganoff (sauce and beef) in an airtight container for up to 4 days. Keep noodles separate to prevent them from getting soggy.
• Freezer: The sauce freezes fairly well for up to 2 months. Thaw overnight in the fridge. Whisk in a splash of broth or milk when reheating to restore creaminess.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling once the sour cream is in the sauce.

Health Benefits

Ground Beef Stroganoff can be balanced and satisfying when made with care. Mushrooms and onions add fiber, antioxidants, and savory depth without extra calories. Lean ground beef provides high-quality protein, iron, zinc, and B vitamins for energy and muscle support. Using low-sodium broth and controlling added salt can keep sodium in check, and swapping in Greek yogurt for part of the sour cream boosts protein while reducing saturated fat.

Pitfalls to Watch Out For

• Greasy sauce: If your beef is very fatty, drain excess fat after browning or blot with a paper towel before building the sauce.
• Mushy mushrooms: Overcrowding the pan steams mushrooms. Cook in a wide skillet and let them brown for better flavor.
• Curdled sauce: Boiling after adding sour cream can cause curdling. Keep the heat low and stir gently.
• Weak flavor: Skipping the browning step robs you of flavor. Get real color on the beef and mushrooms.
• Too thick or too thin: If the sauce is thick, add a splash of broth or pasta water. If too thin, simmer a few extra minutes or add a teaspoon more flour mixed with a bit of broth.

Variations You Can Try

• Lightened-up: Use 93% lean beef or ground turkey. Swap half the sour cream with Greek yogurt. Serve over whole-wheat noodles or cauliflower rice.
• Mushroom-forward: Double the mushrooms and add a mix like cremini, shiitake, and oyster for deeper umami.
• Gluten-free: Use cornstarch instead of flour (1 tablespoon), gluten-free Worcestershire, and gluten-free pasta.
• Dairy-free: Use olive oil instead of butter and a dairy-free sour cream or cashew cream. Check broth and Worcestershire for dairy-free compliance.
• Herb lovers: Stir in fresh dill or thyme near the end for a bright finish.
• Extra rich: Add a splash of heavy cream or crème fraîche with the sour cream for a luxurious texture.
• Vegetarian: Swap the beef for lentils or a plant-based ground, and use vegetable broth.

FAQ

Can I make Ground Beef Stroganoff ahead of time?

Yes. Cook the sauce and beef, then cool and store in the fridge for up to 4 days. Cook noodles fresh for the best texture, and reheat the sauce gently without boiling.

What can I use instead of sour cream?

Full-fat Greek yogurt is a great substitute.

Stir it in off the heat to prevent curdling. Crème fraîche also works and is less likely to curdle.

How do I keep the sauce from separating?

Keep the heat low when adding sour cream or yogurt, and avoid boiling. If it starts to look grainy, whisk in a splash of warm broth to bring it back together.

What’s the best side dish to serve with it?

A simple green salad, steamed green beans, or roasted broccoli balances the richness.

Buttered peas or a crisp cucumber salad also pair nicely.

Can I use a different pasta shape?

Absolutely. Egg noodles are classic, but wide pappardelle, rotini, or even mashed potatoes or rice all work well.

Is Worcestershire necessary?

It adds savory depth and a hint of tang, but if you don’t have it, add a small splash of soy sauce and a tiny squeeze of lemon or a bit more Dijon.

Why is my stroganoff bland?

It likely needs more browning, salt, or acid. Make sure the beef and mushrooms get good color, and adjust with salt, pepper, and a touch more Dijon or Worcestershire.

Can I add vegetables?

Yes.

Peas, spinach, or green beans fold in easily at the end. Keep them bright and tender to avoid watering down the sauce.

In Conclusion

Ground Beef Stroganoff is the kind of recipe you’ll return to again and again: simple ingredients, quick steps, and big, comforting flavor. With a few smart techniques—deep browning, a balanced sauce, and gentle heat—you’ll get a creamy, satisfying dinner every time.

Serve it over egg noodles, add fresh herbs, and enjoy a cozy meal that feels classic without being fussy.