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Ground Beef Stroganoff

Ground beef stroganoff is the weeknight version of a classic: browned beef and mushrooms in a creamy sour cream sauce, spooned over egg noodles. This one does it all in one pan. The noodles cook right in the sauce, soaking up the beef broth as they go, so there is no separate pot of water to boil and only one pan to wash.

It is ready in about 35 minutes and uses the ground beef, onion and sour cream most kitchens already have. No canned soup either. A spoon of flour and some beef broth make the sauce, and sour cream stirred in at the end gives it the tang stroganoff is known for.

Why cook the noodles in the sauce

Egg noodles cooked in broth instead of water pick up the flavor of the beef and mushrooms, and the starch they release thickens the sauce on its own. You save a pot, and the sauce clings to every noodle instead of sliding off.

The one rule: stir every couple of minutes while the noodles cook. They settle on the bottom of the pan and will stick if you leave them alone.

What is the sauce in beef stroganoff made of?

Classic stroganoff sauce is beef broth thickened with a little flour, finished with sour cream. Worcestershire sauce and a teaspoon of Dijon mustard are the quiet extras that make it taste deeper and less flat. Those two are what most cooks mean when they talk about a secret ingredient in stroganoff.

How to keep the sour cream from curdling

• Take the pan off the heat first. Sour cream splits if it boils.
• Use full-fat sour cream. Light sour cream curdles much more easily.
• Temper it. Stir a few spoonfuls of the hot sauce into the sour cream in a bowl, then stir that back into the pan.

Questions people ask

What are common mistakes when making stroganoff?
Boiling the sauce after the sour cream goes in, which makes it grainy. Not browning the beef and mushrooms long enough, which leaves the sauce pale and bland. And skipping the stir while the noodles cook, so they stick to the pan.

Can I use regular noodles instead of egg noodles?
Yes. Rotini or penne work, though they can take a few minutes longer. Add a splash more broth if the pan gets dry before the pasta is tender.

Do I need to drain the ground beef?
With lean beef (90% lean or higher) there is very little fat to drain. With 80% lean, spoon off all but a tablespoon or so before adding the mushrooms.

How do I know the beef is cooked?
Cook it until no pink remains. The USDA’s safe temperature for ground beef is 160F.

How long do leftovers keep?
Three to four days in a covered container in the fridge. The noodles soak up more sauce overnight, so stir in a splash of broth or milk when you reheat it. It can be frozen, but sour cream sauces can turn a little grainy once thawed.

More recipes you’ll love: Crockpot Beef Tips and Gravy, Instant Pot Salisbury Steak, Instant Pot Sloppy Joes, Crockpot Beef and Noodles, and our full Dinner Recipes With Ground Beef roundup.

Ground Beef Stroganoff

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• Author: Fluffy
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Ground beef and mushrooms in a creamy sour cream sauce, with the egg noodles cooked right in the pan. One pan, about 35 minutes.

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Ingredients

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• 1 lb lean ground beef (90% lean)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 medium yellow onion, diced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 1/2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 8 oz wide egg noodles
• 3/4 cup full-fat sour cream, at room temperature
• Chopped fresh parsley, to serve

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Instructions

1. Heat a large, deep skillet (12 inch) over medium-high heat. Add the ground beef with 1/2 teaspoon of the salt and the pepper, and cook, breaking it up, until browned and no pink remains, 6 to 7 minutes. Spoon off excess fat if there is more than a tablespoon.
2. Add the butter, onion and mushrooms. Cook, stirring often, until the mushrooms have released their liquid and started to brown, 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
3. Sprinkle the flour over everything and stir for 1 minute so no dry flour remains.
4. Slowly pour in the broth while stirring, then stir in the Worcestershire sauce, Dijon mustard and the remaining 1/2 teaspoon of salt. Bring to a boil.
5. Stir in the egg noodles, pressing them down into the liquid. Lower the heat to a simmer, cover, and cook for 8 to 10 minutes, stirring every 2 minutes, until the noodles are tender and the sauce has thickened. Add a splash of broth if it gets too thick before the noodles are done.
6. Take the pan off the heat. Stir a few spoonfuls of the hot sauce into the sour cream in a small bowl, then stir the sour cream into the pan.
7. Taste for salt and pepper, sprinkle with parsley and serve.

Notes

• Do not let the sauce boil once the sour cream is in, or it can curdle.
• With 80% lean beef, drain all but about a tablespoon of fat after browning.
• Leftovers keep 3 to 4 days in the fridge. Add a splash of broth or milk when reheating.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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