Easy Ground Beef Stroganoff Recipe

My easy ground beef stroganoff recipe combines tender ground beef, herby cream sauce, and perfectly cooked egg noodles for a hearty meal that’s rich in flavor and super simple to make. Perfect for busy weeknights or a cozy family dinner, it’s a classic comfort food that brings everyone to the table.

 

Easy Ground Beef Stroganoff Recipe

• Flavor. The trifecta of savory ground beef, a rich, creamy sauce, and al dente egg noodles make every bite irresistible. It’s comfort food done right, with all the flavor and none of the fuss.
• Ease. This recipe is a lifesaver on busy nights. With simple ingredients and minimal prep, you can have a delicious, homemade meal on the table in no time—perfect for when you need something hearty without the hassle.

Ingredients for Ground Beef Stroganoff

• Extra Wide Egg Noodles: Egg noodles are a classic choice for beef stroganoff but you can use your favorite short cut of pasta. Rigatoni, rotini, elbow macaroni, farfalle, or penne would also work.
• Ground Beef: I prefer 85/15 ground beef for this stroganoff. You could also use 80/20 or 90/10.
• Mushrooms: Use baby Bella mushrooms for this stroganoff. They’re the perfect size, easy to slice, and have such delicious flavor.
• Onion: Dice your onion finely (or even grate it!) if you have picky eaters at home!
• Worcestershire Sauce: Worcestershire adds a briny, umami flavor that bumps up the flavor of the ground beef.
• Butter: Everything is better with butter! Especially this creamy stroganoff sauce.
• Garlic: Use freshly minced garlic for the best flavor. You can substitute with 3/4 of a teaspoon of garlic powder if you prefer.
• Dried Herbs: Dried thyme and ground sage combine to add the perfect hint of herby flavor to the cream sauce.
• Flour: All-purpose flour serves as a thickener here when combined with the butter.
• Beef Broth: Beef broth is the perfect cooking liquid for simmering the sauce.
• Sherry: Sherry adds that signature beef stroganoff flavor. Some recipes use dry sherry while others use sherry cooking wine. I prefer the latter but you could use either in this ground beef stroganoff recipe.
• Dijon: Dijon mustard adds depth of flavor, but I promise you won’t even taste it!
• Sour Cream: Sour cream adds a creamy texture and that zippy tang that you’re expecting from a stroganoff.
• Heavy Cream: Heavy cream adds a deliciously luxurious texture. I don’t recommend using half and half or milk in its place.

How to Make Beef Stroganoff

Cook egg noodles according to package directions, just until al dente. Toss with butter to coat the noodles. Heat a large saute pan over medium-high heat. Add ground beef and a couple pinches of salt and pepper. Cook, crumbling with a spatula until browned and cooked through. Use a slotted spoon to remove from the pan and set aside.

Without wiping out the pan, add mushrooms, onions, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook, stirring occasionally for about 4 minutes. Melt butter in the pan then add garlic, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 30 seconds. Stir in flour and cook, stirring frequently for 1 minute.

Slowly pour in beef broth to deglaze the pan, scraping all the yummy bits off the bottom as you pour it in.

Add cooked ground beef, sherry, Dijon mustard, and a couple pinches of salt. Bring to a simmer over medium-high heat. Reduce heat, and gently simmer over low heat for a couple minutes or until it thickens slightly. 

Remove from heat and stir in heavy cream. Then stir in sour cream. Season to taste with salt and pepper.

Add egg noodles and toss to coat.

Garnish with fresh parsley and enjoy!

Tips for Making Beef Stroganoff

• Pasta Water. Season pasta water! This is your first chance to season the pasta and it will make a huge difference in the overall flavor of the dish. I recommend adding 2-4 tablespoons of Kosher salt to the boiling water just before adding the pasta.
• Mushrooms. Slice mushrooms about 1/4″ thick. This will ensure that they don’t overcook and get mushy.
• Add Olive Oil. Depending on what cut of beef you use, there might not be much grease left over in the pan after cooking the ground beef. Add a drizzle of olive oil before adding the mushrooms and onions if your pan seems dry.
• Noodles. I like a saucey stroganoff so I usually combine the sauce with about 8 ounces of noodles. If you want it to be lighter on the sauce, add 12 ounces of noodles instead!

Making Ground Beef Stroganoff Ahead of Time

• This creamy ground beef stroganoff is a delicious make-ahead meal!
• It will stay fresh in the fridge for days and reheats beautifully.
• I like to make a batch over the weekend so I’ve got quick and easy lunches or dinners ready to go all week!

Storing Leftover Beef Stroganoff

Store leftover stroganoff in an airtight container in the fridge for up to 5 days.

Reheating Ground Beef Stroganoff

• Reheat ground beef stroganoff in a saucepan over medium heat.
• Plan to add a splash of broth or cream to loosen up the sauce.
• Season to taste before serving.

Try these easy ground beef pasta recipes next!

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