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

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.
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.
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.
Add garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add flour: Sprinkle the flour evenly over the vegetables and stir continuously for 1-2 minutes to cook the flour without burning.
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.
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.
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.
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.
Garnish: Sprinkle fresh chopped parsley over the stroganoff if desired, for a fresh herbal note.
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