Ground Beef Stroganoff is an easy 20 minute recipe. It’s ground beef and mushrooms in a beef broth and sour cream sauce, served over noodles.
This recipe is quick and easy comfort food that the whole family loves. It’s got a creamy, savory sauce that’s made from scratch, so there’s no cream of mushroom soup in it.
I like to serve mine over egg noodles. But, it’s great over mashed potatoes as well.
How To Make Ground Beef Stroganoff
Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add olive oil and sliced mushrooms to a skillet.
- Cook until the mushrooms are soft and browned.
- Add ground beef and break it apart.
- Add chopped onion, salt, dried parsley, pepper, and dried dill.
- Cook until the beef is browned.
- Add flour and minced garlic.
- Stir to combine.
- Cook for two minutes.
- Add beef broth, sour cream, Dijon mustard, and Worchestershire sauce.
- Stir to combine.
- Let the liquid simmer until the sauce thickens.
- As the sauce cooks, boil and drain some egg noodles.
- Serve the ground beef stroganoff over the egg noodles.
How To Store
I like to add a little butter or olive oil to the noodles so they don’t stick together. Store the noodles and beef stroganoff separately in sealed containers in the refrigerator for up to five days.
Or, store it in the freezer for up to three months. Transfer the stroganoff from the freezer to the refrigerator to thaw the day before you want to serve it.
Reheat the stroganoff in the microwave or on the stove top over medium-low heat.
More Great Ground Beef Recipes
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Ground Beef Stroganoff
Video
Ingredients
- 2 Tbsp olive oil
- 8 oz sliced white mushrooms
- 1 lb 90% lean ground beef
- 1/2 cup chopped yellow onion
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp ground black pepper
- 1/2 tsp dried dill
- 1/4 cup all-purpose flour
- 4 garlic cloves minced
- 1 1/2 cups beef broth
- 1/2 cup sour cream
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 10 oz wide egg noodles*
Instructions
- Add the olive oil to a large, high-sided skillet over medium-high heat. Heat for 2 minutes. Add the mushrooms. Cook, stirring occasionally, until the mushrooms are soft and browned, about 6 minutes.
- Push the mushrooms to one side of the skillet and add the ground beef to the other side. Break the meat apart. Add the onion. Stir it together.
- Add the salt, parsley, pepper, and dill. Cook, stirring occasionally, until the meat is browned, about 6 minutes.
- Add the flour and garlic. Stir until the flour is incorporated. Cook for 2 minutes.
- Add the beef broth, sour cream, Dijon mustard, and Worcestershire sauce. Stir to combine. Let the liquid come to a simmer. Let it simmer for 3-4 minutes until the sauce is thickened.
- As the sauce is cooking, cook and drain the egg noodles according to their package directions.
- Spoon the beef stroganoff sauce over individual servings of egg noodles.
