Easy Ground Beef Stroganoff Recipe

ByAiden Wells
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Introduction

Easy Ground Beef Stroganoff is a comforting, creamy dish perfect for busy weeknights. This recipe combines tender egg noodles, savory ground beef, and a rich mushroom sauce for a hearty meal the whole family will love.

A black cast iron skillet filled with creamy pasta made of short twisted noodles mixed with ground meat and sliced brown mushrooms, all coated in a light beige sauce, topped with small green parsley leaves for garnish. The skillet sits on a white marbled surface. Around the skillet, there is a bunch of fresh green parsley on the top left, two wooden brown salt and pepper shakers above, three sliced mushrooms on the top right, a white plate with two forks on the bottom left, and a white cloth with blue checkered pattern on the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 12 ounces wide egg noodles (cooked per package directions)
  • 1 pound lean ground beef
  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 12 ounces baby bella mushrooms, sliced
  • 4-5 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium beef broth, divided
  • 10.5 ounces cream of mushroom soup
  • ½ cup sour cream
  • 1 ½ tablespoons Worcestershire sauce
  • Salt and pepper, to taste
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Step 1: Bring a large pot of water to a boil and cook the egg noodles according to package instructions until just al dente. Drain and transfer noodles to a bowl.
  2. Step 2: While noodles cook, brown the ground beef in a large skillet over medium-high heat for about 5 minutes, breaking it into fine pieces. Drain excess grease and set the meat aside in a bowl.
  3. Step 3: In the same skillet, melt butter over medium-high heat. Add diced onions and sliced mushrooms.
  4. Step 4: Sauté onions and mushrooms for 4-6 minutes until onions are translucent and softened. Add minced garlic and cook for another 1-2 minutes.
  5. Step 5: Sprinkle the flour evenly over the vegetables, stirring continuously for 1-2 minutes to cook the flour but avoid burning.
  6. Step 6: Gradually pour in the beef broth, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon.
  7. Step 7: Stir in the cream of mushroom soup and cook for about 5 minutes until the sauce thickens.
  8. Step 8: Remove the skillet from heat. Stir in sour cream, Worcestershire sauce, and season with salt and pepper to taste.
  9. Step 9: Return the browned ground beef and cooked noodles to the skillet. Stir gently to coat everything evenly in the sauce.
  10. Step 10: Garnish with fresh chopped parsley, if desired.
  11. Step 11: Serve immediately, ideally with crusty bread to soak up the delicious sauce.

Tips & Variations

  • For a richer flavor, use a mix of sour cream and Greek yogurt instead of sour cream alone.
  • Swap baby bella mushrooms for cremini or button mushrooms if preferred.
  • Add a splash of white wine in step 6 for extra depth before adding broth.
  • Use ground turkey or chicken as a leaner alternative to ground beef.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

A close-up view of a creamy pasta dish served in a black skillet. The dish has three main layers: at the base, there are many egg noodles that are pale yellow and soft, twisted into irregular shapes. Mixed evenly throughout the noodles are slices of dark brown mushrooms with a smooth texture and chunks of light brown ground meat. The entire dish is coated in a light beige creamy sauce that looks smooth and slightly thick. Small bits of fresh green parsley are sprinkled on top as a garnish. A wooden spoon is lifting a portion of the pasta near the center left, showing the noodles, mushrooms, and meat clearly. In the background, some green leafy herbs and wooden salt and pepper shakers are blurred. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the noodles separately in advance. Combine and reheat just before serving for best texture.

What can I serve with Ground Beef Stroganoff?

This dish pairs well with crusty bread, steamed vegetables, or a simple green salad to balance the creamy sauce.

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Easy Ground Beef Stroganoff Recipe

★★★★★

4.7 from 132 reviews
  • Author: Aiden
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Description

This Easy Ground Beef Stroganoff is a quick and comforting one-pan meal that combines tender egg noodles with savory ground beef, mushrooms, and a creamy mushroom sauce. Perfect for a weeknight dinner, this recipe blends rich flavors and simple ingredients to deliver a classic Stroganoff experience without the fuss.

Ingredients

Scale

Pasta

  • 12 ounces wide egg noodles (cooked per package directions)

Beef and Sauce

  • 1 pound lean ground beef
  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 12 ounces baby bella mushrooms, sliced
  • 4–5 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 2 cups low sodium beef broth, divided
  • 10.5 ounces cream of mushroom soup
  • ½ cup sour cream
  • 1½ tablespoons Worcestershire sauce
  • Salt and pepper, to taste

Garnish

  • Fresh chopped parsley (optional)

Instructions

  1. Cook the egg noodles: Bring a large pot of water to a boil and cook the egg noodles according to the package instructions until just al dente. Drain the noodles in a colander and transfer them to a bowl to set aside.
  2. Brown the ground beef: While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up into small pieces until no longer pink. Drain any excess grease and transfer the beef to a bowl.
  3. Sauté onions and mushrooms: In the same skillet, melt the butter over medium-high heat. Add the diced onions and sliced mushrooms, cooking for 4-6 minutes until the onions become translucent and the mushrooms soften.
  4. Add garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  5. Add flour: Sprinkle the flour evenly over the vegetables and stir continuously for 1-2 minutes to cook the flour without burning.
  6. Add beef broth: Gradually pour in the beef broth while stirring and use a wooden spoon to scrape any browned bits off the bottom of the skillet, incorporating them into the sauce.
  7. Mix in cream of mushroom soup: Stir the cream of mushroom soup into the skillet and cook for 5 minutes, allowing the sauce to thicken.
  8. Remove from heat and finish sauce: Take the skillet off the heat, then stir in the sour cream, Worcestershire sauce, and season with salt and pepper to taste.
  9. Combine beef and noodles: Add the browned ground beef and cooked egg noodles to the skillet, gently stirring to coat everything evenly with the creamy sauce.
  10. Garnish: Sprinkle fresh chopped parsley over the stroganoff if desired, for a fresh herbal note.
  11. Serve: Serve the stroganoff hot, optionally with a side of crusty bread to soak up the delicious sauce.

Notes

  • Use lean ground beef to reduce excess grease and keep the dish lighter.
  • If you prefer, you can substitute sour cream with Greek yogurt for a healthier option, but add it off the heat to prevent curdling.
  • For a richer flavor, use homemade beef broth instead of store-bought.
  • Fresh parsley adds a bright flavor but can be omitted if unavailable.
  • Make sure not to overcook the noodles; al dente texture holds up better when combined with the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: ground beef stroganoff, easy stroganoff, creamy beef noodles, weeknight dinner, mushroom stroganoff

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