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Ground Beef Stroganoff

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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.

Ingredients

Units Scale
  • 8–12 ounces extra wide egg noodles
  • 1 pound ground beef
  • 8 ounces mushrooms, thickly sliced
  • 1/2 cup diced yellow onion
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons butter + more for buttering noodles
  • 6 cloves garlic, minced
  • 3 teaspoons dried thyme
  • 1 teaspoon ground sage
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 tablespoons sherry cooking wine
  • 2 teaspoons Dijon mustard
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley and sliced chives for garnish

Instructions

  1. Cook egg noodles according to package directions, just until al dente. Toss with butter to coat the noodles.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in flour and cook, stirring frequently for 1 minute.
  6. Slowly pour in beef broth to deglaze the pan, scraping all the yummy bits off the bottom as you pour it in.
  7. Add cooked ground beef, sherry, Dijon mustard, and a couple pinches of salt.
  8. 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. 
  9. Remove from heat and stir in heavy cream. Then stir in sour cream. Season to taste with salt and pepper. Toss with egg noodles and garnish with fresh chopped parsley. Enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • 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!

Find it online: https://midwestfoodieblog.com/ground-beef-stroganoff/