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A comforting plate of creamy Ground Beef Stroganoff is shown as the featured image for this recipe.

Easy Ground Beef Stroganoff

This Ground Beef Stroganoff recipe transforms simple ground beef into a creamy and satisfying dish. The recipe emphasizes browning the beef for flavor, creating a stable roux for a perfectly thickened sauce, and using fresh ingredients for the best taste. It's a beginner-friendly recipe that delivers restaurant-quality results.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend
  • 1 medium onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup sour cream, plus more for serving
  • 1 tablespoon Dijon mustard
  • Salt to taste
  • Pepper to taste
  • 1 pound egg noodles
  • Fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • Spoon
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Pot (for cooking noodles)
  • colander

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add the chopped onion and sliced mushrooms to the skillet. Cook until the onion is softened and the mushrooms are browned, about 5-7 minutes. Add the minced garlic, dried thyme, and smoked paprika and cook for another minute until fragrant.
  3. Sprinkle the flour over the beef and vegetable mixture. Cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
  5. Remove the skillet from the heat and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Be careful not to boil the sauce after adding the sour cream, as it may curdle.
  6. Cook the egg noodles according to package directions, then drain.
  7. Add the cooked egg noodles to the skillet and toss to coat with the sauce. Serve immediately, garnished with fresh parsley and an extra dollop of sour cream, if desired.

Notes

For best results, brown the ground beef in batches to avoid steaming. Ensure the flour is fully cooked in the roux to eliminate any raw flour taste. Simmer the sauce gently to allow the flavors to meld. Always remove the skillet from the heat before adding the sour cream to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a richer flavor, consider adding a splash of Worcestershire sauce. You can substitute other types of mushrooms, such as button or shiitake, for the cremini mushrooms.