Ground Beef Stroganoff Recipe

I perfected an Easy Ground Beef Stroganoff that comes together in 25 minutes, marrying savory beef, a silky mushroom cream, a hint of garlic, and a splash of sour cream into a weeknight meal everyone asks about.

I love that Ground Beef Stroganoff Recipe Homemade Hamburger Helper tastes way more impressive than its quick 25 minute reputation. Ground beef gives that savory backbone while sour cream adds a tangy creaminess that sticks to every bite, making even picky eaters reach for seconds.

I call it an Easy Ground Beef Stroganoff when friends ask what to make, but honestly it feels special enough for company. There is something about the pairing of ground beef and sour cream that makes dinner feel less like a chore and more like a surprise you actually want.

Ingredients

• Ground beef: rich protein and iron, gives hearty texture and savory meaty flavor, bit fatty.
• Mushrooms: meatiness and umami, low calorie, adds earthy depth and subtle chew.
• Sour cream: creamy tang, balances richness, adds silkiness and slight acidity to sauce.
• Onion: sweet when browned, gives aromatics, fiber and a mild savory base.
• Egg noodles: comforting carbs, quick absorb sauce, soft texture, classic stroganoff vehicle.
• Beef broth: savory backbone, adds depth and salt, low calories if lean stock used.
• Garlic: punchy aromatics, brings bright savory notes and subtle healthful antioxidants.
• Worcestershire sauce: little tang and umami, boosts complexity without adding sweetness.

Ingredient Quantities

• 1 lb ground beef 85% lean (about 450 g)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all purpose flour
• 2 cups (480 ml) beef broth
• 1 tbsp worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup (240 g) sour cream full fat
• 8 oz (225 g) wide egg noodles
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish (optional)
• 1/4 tsp smoked paprika (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook the 8 oz egg noodles until al dente (about 8 to 10 minutes); reserve 1/2 cup of the pasta water, then drain the noodles.

2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef, season with salt and black pepper, and brown well, breaking it up with a spoon; cook until no pink remains (4 to 6 minutes). Drain excess fat and transfer beef to a plate.

3. In the same skillet add 2 tbsp unsalted butter. Add the chopped onion and cook until translucent (about 3 minutes), then add the sliced mushrooms. Don’t overcrowd the pan or they’ll steam; cook mushrooms until nicely browned and most moisture is gone (4 to 5 minutes).

4. Stir in the minced garlic for the last 30 seconds, then sprinkle 2 tbsp all purpose flour over the veggies and stir to coat. Cook the flour 1 to 2 minutes to get rid of the raw taste.

5. Slowly pour in 2 cups beef broth while scraping up the browned bits from the bottom of the pan; whisk or stir until the sauce is smooth and starts to thicken.

6. Stir in 1 tbsp Worcestershire sauce and 1 tsp Dijon mustard, then return the browned ground beef to the skillet. Let everything simmer together 2 to 3 minutes so the flavors meld. Add 1/4 tsp smoked paprika if you like a little smokiness.

7. Remove the pan from the heat and stir in 1 cup full fat sour cream until the sauce is silky. Do not boil after adding the sour cream or it may split. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you get the consistency you want.

8. Taste and adjust salt and black pepper. Toss the cooked egg noodles into the sauce so they get well coated, or spoon the beef mixture over the noodles if you prefer.

9. Finish with 2 tbsp chopped fresh parsley for color and a little extra black pepper on top, then serve immediately. Tip: browning the beef well and using full fat sour cream gives the best, richest flavor.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the egg noodles, you’ll also reserve pasta water.
2. Large skillet (10 to 12 inch) for browning beef and making the sauce.
3. Colander or strainer to drain the noodles.
4. Chef’s knife for chopping the onion and slicing mushrooms.
5. Cutting board.
6. Wooden spoon or sturdy spatula to break up the beef and stir.
7. Measuring cups and spoons (1 cup, tbsp, tsp) for broth, sour cream, flour etc.
8. Whisk to smooth the sauce when you add the broth and flour.
9. Plate or bowl to hold the drained browned beef.
10. Tongs or a pasta server to toss and serve the noodles.

FAQ

Ground Beef Stroganoff Recipe Substitutions and Variations

Quick swaps you can try:

• Ground beef (1 lb): swap with ground turkey or chicken (same weight). They’re leaner so add 1 tbsp oil and a pinch extra salt or 1 tsp soy or Worcestershire for more flavor, or use ground pork if you want it richer.
• Sour cream (1 cup): use full fat Greek yogurt 1:1 for tang and a bit less fat, or crème fraîche 1:1 to keep the same creaminess. If you use yogurt, stir it in off the heat so it doesn’t split.
• Beef broth (2 cups): substitute chicken or vegetable broth 1:1, or mushroom broth for extra umami. If you pick chicken or veg, add about 1 tsp Worcestershire or soy sauce to deepen the flavor.
• Wide egg noodles (8 oz): swap for pappardelle or fettuccine (similar cook time), or use short pasta like penne. For low carb try cauliflower rice or mashed potatoes, just adjust cooking time and liquid as needed.

Pro Tips

– Brown the meat until it has little crispy bits, then drain most but not all the fat. Leaving like a tablespoon adds flavor, especially if your beef is on the lean side, otherwise it’ll taste a bit flat.

– Don’t overcrowd the mushrooms, do them in batches if you need to. Pat them dry first, cook on high heat so they get brown and not soggy, and season them only after they start to color or they’ll weep.

– Temper the sour cream before you dump it in, by mixing a few spoonfuls of the hot sauce into the sour cream first, then stir it back into the pan off the heat. If you boil it after adding the sour cream it can split, so keep things gentle.

– Save more than a tablespoon of the pasta water and add it slowly to loosen the sauce, a little at a time. Taste and adjust salt at the end, because the broth and Worcestershire can change how much you actually need.