This easy ground beef stroganoff is a lighter, paprika-scented take on the creamy classic. The beef is browned and drained, the mushrooms and onion soften in the same pan, and a smooth broth-based sauce gets just enough sour cream to turn silky. Spoon it over egg noodles for a weeknight dinner in about 40 minutes.
Table of Contents
Why This Easy Ground Beef Stroganoff Works
Draining the beef keeps the sauce from turning greasy. Paprika adds gentle warmth and color, and Worcestershire gives the broth a savory backbone. Using only half a cup of sour cream keeps the sauce creamy but lighter than versions built on heavy cream.
- Simple pantry ingredients and one skillet.
- A silky sauce with less sour cream than most versions.
- Paprika gives it a warm color and flavor.
- Leftovers reheat well.
Ingredients
The full amounts are in the recipe card below.
- 1 pound ground beef
- 12 ounces egg noodles
- 8 ounces mushrooms, sliced
- 1 small onion, diced, and 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika, plus salt and pepper
- Fresh parsley, for garnish
How to Make Easy Ground Beef Stroganoff
Brown the Beef
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the beef and cook for 5 to 7 minutes, breaking it into crumbles, until no pink remains. The USDA recommends cooking ground beef to 160°F. Drain off the extra fat and move the beef to a plate.
Cook the Vegetables
Add the remaining tablespoon of oil to the skillet. Cook the onion, garlic, and mushrooms for 4 to 5 minutes until the mushrooms are tender and the onion is soft.
Build the Sauce
Sprinkle the flour over the vegetables and stir until no dry flour remains. Pour in the broth a little at a time, whisking so no lumps form. Add the Worcestershire, paprika, salt, and pepper. Simmer for 5 minutes, stirring, until the sauce thickens.
Combine and Serve
Cook the noodles in salted water according to the package directions and drain. Return the beef to the skillet and stir it into the sauce. Take the pan off the heat and stir in the sour cream until smooth. Serve over the noodles with parsley.
How to Serve Easy Ground Beef Stroganoff
Serve over egg noodles with a side salad or steamed green beans. It also works well over rice or mashed potatoes. If you want a version with extra browned mushrooms and Dijon, try our ground beef stroganoff with mushrooms.
How to Store and Reheat
Refrigerate the stroganoff and noodles in separate airtight containers for up to 3 days. Reheat in a skillet over low heat with a splash of broth. Do not boil, which can curdle the sour cream. You can freeze the sauce for up to 2 months, and the noodles are best cooked fresh.
Tips and Variations
- Drain the beef well so the sauce stays silky.
- Take the pan off the heat before adding the sour cream.
- Swap the beef for ground turkey or chicken for a lighter dinner.
- Add a splash of dry red or white wine when you add the broth.
- Stir in peas or spinach in the last minute for extra vegetables.
- Short on time? Try the 30 minute ground beef stroganoff.
- Another quick ground beef dinner is our homemade hamburger helper.
FAQ
How do I thicken ground beef stroganoff?
Simmer the sauce a few extra minutes so the flour can do its work. If it is still thin, whisk 1 teaspoon of flour with 2 tablespoons of cold broth and stir it in.
Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat Greek yogurt at room temperature and stir it in off the heat to prevent curdling.
What pairs well with beef stroganoff?
Egg noodles are the classic partner. Green beans, peas, or a fresh salad round out the meal.
Do I have to drain the beef?
For a silkier, less greasy sauce, yes. If you use very lean beef there may be little fat to drain.
Can I make it ahead?
Yes. Make the sauce through the broth step ahead of time and add the beef and sour cream when reheating.
Easy Ground Beef Stroganoff with Paprika
Ingredients
Main Ingredients
- 1 lb ground beef
- 12 oz egg noodles cooked
- 8 oz mushrooms sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ½ cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- salt and pepper to taste
- fresh parsley for garnish, optional
Instructions
Cooking
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the beef and cook for 5 to 7 minutes, breaking it into crumbles, until no pink remains and it reaches 160°F (71°C). Drain off the extra fat and move the beef to a plate.
- Add the remaining olive oil to the skillet. Cook the onion, garlic, and mushrooms for 4 to 5 minutes until tender.
- Sprinkle the flour over the vegetables and stir until no dry flour remains.
- Pour in the broth a little at a time, whisking to prevent lumps. Add the Worcestershire sauce, paprika, salt, and pepper and simmer for 5 minutes until thickened.
- Meanwhile, cook the egg noodles in salted water according to the package directions and drain.
- Return the beef to the skillet and stir. Remove from the heat and stir in the sour cream until smooth.
- Serve over the noodles, garnished with parsley.
