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Ground Beef Stroganoff

Ground beef stroganoff with a creamy mushroom sauce made in one skillet, thickened with flour and finished with sour cream and softened cream cheese. Serve it over egg noodles for a tender, saucy comfort-meal with fresh parsley and a light dusting of paprika.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and sauce base
  • 1.5 lb ground beef
  • 1 onion
  • 16 oz cremini mushrooms sliced
  • 4 garlic minced
  • 2 cup beef broth
  • 1 cup sour cream
  • 4 oz cream cheese softened
  • 3 tbsp all-purpose flour
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 12 oz egg noodles cooked
  • fresh parsley for serving
  • paprika for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large skillet over medium-high heat, then drain excess fat. Keep cooking until the beef is no longer pink, about 6-8 minutes, and it should look evenly browned.
  2. Sauté the diced onion and sliced cremini mushrooms in the same skillet over medium heat for 6-7 minutes. Cook until the mushrooms release moisture and the onion looks softened, then add the minced garlic and cook 1 minute until fragrant.
  3. Return the browned beef to the skillet and sprinkle in the all-purpose flour, stirring to coat. Make sure the flour disappears into the meat mixture, with no visible dry pockets.
Build the creamy stroganoff sauce
  1. Add the beef broth, Worcestershire sauce, and Dijon mustard, then stir and bring to a simmer. Simmer for 5-7 minutes until the sauce thickens enough to lightly coat a spoon.
  2. Remove the skillet from heat and stir in the sour cream and softened cream cheese until smooth. Stop stirring only when the sauce looks glossy and creamy with no visible streaks.
  3. Season with salt and pepper to taste. Serve the stroganoff over cooked egg noodles and top with fresh parsley and paprika.

Notes

Pro tip: For the smoothest creamy texture, take the pan off the heat before adding sour cream and cream cheese so they don’t split. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze only the beef sauce (without noodles) for up to 2 months, then reheat gently and stir to restore creaminess. For a lighter option, use low-fat sour cream and reduced-fat cream cheese—keep the same off-heat finishing step.