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Easy Ground Beef Stroganoff

Easy Ground Beef Stroganoff

Time

  • Prep: 10 min
  • Cook: 30 min
  • Total: 40 min

Servings: 4
Serving: about 1 bowl (400 g / ~14 oz)

Ingredients

Noodles

  • Egg noodles: 8-12 oz dry — use 8 oz for extra sauce or 12 oz for fuller portions
  • Kosher salt: big pinch — for the pasta water

Stroganoff

  • Ground beef: 1 lb (16 oz) — 80/20 or 85/15
  • Neutral oil: 1 Tbsp — only if the pan looks dry
  • Onion: 1 small — diced; or 2 tsp onion powder
  • Cremini mushrooms: 8 oz — sliced; optional but recommended
  • Garlic: 2 cloves — minced; or 1 tsp garlic powder
  • All-purpose flour: 2 Tbsp
  • Beef stock: 2 cups (16 fl oz) — or beef broth
  • Worcestershire sauce: 1 Tbsp — optional but recommended
  • Kosher salt: ½ tsp — plus more to taste
  • Black pepper: ½ tsp — plus more to taste
  • Sour cream: 1 cup (8 oz) — keep cold until the end

Optional cornstarch finish

  • Cornstarch: 1 Tbsp — use only if skipping flour
  • Water: 2 Tbsp, cold — to make a slurry

Instructions

1. Prep the ingredients

  • Dice 1 small onion into small pieces.
  • Slice 8 oz cremini mushrooms if using.
  • Mince 2 cloves garlic.
  • Measure the beef stock, flour, and Worcestershire sauce so they are ready to go.
  • Keep 1 cup (8 oz) sour cream in the refrigerator until the sauce is finished.

2. Boil the noodles

  • Bring a large pot of water to a boil and season it with big pinch kosher salt.
  • Cook 8-12 oz dry egg noodles according to the package directions, usually 7-9 minutes.
  • Drain and set aside.

3. Brown the beef

  • Heat a large skillet over medium-high heat.
  • Add 1 lb (16 oz) ground beef and break it up with a spoon.
  • Cook until no pink remains and browned bits form, about 7-9 minutes.
  • If a lot of grease collects in the pan, spoon off the excess but leave a little behind for flavor.

See: Browning Ground Meat

4. Cook the vegetables

  • If the pan looks dry after draining, add 1 Tbsp neutral oil.
  • Add 1 small onion and 8 oz cremini mushrooms.
  • Cook 5-7 minutes, stirring occasionally, until the onion softens and the mushrooms shrink.
  • Stir in 2 cloves garlic and cook 30 seconds.

5. Build the sauce

  • Sprinkle 2 Tbsp all-purpose flour evenly over the beef and vegetables.
  • Stir constantly for 1 minute so the flour cooks and loses its raw taste.
  • Slowly pour in 2 cups (16 fl oz) beef stock while stirring to keep the sauce smooth.
  • Add 1 Tbsp Worcestershire sauce if using, plus ½ tsp black pepper.
  • Bring to a gentle simmer and cook 5-8 minutes, stirring, until the sauce looks like a light gravy.
  • If it gets too thick, add a splash of water or extra stock.
  • If you are not using flour, stir together 1 Tbsp cornstarch and 2 Tbsp, cold cold water, then stir it into the simmering sauce and cook 1-2 minutes.

See: Cornstarch Slurry

6. Finish with sour cream

  • Lower the heat to low.
  • Stir in 1 cup (8 oz) sour cream until the sauce is smooth and creamy.
  • Season with ½ tsp kosher salt to taste.
  • Do not boil the sauce after the sour cream goes in or it can separate.

7. Combine and serve

  • Add the drained egg noodles to the skillet and toss until coated, or spoon the stroganoff over plated noodles.
  • Taste and add more black pepper or kosher salt if needed.
  • Serve immediately.

Notes / Make-ahead / Variations

  • Noodle amount: Use 8 oz for saucier bowls and 12 oz if you want more volume.
  • Mushrooms: The recipe still works without them, but they add texture and deepen the savory flavor.
  • Garlic/onion powders: Use them when needed, but fresh onion and garlic will give the best result.
  • Flavor boost: Worcestershire sauce is optional, but it makes the finished sauce taste more complete.

Storage & reheating

  • Refrigerate leftovers up to 4 days.
  • Reheat gently on the stove or in the microwave with a small splash of water or stock to loosen the sauce.
  • Avoid hard boiling during reheating so the sour cream stays smooth.

Troubleshooting

  • Sauce too thin: Simmer a little longer, or use the cornstarch slurry option.
  • Sauce too thick: Stir in a splash of water or beef stock.
  • Lumpy sauce: Keep stirring over low heat; next time add the stock more slowly.
  • Too salty: Add a little more sour cream or a splash of water.
  • Bland: Add a pinch more kosher salt, more black pepper, or a little Worcestershire sauce.

Nutrition

Nutrient Full Recipe Per Serving (about 1 bowl or 400 g / ~14 oz)
Calories 2820 705
Protein 131.2 g 32.8 g
Fat 159.6 g 39.9 g
Carbs 216.8 g 54.2 g
Fiber 12.4 g 3.1 g
Sugars 26.8 g 6.7 g
Sodium 2508 mg 627 mg
See nutrition details