This hearty ground beef stroganoff is easy to make and full of savory rich flavors. The beef sauce is flavored with mushrooms, Dijon mustard, and sour cream. Serve it with tender egg noodles for a comforting weeknight dinner.

When I think of comfort food, beef stroganoff is always top of mind. Savory beef, tender mushrooms, egg noodles, and that creamy, silky sauce – it’s everything I want in a cozy dinner. Traditional versions use sirloin or tenderloin, but this weeknight-friendly take uses ground beef instead. You get all the classic flavor made just a little easier.

Ingredients

Lean ground beef: For a twist you can swap the beef for ground turkey or ground chicken.
Mushrooms: I like cremini mushrooms, but you can use your favorite kind of mushrooms or do a mix of a few different ones.
Egg noodles: Or, use another short pasta shape like penne. You can skip the pasta and serve the stroganoff over rice or mashed potatoes, too.
Dry white wine: This adds a pop of bright acidity that balances out the richness of the sauce. If you don’t have any on hand, apple cider vinegar works in a pinch.
Beef stock: Use a high-quality stock for the best flavor.
Dijon mustard: The sauce has a healthy dose of mustard. If you’re not a mustard fan, you might want to reduce the amount. You can always add more.
Sour cream: This is what gives stroganoff its classic creamy, silky finish. Full-fat sour cream works best because it’s less likely to curdle and it just tastes better than low-fat.
Butter
Flour
Onion
Garlic
Salt
Parsley

How to Make It

☑️ Boil the Noodles

Bring a pot of water to a boil and add the noodles. Boil them until tender and then drain them.

☑️ Brown the Mushrooms

Melt butter in a large pan over medium-high heat. Add the mushrooms, salt, and stir. Cook them, stirring often, until they’re golden brown. Take them out of the pan and set them aside.

☑️ Brown the Ground Beef

Cook the beef, onion, and garlic in the same pan. Once the beef is browned, add the flour and stir until the flour is mixed in with the veggies and meat.

☑️ Make the Sauce

Add the wine and, as it simmers, scrape up all the browned bits off the bottom of the pan. Add the stock, mustard, and browned mushrooms and stir.

Bring the pan to a boil and then reduce the heat to maintain a simmer. Simmer for about five minutes or until the liquid has reduced and thickened.

Turn the heat off and stir in the sour cream. Give the sauce a taste – if it needs more salt or a little extra mustard, stir those in.

☑️ Add the Noodles

Stir the cooked noodles into the sauce. Sprinkle parsley over the top for garnish and enjoy!

More Comfort Food Dinners

Ground Beef Stroganoff

This easy beef stroganoff is a hearty and comforting dinner. The beef is simmered in a savory sauce flavored with mushrooms, mustard and sour cream and served with egg noodles.

Print Pin Rate

Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

8 ounces egg noodles
3 tablespoons unsalted butter divided
12 ounces cremini mushrooms large ones quartered and small ones halved
1 teaspoon kosher salt divided
1 cup chopped yellow onion (about 1 small onion)
3 large garlic cloves
1 pound 90% lean ground beef
2 tablespoons all-purpose flour
3 tablespoons dry white wine
1 tablespoon Dijon mustard
1 cup beef stock
1/4 cup sour cream
chopped parsley for garnish

Instructions

Boil the egg noodles according to package directions. Drain and set aside.
In a large pan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms and 1/2 teaspoon of salt and cook them, stirring occasionally, for about eight minutes to ten minutes or until they have released their moisture and and are golden brown.
Add 1 tablespoon of butter and, as it melts, stir to coat the mushrooms. Transfer the mushrooms to a bowl and set aside.
In the same pan, cook the onion, garlic and ground beef until the beef is browned. Sprinkle the flour over the beef and stir until you no longer see the flour.
Add the wine and simmer it with the beef for a minute or so scrapping up any browned bits off the bottom of the pan while it simmers. Stir in the mustard and browned mushrooms.
Add the stock and bring it to a simmer. Simmer the broth until it reduces a bit – about five minutes or so. Turn off the heat and add the sour cream and stir. Add 1/2 teaspoon of salt and the cooked egg noodles. Stir to coat the noodles in the sauce. Garnish with the parsley for serving.

Notes

I like the big bites of mushrooms in the dish, but if you aren’t a mushroom lover (or cooking for someone who isn’t) you can finely chop the mushrooms instead. They will need less time to cook and will sort of disappear into the sauce so you still have the flavor without the big mushroom pieces.

If you use a higher fat beef you may want to drain off some of the fat before adding the flour. Depending on the amount of fat in your beef the nutrition estimate will vary.

Use a dry white wine that you like to drink, like sauvignon blanc or chardonnay. You only need a little for the recipe so save rest to serve with dinner.

The sauce has a good hit of mustard, so if you’re not a mustard fan, you may want to dial back. Start with one to two teaspoons – you can always add a little more after you’ve made the sauce.

Depending on how much sodium your beef stock has you may need to adjust the salt in the recipe. I used regular beef stock and found the amount of added salt in the recipe was just right.

I love beef stroganoff with egg noodles, but it’s also great over rice or mashed potatoes.

Nutrition Estimate

Course: Dinner

Cuisine: American

Keyword: easy stroganoff recipe, ground beef stroganoff

More Ground Beef Recipes

I hope this easy ground beef stroganoff makes its way into your comfort-food rotation. It’s simple, satisfying, and perfect for those nights when you want dinner to feel like a warm hug.

Happy cooking,