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Easy Ground Beef Stroganoff with Egg Noodles

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This easy ground beef stroganoff is a quick and comforting weeknight dinner, featuring a rich, creamy sauce with mushrooms and tender egg noodles. It’s a crowd-pleaser that even mushroom-haters will love.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups beef broth (low-sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup sour cream
  • 8 oz wide egg noodles
  • 2 tbsp butter
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a rolling boil. Add the wide egg noodles and cook according to package directions until al dente (about 6-8 minutes). Drain in a colander, drizzle with a little olive oil to prevent sticking, and set aside.
  2. Brown the ground beef: While the pasta water is heating, place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until nicely browned (about 5-7 minutes). Use a slotted spoon to transfer the beef to a plate, leaving the rendered fat in the pan.
  3. Sauté the aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown (about 5-6 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the mushroom and onion mixture. Stir constantly for about a minute to cook out the raw flour taste.
  5. Build the sauce: Slowly pour in the beef broth while whisking constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.
  6. Finish the stroganoff: Return the browned ground beef to the skillet, along with any accumulated juices. Stir to combine. Reduce heat to low. In a small bowl, whisk the sour cream with a few tablespoons of the hot sauce from the pan (to temper it), then stir the sour cream mixture back into the skillet. Heat gently for 1-2 minutes, but do not let it boil. Season with salt and black pepper to taste.
  7. Combine and serve: Add the cooked and drained egg noodles to the skillet. Gently toss everything together until the noodles are well coated. Serve immediately, garnished with fresh chopped parsley if desired.

Notes

For best flavor, brown the beef properly without overcrowding the pan. Let mushrooms sit undisturbed to brown. Do not boil the sauce after adding sour cream to prevent curdling. Leftovers keep in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk or broth.

Nutrition

Keywords: ground beef stroganoff, easy stroganoff, beef stroganoff with egg noodles, creamy stroganoff, quick weeknight dinner, comfort food

Find it online: https://dinadishes.com/easy-ground-beef-stroganoff-with-egg-noodles/