Ground Beef Stroganoff

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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.


  • 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 cloves of garlic
  • 1 pound ground beef
  • 2 tablespoons all-purpose flour
  • 3 tablespoons dry white wine
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard
  • 1/4 cup sour cream
  • Chopped parsley, for garnish


  1. Boil the egg noodles according to package directions. Drain and set aside.
  2. In a large pan, melt two tablespoons of butter over medium-high heat. Add the mushrooms and 1/2 teaspoon of salt and cook them, stirring occassionally, for about eight minutes or until they have released their moisture and turned golden brown. Add one more tablespoon of butter and stir as it melts to coat the mushrooms. Transfer the mushrooms to a bowl and set aside.
  3. In the same pan, cook the onion, garlic and ground beef until the beef is cooked through, about five minutes or so.
  4. 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.
  5. Add the beef stock and mustard. Bring the pan to a boil and then reduce the heat to maintain a simmer. Add the cooked mushrooms back to the pan and simmer until the liquid starts to thicken, 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 pasta. Stir to coat it evenly in the beef and sauce. To serve, garnish with chopped parsley.


Recipe Tips

  • 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.
  • I used grass fed beef which is leaner, so 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 šŸ„‚
  • 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 you could also serve it with rice.