I made an Egg Noodles Dinner where ground beef and mushrooms melt into a saucy, slurpable mess everyone will fight over, keep reading.

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I adore this Simple Ground Beef Stroganoff because it’s honest and loud and solves dinner. I love how ground beef and mushrooms cling to egg noodles so every bite is saucy and satisfying.

And I’m obsessed with Beef Mushroom Egg Noodles for their messy, comforting chew. It’s my go-to when I need Easy Meals For A Lot Of People that actually taste like something I cooked, not reheated sadness.

Creamy, tangy, a little peppery. But mostly it’s about those noodles smothered in sauce.

I make it for friends and family and never regret it. Worth every messy forkful, trust me.

Ingredients

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Ground beef: hearty protein, juicy and comforting, it’s the dish’s meaty backbone.
Egg noodles: soft, pillowy carbs that soak up sauce and make it cozy.
Mushrooms: earthy bite and chew, basically adds umami and texture.
Onion: sweet sharpness when cooked, it’s the flavor base you’ll notice.
Garlic: punchy and aromatic, just enough to keep things interesting.
Butter: rich, silky mouthfeel, it helps the sauce feel indulgent.
Olive oil: keeps things from sticking and adds a light fruity note.
Flour: thickens the sauce, gives it body without tasting starchy.
Beef broth: savory liquid backbone, it’s where the sauce gets depth.
Sour cream: creamy tang that makes the sauce smooth and slightly bright.
Worcestershire sauce: funky, savory boost, adds a subtle meaty zip.
Dijon mustard: sharp, slightly spicy lift that cuts through richness.
Paprika: mild warmth and color, basically makes it look and taste homey.
Kosher salt: brings out flavors, it’s the simple seasoning workhorse.
Black pepper: subtle heat and bite, you’ll notice it at the end.
Parsley: fresh green pop, plus it lightens the whole plate visually.

Ingredient Quantities

1 lb ground beef (80/20 or leaner if you prefer)

12 oz egg noodles

8 oz mushrooms, sliced (white or cremini)

1 medium yellow onion, diced

2 cloves garlic, minced

2 tbsp butter

1 tbsp olive oil

2 tbsp all purpose flour

1 cup beef broth

1 cup sour cream, full fat for best texture

1 tsp Worcestershire sauce

1 tsp Dijon mustard

1/2 tsp paprika

3/4 tsp kosher salt, plus more to taste

1/2 tsp black pepper, plus more to taste

2 tbsp fresh parsley, chopped (optional, for garnish)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 oz egg noodles according to package directions until al dente, drain and set aside.

2. While the noodles cook, heat 1 tbsp olive oil in a large skillet over medium-high heat and brown 1 lb ground beef, breaking it up with a spoon; season with about 3/4 tsp kosher salt and 1/2 tsp black pepper as it cooks. Remove excess fat if you used fattier beef but leave a little for flavor.

3. In the same skillet add 2 tbsp butter, then toss in 8 oz sliced mushrooms and 1 medium diced yellow onion. Cook until the mushrooms are browned and the onion is soft, about 5-7 minutes; stir in 2 cloves minced garlic for the last minute.

4. Push the veggies to one side and sprinkle 2 tbsp all purpose flour over the pan, stirring it into the butter and juices to make a light roux; cook 1-2 minutes until the raw flour smell is gone but do not burn it.

5. Slowly pour in 1 cup beef broth while stirring constantly so the roux dissolves and the sauce thickens, scraping up any browned bits from the bottom of the pan.

6. Return the browned ground beef to the skillet and stir to combine everything, reduce heat to low and let it simmer a few minutes so flavors meld and sauce thickens to a creamy consistency.

7. Off the heat, stir in 1 cup full fat sour cream, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp paprika and taste for seasoning; add more salt and pepper if needed — remember sour cream will mellow flavors so be bold.

8. Add the drained egg noodles to the skillet and toss gently so the noodles are fully coated with the sauce, heat just until everything is warmed through, avoid boiling after adding sour cream or it may split.

9. Serve immediately topped with 2 tbsp chopped fresh parsley if you like, and crash course tip: leftover stroganoff thickens in fridge, loosen with a splash of beef broth or milk when reheating.

Equipment Needed

1. Large pot for boiling the noodles (you’ll need enough water so they dont stick)
2. Colander to drain the noodles
3. Large skillet or sauté pan (at least 12 inch) for browning beef and making the sauce
4. Wooden spoon or heatproof spatula for breaking up the meat and stirring
5. Chef’s knife for slicing mushrooms and dicing the onion
6. Cutting board
7. Measuring cups and spoons for broth, flour, sour cream and seasonings
8. Rubber spatula or tongs to toss noodles into the sauce and scrape the pan clean

FAQ

Q: Can I swap ground beef for something else? A: Yes, you can use ground turkey or chicken, but the dish will be less rich. If you go leaner, add a tablespoon of butter or a splash of oil while browning so it does not dry out.

Q: Will the sour cream curdle when I add it to the hot sauce? A: To avoid curdling, temper the sour cream: take a few tablespoons of the hot beef broth and whisk it into the sour cream first, then stir that mixture back into the pan over low heat. Don’t boil after adding the sour cream.

