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Creamy Classic Ground Beef Stroganoff

creamy classic ground beef stroganoff - featured image
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A quick, easy, and cozy weeknight dinner featuring ground beef, mushrooms, and a creamy sour cream sauce served over egg noodles. Perfect for comforting meals with simple pantry staples.

Ingredients

Scale
  • 1 pound (450 g) ground beef (80/20)
  • 8 ounces (225 g) white or cremini mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 2 tablespoons all-purpose flour
  • 2 cups (480 ml) beef broth
  • 3/4 cup (180 ml) full-fat sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • 12 ounces (340 g) egg noodles or pasta of choice, cooked according to package

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions, usually 7-9 minutes until al dente. Drain and set aside. Reserve 1/2 cup of pasta water if needed to thin sauce.
  2. Sauté the mushrooms: Heat 1 tablespoon butter over medium-high heat in a large skillet. Add sliced mushrooms and cook, stirring occasionally, until golden brown and moisture evaporates, about 6-8 minutes. Remove mushrooms and set aside.
  3. Cook the onions and garlic: In the same skillet, add remaining 1 tablespoon butter. Lower heat to medium and add chopped onion. Cook until soft and translucent, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Brown the ground beef: Push onions to the side, add ground beef to skillet. Break it up and cook until no longer pink, about 5-7 minutes. Season lightly with salt and pepper.
  5. Make the sauce base: Sprinkle flour evenly over beef and onion mixture. Stir to coat and cook for 1-2 minutes to remove raw flour taste. Slowly pour in beef broth while stirring continuously to prevent lumps. Bring to a gentle simmer.
  6. Combine mushrooms and season: Return sautéed mushrooms to skillet. Stir in Worcestershire sauce and Dijon mustard. Let simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  7. Finish with sour cream: Remove skillet from heat. Stir in sour cream gently—do not boil after this step to avoid curdling. Taste and adjust seasoning with salt and pepper.
  8. Serve: Spoon stroganoff over cooked egg noodles or preferred base. Sprinkle chopped fresh parsley on top.

Notes

Add sour cream off heat to prevent curdling. Cook mushrooms separately until golden for richer flavor. Reserve pasta water to adjust sauce consistency if needed. For dairy-free, substitute sour cream with coconut yogurt or cashew cream and butter with olive oil. For gluten-free, use cornstarch instead of flour and gluten-free pasta.

Nutrition

Keywords: ground beef stroganoff, creamy stroganoff, easy dinner, weeknight meal, comfort food, beef recipe, mushroom sauce

Find it online: https://coracooks.com/creamy-classic-ground-beef-stroganoff-recipe-easy-cozy-weeknight-dinner/