Easy Ground Beef Stroganoff

Name: Easy Ground Beef Stroganoff
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4
Ingredients: 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 cup sour cream; 3 tablespoons all-purpose flour; Salt and pepper to taste; 8 ounces egg noodles

By: RILEY

Published: January 29, 2025

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Why Make This Recipe

Easy Ground Beef Stroganoff is a simple and comforting dish that the whole family will love. It combines rich flavors with easy-to-find ingredients, making it perfect for busy weeknights. This recipe is not only quick to prepare but also offers a delicious and hearty meal that can be made in one skillet. With creamy sauce over egg noodles, it’s a treat for everyone at the table.

How to Make Easy Ground Beef Stroganoff

Ingredients

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream
3 tablespoons all-purpose flour
Salt and pepper to taste
8 ounces egg noodles

Directions

In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Add onion and garlic to the skillet and sauté until softened.
Stir in mushrooms and cook until they are tender.
Sprinkle flour over the mixture and stir to combine.
Gradually add beef broth, stirring constantly, until the mixture thickens.
Stir in Worcestershire sauce and sour cream until smooth.
Season with salt and pepper to taste.
Cook egg noodles according to package instructions, then drain.
Serve the beef stroganoff over noodles.

How to Serve Easy Ground Beef Stroganoff

To serve Easy Ground Beef Stroganoff, place a generous helping of the creamy beef mixture over a bed of egg noodles on each plate. You can garnish with fresh parsley for a pop of color and added flavor. A side of steamed vegetables or a green salad pairs nicely for a complete meal.

How to Store Easy Ground Beef Stroganoff

Store any leftover Easy Ground Beef Stroganoff in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over low heat or microwave it until heated through. If the sauce thickens in the refrigerator, you may need to add a splash of beef broth or water while reheating.

Tips to Make Easy Ground Beef Stroganoff

For extra flavor, consider adding a splash of white wine when cooking the mushrooms.
You can substitute ground beef for ground turkey or chicken if you prefer a leaner option.
Adding a dash of paprika can enhance the taste and add a little heat.
Don’t forget to taste and adjust the seasoning before serving.

Variation

You can create a vegetarian version by using mushrooms and other vegetables instead of ground beef. Make sure to replace the beef broth with vegetable broth and add more spices for flavor.

FAQs

1. Can I make Easy Ground Beef Stroganoff ahead of time?
Yes, you can prepare the beef mixture ahead of time and refrigerate it. Just reheat when you’re ready to serve.

2. What can I use if I don’t have sour cream?
You can use plain yogurt or cream cheese as a substitute for sour cream.

3. Can I freeze leftover beef stroganoff?
Yes, you can freeze the beef stroganoff. Just make sure to cool it completely before placing it in a freezer-safe container. It can be stored for up to three months.

Easy Ground Beef Stroganoff

A simple and comforting dish combining rich flavors with easy-to-find ingredients, perfect for busy weeknights.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

By: Riley
Category: DINNER
Difficulty: Not specified
Cuisine: Not specified
Yield: 4 Servings
Dietary: None

Ingredients

01 1 pound ground beef
02 1 onion, chopped
03 2 cloves garlic, minced
04 8 ounces mushrooms, sliced
05 2 cups beef broth
06 1 tablespoon Worcestershire sauce
07 1 cup sour cream
08 3 tablespoons all-purpose flour
09 Salt and pepper to taste
10 8 ounces egg noodles

Instructions

Step 01

1. In a large skillet, brown the ground beef over medium heat. Drain excess fat.

Step 02

2. Add onion and garlic to the skillet and sauté until softened.

Step 03

3. Stir in mushrooms and cook until they are tender.

Step 04

4. Sprinkle flour over the mixture and stir to combine.

Step 05

5. Gradually add beef broth, stirring constantly, until the mixture thickens.

Step 06

6. Stir in Worcestershire sauce and sour cream until smooth.

Step 07

7. Season with salt and pepper to taste.

Step 08

8. Cook egg noodles according to package instructions, then drain.

Step 09

9. Serve the beef stroganoff over noodles.

Riley

Hi there I’m Riley Thompson, 42 years old, currently cooking, teaching, and experimenting from my cozy kitchen in Asheville, North Carolina. I wasn’t always a chef. In fact, I spent the first part of my adult life working in advertising in Chicago, living on takeout and black coffee. But somewhere between late nights and client deadlines, I realized that the happiest moments of my week were when I was trying to recreate my grandmother’s chicken pot pie on Sunday afternoons. That slow shift from eating to cooking sparked something deeper in me. I started small watching cooking shows, reading old cookbooks, and playing around with ingredients I barely knew how to pronounce. I burned a lot of things. I under-seasoned even more. But every time I nailed a dish. even a simple scrambled egg.I felt like I’d won a little prize. That joy never left. When I turned 30, I left my job, much to everyone’s confusion, and enrolled in a local culinary program. It was terrifying and thrilling. I wasn’t the youngest, or the fastest, but I was obsessed. After graduation, I spent a few years working in restaurants, picking up everything I could about timing, knife work, and how to stay calm when you’re ten tickets deep on a Saturday night. But it was in my own kitchen, making meals for friends and family, that I found my groove. These days, I focus on helping home cooks people just like you feel confident in the kitchen. I believe in recipes that work but also leave room for creativity. Cooking should feel like jazz, not math. I want you to taste, adjust, and make it your own. Some of the best meals I’ve ever had were “mistakes” that turned out better than the plan. I love teaching people how to use what they already have in their pantry, how to trust their palate, and how to bring a little fun into every meal. Whether it's a Tuesday night pasta or a weekend brunch with friends, my goal is to help you find the rhythm and joy in cooking without the stress. So come hang out, grab your favorite knife, and let’s cook something delicious together. Mistakes welcome. Seconds encouraged.

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