This dijon ground beef stroganoff is a quick skillet dinner that tastes like a slow simmered classic. Browned beef, tender mushrooms, and a silky sour cream sauce sharpened with Dijon mustard and Worcestershire come together in about thirty minutes, then get spooned over hot egg noodles.
It works for busy weeknights, yet it is comforting enough for a casual dinner with guests. Everything cooks in one large skillet plus a pot for the noodles, so cleanup stays easy and the sauce has plenty of flavor from the browned bits left behind by the beef.
Table of Contents
Why This Dijon Ground Beef Stroganoff Recipe Works
Browning the beef first and setting it aside gives you deep flavor without letting the meat overcook in the sauce. The same skillet then builds the sauce, so the onion, garlic, and mushrooms pick up every browned bit.
Flour cooked for a minute in the butter thickens the broth into a smooth gravy. Dijon mustard and Worcestershire add tang and savory depth, which balances the richness of the sour cream. Adding the sour cream at the end over low heat keeps the sauce creamy instead of grainy.
Ingredients for Dijon Ground Beef Stroganoff
- 1 pound lean ground beef
- Salt and ground black pepper, to taste
- 1/4 tsp dried thyme
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz fresh mushrooms, sliced
- 2 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2/3 cup sour cream, plus more for a creamier sauce
- 8 oz egg noodles
- Chopped parsley, for garnish
How to Make Dijon Ground Beef Stroganoff
1. Brown the beef
Heat a large nonstick skillet over medium high heat. Add the beef, season with salt and pepper, and sprinkle in the thyme. Cook, breaking the meat into small pieces, until browned and cooked through. Ground beef should reach 160 degrees F.
2. Set the beef aside
Move the beef to a bowl. Drain off excess fat if the pan looks greasy.
3. Cook the onion
Reduce the heat to medium and add the butter to the same skillet. When it melts, add the onion and cook for about 2 minutes.
4. Add the garlic and mushrooms
Stir in the garlic and cook for about a minute, then add the mushrooms. Cook for 2 to 3 minutes until they soften.
5. Build the sauce
Sprinkle in the flour and cook for 1 minute, stirring. Pour in half of the broth while stirring, then add the rest along with the Dijon mustard and Worcestershire sauce.
6. Simmer
Return the beef to the skillet and bring everything to a boil. Reduce the heat to medium low and simmer for about 6 minutes, until the sauce thickens. Cook the egg noodles according to the package directions while it simmers.
7. Finish with sour cream
Lower the heat and stir in the sour cream. Warm the sauce for 2 to 3 minutes without letting it boil, then taste and adjust the seasoning.
8. Serve
Spoon the stroganoff over hot noodles and top with chopped parsley.
How to Serve Dijon Ground Beef Stroganoff
Egg noodles are the classic base, but mashed potatoes or rice also catch the sauce nicely. A green salad or steamed green beans make a simple side. If your family likes stroganoff, you can also try Chicken Mushroom Stroganoff or the shortcut version in Stroganoff with Cream of Mushroom Soup. Another mustard forward dinner is Dijon Glazed Meatloaf, and Stovetop Beef Stew with Rosemary suits a colder night.
How to Store and Reheat Dijon Ground Beef Stroganoff
Let the stroganoff cool slightly, then refrigerate it in a shallow covered container within two hours of cooking. Store the noodles separately if you can, so they do not soak up all the sauce.
The stroganoff is suitable for freezing in an airtight container. Thaw it in the refrigerator, then reheat gently on the stove over low heat with a splash of broth or water, stirring often. Reheat until steaming hot, and do not boil it hard or the sour cream may separate.
Tips and Variations for Dijon Ground Beef Stroganoff
Use a food thermometer for the beef. Guidance from Michigan State University Extension covers safe leftover handling, including cooling cooked food promptly after a meal.
Let the mushrooms brown slightly before you add the flour for more flavor. If the sauce looks too thick, loosen it with a splash of broth. For a thicker finish, add more sour cream. You can swap the egg noodles for another pasta shape, and a pinch of paprika is a nice addition. Lean ground beef keeps the dish lighter, but you can use a fattier blend if you drain the pan well.
Frequently Asked Questions About Dijon Ground Beef Stroganoff
Can I make dijon ground beef stroganoff ahead of time?
Yes. Make the sauce and beef a day ahead, refrigerate it, and reheat gently on the stove. Cook the noodles fresh so they stay tender.
Can I freeze dijon ground beef stroganoff?
The recipe is suitable for freezing. Use an airtight container, and reheat on low heat so the sour cream sauce stays smooth.
What can I serve with dijon ground beef stroganoff?
Egg noodles, mashed potatoes, rice, a simple salad, or steamed vegetables all work well.
Why did my sour cream sauce separate?
High heat is the usual cause. Lower the heat before stirring in the sour cream and warm it gently without a boil.
Can I use something other than beef?
Ground turkey or ground chicken can replace the beef. Poultry should reach 165 degrees F, and the sauce may need a little extra seasoning.
Dijon Ground Beef Stroganoff
Ingredients
Main Ingredients
- 1 lb lean ground beef
- salt and black pepper to taste
- ¼ tsp dried thyme
- 2 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 8 oz fresh mushrooms sliced
- 2 tbsp all purpose flour
- 2 cup low sodium beef broth
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- ⅔ cup sour cream add more for a creamier sauce
- 8 oz egg noodles for serving
- chopped parsley for garnish
Instructions
Cooking
- Heat a large nonstick skillet over medium high heat. Add the beef, season with salt and pepper, and sprinkle in the thyme. Cook, breaking up the meat, until browned and cooked through to 160 degrees F.
- Move the beef to a bowl and drain excess fat if needed.
- Reduce the heat to medium, melt the butter in the same skillet, and cook the onion for about 2 minutes.
- Stir in the garlic for about 1 minute, then add the mushrooms and cook for 2 to 3 minutes until softened.
- Sprinkle in the flour and cook for 1 minute. Stir in half of the broth, then the rest of the broth, Dijon mustard, and Worcestershire sauce.
- Return the beef to the skillet and bring to a boil. Reduce the heat to medium low and simmer for about 6 minutes. Cook the egg noodles according to the package directions.
- Lower the heat, stir in the sour cream, and warm gently for 2 to 3 minutes without boiling. Adjust the seasoning.
- Serve over hot egg noodles and garnish with parsley.
