Ground Beef Stroganoff

Ground Beef Stroganoff is a one-skillet dinner with browned ground beef, sautéed mushrooms, and tender onions simmered into a silky sour cream gravy with Worcestershire sauce. Wide egg noodles get tossed until coated, so every forkful is creamy and tangy.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

Lean ground beef

1 lb lean ground beef Use lean (around 85–90%) for less greasing.

Onion and garlic

0.5 medium white onion, chopped Chop to small pieces so they soften quickly.
2 cloves garlic, minced Minced garlic blends into the sauce without large bites.

Mushrooms

8 oz mushrooms, sliced Slice evenly for consistent browning.

Dried thyme

0.5 tsp dried thyme

Butter

3 tbsp butter Helps sauté aromatics and build the roux.

All-purpose flour

0.25 cup all-purpose flour Used to thicken the broth for a silky gravy.

Beef broth

4 cup beef broth Provides the base for the stroganoff sauce.

Worcestershire sauce

1 tbsp Worcestershire sauce Adds tangy depth and seasoning.

Wide egg noodles

8 oz wide egg noodles Cook until al dente so they don’t turn mushy when tossed.

Sour cream

0.5 cup sour cream Stir in at the end for a creamy texture.

Seasoning

kosher salt and black pepper, to taste Season as needed; add gradually.

Equipment

1 cast iron skillet

Method

Cook the noodles

Cook the wide egg noodles according to package instructions until al dente, then drain and set aside.

Brown the beef

Brown the lean ground beef in a large skillet over medium-high heat for about 5 minutes until no longer pink; drain excess grease and set aside.

Sauté the mushrooms and onion

In the same skillet, melt the butter, then add the chopped onion and sliced mushrooms and sauté over medium-high heat for 4 to 6 minutes until softened.

Build the roux

Stir in the minced garlic and dried thyme, then sprinkle in the all-purpose flour and cook for 1 minute.

Simmer the sauce

Whisk in the beef broth and Worcestershire sauce, and simmer over medium heat until slightly thickened, about 3 to 5 minutes.

Combine and finish

Stir the sour cream and cooked beef back into the skillet along with the noodles, and toss to combine before serving.

Notes

For the smoothest stroganoff, simmer the broth just until slightly thickened before adding sour cream, and avoid high heat once the sour cream goes in. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because sour cream can separate after thawing. For a lighter option, use reduced-fat sour cream and lean ground beef to cut calories without changing the method.