Ground Beef Stroganoff with Egg Noodles

Ground Beef Stroganoff

Ground beef stroganoff brings browned beef and sliced mushrooms together in a pale, creamy gravy that lightly coats wide egg noodles. Ground beef makes this a quicker skillet version than one made with steak. Cook the noodles in a separate pot, then toss them with the finished sauce so they stay tender without soaking up too much gravy.

The gravy starts with flour and beef broth. Full-fat sour cream goes in off heat, after a little hot gravy has been stirred into it, to help keep the sauce smooth.

Ingredients for Ground Beef Stroganoff

• 12 ounces wide egg noodles (340g)
• 1 pound lean ground beef (450g)
• 8 ounces cremini or white button mushrooms, sliced (225g)
• 1 medium yellow onion, finely chopped, about 1 cup (150g)
• 1 tablespoon unsalted butter (15g)
• 2 cloves garlic, minced (6g)
• 2 tablespoons all-purpose flour (15g)
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon paprika
• About 1/2 teaspoon kosher salt, divided, plus more for the noodle water and to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/2 cup full-fat sour cream (120g)
• 2 tablespoons chopped fresh parsley, plus more for garnish

Optional side: About 1 pound asparagus spears, steamed or sautéed and served alongside.

How to Make Ground Beef Stroganoff

1. Prepare the noodles: Chop the onion and garlic, slice the mushrooms, and measure the remaining ingredients. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender but still holding their shape. Reserve a little noodle water, then drain. The noodles can cook while you make the sauce.
2. Brown the beef: Heat a 12-inch skillet over medium-high heat. Add the ground beef and about 1/4 teaspoon of the salt. Cook uncovered for 5 to 7 minutes, breaking the beef into small crumbles, until browned and cooked through with no raw-looking pieces. If fat pools in the skillet, drain off the excess, leaving a small amount behind.
3. Cook the vegetables: Reduce the heat to medium. Add the butter, onion, and mushrooms. Cook uncovered for 5 to 6 minutes, stirring occasionally, until the onion softens and the mushrooms are tender with some golden edges. Add the garlic near the end and cook just until fragrant. A wide skillet lets mushroom moisture evaporate rather than trapping it in the pan.
4. Make the gravy: Sprinkle the flour, paprika, remaining 1/4 teaspoon salt, and pepper over the beef and vegetables. Stir for about 1 minute to cook the flour. Gradually stir in the beef broth, then add the Worcestershire sauce. Reduce the heat as needed to maintain a gentle, uncovered simmer. Stir occasionally for about 5 to 7 minutes, starting to check after 4 to 5 minutes. The gravy should be smooth and lightly coat a spoon while still flowing easily.
5. Add the sour cream: Remove the skillet from the heat. In a small bowl, stir a few spoonfuls of hot gravy into the sour cream. Stir this mixture into the skillet until smooth. Do not boil the sauce after adding the sour cream.
6. Toss and serve: Add the drained noodles and 2 tablespoons parsley. Toss gently until the noodles are lightly coated, with beef crumbles and mushroom slices distributed throughout. If the sauce is too thick, add warm beef broth or reserved noodle water a tablespoon at a time. Taste, adjust the seasoning, and finish with more parsley. Serve promptly, with asparagus alongside if desired.

How to Keep the Stroganoff Sauce Smooth

Full-fat sour cream is less likely to separate than low-fat sour cream. Warming it with a little gravy before adding it to the off-heat skillet helps it blend into the sauce. If the stroganoff needs reheating after that, use low heat and stir gently rather than bringing it to a boil.

Mushrooms can be omitted if needed, though the finished dish will differ from this beef-and-mushroom version. Keep the wide egg noodles cooked separately; cooking dry pasta in the skillet would require different liquid amounts and timing.

For another ground-beef dinner with mushroom gravy, try Salisbury Steak with Mushroom Gravy.

Storage and Reheating

Refrigerate leftovers promptly in a covered container and use within 3 days. If possible, store the noodles and sauce separately so the noodles absorb less sauce. Reheat gently in a skillet over low heat with a splash of beef broth, stirring until warmed through without boiling. Freezing is not recommended for the best texture because the sour-cream sauce may separate after thawing.

Nutrition

Approximate nutrition per serving, based on 4 generous servings (about 550g each): 655 calories, 38g protein, 22g fat, and 79g carbohydrates. Approximate nutrition per 100g: 120 calories, 7g protein, 4g fat, and 14g carbohydrates. Values vary with ingredient brands, beef fat content, and portion size.