Ground Beef Stroganoff

This easy ground beef stroganoff is creamy, savory, and ready in 30 minutes. Made in one skillet with mushrooms and a tangy sour cream sauce over buttery egg noodles.

Course Main Course

Cuisine American

Keyword Ground Beef Stroganoff

Prep Time 15

Cook Time 30

Servings servings

Calories 444kcal

Author Jason Decker

Ingredients

2 tablespoons salted butter
1 pound cremini mushrooms thinly sliced
1 pound ground beef chuck 80/20
1 small sweet onion small diced
4 cloves garlic minced
4 tablespoons all-purpose flour
1 & 1/2 cups beef stock
3/4 cup heavy cream
1 & 1/2 tablespoons Worcestershire sauce
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2/3 cup sour cream
Cooked egg noodles for serving
fresh chopped parsley for garnish optional

Instructions

In a large skillet over medium heat, add the butter. Once melted, add the mushrooms, occasionally stirring, and cook for about 5 minutes until slightly softened with a light sear. Place them on a plate and set aside.
2 tablespoons salted butter, 1 pound cremini mushrooms
Add the ground beef and break it up into crumbles, occasionally stirring until cooked through with no pink left, 8-10 minutes.
1 pound ground beef chuck
Add the onions and stir them into the beef. Cook until softened and translucent, 8-10 minutes, occasionally stirring.
1 small sweet onion
Add the garlic until fragrant, 30 seconds. Add the flour and stir it in until everything is coated and cook for 1 minute.
4 cloves garlic, 4 tablespoons all-purpose flour
Slowly stream in the beef stock while constantly stirring. Add the heavy cream, worcestershire sauce, salt, and pepper, and stir to combine.
1 & 1/2 cups beef stock, 3/4 cup heavy cream, 1 & 1/2 tablespoons Worcestershire sauce, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
Add the mushrooms back to the skillet and stir them in. Bring to a simmer and simmer for 5 minutes.
Take off the heat and stir in the sour cream until combined. Taste and adjust seasoning if necessary. Serve immediately over egg noodles with fresh parsley if using.
2/3 cup sour cream, Cooked egg noodles for serving, fresh chopped parsley for garnish

Notes

Cook the ground beef until it’s browned and crumbly to get the best flavor.
Stir the sour cream in at the end to keep the sauce creamy and avoid curdling.
If the sauce is too thick, add a little more beef stock to thin it out.
Don’t rush the cooking; let the flavors develop nicely over medium heat.
Garnish with fresh parsley for a pop of color and freshness.
Try using wide egg noodles for a traditional feel, but any pasta, rice, or potatoes will work.

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