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Ground Beef Stroganoff

Ground Beef Stroganoff is a creamy, savory skillet dinner with browned beef, mushrooms, and a silky sour cream sauce. Simmer beef broth until thick, then finish off heat for a smooth, spoonable texture over cooked egg noodles.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Mushrooms
  • 8 oz mushrooms, sliced
Onion
  • 1 small onion, diced
Garlic
  • 2 clove cloves garlic, minced
Flour
  • 2 tbsp flour
Beef broth
  • 2 cup beef broth
Sour cream
  • 1 cup sour cream
Egg noodles
  • 12 oz egg noodles, cooked
Parsley
  • 2 tbsp chopped parsley
Salt and pepper
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat, then add ground beef and diced onion. Brown until the beef is cooked through, then drain excess fat.
Cook mushrooms and aromatics
  1. Add sliced mushrooms and minced garlic, stirring to coat. Cook 4-6 minutes until mushrooms soften and moisture reduces, with visible sizzling.
Thicken the sauce
  1. Sprinkle flour over the beef mixture and stir to coat evenly. Cook 1 minute, scraping browned bits from the bottom so the flour loses its raw smell.
  2. Pour in beef broth while stirring, then bring the mixture to a gentle simmer. Simmer 5 minutes until the sauce thickens enough to lightly coat the back of a spoon.
Finish with sour cream and serve
  1. Remove the skillet from the heat, then stir in sour cream until the sauce turns silky. Keep stirring until smooth with no streaks.
  2. Serve the stroganoff over cooked egg noodles and top with chopped parsley. Season with salt and pepper to taste at the end and serve hot.

Notes

Pro tip: take the skillet off the heat before stirring in sour cream so it stays smooth and doesn’t curdle. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth if needed. Freezing is not recommended because sour cream can change texture after thawing. For a lighter option, use low-fat sour cream and lean ground beef, keeping the finishing step off the heat for best results.