Ground Beef Stroganoff

5 from 1 vote

This hearty Ground Beef Stroganoff recipe cooks ground beef and mushrooms in a creamy, savory sauce that's perfect with tender egg noodles. An especially wonderful cold-weather dish, this meal will satisfy any day of the year!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Keyword: ground beef stroganoff

Servings: servings

Calories: 747kcal

Author: Kasey Schwartz

Ingredients

2 tablespoons olive oil
1 pound lean ground beef
1 yellow onion, diced
2-3 cloves garlic, minced
2 teaspoons kosher salt
½ teaspoon black pepper
½ pound cremini (baby bella) mushrooms, halved
2 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups beef stock
¾ cup sour cream
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
12 ounces wide egg noodles

Instructions

Add the olive oil to a Dutch oven or large saucepan over medium-high heat. Once the oil is hot and begins to shimmer, add the ground beef and saute until browned and cooked through. Using a slotted spoon, remove the beef to a plate and set aside.
Add the onion, garlic, salt and pepper to the pan and saute until softened, 5 to 6 minutes. Add the mushrooms and continue to cook for another 5 minutes. Reduce the heat to medium, then add the butter and cook until melted, then mix in the flour.
While stirring, gradually pour in the beef stock in a steady stream. Add the beef back to the pot, then bring the sauce to a simmer. Let cook for 25 to 30 minutes until the sauce is reduced and thickened.
While the sauce cooks, cook the egg noodles in salted water according to the box directions, leaving slightly firm, or al dente. Drain and set aside.
Once the sauce has reduced, remove from the heat, then stir in the sour cream, Worcestershire sauce and mustard. Add the egg noodles and gently toss in the sauce, then serve.

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