Q: How can I make this gluten free? A: Use a gluten free flour blend or cornstarch instead of all purpose flour to thicken. Also swap the egg noodles for gluten free pasta or spiralized zucchini if you want lower carbs.

Q: Can I make this ahead or freeze leftovers? A: You can make the sauce ahead and refrigerate for up to 3 days. Freezing is okay but texture may change because of the sour cream. If freezing, cool fully then freeze up to 2 months. Thaw overnight in the fridge and reheat gently.

Q: What if I don’t like mushrooms or don’t have them? A: Skip them, or use thinly sliced bell peppers or frozen peas for color and texture. The sauce is still tasty without mushrooms.

Q: Any tips for better flavor? A: Brown the beef well without crowding the pan so you get those browned bits. Deglaze with a splash of beef broth after sauteing mushrooms and onions to lift up the flavor before adding everything else.

Simple Ground Beef Stroganoff Recipe Substitutions and Variations

Ground beef: swap for ground turkey or chicken (same weight, cook a bit longer to brown), or use ground pork for richer flavor, or try a plant based crumble if you want it meatless.
Egg noodles: any short pasta works like rotini or shells (same cook time), or use rice for a gluten free option, or spiralized zucchini for lower carbs but add near the end so it doesnt get soggy.
Sour cream: plain Greek yogurt is the best 1:1 swap (tastes tangy and thicker), or use crème fraîche if you can find it, or full fat coconut yogurt for dairy free but flavor will be slightly different.
Mushrooms: if you dont like them, increase the onion and add diced bell pepper for texture, or use sun dried tomatoes for a savory punch, or add cooked eggplant for a meaty bite.

Pro Tips

1) Brown the beef well and don’t rush it. Let it get some good color before breaking it up, those browned bits add big flavor. If there’s a lot of fat, drain most but leave a tablespoon or so for taste.

2) Salt the pasta water well and undercook the noodles by a minute. They’ll finish cooking in the sauce and stay tender instead of getting mushy. If the sauce gets too thick later, loosen with a splash of beef broth or milk.

3) Add the sour cream off the heat and stir gently. If it gets too hot it can split, so lower the pan temp or take it off the burner until it’s warm enough to mix in. If it still looks a little grainy, a quick whisk with a tiny bit of hot liquid fixes it.

4) Boost depth with small tweaks: a dash more Worcestershire or a teaspoon of soy sauce will make the beefy flavor pop, and a squeeze of lemon or a splash of vinegar at the end brightens the whole dish. Taste boldly and adjust.

Simple Ground Beef Stroganoff Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made an Egg Noodles Dinner where ground beef and mushrooms melt into a saucy, slurpable mess everyone will fight over, keep reading.

Servings

servings

Calories

515

kcal

Equipment: 1. Large pot for boiling the noodles (you’ll need enough water so they dont stick)
2. Colander to drain the noodles
3. Large skillet or sauté pan (at least 12 inch) for browning beef and making the sauce
4. Wooden spoon or heatproof spatula for breaking up the meat and stirring
5. Chef’s knife for slicing mushrooms and dicing the onion
6. Cutting board
7. Measuring cups and spoons for broth, flour, sour cream and seasonings
8. Rubber spatula or tongs to toss noodles into the sauce and scrape the pan clean

Ingredients

1 lb ground beef (80/20 or leaner if you prefer)
12 oz egg noodles
8 oz mushrooms, sliced (white or cremini)
1 medium yellow onion, diced
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
2 tbsp all purpose flour
1 cup beef broth
1 cup sour cream, full fat for best texture
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp paprika
3/4 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

Bring a large pot of salted water to a boil and cook 12 oz egg noodles according to package directions until al dente, drain and set aside.
While the noodles cook, heat 1 tbsp olive oil in a large skillet over medium-high heat and brown 1 lb ground beef, breaking it up with a spoon; season with about 3/4 tsp kosher salt and 1/2 tsp black pepper as it cooks. Remove excess fat if you used fattier beef but leave a little for flavor.
In the same skillet add 2 tbsp butter, then toss in 8 oz sliced mushrooms and 1 medium diced yellow onion. Cook until the mushrooms are browned and the onion is soft, about 5-7 minutes; stir in 2 cloves minced garlic for the last minute.
Push the veggies to one side and sprinkle 2 tbsp all purpose flour over the pan, stirring it into the butter and juices to make a light roux; cook 1-2 minutes until the raw flour smell is gone but do not burn it.
Slowly pour in 1 cup beef broth while stirring constantly so the roux dissolves and the sauce thickens, scraping up any browned bits from the bottom of the pan.
Return the browned ground beef to the skillet and stir to combine everything, reduce heat to low and let it simmer a few minutes so flavors meld and sauce thickens to a creamy consistency.
Off the heat, stir in 1 cup full fat sour cream, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/2 tsp paprika and taste for seasoning; add more salt and pepper if needed — remember sour cream will mellow flavors so be bold.
Add the drained egg noodles to the skillet and toss gently so the noodles are fully coated with the sauce, heat just until everything is warmed through, avoid boiling after adding sour cream or it may split.
Serve immediately topped with 2 tbsp chopped fresh parsley if you like, and crash course tip: leftover stroganoff thickens in fridge, loosen with a splash of beef broth or milk when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.