When weeknight dinner needs to be on the table fast, this easy ground beef stroganoff delivers creamy comfort in exactly 30 minutes. I started making this version after buying stew meat for traditional stroganoff and realizing I’d forgotten it was still frozen solid at 5 PM.
Table of Contents
Ingredients for Easy Ground Beef Stroganoff
I keep these ingredients stocked because this recipe has genuinely saved me on chaotic Wednesday nights more times than I can count. The sour cream is where quality really matters here.
- 1 lb ground beef (85/15 works best – enough fat for flavor without being greasy)
- 1 small onion, chopped
- 8 oz whole mushrooms, sliced (about 2.5 cups sliced – I usually use baby bella)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups beef broth (I use low-sodium so I can control the salt)
- 1 cup sour cream (full-fat makes the creamiest sauce – this isn’t the place to go light)
- 1 tsp Dijon mustard (sounds small but makes a big difference)
- 8 oz egg noodles
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (I add extra because it brightens everything)
Step-by-Step Instructions
Start your egg noodles when you begin browning the beef so everything finishes at the same time. Use a 12-inch skillet or 5-quart Dutch oven for this recipe.
Step 1: Cook the egg noodles according to package directions in salted boiling water. Drain when tender and toss with a small pat of butter to prevent sticking. Set aside.
Step 2: Heat olive oil in your large skillet over medium-high heat. Add ground beef and chopped onion, breaking the meat into small crumbles as it browns. Cook for 5-7 minutes until no pink remains and onions turn translucent. If more than 2 tablespoons of fat remains in the pan, drain it off.
Step 3: Add sliced mushrooms and minced garlic directly to the beef. Cook for 3-5 minutes, stirring occasionally, until mushrooms release their moisture and edges turn golden-brown. Don’t rush this step – the browning builds serious flavor.
Step 4: Lower heat to medium and add butter, letting it melt completely. Sprinkle flour evenly over everything and stir constantly for about 1 minute. The mixture should smell nutty and turn light tan – this is your roux forming.
Step 5: Slowly pour in beef broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently. The sauce will thicken enough to coat the back of a spoon nicely.
Step 6: Remove the skillet completely from the heat before this next part. Stir in sour cream and Dijon mustard until the sauce turns smooth and creamy. Season generously with salt and freshly ground black pepper. Taking the pan off heat first keeps the sour cream from curdling.
Step 7: Return skillet to the lowest heat setting just to warm everything through, about 1-2 minutes. Do not let this boil or the sour cream will break. Serve immediately over the cooked egg noodles and garnish with fresh chopped parsley.
Perfect Pairings for Easy Ground Beef Stroganoff
This rich stroganoff pairs beautifully with sides that add freshness and crunch to balance the creamy sauce.
Steamed Green Beans: Crisp-tender green beans provide fresh contrast to the creamy richness while adding vibrant color and nutrients to your plate.
Simple Garden Salad: A light salad with tangy vinaigrette cuts through the heaviness beautifully. Try this simple garden salad for perfect balance.
Roasted Brussels Sprouts: When roasted until caramelized, Brussels sprouts bring nutty sweetness that complements the savory beef perfectly.
Garlic Bread: Perfect for soaking up every drop of that incredible sauce. These garlic bread rolls are ideal for the job.
Roasted Carrots: Sweet roasted carrots balance the savory stroganoff and add bright orange color that makes your dinner table more inviting.
Cheesy Ranch Potatoes: For an extra hearty meal, these creamy potatoes alongside the stroganoff create the ultimate comfort dinner.
Storage & Serving Tips
Let the stroganoff cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 3 days. I recommend storing noodles separately when possible to prevent them from absorbing too much sauce and getting mushy.
Reheat gently on the stovetop over low heat, adding a splash of beef broth or milk to restore the creamy consistency. You can also microwave in 30-second intervals, stirring between each, until warmed through. Stovetop reheating gives better results in my experience.
This stroganoff freezes reasonably well for up to 2 months, though the sour cream sauce may separate slightly when thawed. Stir vigorously while reheating to bring it back together, or whisk in a tablespoon of fresh sour cream to restore the texture.
FAQs
Can I substitute the sour cream with Greek yogurt?
Yes, full-fat Greek yogurt works as a lighter alternative. Add it off the heat and stir gently to prevent curdling. The flavor will be slightly tangier but equally delicious.
What’s the best way to prevent the sauce from being too thick?
If your sauce becomes too thick, simply whisk in beef broth one tablespoon at a time until you reach your desired consistency. The sauce should coat the noodles without being gloppy.
Can I make this recipe ahead of time?
You can prepare the beef and mushroom mixture ahead and refrigerate it, but I recommend making the sauce fresh when serving. The sour cream sauce tastes best freshly made and doesn’t hold well for extended periods before serving.
Easy Ground Beef Stroganoff
Ingredients
Equipment
Method
- Cook the egg noodles according to package directions in salted boiling water. Start them when you begin browning the beef so everything finishes at the same time. Drain when tender and toss with a small pat of butter to prevent sticking. Set aside.
- Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add ground beef and chopped onion, breaking the meat into small crumbles as it browns. Cook for 5-7 minutes until no pink remains and onions turn translucent. If more than 2 tablespoons of fat remains, drain it off.
- Add sliced mushrooms and minced garlic directly to the beef. Cook for 3-5 minutes, stirring occasionally, until mushrooms release their moisture and edges turn golden-brown.
- Lower heat to medium and add butter, letting it melt completely. Sprinkle flour evenly over everything and stir constantly for about 1 minute. The mixture should smell nutty and turn light tan as the roux forms.
- Slowly pour in beef broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove the skillet completely from heat. Stir in sour cream and Dijon mustard until the sauce turns smooth and creamy. Season generously with salt and freshly ground black pepper. Removing from heat first prevents the sour cream from curdling.
- Return skillet to the lowest heat setting just to warm everything through, about 1-2 minutes. Do not let this boil or the sour cream will break. Serve immediately over the cooked egg noodles and garnish with fresh chopped parsley.
