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Ground Beef Stroganoff

Ground beef stroganoff with tender mushrooms and a creamy sour cream sauce, finished smooth with softened cream cheese. Served over egg noodles for a rich, spoon-coating texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Mushrooms & aromatics
  • 16 oz cremini mushrooms Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Sauce
  • 2 cup beef broth
  • 1 cup sour cream
  • 4 oz cream cheese Softened.
  • 3 tbsp all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
Noodles & serving
  • 12 oz egg noodles Cooked.
  • 1 fresh parsley For serving.
  • 1 paprika For serving.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks; drain excess fat.
  2. Sauté the onion and sliced cremini mushrooms in the same skillet for 6-7 minutes, until softened, then add the minced garlic and cook 1 minute.
Build the stroganoff
  1. Return the browned beef to the skillet and sprinkle in the all-purpose flour, stirring to coat the meat and vegetables.
  2. Add the beef broth, Worcestershire sauce, and Dijon mustard, bring everything to a simmer, and cook 5-7 minutes until the sauce thickens.
Finish & serve
  1. Remove the skillet from the heat, then stir in the sour cream and softened cream cheese until smooth.
  2. Season with salt and pepper, then serve the creamy stroganoff over cooked egg noodles and top with fresh parsley and paprika.

Notes

Pro tip: keep the skillet off direct heat before adding sour cream and cream cheese to prevent curdling and keep the sauce silky. Refrigerate leftovers in a sealed container up to 3 days; freezer: yes, though the sauce may be slightly less creamy after thawing—reheat gently and stir.