Go Back

Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom-sour cream sauce, simmered until thick, then stirred smooth with cream cheese. Served over egg noodles for a comforting, savory dinner with tender mushrooms and rich beef.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
Mushrooms and onion
  • 16 oz cremini mushrooms Slice evenly so they cook at the same rate.
  • 1 onion Dice small for faster sautéing.
Aromatics
  • 4 garlic Minced; add after mushrooms soften.
Creamy sauce base
  • 2 cup beef broth Helps simmer and thicken the sauce.
  • 1 cup sour cream Stir in off heat to prevent curdling.
  • 4 oz cream cheese Soften so it blends smoothly.
  • 3 tbsp all-purpose flour Sprinkles in to thicken after the beef is browned.
Flavor boosters
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 tbsp Dijon mustard Balances richness with tang.
  • 1 tsp garlic powder Enhances the beef flavor.
Noodles and garnish
  • 12 oz egg noodles Cook until tender; serve under the stroganoff.
  • 1 fresh parsley Chopped, for serving.
  • 1 paprika For finishing color and mild heat.
Seasoning
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and mushrooms
  1. Brown the ground beef in a large skillet over medium-high heat, then drain off excess fat.
  2. Sauté the onion and sliced cremini mushrooms in the same skillet over medium heat for 6-7 minutes until softened, then add the minced garlic and cook 1 minute.
  3. Return the beef to the skillet and sprinkle in the all-purpose flour, stirring to coat the meat and mushrooms.
Simmer and make it creamy
  1. Add the beef broth, Worcestershire sauce, and Dijon mustard, bring to a simmer, and cook 5-7 minutes until the sauce thickens.
  2. Remove from heat, then stir in the sour cream and softened cream cheese until smooth.
  3. Season with salt and pepper to taste, then serve over the cooked egg noodles and top with fresh parsley and paprika.

Notes

Pro tip: stir in sour cream and cream cheese only after the skillet is off the heat so the sauce stays silky. Store leftovers in the fridge up to 3 days; reheat gently (low heat) to keep it creamy. Freezing isn’t recommended because dairy can separate after thawing. For a lighter option, use low-fat sour cream and reduced-fat cream cheese while keeping the off-heat mixing step.