This ground beef stroganoff with mushrooms is a creamy, savory skillet dinner made from scratch, with no canned soup. Browned mushrooms and beef sit in a sour cream sauce brightened with Dijon and Worcestershire, then spooned over egg noodles. It takes about 35 minutes and uses ingredients you probably already have.
Table of Contents
Why This Ground Beef Stroganoff Works
Ground beef makes stroganoff quicker and cheaper than the classic version with sliced steak, and the sauce is just as rich. Cooking the mushrooms until they are deeply browned gives the sauce a meaty flavor. Stirring the sour cream in off the heat keeps it smooth instead of curdled.
- Ready in about 35 minutes in one skillet.
- Creamy sauce without canned soup.
- Dijon and Worcestershire add tang and depth.
- Good for weeknights and easy to double.
Ingredients
Full amounts are in the recipe card below.
- 1 pound ground beef, 85/15 or 90/10
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped, and 2 garlic cloves, minced
- 1 tablespoon olive oil and 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 cup full-fat sour cream, at room temperature
- 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 12 ounces wide egg noodles and 2 tablespoons chopped parsley
How to Make Ground Beef Stroganoff with Mushrooms
Brown the Mushrooms
Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, stirring now and then, until the liquid cooks off and they are browned. Move them to a plate.
Cook the Beef and Onion
In the same skillet, cook the onion for 3 minutes until soft. Add the beef and cook, breaking it up, until no pink remains. Ground beef is safe when it reaches 160°F according to USDA guidelines, so make sure it is fully browned. Add the garlic for the last 30 seconds.
Make the Sauce
Sprinkle the flour over the beef and stir for 1 minute. Slowly pour in the broth, scraping up the browned bits. Add the Worcestershire, Dijon, salt, and pepper, and simmer for 5 to 6 minutes until thickened.
Finish and Serve
Meanwhile, cook the noodles in salted water according to the package, then drain. Take the skillet off the heat, let it stop bubbling, and stir in the sour cream and mushrooms. Taste and adjust the salt. Serve over the noodles with parsley.
How to Serve Ground Beef Stroganoff
Egg noodles are traditional, but this is also great over mashed potatoes, rice, or buttered pasta. Add a green vegetable like peas, green beans, or a simple salad on the side. For another take on the same dinner, try our ground beef stroganoff recipe.
How to Store and Reheat
Store the stroganoff and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently in a skillet over low heat with a splash of broth or milk. Avoid boiling, which can make the sour cream separate. The sauce freezes for up to 2 months, but the texture is a little grainier after thawing.
Tips and Variations
- Bring the sour cream to room temperature first so it blends in smoothly.
- Do not crowd the mushrooms. Cook them in batches if your skillet is small.
- Add a pinch of smoked paprika for warmth.
- Use ground turkey in place of beef for a lighter version.
- Stir in a handful of peas or spinach at the end.
- For a shortcut version, see our 30 minute ground beef stroganoff.
- Looking for the more traditional dinner? Take a look at our beef stroganoff.
FAQ
How do I keep the sour cream from curdling?
Remove the pan from the heat and let the sauce stop bubbling before stirring in room-temperature sour cream. Do not bring the sauce to a boil afterward.
Can I use cream of mushroom soup?
You do not need to. The flour, broth, and sour cream make a smooth sauce from scratch with better flavor.
What can I serve with ground beef stroganoff?
Egg noodles, mashed potatoes, rice, or buttered pasta all work, plus a green vegetable or salad on the side.
Can I make it ahead?
Yes. Make the sauce up to 2 days ahead and reheat gently. Cook the noodles fresh and stir in extra broth if the sauce thickens in the fridge.
Can I make this gluten-free?
Use a 1-to-1 gluten-free flour for the sauce and serve over rice or gluten-free noodles. Check that the Worcestershire sauce is gluten-free too.
Creamy Ground Beef Stroganoff with Mushrooms
Ingredients
Main Ingredients
- 1 lb ground beef 85/15 or 90/10
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms sliced
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 2 tbsp all-purpose flour
- 1.5 cups low-sodium beef broth
- 1 cup full-fat sour cream at room temperature
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt or to taste
- ½ tsp black pepper
- 12 oz wide egg noodles
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned. Move to a plate.
- Add the onion to the skillet and cook for 3 minutes until soft. Add the ground beef and cook, breaking it up, until no pink remains and it reaches 160°F (71°C). Add the garlic for the last 30 seconds.
- Sprinkle the flour over the beef and stir for 1 minute.
- Slowly pour in the broth, scraping up the browned bits. Add the Worcestershire sauce, Dijon, salt, and pepper and simmer for 5 to 6 minutes until thickened.
- Meanwhile, cook the egg noodles in salted water according to the package directions and drain.
- Remove the skillet from the heat and let it stop bubbling. Stir in the sour cream and the mushrooms. Adjust the salt.
- Serve over the noodles, topped with parsley.
