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Ground Beef Stroganoff with mushrooms and sour cream over tender egg noodles in a ceramic bowl

Ground Beef Stroganoff with Mushrooms and Sour Cream

Ground Beef Stroganoff with Mushrooms and Sour Cream is a creamy, hearty comfort food with tender noodles and a savory mushroom-beef sauce. It is an easy, satisfying choice for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef Stroganoff
  • 1 lb (454 g) lean ground beef (80/20)
  • 1 medium sweet onion, diced
  • 8 oz (227 g) fresh mushrooms (cremini or button), sliced
  • 2 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 cup full-fat sour cream or Greek yogurt
  • Salt and pepper, to taste
Noodles and Garnish
  • 8 oz (227 g) egg noodles
  • 2 tbsp all-purpose flour
  • 1 tbsp cooking oil
  • 1 tbsp dried parsley, for garnish

Method
 

Preparation
  1. Cook the egg noodles according to the package directions. Drain and set aside.
  2. Heat the cooking oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until translucent.
Cooking
  1. Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms are golden and the garlic is fragrant.
  2. Add the ground beef, season with salt and pepper, and cook until browned and fully cooked through.
  3. Sprinkle the flour over the beef and vegetables, then stir until evenly coated.
  4. Slowly add the beef broth while stirring. Simmer for 5-7 minutes, until the sauce has thickened.
  5. Lower the heat and stir in the sour cream until the sauce is smooth and well combined. Adjust the salt and pepper to taste.
Serving
  1. Spoon the beef stroganoff over the cooked egg noodles and finish with the dried parsley.

Notes

For leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of beef broth if the sauce has thickened.